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Tainan's classic souvenir: Wang family's braised mutton is a time-consuming and labor-intensive process that adheres to traditional methods. Its uniqueness lies in using earthenware pots as containers, which prevents any loss of flavor and allows the mutton's warmth and freshness to be preserved perfectly. The finished braised mutton has a deep red color and a rich aroma, with a savory broth. The product is quickly frozen at -30°C to lock in its original flavor and packaged as a convenient take-home gift box. After thawing and heating, it can be enjoyed with the same rich and sweet taste as freshly cooked braised mutton. It has even won the prestigious "Top 10 Souvenirs of Southern Taiwan" award. Many people are familiar with the delightful taste of hot pot made with mutton during winter, but fewer know about another favorite dish of the people in Tainan - braised mutton. This dish not only lacks the strong, unpleasant smell of mutton but also has no bothersome bones. The texture remains firm and non-loose, and it's said that goats eat a hundred herbs, making it a cool and cholesterol-free supplement, ideal for modern civilized people. Currently in its third generation, "Wang family's braised mutton" continues to follow traditional methods. The mutton used comes from grass-fed goats roaming in the Ma-yueh World, with ages controlled between 2 to 3 years. This stage is when the goats are strong and have extremely delicious meat.