Tainan’s popular “Xiao Jiao Tui” (Little Calf Leg) lamb cuisine — tender and smooth cold-mixed lamb head meat

Text and photos bySan Gao Chi Han (Three Highs Eats Han)

Next to Ai Zai Cheng on Hai’an Road, there used to be a lamb shop (everyone just called it the lamb stall), but at some point it turned into Xiao Jiao Tui Lamb. I’d heard of the one in Liuying, but wasn’t sure if the two were related. For lunch on Hai’an Road, I figured I’d come here and try a few dishes. Only after going home and looking it up did I realize it was opened by the former head chef of the original Liuying Xiao Jiao Tui Lamb, who said the menu is largely the same as the main store.

I heard the lamb here is delivered fresh daily, once in the morning and once in the evening, all slaughtered the same day. There are tables and chairs under the arcade where you can sit outside to eat — that’s totally fine. The walls are covered with introductions about Xiao Jiao Tui and recommended dishes. To be honest, everything looked so appetizing, especially this “Golden Right Leg.” Later I found out it’s the signature dish from the Liuying flagship store and needs to be reserved in advance. It’s just a pity I had too many other places to eat and couldn’t fill my stomach here...

First to arrive was the cold-mixed lamb head meat, which was really quite delicious. Back home, we used to slice cooked black-haired pig’s head meat, marinate it lightly with salt, rice wine, and minced garlic, and eat it warm — savory and mouthwatering. This lamb head meat gave off a similar vibe, just with a touch more salt and wine, but the texture was even smoother and more tender.

The sheepskin is rich in collagen, a little sticky, and has a sweet layer of sheep fat. Perhaps it’s only because the lamb is fresh enough that such authentic flavors can shine through.

The mixed sesame oil tripe, liver, and kidney dish — this plate is also highly recommended. The flavor of the sesame oil and basil is just right, and most importantly, the freshness of the offal is top-notch. There were the small, crisp kidneys, the tender pink liver, and the thinly sliced, bouncy heart.

We ordered a bowl of lamb fat noodles to share between two. The addition of lamb fat made it feel very hearty and rich, with an intense aroma. It’s just a bit sticky and hard to stir evenly.

Finally, there was the leek-yellow lamb. The leek-yellow not only had a great texture but also lacked that unpleasant grassy smell you sometimes get with less fresh produce. The slightly salty sauce paired perfectly with the leek-yellow’s natural sweetness. Not only was it tasty, but there was also a generous portion of lamb.

I came in without high expectations, but it turned out to be pretty good~

Xiao Jiao Tui Lamb Shop (Hai’an Branch)
Address: No. 68, Section 1, Hai’an Road, West Central District, Tainan City
Business Hours: 7:00 AM – 8:00 PM

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