Xiagangye Lamb Specialty Store

Classic Taiwanese stir-fry. Lamb slices stir-fried with rich satay sauce over high heat, usually with water spinach or bok choy, savory and pairs well with rice.

Stir-fried lamb slices with basil (Taiwanese basil), releasing a unique herbal scent and rich flavor.

Stir-fried lamb slices with plenty of scallion segments over high heat, combining scallion and meat aroma, a must-order dish in stir-fry restaurants.

Lamb slices stir-fried with plenty of ginger slivers, seasoned with vinegar, offering a refreshing and sour taste that effectively removes gaminess and greasiness.

Lamb slices stir-fried with fresh tomatoes, the sweet and sour tomato sauce coats the lamb, offering a unique and appetizing flavor.

Lamb slices stir-fried with Taiwanese curry powder or paste, golden in color with a rich spice flavor.

Lamb slices stir-fried with bitter melon slices, the slight bitterness of the melon complements the savory lamb, leaving a sweet aftertaste.

Stir-fried lamb with black sesame oil and old ginger, rich aroma, suitable for cold weather, with warming and nourishing effects.

Restaurant's creative dish, speculated to be a Thai-style cold salad or stir-fried lamb, with a sour, spicy, and refreshing flavor.

Restaurant's signature dish, possibly a lamb dish with strong or spicy flavors, intense taste.

Blanched lamb tripe slivers served cold with a sweet, sour, and slightly spicy sauce, chewy and crisp texture, an appetizing cold dish.

Lamb tripe stir-fried with basil (Taiwanese basil) over high heat, releasing a strong basil aroma, with a chewy texture.

Lamb tripe slivers stir-fried with ginger slivers and vinegar, sour and appetizing, with a crisp and tender texture, not greasy.

Fresh lamb heart slices quickly stir-fried with black sesame oil and old ginger, tender with a slight crispness, and full of aroma.

Lamb heart slices quickly stir-fried with ginger slivers and vinegar to remove gaminess and enhance freshness, preserving the tenderness of the lamb heart.

Quickly stir-fried lamb bone marrow, with a soft, dense texture like tofu and a rich, fatty aroma.

A precious ingredient, commonly known as 'lamb Buddha'. Quickly stir-fried with sesame oil, it has a tender texture and is considered a nourishing dish.

Lamb chunks skewered and grilled, sprinkled with cumin and other spices, charred outside and tender inside, with a charcoal aroma.

Whole bone-in lamb ribs grilled, tender and juicy meat, crispy skin, usually served with spiced salt.

Fresh water spinach stir-fried over high heat, crisp texture, flavored with garlic, a common side dish.

Fresh sweet potato leaves quickly stir-fried, tender texture, usually with minced garlic, rich in nutrients.

Stir-fried cabbage, retaining the vegetable's natural sweetness and crispness, simply seasoned.

Fresh bitter melon slices stir-fried, crisp and refreshing texture, with natural slight bitterness and sweetness.

Taiwanese specialty wild vegetable with thick, curled leaves, crisp and tender texture, usually stir-fried with dried small fish and fermented black beans.

Oil noodles stir-fried with lamb slices and vegetables in satay sauce, the noodles absorb the rich sauce, smooth and flavorful.

White rice topped with a thick satay lamb sauce, tender lamb, and a savory sauce, very filling.

Thin rice noodles stir-fried with lamb and vegetables, chewy rice noodles that fully absorb the stir-fry sauce.

Fried noodles without lamb, stir-fried with plenty of seasonal vegetables, suitable for those who prefer a lighter meal.

Handmade white noodles tossed with black sesame oil and crispy fried shallots, fragrant and smooth, the perfect accompaniment to lamb hot pot.

Handmade white noodles tossed with special scallion oil, lighter than sesame oil noodles, full of scallion aroma.

Lamb broth paired with handmade noodles and lamb slices, the soup is mellow and satisfying in one bowl.

Rice noodles in soup with lamb slices, the broth is light and sweet, and the noodles absorb the soup.

Mung bean vermicelli cooked in lamb soup, with a slippery texture and lower calorie content.

Classic Taiwanese soup noodles with traditional oil noodles, lamb broth, and lamb slices.

Noodles with assorted ingredients, possibly including lamb, offal, and other parts, offering a rich texture.

Clear soup made with lean lamb slices and ginger slivers to remove gaminess, the broth is light and fresh.

Lamb chunks with a bit of fat, stewed until tender and flavorful, with a rich soup base.

Soup made by simmering lamb bones, usually comes with a straw for sucking the marrow, rich in collagen.

Fresh lamb heart slices quickly blanched, with a crisp and tender texture and a light, sweet broth.

Bone-in lamb ribs are used to make the soup, the meat is tender and easily separates from the bone, and the soup is fresh and fragrant.

A nourishing soup containing lamb bone marrow, with a smooth and dense texture and a rich broth.

Lamb belly with skin, featuring chewy skin and tender meat, rich in fat, with distinct layers of texture.

A soup that allows you to taste multiple parts of lamb at once, with generous ingredients.

Lamb tendons stewed until tender, rich in collagen, with a chewy and sticky texture.

Braised lamb hot pot. The soup base is simmered with soy sauce, bean paste, and Chinese herbs, offering a rich, savory, and salty flavor with tender, well-stewed lamb chunks.

A clear soup base simmered with Chinese herbs like Angelica, served with raw lamb slices for shabu-shabu, the broth is sweet and refreshing.

A medicinal hot pot soup base primarily made with lamb bones, suitable for those who enjoy sucking marrow and gnawing meat off the bones.

A hot pot with an Angelica soup base rich in bone-in lamb ribs, featuring tender meat and a mild herbal aroma.

A medicinal hot pot with Angelica soup base featuring various lamb parts, with a mellow broth and abundant ingredients.

Stewed lamb chunks with a fragrant Angelica medicinal soup base, tender meat and fresh soup.

Selected high-quality lamb belly with skin, chewy skin and tender meat, becomes more fragrant when cooked in Angelica soup.

Raw lamb slices, suitable for shabu-shabu in hot pot.

Tender slices of young lamb, with less gamey flavor, suitable for hot pot.

A portion of bone-in lamb ribs, can be added directly to the hot pot to increase portion size.

A portion of stewed lamb chunks, which become more tender and flavorful when added to the hot pot.

A portion of lamb belly with skin, suitable for adding to hot pot to enjoy the chewy skin and tender meat.

A portion of lamb bones, can be added to the soup pot to enhance broth flavor and for marrow consumption.

A portion of lamb tendons, add to the hot pot and heat to enjoy the abundant collagen.

A platter of lamb from different cuts, suitable for those who want to try various textures in their hot pot.

A must-have winter hot pot vegetable with a unique aroma, best enjoyed lightly blanched.

A platter of fresh cabbage, boiling it in the soup base adds a sweet flavor to the broth.

A basket of steamed dumplings, with chewy wrappers and juicy fillings, a common staple snack.

A type of hot pot ingredient with fish paste in the wrapper, smooth and fresh taste.

Hot pot ingredient with shrimp meat filling, sweet and fresh flavor.

White, spherical fish balls with a delicate and chewy texture, suitable for soups.

Long, thin white mushrooms with a crisp and tender texture, highly absorbent of soup.

Diced tomatoes, can be added to the hot pot to enhance the sweet and sour flavor of the broth.

Frozen tofu with porous interior, highly absorbent of hot pot broth.

Fried tofu skin, becomes fragrant and soft when cooked, a classic hot pot ingredient.

A portion of dry vermicelli, becomes transparent and slippery when cooked in hot pot, suitable as a staple.

A platter of assorted hot pot balls and dumplings, satisfying multiple tastes at once.

A bowl of steamed white rice.