Haimen Goat Meat 海门山羊肉

Haimen Goat Meat (海门山羊肉) is associated with autumn and winter meals in Haimen (海门), Nantong (南通). Red braising is its classic preparation: the meat becomes glossy red, tender and aromatic. Nantong’s local gazetteer office describes braised goat as a dish served when relatives and friends gather for festivals.

Red braising with sweet flour sauce

The goat is cut into pieces, washed and blanched with the lid off. Scallion, ginger and garlic are fried in oil before the meat is added and stir-fried over high heat. Chilli, brown sugar, cooking wine and sweet flour sauce (甜面酱) season the pot. Water is then added, and the meat simmers over medium heat for about an hour, until the cooking liquid becomes concentrated.

Taro, vegetables and a winter gift

The braised meat can be combined with cabbage, greens, radish, spinach, starch noodles, mushrooms, lotus root or winter bamboo shoots. A local favourite is goat with taro: the soft taro absorbs the meat juices. Around Lunar New Year, a goat leg is also given as a gift, including by a new son-in-law visiting his wife’s family.