Songshan Earthen Kiln Lamb Introduction
Boss Chou Kun-Cheng initially made a living by selling goat milk. Later, he transformed his grandmother's recipe for braised lamb into a lamb hot pot, winning the acclaim of many food connoisseurs. For the lamb, he carefully selects meat from male goats aged between 8 months to 1 year. The meat undergoes marination, infused with his grandmother's unique blend of herbs, along with alcohol and water, and is placed in a clay pot. The pot is covered and sealed with red clay. The entire pot is buried underground, covered with straw, and cooked over a fire at temperatures reaching between 800 to 1000 degrees for three days and three nights. This process imbues the dish with the earthy aroma and minerals from the red clay, resulting in an exceptionally delicious lamb. Additionally, the noodles are mixed with lamb fat, giving them a unique texture.
