♦ Incorporates dozens of secret spices such as star anise, Sichuan peppercorn, cumin, sand ginger, and cloves.
♦ Instead of using soy sauce, it’s made with Taiwan Salt sea salt, which results in a richer, more layered flavor that isn’t overly salty.
♦ The chef, with a meticulous and professional attitude, carefully controls the braising time and the order in which different ingredients are added to the pot, ensuring the delicate texture is maintained throughout.
♦ This allows you to enjoy the full flavor of the dish without needing any dipping sauce!
Duck Products
Freshly slaughtered native Muscovy duck of the day — the meat is firm, low in fat, and has a distinctive savory flavor. It’s ideal for long, slow braising, becoming more fragrant the longer it’s cooked.
Duck Crispy Intestine (Duck Gizzards) uses Northern duck, and the preparation process is quite complicated. It requires multiple cleaning and blanching steps before it can be braised. The final product has a chewy, springy texture.
Chicken Products
Freshly sourced native black chicken feet, with thick, chewy skin. They have the best texture after being braised.
Freshly slaughtered broiler chickens of the day, with uniform size and no bruising, ensuring that the chicken wings, feet, gizzards, neck, liver, and heart come out tender and not tough after braising.
Freshly slaughtered native chicken of the day, with tender chicken buttocks that have no unpleasant odor.
Chicken Products
Freshly sourced native black chicken feet, with thick, chewy skin. They have the best texture after being braised.
Freshly slaughtered broiler chickens of the day, with uniform size and no bruising, ensuring that the chicken wings, feet, gizzards, neck, liver, and heart come out tender and not tough after braising.
Freshly slaughtered native chicken of the day, with tender chicken buttocks that have no unpleasant odor.
Other Products
Handmade sweet fish cakes, made with fresh fish from Donggang, with a perfect ratio of fish to flour. They are handmade, with a chewy texture, and the cost is three times higher than regular sweet fish cakes.
Handmade pig’s blood cake, supplied by a 70-year-old store, made with glutinous rice from Zhuoshui River and fresh pig’s blood directly from the slaughterhouse. No preservatives or chemicals are added, and it is crafted using traditional methods, giving it a chewy texture.
