A-Guo Master Stewed and Steamed Ginger Duck. A-Guo Master Ginger Duck founder Zhang Lifang, at the age of nineteen, inherited the traditional ancestral craft of "steamed ginger duck," always adhering to local ingredients and genuine quality. A-Guo Master Ginger Duck founder Zhang Lifang, at the age of nineteen, inherited the traditional ancestral craft of "steamed ginger duck," always adhering to the principles of local ingredients and genuine quality. Only with safe and secure ingredients and production processes can innovation and deliciousness have meaning. Carefully selected fresh local seasonal ingredients are used. Red-faced Muscovy duck males raised in the coastal areas of Yunlin County are used. The duck meat is first stir-fried in local sesame oil until its sweetness is locked in. Then, the medicinal broth, old ginger, and duck meat are placed in a ceramic pot and steamed for two hours before serving. The duck meat is chewy and firm, with an aroma that permeates to the bone. The soup is sweet, mellow, and refreshing, mild and not drying. The flavors are distinct when tasted, with an endless nostalgic taste. The steaming method not only preserves the flavor of the ingredients but is also loved by many gourmets. Therefore, it won the runner-up honor in the 2016 National Ginger Duck Cuisine King competition. Another popular item at our restaurant is the Black-boned Silkie Chicken and Setaria palmifolia soup, stewed for several hours, allowing the natural sweetness of Setaria palmifolia to fully infuse into the soup before adding the Black-boned Silkie chicken. The soup is sweet and mild, which can strengthen the spleen and benefit the stomach. Using a steamer combined with a ceramic pot, the steaming method results in chewy and firm duck meat with an aroma that permeates to the bone. The soup is sweet, mellow, and refreshing, mild and not drying.
Address: 雲林縣斗南鎮雲林縣斗南鎮義德路2號
Hours: 00:00–23:59
Yunlin