Xingang Stir-Fried Duck Soup Introduction
Many food enthusiasts can't forget the deliciousness of duck soup, especially the highly praised "Xingang Stir-Fried Duck Soup" in Banqiao, known for its authentic flavor from the Chiayi region. This unassuming small shop located on Zhongzheng Road is run by a woman named Jiang Huizhen, who shares her name with the former district head of Banqiao. For years, she has insisted on local flavors, using the renowned Gaojia Wuyin vinegar from Shulin as a flavor enhancer, making this bowl of Taiwanese snack a supreme delicacy among gourmets. The preparation of the duck soup starts with sautéing garlic, onion, and chili in oil, followed by adding freshly shredded duck meat. After it becomes fragrant, shredded Mei Mountain bamboo shoots from the owner's hometown, known for their crispness and sweetness, are mixed in, and a touch of Wuyin vinegar is drizzled on top, creating a dish that earns high praise with just a taste. Unlike the common practice of using cornstarch to thicken the soup, Jiang Huizhen carefully selects Taiwanese sweet potato starch, making it healthier and lighter. The duck soup can be served with noodles, vermicelli, and rice noodles. The southern style of having "duck soup rice," where the rice absorbs the flavorful broth, is particularly worth trying. Additionally, Jiang Huizhen's side dishes, such as stewed king oyster mushrooms and stewed five-spice tofu, are also not to be missed.
