Xingang Stir-fried Duck Soup

Taipei Foods


Many food enthusiasts never forget the deliciousness of duck meat soup, especially the highly praised "Xingang Fried Duck Soup" in Banqiao, which offers the authentic flavors from Xingang, Chiayi. This unassuming small shop located on Zhongzheng Road shares the same name as its owner, Jiang Huizhen, a former district chief of Banqiao. For many years, she has insisted on maintaining local tastes, using the renowned Gaojia Wu Yin vinegar from Shulin as a flavor enhancer, making this Taiwanese snack a delicacy among connoisseurs. The preparation of duck meat soup involves first frying garlic, onion, and chili in oil, then stir-frying fresh shredded duck meat until fragrant. Next, she adds crunchy and sweet bamboo shoots from her hometown in Meishan and finally drizzles a bit of Wu Yin vinegar, which leads to an exquisite tasting experience. Discarding the usual method of thickening the soup with cornstarch, Jiang Huizhen carefully selects locally produced sweet potato starch, making it healthier and lighter. The duck meat soup can be enjoyed with noodles, glass noodles, or rice noodles, while southern Taiwanese people might want to try it served over rice, where the grains absorb the flavorful duck soup, creating a delightful combination. Additionally, do not miss Jiang Huizhen's side dishes, including braised king oyster mushrooms and braised five-spice tofu.

Address:No. 281, Zhongzheng Road, Banqiao District, New Taipei City 220, Taiwan

Xingang Stir-fried Duck Soup Introduction

Many food enthusiasts never forget the deliciousness of duck meat soup, especially the highly praised "Xingang Fried Duck Soup" in Banqiao, which offers the authentic flavors from Xingang, Chiayi. This unassuming small shop located on Zhongzheng Road shares the same name as its owner, Jiang Huizhen, a former district chief of Banqiao. For many years, she has insisted on maintaining local tastes, using the renowned Gaojia Wu Yin vinegar from Shulin as a flavor enhancer, making this Taiwanese snack a delicacy among connoisseurs. The preparation of duck meat soup involves first frying garlic, onion, and chili in oil, then stir-frying fresh shredded duck meat until fragrant. Next, she adds crunchy and sweet bamboo shoots from her hometown in Meishan and finally drizzles a bit of Wu Yin vinegar, which leads to an exquisite tasting experience. Discarding the usual method of thickening the soup with cornstarch, Jiang Huizhen carefully selects locally produced sweet potato starch, making it healthier and lighter. The duck meat soup can be enjoyed with noodles, glass noodles, or rice noodles, while southern Taiwanese people might want to try it served over rice, where the grains absorb the flavorful duck soup, creating a delightful combination. Additionally, do not miss Jiang Huizhen's side dishes, including braised king oyster mushrooms and braised five-spice tofu.

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