A Guo's Stewed Ginger Duck Introduction
Aguo’s Ginger Duck was founded by Zhang Lifang at the age of nineteen, inheriting the ancient handcraft of "steamed ginger duck" from his elders. Adhering to the principles of local ingredients and authentic materials, innovation and deliciousness only make sense under the premise of safe ingredients and processes. We carefully select "fresh" local ingredients, using red-faced ducks raised in the coastal areas of Yunlin County. The duck meat is first stir-fried with local sesame oil to lock in the sweetness, then combined with herbal broth and old ginger, placed in a ceramic bowl, and steamed for two hours. The duck skin is chewy and firm, with an aromatic essence penetrating to the bone, while the broth is sweet and refreshing, mild without being heating. Each bite reveals distinct layers, offering an endless taste of tradition. This steaming method not only preserves the flavor of the ingredients but also attracts many food enthusiasts. As a result, we won the honor of second place in the National Ginger Duck Culinary Championship in 2016. Another popular item in our restaurant is the black-boned chicken cooked with cockscomb flower, simmered for several hours, allowing the natural sweetness of the cockscomb to fully infuse into the broth before adding the black-boned chicken. The broth is sweet and warm, which can help enhance appetite and improve digestion. Using a steamer combined with ceramic bowls, the duck meat is chewy and firm, with an aromatic essence penetrating to the bone, and the broth is sweet and refreshing, mild without being heating.
