Songshan Earthen Kiln Mutton

Owner Zhou Kun-cheng initially made a living selling goat's milk. Later, he inherited his grandmother's braised mutton recipe and transitioned into developing mutton hot pot, earning the acclaim of many gourmets. For the mutton, they specially select male sheep aged 8 months to one year. After marination, the meat is combined with Grandma's unique herbal formula, wine, and water, then placed into a clay pot. The pot is sealed with a lid and red clay. The entire pot is then buried in the earth, covered with rice husks, and slow-roasted over fire at temperatures reaching 800 to 1000 degrees. This top-to-bottom process takes three days and three nights, allowing the earthy aroma and minerals from the red clay to infuse into the pot. The mutton's taste and texture are incomparably delicious. Furthermore, the vermicelli, tossed with mutton oil, offers a distinctive flavor.