聖誕節前夕抽了空南下小人們到岡山空軍官校航教館走走，既然來到岡山，當然要吃吃道地的岡山羊肉不可。記得上次到岡山吃羊肉，好像已經是上世紀不知道什麼時候的事情了，所以沒有特別指定非要吃哪家不可。而且吃的是午餐以簡單為主，澎派的羊肉爐大菜，只等有緣到岡山留宿再相見囉~
I took some time before Christmas to take the kids down south to visit the Air Force Academy Aviation Education Center in Gangshan. Since we were in Gangshan, of course, we had to try the authentic Gangshan Mutton. I remember the last time I ate mutton in Gangshan seemed to be sometime in the last century, so I didn't have a specific shop I absolutely had to visit. Plus, since it was just a simple lunch, the lavish mutton hot pot feast will have to wait until fate brings me back to stay overnight in Gangshan!
電冰箱最新食譜書(已絕版)
一人餐桌這邊買唷
離開空軍官校往岡山市區走，途中經過一個菜市場看到旁邊有好幾家賣羊肉的店。因為幸運地剛好找到安全的車位安置大白，所以就決定在這邊簡單吃。
Leaving the Air Force Academy and heading towards downtown Gangshan, we passed a market and saw several mutton shops nearby. Luckily, we found a safe parking spot for my car right there, so we decided to have a simple meal at this spot.
太新羊肉店根據店家的資訊，是已經在當地傳承70年的老店。雖然許久沒有親自到岡山吃羊肉，但是看外縣市標榜岡山羊肉的店陳設幾乎都有這一口裡面擺著各式羊料的玻璃櫥，應該就是岡山羊肉店最基本的感覺。
According to the shop's information, Tai Xin Mutton Shop is a historic establishment that has been passed down for 70 years. Although I haven't eaten mutton in Gangshan for a long time, seeing the glass display case filled with various cuts of mutton—a feature common in shops across Taiwan claiming to serve "Gangshan Mutton"—felt like the quintessential Gangshan mutton shop experience.
內用區長這樣，看得出來整體感覺很像上世紀80年代的小吃店。
Here is the dining area. You can tell the overall vibe is very much like a snack shop from the 1980s.
當天一個陣亡睡著、一個想要吃飯，所以最後也沒點多少菜，就桌上這些來代表一下。
炒蔥爆羊肉(120元)
羊肉片加上洋蔥、青蔥等辛香料，和著岡山最有名的辣豆瓣醬一起下鍋快炒而成。吃起來的口感羊肉還算嫩，雖然辣豆瓣醬有入菜，但是辣味並沒有特別明顯，我家兒子吃得挺開心。
Stir-fried Scallion Mutton (NT$120)
Sliced mutton stir-fried quickly with onions, scallions, and other spices, along with Gangshan's famous spicy bean paste. The meat was quite tender. Although spicy bean paste was used, the spicy flavor wasn't particularly strong, and my son enjoyed it very much.
涼拌羊肚(120元)
羊肉給公子配飯，至於羊肚.....就老爸獨享囉。汆燙過的羊肚，拌上蒜末、蔥花、薑絲，然後以醬油、白醋及辣豆瓣醬調味。羊肚的爽脆帶酸口感，中午來吃相當開胃。
Cold Dressed Sheep Stomach (NT$120)
The mutton was for my son to eat with rice, but the sheep stomach... that was for dad to enjoy alone. The blanched stomach is tossed with minced garlic, scallions, and ginger shreds, then seasoned with soy sauce, white vinegar, and spicy bean paste. The crunchy and slightly sour taste makes it very appetizing for lunch.
炒沙茶羊肉麵(小80元)
乾式炒麵口感不帶甜，加入大量油菜一起拌炒，想快速解決一餐點這個就對囉。
Stir-fried Satay Mutton Noodles (Small NT$80)
This is a dry-style stir-fried noodle dish that isn't sweet. It's stir-fried with plenty of rape (you cai). If you want a quick meal, this is the right choice.
羊肉湯(肉片小60元)
羊肉應該跟剛剛蔥爆羊所採用的一樣，有別於我們平常從賣場買回來的羊肉涮片，這種羊肉片是略帶厚度的。吃起來的口感不會乾澀或顯得柴口，肥瘦均勻不錯吃。
Mutton Soup (Sliced Meat, Small NT$60)
The meat seems to be the same as used in the stir-fry. Unlike the thin shabu-shabu slices we usually buy from supermarkets, these slices are slightly thicker. The texture isn't dry or tough; the balance of fat and lean meat is quite good.
當歸羊肉湯(爌肉小60元)
牛腱肉大家常吃，但是帶筋的羊腱肉，大家可能就比較少接觸到。本來看價目表上註明爌肉，以為是我們平常吃羊肉爐那種帶皮五花肉，結果湯一上桌發現判斷錯誤，是腱子不是五花。想吃帶皮羊五花，那種小碗一碗120元，應該就是羊肉爐的鍋底。
Angelica Mutton Soup (Kuang Rou/Shank, Small NT$60)
We often eat beef shank, but mutton shank with tendon is less common. I initially thought "Kuang Rou" on the menu meant the skin-on pork belly style meat usually found in mutton hot pots, but when it arrived, I realized I was wrong—it was shank, not belly. If you want skin-on mutton belly, you should order the small bowl for NT$120, which is likely the hot pot base.
當歸湯頭部分其實喝起來的味道挺溫和，喝多也不會覺得膩口或口乾。惟這羊腱肉的口感偏硬，不知道是不是烹煮時間還不夠久，略咬一塊竟覺得嘴巴很痠，剩下的肉就沒再下肚是美中不足。
The angelica soup base actually tastes quite mild; you won't feel greasy or thirsty after drinking a lot of it. However, the texture of the mutton shank was a bit too hard. I'm not sure if it wasn't cooked long enough, but my jaw felt tired after just a bite, so I didn't finish the meat, which was a pity.
全部吃起來連一碗白飯400多塊錢，價位還算合理。店裡用的沙茶是牛頭牌沙茶醬，不是坊間莫名其妙的廉價品牌，吃起來也安心。這家店聽說原來叫做大新，現在的大新是第三代把外公的店名拿去註冊，太新是原本當舅舅的老闆經營才是老店。好熟悉的戲碼，我家對面賣蒸餃的也上演過，反正大家都知道老店是哪家就好，畢竟口味騙不了人，不是嗎?
The total cost for everything, including a bowl of white rice, was just over 400 TWD, which is quite reasonable. The shop uses Bull Head brand satay sauce, not some cheap, unknown brand, so you can eat with peace of mind. I heard this shop was originally called "Da Xin." The current "Da Xin" was registered by the third generation using their grandfather's shop name, while "Tai Xin," run by the original owner (the uncle), is the actual old shop. It's a familiar drama; the steamed dumpling shop across from my house went through something similar. Anyway, as long as everyone knows which one is the real old shop, that's what matters. After all, taste doesn't lie, does it?
地址：820高雄市岡山區維新路2號
電話：07 623 2888
營業時間：09:00–21:00 (週四公休)
交通：客運文賢市場站，步行2分
* 菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考！
* The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices, and the prices posted by the restaurant shall prevail. The prices listed are for reference only.
* 本文照片以 iPhone X 拍攝
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