Ching Hsiang Lou Northern Cuisine Introduction
Beijing roast duck is the restaurant's signature dish, a must-try. The owner, Chen Yan-ting, selects a four-kilogram mature duck produced in Yilan. After cleaning it thoroughly, he stuffs it with a unique herbal marinade and lets it marinate for a day. Before roasting, the herb package is removed, and a thin layer of malt is applied. Owner Chen emphasizes, "This ensures that the duck comes out with a crispy skin and beautiful color." The duck is roasted over peach wood with gentle heat for 45 minutes until the skin turns brown, making it ready to be served. Other popular dishes include three ways with roast duck, Kyoto-style pork ribs, "fly head" (a traditional dish), and Hakka stir-fry, all of which are favorites at the restaurant.
