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Master Ah Guo Shih Jiang MuYa (Old Duck) was founded by Zhang Li-fang, starting at the age of 19, carrying forward the traditional ancestral method of "steamed Jiang MuYa." The restaurant has always adhered to the principles of using local ingredients and genuine, high-quality materials. Only by ensuring safe and trustworthy food and production processes can innovation and deliciousness hold meaning. Strictly selecting fresh, seasonal local ingredients, including male red-faced ducks raised along Yunlin County’s coastal areas. First, duck meat is stir-fried with local hemp oil to lock in its natural sweetness. Then, medicinal broth, old ginger, and duck meat are placed into ceramic bowls and steamed for two hours. The result is chewy duck meat with rich aroma, a sweet and clear broth that is warm and not overly heating. Each bite delivers layered, distinct textures and a deeply nostalgic flavor of olden days. By choosing a steaming method, the restaurant not only preserves the ingredients’ flavors but also appeals to many food lovers, earning it the Second Place title in the 2016 National Jiang MuYa Chef Championship. Another flagship dish is the Black Chicken with Dog’s-Tail Grass. After simmering dog’s-tail grass for several hours to extract its natural sweetness into the broth, black chicken is added. The resulting broth is sweet and warming, known for aiding digestion and strengthening appetite. Combining a steamer with ceramic bowls, the steaming technique ensures the duck meat is chewy and aromatic, the broth sweet, clear, and mellow, while maintaining a gentle, non-heat-inducing warmth.