A Guo's Stewed Dongzhong Ginger Duck Introduction
A-Kuo's Ginger Duck was founded by Zhang Lifang when he was nineteen years old, inheriting the ancient craftsmanship of steaming ginger duck from his elders. He has always adhered to the principles of using local ingredients and genuine materials. Only with safe and secure ingredients and production processes can innovation and deliciousness hold meaning. Carefully selecting "fresh" seasonal ingredients from the coastal area of Yunlin County, the restaurant uses local red-faced ducks, where the duck meat is first stir-fried with local sesame oil to lock in sweetness. Then, the medicinal herbal broth, old ginger, and duck meat are placed in ceramic bowls and steamed for two hours. The duck meat is tender and firm with a deep aroma, and the broth is sweet and refreshing, mild and not overly stimulating, providing distinct layers of flavor and an endless taste of nostalgia. The steaming method not only preserves the flavor of the ingredients but also makes it a favorite among gourmets. As a result, it won the runner-up for the National Ginger Duck Culinary King in 2016. Another popular item at the restaurant is the black-boned chicken with dog-tail grass, which is simmered for several hours to allow the natural sweetness of the dog-tail grass to meld into the soup before adding black-boned chicken meat. The broth is sweet and warm, beneficial for digestion. The combination of steaming with ceramic bowls makes the duck meat tender and firm, with deep aromas and a sweet, refreshing broth that is mild and not overly stimulating.
