A-Kuo's Stewed Dongzheng Ginger Duck Introduction
Aguo's Ginger Duck, founded by Zhang Lifang at the age of nineteen, upholds the traditional method of "steamed ginger duck." The restaurant adheres to the principles of using local ingredients and quality materials, believing that innovation and deliciousness only hold meaning when made with safe and reliable ingredients. They carefully select "fresh" seasonal produce from Yunlin County's coastal area, using red-faced ducks raised locally. The duck meat is first stir-fried with local sesame oil to lock in its sweetness, then combined with medicinal broth, ginger, and duck meat, and steamed in ceramic bowls for two hours. The duck skin is chewy and firm, its aroma deeply infused, and the broth is sweet and refreshing, mild without being overly hot, offering a distinct layered flavor reminiscent of traditional tastes. The steaming method not only preserves the flavor of the ingredients but also attracts many food lovers. As a result, the restaurant was awarded the second place in the 2016 National Ginger Duck Culinary Competition. Another popular dish is the black-boned chicken soup brewed with dog tail grass for several hours, allowing the natural sweetness of the grass to infuse the broth before adding black-boned chicken meat. The resulting soup is sweet and warm, promoting appetite and digestion. The combination of steaming in bamboo steamers and ceramic bowls yields duck meat that is chewy and firm, with an aroma that penetrates deep, and a soup that is sweet, refreshing, mild, and not overly hot.
