aeeble

Master Ah-Guo Ginger-Mutton Duck founder Zhang Lifang was only nineteen when he inherited the ancestral “steamed ginger-mutton duck” craft. Committed to local ingredients and honest fare, he believes innovation and flavor matter only when every ingredient and every step is safe and trustworthy.
We hand-pick seasonal local produce: red-mask Muscovy drakes raised along Yunlin’s coast. The duck is first wok-seared with native sesame oil to seal in its sweetness, then combined with medicinal broth, aged ginger, and slow-steamed in ceramic jars for two hours. The result is springy skin, aroma deep to the bone, and a mellow, refreshing soup that warms without heat; each sip reveals layered, nostalgic flavors. The steaming method preserves the ingredients’ essence and has won legions of gourmets, earning second place in the 2016 National Ginger-Mutton Duck Championship.
Another house favorite is our silky-fowl & foxtail-grass soup: foxtail grass simmered for hours until its natural sweetness suffuses the broth, then silky black-bone chicken is added. The soup is sweet, warming, and perfect for strengthening spleen and stomach.
Using bamboo steamers with ceramic pots, the duck emerges with springy skin, aroma deep to the bone, and a mellow, refreshing broth that warms without heat.