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Peking duck is the restaurant's treasure, a must-try delicacy. Owner Chen Yanting selects 4-jin (2 kg) domestically aged ducks produced in Yilan. After cleaning them thoroughly, the ducks are stuffed with a secret Chinese herbal formula and marinated for one day. Before roasting, the herbal pouch is removed, and a thin layer of maltose is brushed over the skin. Owner Chen emphasizes: "This ensures the duck skin becomes crispy and golden after roasting." The ducks must be slow-roasted over peachwood fire for 45 minutes until the skin turns brown before serving. Other popular dishes include Peking duck tri-ways, Kyoto-style pork spare ribs, Fly Head, Hakka-style stir-fry… etc., making them the restaurant's crowd favorites.