✨ AI Visit Snapshot
On Tianxiang Road, this mutton specialist is so successful it seems to reproduce on its own, one storefront opening after another. The quarters are tight, yet at meal times the herbal aroma fills both floors along with the crowd. Mutton hot pot is not the only draw: large plates of fried noodles or rice with gravy come with endlessly refillable clear angelica-root broth, a lunchtime rescue for office workers and devoted eaters nearby. The food is rustic, substantial, deeply filling southern Taiwanese fare. Come hungry and it delivers.
● Mutton Hot Pot
The red-braised broth slowly simmers several Chinese herbs into a mellow sweetness, with a deep aroma but no obvious gaminess. Skin-on mutton is stewed tender; its outer skin stays silky and gelatinous, while the meat remains richly flavored after absorbing the soup. Sip the plain broth first, then taste the mutton soaked in it to distinguish the broth's sweetness and the tender layers of the skin-on cuts.
● Sesame Oil Vermicelli
Thin vermicelli is tossed with sesame oil and scallions, staying smooth without clumping. The sesame aroma is direct but does not completely bury the noodles. Its traditional flavor is mellow enough to enjoy alone and also pairs well with a little red-braised hot-pot broth. Alternating noodles and soup carries the rich aroma while adding more substance to the meal.
● Grilled Mutton Skewers
Grilled Mutton Skewers have a pronounced cumin aroma and a glossy, charred surface. The mutton is tender with a measured chew. Seasoning leans savory without unpleasant gaminess, and eaten hot, spice and meat juices unfold together. The mutton arrives off the bamboo skewers for easy chopstick service. Its drier grilled fragrance contrasts with the hot pot's softness and broadens the table.
● Mutton Tripe with Thai Basil
Mutton Tripe with Thai Basil is quickly wok-fried over high heat, coating every slice with basil aroma and a sauce combining tanginess, heat, saltiness, and fragrance. The tripe is cleanly prepared, distinctly springy and crisp, and its natural texture survives the strong seasoning. Eat it between hot pot and vermicelli; basil and spices reset the palate quickly.
For a group, begin with Mutton Hot Pot and add mutton fried noodles if you need a staple. Ginger mutton is strongly seasoned and more comfortable with rice or clear broth. Skin-on pork belly suits fans of gelatin and richness; sesame oil vermicelli is the lighter supporting player.
- Location:台北市中山區天祥路 18 號, about a 3-minute walk from Exit 3 of Minquan W. Rd. Station (民權西路站).
- Type:Southern Taiwanese mutton hot pot, mutton stir-fries, fried noodles, and rice with gravy.
- Features:Mellow red-braised broth with a sweet finish, generous portions, and clear angelica broth served according to on-site rules.
- Good for:Group hot pots, filling office meals, and mutton lovers; shared tables are possible at meal times.
📌 Editor's Summary
下港吔羊肉專賣店 (Xia Gang Ye Mutton) has endured in Taipei through a down-to-earth spirit of generous portions and strong value. It avoids delicate formality for a lively, bustling mutton-shop atmosphere. Whether you want a simple plate of fried noodles or to gather around red-braised Mutton Hot Pot and drink deeply, it offers direct satisfaction. If slightly cramped quarters do not bother you, Uncle believes this long-running mutton specialist is well worth the trip.
