Goat hot pot

What it is

A pot of broth slow-simmered from goat bones and Chinese herbs, mellow and slightly sweet, served with goat meat and fresh offal. Goat restaurants also stir-fry goat, for example with bitter melon or sha-cha sauce.

Where it comes from

Goats were traditionally raised in northern Kaohsiung, where the land was poor for other farming, and Gangshan became a hub for trading, slaughtering and eating goat. Goat still counts among the town's 'three treasures' with honey and spicy bean paste. Even so, the Taipei Times reported in 2018 that over 90 percent of the goat its restaurants serve is now imported.

How it is made

Goat bones are simmered slowly with Chinese herbs, which can include angelica, sometimes with rice wine and ginger. Meat and offal are cooked in the broth.

How to eat it

Traditionally a warming winter tonic, though shops serve it year-round. Get a stir-fried goat dish on the side.

In Kaohsiung

A long-time goat trader at the market opened Joes in Gangshan in 1955. Michelin inspectors recommend its goat with bitter melon.