A-Guo's Stewed Dongfang Ginger Duck Introduction
A-Guo's Ginger Duck was founded by Zhang Li Fang, who was just nineteen years old at the time. He inherited the ancient craft of "steamed ginger duck" from his elders and has always adhered to the principles of using local ingredients and genuine materials. Only with safe and secure ingredients and production processes can innovation and deliciousness hold meaning. The restaurant carefully selects "fresh" seasonal ingredients from the coastal area of Yunlin County, using the red-faced ducks grown locally. The duck meat is first stir-fried with local sesame oil to lock in its sweetness, then combined with medicinal broth and ginger, and steamed in a ceramic bowl for two hours. The duck skin is chewy and full of flavor, the aroma is deep, and the broth is sweet and refreshing, mild without being overly hot. The layers of taste are distinct, providing an endless old-fashioned flavor. The steaming method preserves the essence of the ingredients, making it a favorite among many gourmets. As a result, it won the runner-up title in Taiwan's National Ginger Duck Culinary Competition in 2016. Another popular item on the menu is the black-bone chicken stew with dog tail grass, simmered for several hours to fully integrate the natural sweetness of the grass into the broth, making it sweet and warming, beneficial for digestion and appetite. The combination of steaming and ceramic bowls yields duck meat that is chewy and flavorful, with a sweet, refreshing broth that is mild and not too hot.
