A Guo's Stewed Duck with Ginger and Herbs Introduction
The founder of Ah Guo’s Ginger Duck, Zhang Lifang, was only nineteen when he inherited the ancient artisanal method of "steamed ginger duck" from his elders. He has always adhered to the principles of using local ingredients and genuine materials. Innovation and flavor are only meaningful when based on safe and worry-free ingredients and production processes. Carefully selected seasonal "fresh" ingredients are sourced from the coastal area of Yunlin County, specifically using red-faced Muscovy duck. The duck meat is first stir-fried with local sesame oil to lock in its sweetness, then steamed with herbal broth, aged ginger, and duck meat in ceramic bowls for two hours. The duck has a chewy skin and an aromatic flavor, while the broth is sweet, refreshing, gentle, and not overly heaty, presenting a rich layer of traditional taste upon tasting. The steamed preparation not only preserves the ingredients' flavors but also captivates many gourmets. As a result, it was awarded the runner-up in the 2016 National Ginger Duck Culinary Competition. Another popular item in the restaurant is the black-boned chicken slow-cooked with dog-tail grass for several hours, allowing the natural sweetness of the dog-tail grass to fully infuse the broth. When black-boned chicken meat is added, the broth is sweet and warming, which can help stimulate appetite and aid digestion. The combination of steaming and the use of ceramic bowls results in duck meat with a chewy skin and deep aromas, while the broth remains sweet, refreshing, and gentle.
