Big Wind Lamb

Big Wind Lamb

　　Made primarily from locally raised free-range mountain goats, and cooked using a unique recipe. Its greatest features are that it is not greasy, has no strong gamy taste, offers a pleasant texture, and is nutritious. The various lamb dishes prepared are each distinctive and leave a lasting aftertaste. Main dishes include: spicy and sour lamb liver, stir-fried lamb tripe, dry-fried shredded lamb, red-braised lamb trotters, clear (or red) braised lamb, milk-braised lamb kidneys, clear lamb blood soup, lamb kidneys soaked in liquor, and more.

　　　　Particularly notable is the clear (or red) braised lamb, made mainly with premium lamb, accompanied by radish and potato as secondary ingredients, and seasoned with sand ginseng, monkshood slices, and natural spices. It is characterized by its tender and flaky texture, not greasy or overly bland, without any gamy taste, leaving a fragrant aftertaste in the lamb broth. It offers nourishing effects suitable for both summer and winter.