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For nearly fifty years, A-Ming Lamb Hot Pot has preserved traditional cooking methods, using Taiwanese native goats raised under corporate management. The meat is naturally sweet, free of gaminess, and pleasantly resilient, offering excellent chew. A-Ming’s mutton menu covers cuts such as shoulder, liver, heart, tripe, and mixed offal; each prepared in different ways to create a variety of delicious dishes. To suit modern palates that prefer lighter flavors and to accommodate seasonal differences between winter and summer, two broths were developed: the robust “Herbal Lamb Hot Pot” and the milder “Ginger-Strip Lamb Hot Pot.” Stir-fried tripe, thin-sliced lamb, grilled lamb, and noodles with lamb are all worth trying.