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HOME > TAIPEI > DINING >

TAIWAN FUN MAGAZINE, November 2007.

Steaming Hot Lamb Pots: Zhong, A-Dong's, Xiao-De-Zhang, Yi Wan Xiao Yang Rou

Words by Kathleen Lu Translated by Ann Lee Photos by Andy Lin

Zhong: Original, indigenous, charcoal-roasted lamb

Zhong: Original, indigenous, charcoal-roasted lamb

 

Zhong: Original, indigenous, charcoal-roasted lamb

(02) 2503-6213
31, Lane 135, MinQuan E Rd, Sec 2
(inside alley next to Xingtiangong Temple)
For delivery (02) 2503-0224 (nearby areas only)
Hours: 4 pm-1 am (open lunar August to April)
Credit cards not accepted.
No service charge.

Outside Zhong, you can see chefs preparing meat over large grills with dancing flames. For 23 years, their lamb pots have been a popular winter choice for locals. The pots are so popular because of the way they're cooked. After sauteeing aged ginger in sesame oil, the chefs stir fry lamb meat in the sauce until it's medium rare. They then add in three bottles of rice wine and about 20 different Chinese medicinal ingredients, like barbary wolfberry fruit, Ligustrazine, Chinese Angelica, and black prunes. After simmering for 40 minutes, the whole dish is savory, with no bitter or dry taste. This delicious Roast Lamb Pot (NT$650, serves two) is perfect for the winter. It's so popular, they use up to 300 bottles of rice wine a day! The indigenous lamb comes from Changhua and is delivered fresh daily. They also cook with smoke-free charcoal, so it is more eco-friendly. Apart from roast lamb pots, try stir-fried dishes like sweet Shrimp Pot (NT$300), Sauteed Lamb with Sesame Oil (NT$300), and Lamb Stomach (NT$200).

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A-Dong's

A-Dong's

 

A-Dong's

71, DongFong St
停業 Closed

Although there are no menus at A-Dong's restaurant, it is frequented by celebrities and politicians in Taipei. One reason for this is their great selection of liquor! Owner A-Dong selects lambs from Taitung that are about 18 months old; he insists that they have the best taste and quality. For a roasted lamb pot, patrons can get a plain broth or a tangy broth. The clear pot is cooked for five hours and stewed with Chinese yams and potatoes; the tangy pot is made with Chinese yams, carrots, and Shimeji mushroom. The meat has no fishy flavor, which is testament to A-Dong's knife technique while preparing the meat. According the Chinese Medicine lore, Lamb Rolls (NT$25) will promote stomach and air passageway health. A-Dong prepares his with lamb grease and onions rolled into the dough. Other recommendations include the Lamb Meat Balls (NT$200/each), Lamb Leg Rolls (NT$400), and the Cold Lamb Combo (NT$150). But don't forget, you must call in to reserve these dishes in advance!

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Xiao-De-Zhang

Xiao-De-Zhang

 

Xiao-De-Zhang

89, JhongShan Rd, Sec 1, Yonghe City
(02) 2927-5550
Hours: 4:30 pm-2:30 am
Closed during Chinese New Year.
Credit cards not accepted.
No service charge.

Open since 1988, Xiao-De-Zhang is a tiny place with about 20 tables inside a two-floor building. Yet they are always busy serving food to customers. The grandfather of current owner Mr. Feng passed on all of the recipes for his delicacies to his children and grandchildren. Even after two decades, dishes like the Garlic Shrimp (NT$550) and the Stir-fried Vegetable with Tofu Paste (NT$130) are still popular. Xiao-De-Zhang's generously-portioned Roast Lamb Pot (NT$650, serves 3) comes with cabbage, tofu, and bean wraps. The lamb in this dish is Halal-prepared and specially selected from Australia. The pot's broth is brewed for up to three days with about 30 different Chinese medicinal ingredients. Afterwards, lamb and rice wine are added until the flavor is just right. For a different taste, dip it in their special sauce--it's made with aged rice wine and tofu paste. Apart from the pots, the best dish is definitely Gong-Bao Lamb (NT$290), made with boneless, tender lamb ribs.

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Yi Wan Xiao Yang Rou

Yi Wan Xiao Yang Rou

 

Yi Wan Xiao Yang Rou

194-1, BeiYi Rd, Sec 1, Xindian City, Taipei County (02) 8665-8119
Hours: Sun-Thu 11 am-12:30 am, Fri & Sat 11-1:30 am
Credit cards not accepted.
No service charge.

Yi Wan Xiao Yang Rou has been serving up healthy lamp pots for just about a decade. Their simple lamb selection only comes in four ways--Grilled Lamb (NT$100), Lamb Stew (NT$130), Thin Noodles with Sesame Oil (NT$20), and Thin Noodles with Lamb Oil (NT$20). But when it comes to cooking the meat, the owner, Lee, insists it is anything but simple. The restaurant uses the best-quality, pollution-free lamb ribs and legs from Australia, and cooks the meat in a clear broth to take away the fishy smell. After, the meat is stewed about four hours with 10 medicinal ingredients, lamb bones and rice wine. Other recommendations include the Big Bone Lamb (NT$130), which sells out quickly (they only sell four bowls a day) and the chemical-free Thin Noodles with Lamb Oil, which comes with a serving of crispy onion crusts. Their food is so good there is even an eating record--nine bowls of thin noodles and four bowls of lamb, all in one sitting.

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