Songshan Clay Oven Lamb — Owner Zhou Kunzheng originally made a living selling goat milk. Later, he inherited his grandmother's stewed lamb recipe and transitioned to developing lamb hot pot, earning acclaim from many gourmands.

Songshan Clay Oven Lamb. Owner Zhou Kunzheng originally made a living selling goat milk. Later, he inherited his grandmother's stewed lamb recipe and transitioned to developing lamb hot pot, earning acclaim from many gourmands. Owner Zhou Kunzheng originally made a living selling goat milk. Later, he inherited his grandmother's stewed lamb recipe and transitioned to developing lamb hot pot, earning acclaim from many gourmands. For the lamb, special care is taken in selecting and cooking. Male lamb aged 8 months to one year is chosen as the ingredient. After marinating, it is seasoned with grandma's secret herbal recipe, wine, and water, then placed in a clay pot, sealed with red clay. The entire pot is buried in the ground, covered with chaff, and slow-cooked with fire at temperatures ranging from 800 to 1000 degrees Celsius. This process, lasting three days and three nights from top to bottom, infuses the pot with the earthy aroma of the red clay and minerals, making the lamb incredibly delicious. Additionally, the noodles are mixed with lamb fat, giving them a special texture. Address: 嘉義縣民雄鄉嘉義縣民雄鄉松山村松仔腳48-27號 Hours: 00:00–23:59 Chiayi County