Aguo's Stewed Dongjing Ginger Duck Introduction
A-Guo's Ginger Duck was founded by Zhang Lifang at the age of nineteen, inheriting the traditional craft of "steamed ginger duck" from his elders. He adheres to the principles of using local ingredients and high-quality materials, believing that innovation and taste are meaningful only under the assurance of safe ingredients and production processes. The restaurant carefully selects "fresh" seasonal ingredients from the coastal area of Yunlin County, using the red-faced duck. The duck meat is first stir-fried in local sesame oil to lock in its sweetness, then combined with herbal broth and old ginger, and steamed in a ceramic bowl for two hours. The duck skin is chewy and flavorful, the aroma is penetrating, and the broth is sweet and refreshing, mild and not overly hot, presenting a rich and nostalgic taste experience. The steaming method retains the flavor of the ingredients and is loved by many food enthusiasts, earning the honor of the runner-up in the 2016 National Ginger Duck Culinary King competition. Another popular product at the restaurant is the black-boned chicken simmered with duckweed for several hours, allowing the natural sweetness of the duckweed to fully infuse into the broth before adding black-boned chicken, resulting in a sweet-tasting broth that is warm and beneficial for the stomach. The combination of steaming in bamboo baskets and ceramic bowls results in a chewy duck skin, penetrating aroma, and a sweet and refreshing broth that is mild and not overly hot.
