Gang Shan Zheng Wei Yang Rou Zhuan Mai Dian

Lamb slices quickly stir-fried with satay sauce and vegetables. Salty and rich flavor, with the unique dried flatfish aroma of satay, very appetizing.

Lamb quickly stir-fried with plenty of Thai basil (basil). Strong and unique aroma, delicious flavor.

Lamb stir-fried with plenty of ginger shreds. The spiciness of ginger removes the gamey smell of lamb, with a refreshing and slightly spicy flavor.

Classic stir-fry dish, lamb and large segments of green onion quickly stir-fried over high heat. Rich onion aroma, tender lamb.

Blanched lamb slices drizzled with special minced garlic soy paste. Strong garlic flavor, allowing you to taste the original flavor of the lamb.

Lamb stir-fried with bitter melon slices. The mellow bitterness of the melon complements the savory lamb, with a mature flavor.

Lamb stir-fried with sword bamboo shoots (a tender type of bamboo shoot). Crisp and rich texture.

The restaurant's signature stir-fry, usually includes lamb and specially selected ingredients. Unique flavor, suitable for pairing with wine or rice.

Lamb stir-fried with fresh asparagus. Crisp and refreshing texture, fresh flavor.

Lamb stir-fried with various mushrooms. The umami of the mushrooms combines with the lamb, healthy and refreshing.

Lamb stir-fried with Malabar spinach. Malabar spinach has a unique tender and smooth texture, and is rich in nutrients.

Lamb quickly stir-fried with black sesame oil and old ginger slices. Rich aroma, with warming and nourishing effects.

Lamb testicles quickly stir-fried with sesame oil and ginger slices. Tender like tofu, full of sesame oil aroma, a traditional nourishing dish.

Stir-fried romaine lettuce hearts. Retains the crispness and juiciness of the vegetables, with a refreshing taste.

Sweet potato leaves quickly stir-fried over high heat, usually with garlic. Tender texture, a common home-style vegetable dish in Taiwan.

Water spinach quickly stir-fried with garlic. The stems are crisp, the leaves are tender, with garlic aroma.

Stir-fried cabbage. Crisp and sweet, a simple yet popular vegetable dish.

Stir-fried Malabar spinach. Has a unique slippery texture and special flavor.

Fresh cabbage platter. Releases sweetness when cooked in hot pot.

Long, thin white mushrooms. Crisp and tender texture, suitable for long cooking in hot pot.

White fish balls made from cod paste. Chewy and delicious texture.

A traditional ingredient made from steamed glutinous rice mixed with pig's blood. Becomes sticky and chewy after cooking in hot pot.

Winter-limited hot pot vegetable. Has a unique herbal aroma, can be eaten after a short simmer.

Sweet corn segments. Adds sweetness to the broth, with plump kernels.

Firm tofu. Becomes tender and delicious after absorbing the broth.

Fried bean curd skin. Absorbs broth quickly when placed in hot pot, with a chewy texture.

Transparent vermicelli made from mung beans. Absorbs the essence of the broth easily, with a smooth texture.

Meatballs containing taro chunks. You can taste the soft aroma of taro and the elasticity of the meatballs.

Pork meatballs with chopped shiitake mushrooms. Has the umami of shiitake mushrooms, with a firm texture.

Dumplings with minced meat filling wrapped in egg crepe. Rich egg flavor, a common hot pot ingredient.

Lamb slices and oil noodles quickly stir-fried over high heat with a satay or soy sauce base. The noodles absorb the sauce, salty and flavorful.

Lamb slices stir-fried with rice noodles. The rice noodles are chewy and absorb the sweetness of the meat juice and vegetables.

Lamb and vegetables are stir-fried into a thick gravy and poured over white rice. Moist and smooth texture, rich savory sauce.

Lamb mince or slices quickly stir-fried with white rice. The rice grains are distinct, with wok hei and egg aroma.

Cooked fine vermicelli mixed with black sesame oil and minced garlic. Simple yet fragrant, with a smooth texture.

Steamed white rice.

Noodle soup with lamb. The broth is usually an angelica herbal flavor, warm and sweet.

Noodle soup with lamb. Fine vermicelli absorbs the herbal broth, with a delicate texture.

Lamb soup with red or white vermicelli. The vermicelli is smooth and melts in your mouth.

Lamb soup with glass noodles. The glass noodles are transparent and slippery, lower in calories and absorb soup well.

Angelica soup made with lamb slices. The meat is tender, and the broth has a light herbal aroma.

Soup made with stewed lamb chunks. The meat is firmer, and the broth is richer.

Broth made from lamb bones. Usually comes with a straw to suck the marrow, rich in collagen and calcium.

Soup containing lamb hock. The hock is stewed until tender and chewy, rich in collagen.

Soup with stewed lamb ribs. The meat is tender, and you can gnaw on the meat near the bone.

Soup with lamb chunks and skin. The skin is chewy, the meat is tender, with rich texture layers, a favorite among connoisseurs.

A classic Taiwanese hot pot with a broth simmered with Chinese herbs like angelica. Lamb is warming and nourishing, the broth is sweet and mellow, perfect for gatherings.

Lamb hot pot with lamb ribs as the main ingredient. The lamb ribs are tender, and the meat near the bone is delicious to gnaw on.

Hot pot with tender lamb chunks as the base. The meat is tender and not dry.

Hot pot with lamb bones as the base. The broth is particularly rich, suitable for those who enjoy sucking marrow and gnawing bones.

Fresh lamb slices for dipping in hot broth. Allows you to taste the freshest and most tender texture of lamb.

Hot pot meat add-on, choose from lamb with skin or lamb ribs. Increase portion size, enjoy more meat.

Hot pot add-on meat, choose from lamb bones or stewed meat chunks.

Hot pot lamb slices add-on. Thinly sliced, suitable for quick dipping.