Yi Pin Shu Cai Yang Rou Zhuan Mai Dian

Hot pot simmered with fresh cabbage hearts and lamb. The broth is sweet and refreshing, with the natural sweetness of vegetables. The lamb is tender and free of gamey odor, suitable for sharing among many.

Lamb hot pot with plenty of fresh asparagus. The fragrance of asparagus blends into the broth, making it exceptionally refreshing and balancing the richness of the lamb.

Lamb hot pot with plenty of shredded ginger. The spiciness of ginger removes coldness and enhances the lamb's freshness. The broth is warming and slightly spicy.

Lamb stew simmered with whole garlic cloves. The garlic becomes tender and creamy after simmering, and the broth is rich and mellow, nourishing and healthy.

Lamb hot pot simmered with bitter melon. The slight bitterness of the bitter melon followed by a sweet aftertaste balances the greasiness of the meat, with a unique flavor.

Lamb hot pot based on daikon radish. The radish is stewed until soft and flavorful, and the broth is extremely sweet.

Lamb hot pot with fresh bamboo shoots. The bamboo shoots are crisp and tender, and the broth is light and elegant with a subtle bamboo aroma.

Lamb stew cooked with large cucumbers. The cucumbers are full of moisture, making the broth even more refreshing and less greasy.

Hot pot simmered with cabbage (Daitou Cai). The cabbage has a firm texture and releases sweetness after long cooking, making the broth sweet and delicious.

Lamb hot pot simmered with winter melon that has a taro aroma. The winter melon is soft, and the broth has a special taro fragrance and lamb freshness.

Lamb hot pot combining healthy yam and sweet and sour tomatoes. The broth is sour and appetizing, the yam is crisp and smooth, and it is rich in nutrients.

Selected premium slices of domestic lamb, with red, elastic meat. Dip in hot soup for a few seconds before eating. The texture is fresh, tender, and juicy, allowing you to taste the original sweetness of the lamb.

Lamb tail cooked in clear stew. Rich in collagen, with a chewy skin and tender meat, and a clear broth.

Clear stewed lamb trotters. Thick skin and abundant tendons, with a very chewy and elastic texture. Full of collagen, with a light and non-greasy flavor.

Fresh lamb heart slices blanched. It has a firm and crisp texture, with a delicious taste, available in limited quantities.

Fresh lamb kidney blanched. Properly prepared with no gamey odor, it has a crisp, tender, and sweet texture, a traditional nourishing ingredient.

Fresh lamb liver blanched. It has a tender and creamy texture, a rich flavor, and is high in iron.

Blanched lamb brain, with a tender and smooth texture like tofu. It has a rich flavor and is a delicacy for those who enjoy offal.

Blanched lamb tripe (stomach). It has a Q-chewy texture, becoming more fragrant the more you chew, suitable for dipping sauce.

Lamb bone marrow with bone. The meat around the bone is fragrant, and the marrow is rich and smooth. A straw can be used to suck out the marrow essence.

Handmade cuttlefish paste with large pieces of cuttlefish meat. It is springy and chewy after cooking, full of seafood flavor.

Fresh, plump clams. Cooked in the pot until they open, the meat is tender, and the broth becomes more flavorful.

Cleaned lamb penis. Rich in collagen, with a unique texture, considered a traditional nourishing ingredient.

Lamb chunks suitable for long cooking, available with skin or lean meat only. The skin is chewy and elastic, the lean meat is firm. After stewing, the meat is tender and flavorful, an excellent ingredient for hot pot.

Selected three-layer pork belly from the lamb's abdomen, with distinct layers of fat and lean meat. It has a tender, oily, and fragrant texture, and is a signature limited dish of the restaurant.

Includes braised lamb skin, lamb ears, and neck meat. The braising liquid is flavorful, with a rich texture, both crisp and tender, suitable as a side dish with drinks or as an appetizer.

Lamb tail braised in special marinade. Reddish-brown in color, rich in collagen, savory and flavorful.

Braised lamb feet, with thick skin and abundant tendons. After long braising, the texture is soft, chewy, and elastic, full of braised flavor.

Tender meat removed from the lamb's skull, including the eyeballs. The meat is exceptionally tender with a unique texture.

Lamb stir-fried over high heat with coriander root. The unique aroma of the coriander root enhances the lamb's flavor, with a crisp texture.

Fresh, tender yellow chives stir-fried with shredded lamb. The yellow chives are sweet and tender, the lamb is smooth; a classic Taiwanese stir-fry.

Crisp water snowflake vegetables stir-fried with lamb. The texture is crisp and sweet, perfectly complementing the tender lamb.

Lamb stir-fried with mustard greens (Jie Cai). It has a mature and unique flavor, savory and pairs well with rice.

Thinly sliced bitter melon stir-fried with lamb. The slightly bitter taste of the bitter melon enhances the freshness of the lamb, making it refreshing and not greasy.

Lamb stir-fried with fresh, thick celery stalks. The celery stalks are crisp and juicy, with a rich aroma; a seasonal delicacy.

Lamb stir-fried with plenty of shredded ginger and black sesame oil. The sesame oil aroma is rich, and the shredded ginger is slightly spicy and warming, a classic nourishing flavor.

A combination of lamb heart, liver, and kidney, stir-fried with shredded ginger and sesame oil. Taste multiple textures at once, with a rich aroma.

Cold tossed lamb tripe with Thai sweet and sour sauce. It's appetizingly sour and spicy, with Q-chewy tripe, suitable for hot weather or as an appetizer.

Stir-fried lamb tripe with coriander root. The fresh aroma of the coriander root and the chewiness of the lamb tripe are perfectly combined, with a unique flavor.

Stir-fried lamb tripe with yellow chives. The sweetness of the yellow chives coats the chewy lamb tripe, creating a rich texture.

Seasonal cabbage hearts. The texture is tender and fresh, and it doesn't easily become mushy even when cooked for a long time, absorbing the essence of the broth.

Fresh, vibrant asparagus. It has a crisp, tender, and sweet texture, delicious when blanched or cooked in hot pot.

Diced daikon radish. It melts in your mouth after cooking, with natural sweetness, an indispensable side dish for hot pot.

Seasonal green bamboo shoots. The flesh is delicate and sweet, crisp like a pear.

Freshly cut large cucumber. It becomes soft and tender after cooking, with a refreshing and juicy texture.

Chopped cabbage. It has a firm, crisp, and sweet texture, suitable for long stewing.

Winter melon with a light taro aroma. It has a creamy and soft texture, with an elegant flavor.

Imported Japanese yam. Crisp and slimy when raw, soft and creamy when cooked, a healthy ingredient.

Taiwan's unique black persimmon tomato. Thin-skinned and juicy, with a slight saltiness and sourness, it has an excellent flavor when cooked in soup.

Fresh green bitter melon. It has a crisp texture, and its unique bitterness can cut through greasiness and reduce internal heat.

Peeled garlic cloves. Added to the hot pot to simmer, it enhances the aroma and body of the broth.

Fresh shredded ginger. Adding it to the soup can remove gaminess and warm the stomach, or it can be eaten with dipping sauce.

High-mountain cabbage from Lishan. It has a particularly sweet, crisp, and tender texture that doesn't become mushy even when cooked for a long time.

Mountain amaranth with a special aroma. The leaves are tender and can be eaten after a quick blanching, with a unique fragrance.

Fresh mustard greens (Jie Cai). Slightly bitter with a sweet aftertaste, it makes the broth more flavorful and layered after cooking.

Traditional Taiwanese handmade noodles, mixed with fragrant black sesame oil and minced garlic. The noodles are smooth and chewy, with a rich sesame oil aroma, a must-have staple for lamb hot pot.

A classic Taiwanese home-style dish. Eggs are fried into a round patty with savory and crispy preserved radish (radish dried). The egg aroma and the salty flavor of the preserved radish are perfectly blended.

Fried egg with plenty of fresh chopped scallions. The exterior is golden and crispy, the interior is soft, with a rich scallion aroma.

Premium blue diamond shrimp simply blanched. The shrimp meat is firm and springy, with high sweetness. The original flavor best showcases its freshness.

Stir-fried fresh asparagus. Retains the crisp, tender texture and natural sweetness of asparagus, refreshing and healthy.

Stir-fried cabbage over high heat. It has a crisp, sweet, and fresh texture with wok hei.

Stir-fried mustard greens (Jie Cai). Stir-frying reduces the bitterness, retaining its sweetness and crispness, with a unique flavor.