A Guo's Braised Dongzhong Steamed Ginger Duck Introduction
A-Guo's Ginger Duck was founded by Zhang Lifang, who was just nineteen years old at the time. He inherited the traditional craftsmanship of "steamed ginger duck" from his elders, always adhering to the principles of using local ingredients and real materials. It is only under the assurance of safe and secure ingredients and production processes that innovation and deliciousness hold significance. Carefully selecting "fresh" seasonal ingredients from the coastal areas of Yunlin County, the restaurant uses red-faced ducks raised locally. The duck meat is first stir-fried with local sesame oil to lock in its sweetness. Then, along with medicinal broth and old ginger, the duck is steamed in a ceramic bowl for two hours. The result is duck meat that is tender and chewy, with an aroma that penetrates deeply. The broth is sweet and refreshing, mild and not overly hot, offering distinct layers of flavor and an endless nostalgic taste. The steaming method not only preserves the flavor of the ingredients but also makes it a favorite among many gourmets. As a result, the restaurant was awarded the runner-up title in the 2016 National Ginger Duck Culinary Competition. Another popular item on the menu is the black-bone chicken stewed with millet grass for several hours, allowing the natural sweetness of the millet grass to fully infuse the broth before adding black-boned chicken meat. The broth tastes sweet and is warm in nature, helping to stimulate appetite and enhance digestion. The combination of steamers and ceramic bowls results in duck meat that is both tender and chewy, with an intoxicating aroma and a sweet, refreshing broth that is mild and not overly hot.
