Qingxiang Lou Northern Restaurant Introduction
Peking duck is the restaurant's signature dish and a must-try. The owner, Chen Yan-Ting, selects a four-pound matured duck produced in Yilan, cleans it thoroughly, and marinates it for a day using a secret herbal recipe. Before roasting, the herb pack is removed, and a thin layer of malt is applied. Owner Chen emphasizes, "This helps achieve a crispy skin and beautiful color after roasting." The duck must be roasted with peach wood over low heat for 45 minutes until the skin turns brown before being served. Other popular dishes include duck three ways, Kyoto-style pork ribs, 'fly head' dish, Hakka stir-fry, and more.
