Mie Wanli Mutton House

Review

Mie Wanli Mutton House is at No. 36 Xingnan Street in South District, in the Wanli area at the southern edge of urban Tainan, and is one of three Tainan places newly added to the MICHELIN Bib Gourmand list in 2026. Supertaste reports that the third generation now runs the shop, using fresh goat from Shanhua in Tainan delivered daily. Locals already made special trips here, and the listing has brought more attention.

The signature is the goat hot pot, slow-cooked from pure goat meat for about five hours; Supertaste describes the broth as mellow and sweet with a rich goat aroma. Diners say the clear broth is smooth with a sweet finish, lighter than herbal mutton hot pots; lean goat cooks with a quick dip and is sweet with a little chew, skin-on goat is tender and juicy, and the chops are rich and fragrant. Even those wary of gamey meat say there is almost no gaminess here, and that the texture is as tender as beef.

Fans praise the fresh goat, gentle broth and an owner who keeps adjusting based on customer feedback; one first-time visitor was even treated to the signature goat slices. Complaints mainly concern portions: some feel that for the price the hot pot portions and side dishes are small, as are the stir-fries, and wish they were more generous.

Online listings show hours of 11 a.m. to 2 p.m. and 5 to 8 p.m., closed Thursdays; check before you go. The shop is on Xingnan Street in the southern part of South District, some distance from the city centre, so driving or a scooter is easier; payment details are not clear in sources. Winter is peak season for goat hot pot, so there may be a wait at meal times.

Good for anyone who wants fresh goat without heavy herbal flavours, and for family meals in winter. First-timers should come in a group of two or more and order a clear-broth goat hot pot, comparing lean and skin-on goat; big eaters can add a stir-fry or chops. Budget around NT$300 to NT$600 per person.