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HOME > CENTRAL TAIWAN > DINING

 

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COMPASS MAGAZINE > December 2017

 

Tsai Huo Roast Duck

(04)2247-8889
26, SongZhu Rd, Sec 3, Beitun Dist
Hours: 11:30 am-2:30 pm, 5-10 pm

Fat Calf Hotpot Restaurant CEO Hong Ke-liang visited famous restaurants in Beijing and Canada to study roasted duck before returning to open this Taichung establishment, complete with a brick kiln for roasting juicy, succulent cherry ducks of about three kilograms. Ducks are stuffed with traditional Chinese spices like wild peppers, cinnamon, prickly ash, star anise, cloves and fennel before being broiled, drizzled with glucose and vinegar, air-dried six hours, and roasted with longan wood for 60-70 minutes. With crispy, golden paper-thin skin, the final result can be wrapped with sauce, scallions and cucumbers for a mouthwatering, aromatic treat, and can also be enjoyed in about nine different ways, including Duck Bones in Preserved Vegetable Soup, Deep-Fried Duck Meat, Pulled Duck with Bean Sprouts, and Duck Floss in Salad. Sliced Duck is NT$1,080 with an added NT$100 for Stir-Fried Duck with Basil. The menu also features about 76 premium dishes like Fish Head with Chopped Chilis (NT$360), Wuxi Ribs (NT$280), and Shanghai Style Broiled Duck Soup. --By Uvia Chang, translated by Anna Yang

Tsai Huo Roast Duck Tsai Huo Roast Duck

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