Lianwujiao Lamb

Review

Lianwujiao Lamb is a long-standing name around Xinhua Old Street. According to Supertaste, it has more than seventy years of history, starting as a stall near Xinhua Market before moving into a shopfront. When Michelin announced its 2025 Bib Gourmand list for Tainan, it was the only pick in Xinhua District, turning this dawn lamb stall from a local breakfast into a destination for visiting food lovers.

The draw is freshly slaughtered lamb delivered daily. The menu is short and skips heavy stir-frying in favour of clear soup and angelica soup. The angelica broth simmers for over four hours: first a sweet herbal note, then the savoury depth of lamb bone, with very little gaminess, light enough even for summer. Beyond lamb meat there are rarer cuts such as liver and head skin, rice wine sits on every table to add yourself, and a side of mian xian noodles makes it filling. The star is the weekend-only lamb skin roll, springy and chewy, at about NT$100.

Diners mostly praise the fresh lamb, the clean sweet broth and friendly staff who can even help foreign visitors in English. Complaints focus on prices that feel high for the portion size, an extra charge for more broth, and no broth top-ups when it is packed, which disappoints people used to free refills.

The shop opens around 5 a.m. and closes at 1 p.m., closed on Wednesdays. Lamb skin rolls appear only on weekends, so arrive early; they are often gone before noon. It sits on Zhongzheng Road with mainly street parking, which is tight at weekends, so a scooter is easier. Payment methods are not stated in sources, so bring cash.

It suits anyone who loves herbal soups and wants a real southern-Taiwan lamb breakfast. First-timers can order angelica lamb soup with mian xian plus a plate of liver or head skin; on weekends, make the lamb skin roll a must and share it between two.