Qing Xiang Lou Northern Restaurant Introduction
Peking duck is the signature dish that you must try. The owner, Chen Yanting, selects a four-pound aged duck produced in Yilan. After cleaning the duck, it is marinated with a unique blend of Chinese herbs for one day. Before roasting, the herb pouch is taken out, and a thin layer of malt is applied. Boss Chen emphasizes, "This ensures that the duck skin becomes crispy and beautifully colored after roasting." The duck must be roasted over peach wood for 45 minutes until the skin turns brown before being served. Other popular dishes in the restaurant include three ways of duck, Kyoto-style pork ribs, fly head, and Hakka stir-fry, among others.
