Dishes
Lamb skin roll
羊皮卷
Also called: 羊皮捲
Springy, gelatin-rich rolled lamb skin with a dipping sauce, made only on holidays at a Xinhua lamb soup shop.
What it is
Rolled lamb skin, prized for its bouncy, gelatinous texture. At Lien Wu Chiao in Tainan's Xinhua district it comes with a house secret sauce. Lamb liver and head skin are among the other less common cuts the shop serves.
How it is made
The shop does not publish its method. It does say its lamb arrives from central Taiwan on the day of slaughter.
How to eat it
Order it as a side to angelica lamb soup. It is only made on holidays, so plan a weekend or holiday visit and go early.
In Tainan
Michelin says Lien Wu Chiao Lamb Soup has been trading for over 70 years. Its signature is raw sliced lamb, cooked to medium-rare by scalding angelica broth.
Where to eat it in Tainan
Sources