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After more than thirty years, Ah-Hong's Braised Duck has transformed from a small stall to two shops with a constant flow of customers. Almost everything in the shop has a great reputation: braised duck noodles, stir-fried entrails, and various small dishes. Growing up in Lukang, Changhua, Wen-Her Hsu moved to Taipei alone at the age of fourteen to work in a hotel, where he developed a strong interest in cooking. He secretly learned from the chefs, laying the foundation for the prosperity of Ah-Hong's Braised Duck. The shop's dishes have a great reputation, including braised duck noodles, stir-fried entrails, and small dishes. According to the owner, making braised duck is a complicated process. They use freshly slaughtered ducks (frozen ducks don't have the same flavor), first steaming them and then marinating them in the owner's unique formula, which he has developed over thirty years. Finally, the ducks are smoked, a technique that is the owner's highest trade secret. As for the braised duck noodles, they require the original broth from braising the duck. The noodles must be cooked until the duck's original juices are released, and the duck cannot be overcooked. Ah-Hong's Braised Duck has branches located on North Gate Street. If you find the main shop too crowded, you can visit one of the branches. A trip to Ah-Hong's Braised Duck will allow you to experience the owner's dedication and delicious food.