aeeble

Many gourmet experts are fond of the delicious duck meat porridge, particularly the Banqiao "Hsin-Kang Freshly Stir-Fried Duck Meat Porridge," which authentically captures the traditional Hsin-Kang Chiayi flavor and is highly acclaimed. This modest shop on Zhongzheng Road is owned by someone with the same name as former Banqiao District Director Jiang Hui-zhen. For years, it has remained steadfast to regional flavors, enhancing the taste using Shulin’s renowned Gaojia Wuyin vinegar (Five-Stamp Vinegar), making this Taiwanese snack a delicacy in the mouths of food connoisseurs. The duck meat porridge is prepared by first sizzling garlic, onion, and chili in oil, then stir-frying fresh duck meat shreds. Once aromatic, crisp, and sweet Meishan bamboo shoots from the owner’s hometown are added, followed by a drizzle of Wuyin vinegar. A single spoonful is remarkably impressive. Unlike the typical method of using cornstarch to thicken the stew, Jiang Hui-zhen carefully selects Taiwan-grown sweet potato starch, ensuring a healthier, more comfortable digestion. This duck meat porridge can be enjoyed with noodles, glass noodles, or rice sticks, but the southern style of "duck meat porridge rice" is also worth trying—the rice grains absorb the rich, savory soup and complement it masterfully. Don't miss Jiang Hui-zhen’s side dishes "Braised Agaric Mushrooms" and "Braised Five-Spice Tofu."