Daya District, Taichung City｜帝一食補碳燒薑母鴨(大雅店)

Great Taiwanese ginger (hotpot) duck. Probably one better or best I had in Taiwan. It’s large traditional Taiwanese style seating (low tables with small chairs). The sides of duck liver and giblets and such are great too! Sauces and hot sauces are good (there is Taiwanese been curd (in a jar that you buy request that you mix into you sauces). Very authentic Taiwanese experience. A+ It can be a little loud inside.

I haven’t been here since I came here more than ten years ago. I came here specifically to eat today and found out that it has now become a two-story building. The venue is now larger and can accommodate more guests. It is still difficult to park nearby. Good There is a special parking lot at the store (the parking lot of Daya Farmers Association, it’s a little far away). Remember to give the store your parking ticket in exchange for tokens when you check out. The ginger duck is heated over charcoal fire. The ginger flavor of the soup is very rich and delicious. Do not eat the duck meat too quickly and stew it for a while, so that the duck meat will be delicious. Another must-order here is the noodles. The noodles are very fragrant and remember to ask the service staff for some pepper. (I remember that pepper used to be placed in seasonings for guests to scoop out as they pleased.) Added pepper The noodles taste really great. You must also try the duck meatballs. Although they are a bit smaller than the ordinary pork meatballs, they are still more delicious than pork meatballs. There are many other dishes, so you can order whatever you want. The price is quite affordable, and two people can be very full for less than 1,000. PS: It’s best to take photos of what you want to mark on the menu. It’s best to take photos to record whether you order for the first time or add more items later.... This way you’ll be more secure.

"Business is so good that it becomes an exaggerated 2-story ginger duck" The business is very good ginger duck! In winter, I want to drink warm ginger duck, a serving of 300 yuan, and the meat inside is about 7-8 pieces (including neck, duck wings or duck feet) The heating method of the ginger duck is to use atomic charcoal to heat and light a fire. Because it uses a clay pot, it is very smoldering and heat-retaining. The ginger flavor of the soup is very strong. There are many pieces of ginger in it. The taste becomes more spicy as it is cooked. It is recommended not to eat the duck meat in it at first. Let the clay pot continue to cook to make the duck meat softer and tender. There is also a hidden version of seasoning here, which is pepper and salt, which tastes very good with noodles and meat. In addition, the store's signature - duck meat balls, is also worth a little bit! And there are too many of them in the water! When I used to eat here, the dishes + small dishes will be delivered one by one for the guests to put in the clay pot and stew. This time, only the cabbage is cooked in the pot by themselves, and other restaurants have already put it in the pot to cook! So you have to click a little bit to see if there are any missing meals! (Reminder)