Nantun District, Taichung City｜荔兹櫻桃鴨

Remember to make a reservation first so that you can eat it first. I hope someone can let me eat it from as far away as Hsinchu. By the way, I would like to remind everyone to pay attention! 1. Crispy skin: One of the best features of Peking duck is its crispy skin. The duck skin is specially treated and cooked to become golden and crispy, making it the focal point of the dish. 2. Thin slices: Roast duck is usually cut into thin slices rather than the traditional chunks. This makes the duck easier to enjoy and also results in a more even ratio of skin to meat. 3. Side dishes: Usually, roast duck is served with pancakes, shredded green onions, cucumber strips and sweet noodle sauce. Spread sweet bean sauce on the pancake, then add thin slices of roast duck, shredded green onions and cucumber strips, then wrap it up and eat it, which is a classic way to eat it. 4. High-temperature roasting: The roast duck is roasted at a special high temperature to ensure that the skin is crispy and the meat remains fresh and tender. 5. How to cook: The traditional way of cooking roast duck involves roasting the whole duck while rotating it in a charcoal or wood-fired oven, allowing it to cook evenly and produce delicious results.

tasty

tasty