Shialun Wentang Duck Soup Introduction
Wang Wun-Tang, born in 1952, initially engaged in aquaculture. Due to the low-lying terrain of the Xia-Lun area, which frequently experienced flooding—especially during Typhoon Wayne in 1986 that nearly destroyed his fish ponds—he abandoned fish farming. The following year (1987), he set up a stall at the intersection of Taiwan Provincial Highway 17 and Minsheng Road, selling rice dumplings and duck meat soup noodles. At that time, the Xia-Lun market was located along Taiwan Provincial Highway 17, but later, as the road was widened, the market moved to Minsheng Road, and Wang Wun-Tang also relocated his stall to the current site, later adding rice noodle dishes and pig blood soup to his offerings. Aquaculture in the Xia-Lun area mainly focuses on farming milkfish, puffer clams, and shrimp. When it was time to harvest milkfish, puffer clams, and shrimp, operations would begin in the middle of the night, and pond owners would come at around 3 or 4 in the morning to buy snacks for the workers. Initially, they would buy rice dumplings, but as dumplings were harder to digest, they switched to soup noodles. Wang Wun-Tang's business focus gradually shifted from rice dumplings to soup noodles. The preparation of Wang Wun-Tang's Duck Meat Soup is as follows: quickly stir-fry onions, add duck meat slices until cooked, then mix in seasonings, black vinegar, and crushed garlic for later use. In a pot of boiling water, add shredded bamboo shoots, crushed garlic, and bonito flakes, bringing it to a boil, then add seasonings and thicken with cornstarch. When diners order, the aromatic duck meat slices are added to the soup pot for heating before being served in bowls. The duck meat is hand...
