Shishan goat hotpot 石山壅羊火锅
Shishan goat hotpot is featured among the local specialties of Hainan.
Local goat is the centerpiece of this Shishan hotpot. Share a pot and order vegetables separately for a varied meal.
How it is made
Shishan goat is cut into pieces and served in a simmering hotpot, with vegetables and other additions cooked alongside or afterward. The base seasoning varies by restaurant.
Flavour & texture
The goat brings a distinctive meaty aroma and firm-to-tender texture, while the broth grows richer as the meal continues.
Local roots & traditions
Shishan yongyang is associated with Haikou's volcanic-area livestock and local dining traditions; the animal's regional name is more specific than a generic lamb hotpot.
How to order Shishan goat hotpot
Confirm meat weight, bone content and which vegetables are included.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Coconut chicken hotpot 椰子鸡 →
Chicken pieces are simmered in coconut water, often with coconut flesh and additional aromatics. Diners may add other ingredients after the chicken has cooked. The broth is gently sweet and clear-tasting, with chicken richness developing as the meal continues. A separate dipping sauce adds salt, citrus and spice to the meat.
Dongshan goat 东山羊 →
Dongshan goat is prepared in several ways, including a slow braise or a concentrated dry-pot style. The meat is cooked with seasonings until tender, with the chosen cut determining how much skin and bone remain. Expect a distinct goat flavor, savory richness and sometimes a gelatinous edge. A dry-pot version is more concentrated than a soup.
Questions before you order
What name should I show when ordering?
Show 石山壅羊火锅 for Shishan goat hotpot. Confirm meat weight, bone content and which vegetables are included.
Sources & reading
Recipes and servings vary between kitchens.