Shishan Milk Goat

Shishan Milk Goat

　　Shishan Milk Goat refers to a variety of over ten delicious goat meat dishes made from authentic grass-fed goats using cooking methods such as boiling, deep-frying, slicing, steaming, braising, stewing, and dry stir-frying. As the saying goes, “Goats eat a hundred herbs, those herbs prevent a hundred illnesses; eating goat meat regularly leads to health and longevity,” making it truly green food. Shishan Milk Goat dishes come in styles such as red-braising, sliced-boiling, dry stir-frying, and clear stewing. The most traditional “hot pot” style remains the most popular way to enjoy it. This method typically uses milk goats weighing over 20 jin (about 10 kg), often those recently weaned, while medium-sized goats weighing around 30–40 jin are best suited for dry stir-frying or red-braising. Larger male goats weighing 50–60 jin are ideally served sliced-boiled, which results in firmer, more textured meat.

　　Shishan goats live in the karst mountainous regions of Haikou’s Shishan area, where the landscape is covered with shrubs and herbaceous plants. Local residents raise high-quality goats using a “pen-raised” method, yielding goat meat that is tender with thin skin. Statistics show that among the over 400 plant species in the Shishan region, more than 100 serve as goat fodder—this differs from other regions in China where goats and sheep mainly consume herbaceous plants alone, and it is also the reason why diners can’t detect any strong goat odor in the meat.