Gang Shan Zheng Wei Yang Rou Zhuan Mai Dian

Name: Gang Shan Zheng Wei Yang Rou Zhuan Mai Dian
Address: Taipei
Price range: TWD20 - TWD800

岡山正味羊肉專賣店

Dining instructions: All dishes are made to order. The menu is arranged sequentially, please wait patiently. During peak dining hours, orders can take over 40 minutes. For dine-in waiting/reservations: Please register your information with the counter staff (last name, number of people, phone number). Phone reservations will be held for 5 minutes if the party is not present. Priority is based on the order of registration.

★ 4.2 (1,209) $$Moderate

Gang Shan Zheng Wei Yang Rou Zhuan Mai Dian menu 1

Gang Shan Zheng Wei Yang Rou Zhuan Mai Dian menu 2

Stir-fries

Satay lamb

沙茶羊肉

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

TWD210 ≈ $7.00

Basil lamb

九層羊肉

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

TWD200 ≈ $6.00

Shredded ginger lamb

薑絲羊肉

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.

TWD200 ≈ $6.00

Scallion stir-fried lamb

蔥爆羊肉

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

TWD200 ≈ $6.00

Garlic minced lamb

蒜泥羊肉

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

TWD270 ≈ $9.00

Bitter melon lamb

苦瓜羊肉

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

TWD230 ≈ $7.00

Sword bamboo shoot lamb

劍筍羊肉

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

TWD200 ≈ $6.00

Zheng Wei stir-fry

正味小炒

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

TWD200 ≈ $6.00

Asparagus lamb

蘆筍羊肉

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

TWD270 ≈ $9.00

Nourishing mushroom lamb

養生菇羊肉

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

TWD230 ≈ $7.00

Palace lamb

皇宮羊肉

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

TWD250 ≈ $8.00

Sesame oil lamb

麻油羊肉

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

TWD270 ≈ $9.00

Sesame oil lamb testicles

麻油羊睪

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

TWD500 ≈ $16.00

Stir-fried romaine

炒蘿蔓

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

TWD130 ≈ $4.00

Stir-fried sweet potato leaves

炒地瓜葉

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

TWD130 ≈ $4.00

Stir-fried water spinach

炒空心菜

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

TWD130 ≈ $4.00

Stir-fried cabbage

炒高麗菜

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

TWD130 ≈ $4.00

Malabar spinach

皇宮菜

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

TWD150 ≈ $5.00

Hot pot à la carte

Cabbage

高麗菜

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

TWD80 ≈ $3.00

Enoki mushroom

金針菇

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

TWD80 ≈ $3.00

Cod fish balls

鱈魚丸

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

TWD80 ≈ $3.00

Pig blood cake

豬血糕

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

TWD80 ≈ $3.00

Tong hao (Crown daisy)

茼蒿

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

TWD80 ≈ $3.00

Corn

玉米

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

TWD80 ≈ $3.00

Tofu

豆腐

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

TWD80 ≈ $3.00

Bean curd skin

豆皮

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

TWD80 ≈ $3.00

Glass noodles

冬粉

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

TWD80 ≈ $3.00

Taro ball

芋頭丸

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

TWD80 ≈ $3.00

Mushroom balls

香菇丸

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

TWD80 ≈ $3.00

Egg dumplings

蛋餃

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

TWD80 ≈ $3.00

Fried rice & noodles

Lamb fried noodles

羊肉炒麵

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.

TWD110 ≈ $4.00

Lamb fried rice noodles

羊肉炒米粉

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

TWD110 ≈ $4.00

Lamb over rice

羊肉燴飯

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

TWD120 ≈ $4.00

Lamb fried rice

羊肉炒飯

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

TWD150 ≈ $5.00

Sesame oil vermicelli

麻油麵線

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

TWD80 ≈ $3.00

White rice

白飯

Steamed white rice.

TWD20 ≈ $1.00

Soup & Noodle dishes

Lamb noodle soup

羊肉麵湯

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

TWD170 ≈ $5.00

Lamb rice noodle soup

羊肉米粉湯

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

TWD170 ≈ $5.00

Lamb vermicelli soup

羊肉麵線湯

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

TWD170 ≈ $5.00

Lamb glass noodle soup

羊肉冬粉湯

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

TWD170 ≈ $5.00

Soup (Angelica)

Sliced meat soup

肉片湯

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

TWD150 ≈ $5.00

Stewed meat soup

燉肉湯

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

TWD170 ≈ $5.00

Pork bone broth

大骨湯

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

TWD170 ≈ $5.00

Hock soup

腳筋湯

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

TWD170 ≈ $5.00

Lamb rib soup

羊排湯

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

TWD180 ≈ $6.00

Lamb with skin

帶皮羊肉

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

TWD200 ≈ $6.00

Hot pot dishes

Lamb hot pot

羊肉爐

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.

TWD800 ≈ $26.00

Lamb rib hot pot

羊排爐

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.

TWD800 ≈ $26.00

Stewed meat hot pot

燉肉火鍋

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

TWD800 ≈ $26.00

Coarse bone hot pot

粗骨火鍋

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