BAA Wanli GoatBAA Wanli Goat

This simple room doubles as a mini museum for cookware and relics dating back to 1962, when it first opened its doors. The third-generation owner still insists on using freshly slaughtered goats from Shanhua, Tainan for their tender, flavoursome meat. The signature hotpot comes with a rich and well-rounded goat broth simmered for about 5 hours without any condiments added. Depending on your preference, order the leaner loin, or the fattier skin-on belly. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/tainan-region/tainan/restaurant/baa-wanli-goat Price: A moderate spend