Taipei Travel

Since antiquity, lamb was regarded as a macrobiotic treasure in the palace; it nourishes, tones the body and Qi, stimulates the appetite and replenishes strength. It is also beneficial to pregnant women due to its ability to stimulate the mammary gland, reduce leucorrhea and boost the immune system. Moreover, lamb can be consumed all year round. In order to provide consistent meat quality and texture, Mo Zai Yang imports only the finest, zero-pollution lamb from New Zealand and Australia and traditional Taiwanese culinary methods are used to prepare the dish. It can be stir-fried, served cold and with sauce, braised in soy sauce, stewed, grilled, stewed with soy sauce, etc. When complemented by traditional food ingredients and recipes, such as bean paste, salted black beans, noodles and Chinese herbs, many delicious and macrobiotic lamb dishes can be prepared that have proved to be well received among patrons during the past 16 years.