Xialun Wentang Duck Soup Introduction
Wang Wentang, born in 1952, initially made a living through aquaculture. Due to the low-lying terrain of his hometown, Xia Lun, which often experienced flooding, particularly during Typhoon Wayne in 1986 that devastated his fish ponds, he gave up fish farming. The following year (1987), he set up a stall at the intersection of Taiwan Route 17 and Minsheng Road selling rice dumplings and duck meat soup noodles. At that time, the Xia Lun market was located along Taiwan Route 17, but as the road was widened, the market was moved to Minsheng Road, prompting Wang Wentang to relocate his stall to its current site and begin selling rice vermicelli and pig's blood soup as well. Aquaculturists in the Xia Lun area primarily cultivate milkfish, clams, and shrimp. When it was time for harvesting, operations would start around midnight, with pond owners coming in at 3 or 4 AM to bring snacks for the workers. Initially, they would buy rice dumplings, but due to difficulties in digestion, they switched to duck meat soup noodles, which gradually became the focus of Wang Wentang's business. The preparation method for Wendtang's duck meat soup involves quickly stir-frying onions, adding duck meat slices until cooked, then mixing in seasonings, black vinegar, and garlic flakes. In a pot of boiling water, bamboo shoots, garlic flakes, and dried bonito flakes are added, followed by seasoning and...
