Mutton hot pot

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Mutton hot pot
Gangshan Mutton hot pot
TypeHot pot
CourseDish
Place of originTaiwan
Main ingredientsmutton or lamb, medicinal herbs, spices, rice wine, and ginger

Mutton hot pot, also known as Lamb hotpot (Chinese: 羊肉爐; Tongyong Pinyin: yángròu lú; Tâi-lô: iûnn-bah-lôo), is a Taiwanese traditional dish widely consumed during cooler seasons. It consists of lamb or mutton simmered in a seasoned broth and served as a communal hot pot, often accompanied by vegetables, tofu, mushrooms, and other ingredients added by diners during the meal.[1]

Lamb hot pot typically features bone-in or boneless lamb cuts cooked in a broth that may include traditional medicinal herbs, spices, rice wine, and aromatics such as ginger. The flavor profile varies by region and restaurant, ranging from clear and herbal to richer and more heavily seasoned soups. The dish is commonly eaten as a warming meal and is popular in both winter and summer night markets. The dish is widely recognized as a representative traditional dish of Taiwan and is commonly shared among family members and friends.[2]

Regional associations

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Several regions in Taiwan are closely associated with lamb hot pot. Xihu Township in Changhua County is widely regarded as a major center of lamb hot pot culture. Changhua has the highest number of meat goat raised in Taiwan, accounting for a significant share of national production. The availability of locally raised lamb contributed to the development of lamb-based dishes and the concentration of restaurants in Xihu from the late 20th century onward. By the 1970s, mutton hot pot had become strongly associated with the area, leading to the formation of a local food cluster and related meat processing infrastructure.[3]

Another well-known area is Gangshan District in Kaohsiung, where mutton hot pot has been established as a local specialty for decades. The dish is often cited alongside other regional products as part of Gangshan's food identity.[4]

Industry and food culture

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The popularity of mutton hot pot has supported related agricultural and food industries, particularly in Changhua County, where goat farming, livestock auctions, and specialized slaughtering facilities have developed alongside consumer demand. Public food festivals and promotional events centered on lamb cuisine are periodically held to highlight local agricultural products and regional food culture.[5]

See also

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References

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  1. ^ "Mutton for hotpots set to increase in cost as winter hits". Taipei Times (in Chinese (Taiwan)). 8 November 2010. Retrieved 19 December 2025.
  2. ^ 鞭神老師（李廼澔） (2018). 百年飯桌：吃飯不讀書，踩雷徒傷悲！鞭神老師的常民美食研究室 (in Chinese (Taiwan)). 寫樂文化. ISBN 9789869561150. Retrieved 16 November 2021.
  3. ^ 張素玢 (2012). "地方美食與臺灣肉品市場的供需關係-溪湖羊肉爐" (PDF). National Taiwan Normal University History Journal (5): 41–70. Retrieved 11 November 2021.
  4. ^ "跟著藥膳香兜轉岡山，探尋羊肉爐的身世之謎". agriharvest.tw (in Chinese (Taiwan)). 6 December 2022. Retrieved 17 December 2025.
  5. ^ 小米桶 (29 November 2021). "看台灣》羊肉是如何佔領台灣的". China Times (in Chinese (Taiwan)). Retrieved 17 December 2025.