Haimen Tisoup Lamb

Last updated 2026-11-09 — Haimen goats are renowned for their tender and flavorful meat, and Haimen Tisoup Lamb has been famous since the late Qing and early Republican period. Local master chefs use castrated and well-fed goats as ingredients, preparing them through a unique cooking method. The result is meat that is tender, juicy, delicious, lean, low in fat, easy to digest, and with a mild gamy taste. It also helps to warm the body, replenish deficiencies, stimulate the appetite, and promote fitness. Tisoup lamb is typically made in winter, and can be served either blanched with vermicelli and choy sum hearts in the original broth, or braised in soy sauce, rock sugar, and a small amount of lamb fat. The three different ways of eating offer distinctive flavors—similar yet subtly different, and wonderfully unique.