Qingxiang Lou Northern Cuisine Introduction
Peking Duck is the signature dish that you must try. The owner, Chen Yan-ting, uses a four-pound aged duck produced in Yilan. After cleaning it, he marinates it for a day with a unique herbal blend. Before roasting, he removes the herb package and applies a thin layer of malt syrup. Owner Chen emphasizes, "This ensures that the duck has a crispy skin and beautiful color after roasting." The duck must be roasted over peach wood on low heat for 45 minutes until the skin turns brown, after which it is served. Other popular dishes include three ways of enjoying Peking Duck, Kyoto-style ribs, fly head, and Hakka stir-fry, all of which are signature dishes at the restaurant.
