Ching Hsiang Lou Northern Restaurant Introduction
Peking Duck is the restaurant's signature dish and a must-try. The owner, Chen Yan-ting, uses four-pound mature ducks produced in Yilan, which are cleaned and cured with a unique blend of traditional Chinese herbs for a day. Before roasting, the herbal pouch is removed, and a thin layer of malt syrup is applied. Owner Chen emphasizes, "This will ensure that the duck comes out with a crispy skin and beautiful color." The duck must be roasted over peach wood at a low temperature for 45 minutes until the skin turns brown before it is served. Other popular dishes include three ways to enjoy the duck, Kyoto-style pork ribs, fly-head dish, Hakka stir-fry, and more.
