今年入冬第一道寒流終於到達囉，天氣冷就讓人想吃鍋。火鍋的種類相當多種，大家可以參考冰箱幫大家整理好的這篇 吃火鍋的懶人包，應該可以讓大家更方便找到自己想吃的店或是種類。
The first cold wave of the winter has finally arrived, making it the perfect weather for hot pot! There are many types of hot pot, and I've compiled a "Hot Pot Guide" to help you easily find the shop or type you want to eat.
電冰箱最新食譜書(已絕版)
一人餐桌這邊買唷
講到火鍋，我想大冷天沒有什麼比薑母鴨、燒酒雞跟羊肉爐這類更讓人食指大動了。這回到花蓮託同行友人的福，在地的親戚幫我們安排到這家「羴 德生料理」，體驗到當日現宰土羊的鮮美好滋味。
這家餐廳聽說全新開幕到現在僅兩個月的時間，店名德生的由來是因為業主家族本來是經營德生牧場，後來因故歇業數年後，由年輕一代重新利用羊肉料理，來把家裡這塊老招牌繼續擦亮!因為採用的羊隻來源都是跟牧場契作的方式，所以在品質上更容易掌控。
When it comes to cold weather, nothing beats Mutton Hot Pot! Thanks to a local friend in Hualien, we visited "Shan De Sheng Cuisine" to enjoy freshly slaughtered local goat meat. The restaurant was reopened by the younger generation of the family that originally ran "De Sheng Ranch." Since they source their goats directly from contracted ranches, the quality is top-notch.
冰箱因為要到火車站接人，加上這間店真的是開在田中間，所以到店的時候大家已經開動了。因為客隨主便，所以也就隨手紀錄，很多價錢因為店是新的，網路上也查不到，大家就多多包涵吧!
蒜苗鹹豬肉 (140元)
炒時蔬 (60元) - 野莧菜，台中很少見。
泰式椒麻雞 (150元)
花枝蝦排 (180元) - 斷面秀，用料實在!
I arrived a bit late, so everyone had already started eating. We had Salted Pork with Garlic Sprouts, Stir-fried Wild Amaranth (a rare vegetable in Taichung), Thai Pepper Chicken, and Cuttlefish Shrimp Cakes which were packed with real shrimp chunks.
鐵板蒜香羊柳：當天寫在白板上的隱藏菜單之一，羊柳很嫩，蒜香十足。
麻辣羊腳 (250元)：麻辣的滋味，愛吃麻辣鍋的朋友應該會喜歡。羊腳上面的筋已經燉得爛透，是非常優良的膠原蛋白來源喔。
麻辣羊皮 (250元)：冰箱是第一次看到羊肉店這樣料理的，羊皮非常彈牙，吃起來很像帶點脆度的豬腳，當然辣得也很過癮。
麻油心肝腰 (300元)：吃起來完全沒有羊羶味，高麗菜也為整道料理增添了一股天然的甜味。以麻油湯當作基底，像這樣冷冷的天，吃完身體都暖了起來。
The "Garlic Mutton Fillet" was tender and aromatic. The "Spicy Sheep Feet" were stewed until soft, full of collagen. The "Spicy Sheep Skin" was a unique dish, crunchy like pig knuckles. The "Sesame Oil Heart, Liver, and Kidney" soup had no gamey smell and was perfect for warming up the body in winter.
清蒸三層肉 (250元)：是店裡的招牌，我只能說這羊肉品質真的不錯，清蒸過後散發出來的肉香很足。因為一塊肉裡面有皮、有肥有瘦，所以口感的層次也是相當豐富。
羊腦湯：以紅棗、枸杞等中藥菜配合羊腦下去燉煮，因為羔羊時期就已經閹過，所以完全不帶羶味，羊腦吃起來的口感有點像豆腐，但是味道更鮮。
The "Steamed Pork Belly (Three-Layer Meat)" is a signature dish, offering a rich texture of skin, fat, and lean meat. The "Sheep Brain Soup," stewed with Chinese herbs like red dates and goji berries, has no gamey smell and tastes like very fresh tofu.
羊肉火鍋一份 (300元)：據店家表示這個湯頭是從台南柳營那邊學來的作法，吃的是羊肉的原味。因為加入大量的蔬菜及豆腐等配料，所以湯的風味非常清爽。
頂級涮肉片 (400元)：當然，如果這時來份手切的頂級涮肉片在鍋裡翻動個三到四下，這時候的熟度最剛好，鮮甜多汁又軟嫩。
The Mutton Hot Pot broth is inspired by the Tainan Liuying style, highlighting the natural flavor of the meat with plenty of vegetables for a refreshing taste. The hand-sliced premium mutton is best when dipped in the broth for just a few seconds—tender, juicy, and sweet.
地址：973花蓮縣吉安鄉仁安村南海五街118號 (阿美麻糬旁邊小路進去)
備註：本作僅供緬懷，店家已永久停業。
* 本文為歷史食記回顧，該店家已歇業。
* This is a review of a past dining experience. The restaurant is permanently closed.
* 本文照片以 SONY A-6000 拍攝
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