Mo Zai Yang Songshan Beining Store

Sliced lamb stir-fried with rich satay sauce, usually served with water spinach or Chinese broccoli. Savory and delicious, a classic dish in Taiwanese stir-fry restaurants.

Lamb stir-fried with basil. The unique aroma of basil removes any gaminess from the lamb, resulting in a distinct flavor.

Lamb slices stir-fried with plenty of scallion segments over high heat. Rich scallion aroma, tender lamb, a classic home-style Chinese dish.

Blanched lamb slices drizzled with special garlic soy paste. Strong garlic flavor, simple seasoning allows the original taste of the lamb to shine.

Thinly sliced bitter melon stir-fried with salted egg yolk. The sandy texture of the salted egg coats the slightly bitter bitter melon, creating a unique and cooling flavor.

Cleaned and shredded lamb tripe tossed with a spicy and sour sauce. Crisp and appetizing texture, suitable as an appetizer.

Lamb tripe stir-fried with basil. The tripe is crisp and chewy, with the aroma of basil, offering a rich texture.

Bitter melon stir-fried with lamb slices. The slightly bitter taste of the bitter melon balances the richness of the lamb, providing a refreshing and cooling effect.

Lamb stir-fried with cumin spice powder. Possesses a rich flavor from the northern desert regions of Xinjiang, with a strong aroma.

Lamb stir-fried after sautéing black sesame oil and old ginger. Has a warming and nourishing effect, with a mellow and rich aroma.

Lamb dish quickly stir-fried with chili peppers. Spicy and stimulating flavor, perfect with beer or white rice.

Fresh shrimp quickly blanched in boiling water. Retains the natural sweetness of the shrimp, can be dipped in wasabi soy sauce.

Usually refers to lamb with skin or special cuts. Cooking method may vary, inquire with staff. Typically has a chewier texture.

Limited edition specialty lamb cut dish. The meat may be particularly tender or rare, recommended to order early.

Lamb fillet strips sizzling on a hot iron plate, usually served with black pepper sauce. The meat is tender and aromatic.

Lamb ribs seasoned and cooked with garlic. The meat has a chewy texture with connective tissue, becoming more flavorful with chewing.

A classic Taiwanese preparation using 'three cups' of sesame oil, soy sauce, and rice wine. The lamb ribs are flavorful with a sweet and savory taste, enhanced by the aroma of basil.

A platter of three different braised lamb cuts. Suitable as a side dish with drinks or as an appetizer.

A clay pot dish stewed with lamb belly. The lamb belly has a good balance of fat and lean meat, tender and flavorful.

Lamb testicles stir-fried with sesame oil. A traditional dish believed to have nourishing properties, with a tender texture.

Lamb shank braised in a French style. The meat is cooked until it falls off the bone, with a rich and refined flavor.

Limited edition double-dish featuring two premium or specialty lamb cuts. Ideal for those who want to try different textures at once.

A premium, pre-ordered medicinal dish made with sesame oil, typically including more precious and nourishing parts of the lamb.

A clear broth base simmered for a long time with lamb bones. The soup is sweet and refreshing. Served with sliced lamb for dipping, allowing you to taste the original freshness of the lamb.

A rich broth simmered with doubanjiang (fermented bean paste) and medicinal herbs, usually containing lamb pieces with skin and bones. Strong flavor, rich aroma, suitable for winter nourishment.

Also known as 'Yuan Yang Pot', offering both clear and braised soup bases simultaneously. Suitable for diners with different taste preferences.

A nourishing hot pot featuring special parts like lamb penis, requires advance booking. Traditionally considered a dish for strengthening the body and boosting energy.

Lamb chunks threaded onto skewers and grilled with cumin powder. The aroma is enticing, a classic street-grill flavor.

Directly grilled lamb skewers, slightly charred on the outside and juicy on the inside.

Whole bone-in lamb ribs grilled. Generous portion of meat, perfect for hearty eating.

Salt-grilled Norwegian mackerel, rich in oil. Crispy skin, tender and juicy fish, enhanced with a squeeze of lemon juice.

Thinly sliced raw onion drizzled with Japanese-style dressing. Refreshing and palate-cleansing, suitable for pairing with rich lamb dishes.

Stir-fried napa cabbage, crisp and sweet.

Stir-fried napa cabbage (commonly known as 'Dalu Mei'). Crisp texture, a common Taiwanese style of blanched greens.

Cooked with seasonal vegetables. Price and variety vary with the season.

A single-serving soup made with stewed lamb. The broth is rich and the meat is tender.

Clear soup made with bone-in lamb short ribs. You can gnaw on the meat near the bone, and the broth is clear and sweet.

Lamb leg bone soup rich in collagen. The broth is rich and suitable for those who enjoy sucking marrow from bones.

A soup featuring the essence of three different lamb cuts. Generous ingredients, nourishing and healthy.

Handmade noodles tossed with black sesame oil and minced garlic. Fragrant and smooth noodles, the perfect accompaniment to lamb hot pot.

Sliced lamb stir-fried with thick noodles over high heat. The noodles are chewy and flavorful, coated in sauce.

Sliced lamb served over white rice with a thickened sauce. The sauce is rich and smooth, very satisfying.

Fried rice with diced lamb and individual grains of rice. Full of 'wok hei' (breath of the wok) and a tantalizing aroma.

Steamed white rice.

A set designed for two, including hot pot, stir-fried dishes, cold appetizers, and a staple. Allows you to taste the restaurant's signature dishes.

A hearty combination suitable for family gatherings. Includes a medium hot pot and a variety of dishes, with ample portions and high value for money.

Customizable menu designed for large gatherings or banquets. Please consult with the restaurant for details.

Porous tofu that absorbs hot pot broth well.

Crisp Fushimi lettuce, suitable for a quick dip in hot pot.

Sweet and crisp napa cabbage, adds sweetness to the broth when cooked for a long time.

Crisp and tender mushrooms, a common hot pot ingredient.

Sweet and crisp baby corn.

Fried bean product that absorbs broth when cooked, with a rich bean flavor.

Lamb meatballs, with a springy texture.

Seasonal wild vegetables with a unique, strong aroma, a perfect match for winter hot pot.

A hot pot ingredient: dumplings with meat filling wrapped in egg crepes.

Tender, small variety of Chinese cabbage.

Balls with minced vegetables.

Bone-in lamb short ribs suitable for soup.

Famous brand handmade fish dumplings with chewy skin and delicious filling.

Lamb leg bones with marrow, which can be sucked out after boiling.

Freshly sliced lamb tripe, blanched in the pot for a crisp and tender texture.

White meatballs with visible pieces of squid, with a fresh and springy texture.

Fresh shrimp, sweet and tender after cooking in the hot pot.

Assorted meatball platter, for those who want to try a bit of everything.

Thinly sliced young lamb, tender and without gaminess, cooks quickly in the pot.

Meat platter for hot pot, likely a larger portion.