A-Kuo Stewed Dongzheng Ginger Duck Introduction
Aguo's Ginger Duck was founded by Zhang Lifang, who started at the age of nineteen, inheriting the ancient handcraft method of "steamed ginger duck" from his elders. He has always adhered to the principle of using local ingredients and genuine materials, believing that innovation and deliciousness only make sense when based on safe and reliable ingredients and processes. The restaurant carefully selects "fresh" seasonal ingredients from the coastal area of Yunlin County, raising red-faced ducks. The duck meat is first stir-fried with local sesame oil to lock in its sweetness, then steamed in a ceramic bowl with medicinal herbal broth and aged ginger for two hours. The duck skin is chewy and flavorful, the aroma is deep, and the broth is sweet and refreshing, mild without being overly hot, presenting distinct layers of flavor with an endless taste of nostalgia. The steaming method not only preserves the flavor of the ingredients but also delights many food enthusiasts. As a result, it won the honor of the National Ginger Duck Culinary King runner-up in 2016. Another popular item in the restaurant is the black-bone chicken with dogtail grass, simmered for several hours, allowing the natural sweetness of the grass to fully infuse into the broth. When combined with black-bone chicken meat, the broth is sweet and warm, beneficial for digestion and appetite. Using a steamer combined with a ceramic bowl, the duck meat is chewy, the aroma is deep, and the broth is sweet and refreshing, mild without being overly hot.
