"Buy the best lamb," "fresh, tender, odorless," are the guiding principles of Ah Xiu Lamb Restaurant. The dipping sauce is primarily made with whole tofu fermented bean curd and chili sauce, and customers mix it themselves. Ah Xiu Lamb was founded by Yang Song‑xiong in 1970 (ROC 70). Besides the signature lamb hot pot, the menu also includes ginger‑sliced sesame‑oil fried lamb liver, thinly sliced boiled lamb, shredded cabbage stir‑fried lamb off‑alps, and celery stir‑fried lamb tripe, all fresh and hygienic, with the shop emphasizing a "hang‑guarantee". The secret to the restaurant’s deliciousness lies in carefully selecting the lamb: choosing black or yellow, castrated male lambs aged 9 months to 1 year as ingredients, because the shop believes such lamb provides the most tender and sweet meat.
