Lamb tripe and lamb, tender and crisp, layered together — Kaohsiung’s “Xifeng Lamb” stir-fries up affordable yet delicious dishes

▲ Normally we eat stir-fried lamb, but rarely do we see lamb tripe and lamb stir-fried together. This time, we decided to switch things up and try something different. Surprisingly, the lamb tripe stir-fried with satay sauce had a great texture and didn’t fall short compared to satay lamb.

Photo & Text /Shadow


In the past, this place was called Xifeng Night Market. But as the commercial district and the city developed, the crowds gradually shifted, and Xifeng Night Market slowly declined. Probably only locals would know that this used to be a night market. Although it doesn’t draw as many people as Kaohsiung’s Liuhe or Rui Feng Night Markets these days, the snack stalls here have remained, continuing to serve the local community. We came here specifically to seek out local delicacies.

Feeling the full force of the cold snap, although the whole street was chilly, the snack shops were bustling with activity. We arrived on Xifeng Street to find a lamb shop recommended by netizens. Walking along this road, we realized that many of the snacks were recommended by fellow foodies. Counting them all up, it would probably take several trips to fully explore the area. But for our first stop that evening, we headed straight to Xifeng Lamb Shop.

According to reports from fellow foodies, there are two well-known lamb shops here. Xifeng Lamb is one of them, and the other is Old School Lamb. We’ll save Old School Lamb for another visit and focus on Xifeng Lamb this time. The whole street isn’t very brightly lit, but a few shops really stand out — mainly because there are lots of people standing at their entrances, clearly indicating popular spots. Xifeng Lamb’s popularity is definitely among the top on this street.


The shop specializes in stir-fried lamb dishes and does not offer lamb hot pot, which is a bit different from other lamb shops we’ve been to before. The prices for stir-fried lamb are similar to those of other places. Although there’s no hot pot, there are still soup options, making it suitable for small families with fewer members.
 

Lamb rice stew for NT$70. Since it was recommended by a netizen, we also wanted to give it a try. The lamb drizzled on top made our mouths water just looking at it. First, let’s talk about the stir-fried lamb sauce — it was lighter in satay flavor than we expected, and the thick consistency of the sauce seemed to come from starch-thickening rather than reducing the traditional satay sauce.

We felt there was a bit less satay flavor, almost like it lacked that old-timey taste. However, my husband still thought it was delicious. Shadow figured it’s just a matter of personal taste — perhaps some people actually enjoy this kind of rice stew.


Stir-fried lamb tripe and lamb for NT$100. It captured the essence of the satay flavor perfectly, with the sauce reduced to a rich dryness. Each bite brought back memories of that old-school satay aroma.

The crispness of the lamb tripe and the tenderness of the lamb, stir-fried quickly over high heat with satay sauce, infused the dish with the bold flavor of satay. Skipping a bowl of plain rice to go with this would be a crime. Every bite was packed with intense satay flavor, making it a joy to eat.

Three-cup lamb marrow for NT$100. My husband always likes to order some pretty unusual dishes. We’d never tried or even seen lamb marrow before, so this was a real eye-opener for us. They said it was three-cup style, but it actually turned out to be sesame oil flavor. The sesame oil aroma was very rich, and there was also quite a lot of shredded ginger, making it look extremely nourishing.


The marrow likely comes from lamb and has a rather unique appearance. The white ends are soft, almost resembling the white sausage in “black-and-white sliced” dishes. The inside has a white, soft texture in the middle with a crispy layer. When you put it all in your mouth, it’s both soft and crunchy — truly unique. The only thing I found was that the sesame oil flavor was a bit too heavy, and it got a little greasy toward the end. For those curious about this dish, it’s worth trying.


Plain rice for NT$10. We ordered a bowl of plain rice to go with these stir-fried dishes.


Lamb tendon soup for NT$60. On a cold day, warming up with a bowl of lamb soup is incredibly comforting. We usually go for big bone or angelica lamb soup, but this time we opted for the less common lamb tendon soup. After ladling the soup, the shop owner drizzles a few drops of rice wine into the bowl. The lamb soup is sweet and smooth, with the herbal taste not being too overpowering. Paired with shredded ginger, it gradually warms up even the coldest hands and feet.

There’s quite a lot of lamb tendon meat in the soup. At NT$60 a bowl, it’s really good value. The tendon-rich lamb also has more chewiness compared to plain lamb.


The shop provides a small individual dipping sauce — made from soybean paste and soy sauce paste, with a higher proportion of soy sauce paste, making it a bit saltier. Just dip a little as needed. The mix of half meat and half tendon gives quite a pleasant surprise.


The ingredients here are generous and high-quality, and the prices aren’t any higher than others. Just looking at how packed the shop is proves the quality. Even though it’s not as bustling as it once was, regulars who’ve eaten here before never forget to come back for a taste of the old flavors. Winter is the perfect season for eating lamb, and this affordable snack is definitely worth a trip to Xifeng Street to revisit the classic taste of satay stir-fried lamb. Highly recommended.

[Xifeng Lamb Shop]

Address:No. 117, Xifeng Street, Sanmin District, Kaohsiung City
Phone:07-3116967
Business Hours:17:00～24:00
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