Ching Hsiang Lou Northern Restaurant Introduction
Peking Duck is the restaurant's treasure and a must-try. The owner, Chen Yan-ting, selects a four-pound aged duck produced in Yilan, which is cleaned and then marinated for a day with a unique herbal formula. Before roasting, the herbal pouch is removed, and a thin layer of malt syrup is applied. Owner Chen emphasizes, "This ensures that the duck will have a crispy skin and beautiful color after roasting." 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 Duck, Kyoto-style Pork Ribs, Flies' Head, and Hakka Stir-fry, among others.
