Matou Goat Soup 码头羊肉汤
Matou Goat Soup is featured among the local specialties of Jiangsu.
Matou Goat Soup (码头羊肉汤) is a red-broth goat dish from Matou (马头镇) in Huai’an (淮安), historically written Matou (码头镇). Meat and soup each fill roughly half the bowl, which explains its alternative name, tang yangrou (汤羊肉). The broth is thick and glossy, and the meat becomes tender while keeping its shape.
Rendering the meat’s own fat
A 2022 Wireless Huai’an feature presents the method of practitioner Sha Zhonglin (沙忠林). He favours meaty hind-leg pieces, washed and blanched before dry-frying. The meat is stirred over high heat for fifteen minutes, then seasoned with cooking wine, chilli skins, scallion, ginger and light and dark soy sauces. Another twenty minutes of frying follows. The meat releases its own fat, so this preparation needs no added oil.
Water is then added and brought to the boil before the meat simmers gently for about half an hour. Five-spice powder, chicken seasoning and a starch slurry go in near the end, with coriander added after serving.
A substantial bowl
The rich red soup accompanies rice or wheat-based staples. Its combination of plentiful meat and thickened broth makes the soup itself a substantial part of the meal.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Peachyeung316 · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
