Zhongli District, Taoyuan City｜益旺榮羊肉城

Today I ate sesame oil mutton kidney and it was delicious

Fresh

A great lamb stew stove. The main point is that there is no smell of sheep. You can completely drink the big bone soup made by the boss. It is different from the big bone meal cooked in chain stores. It is recommended to friends who like the taste of raw ingredients. (People who are used to the overly heavy soup made from big bone meal in chain stores may not be used to clear soup.) The warm-body lean lamb meat is very tender. Just simmer the soup base over high heat for 10 seconds. It tastes as soft and tender as Wagyu beef and has a bit of elasticity. I had the same quality lamb in Shuangbei for 600-800 per plate. This time It only costs 400 per side, so the CP value is super high. (Please don’t just throw the warm-body lamb in and cook it until it’s hard, and then say that the mutton is hard to bite. The boss cuts the warm-body lamb a little thicker.) I personally recommend the three-layered meat with skin. You can eat it after boiling it for 20 minutes. The sheepskin will melt in your mouth. The lean meat with a little fascia is rich in multi-layered texture and has a great taste. The boss and his wife are from other provinces, and their stir-fried dishes are authentic. The taste is different from the Taiwanese food in ordinary mutton restaurants. Friends who like exotic cuisine can give it a try. Although the decoration is a bit old, the owner's care can be seen from the ingredients and cooking. p.s. 5 cars can be parked at the entrance. Before eating, you can call the boss to help cook the lamb hamstrings and skin-on three-layer meat, so that they will be tender when cooked in the store.