Bawae Ginger Duck

Takeout duck hot pot set. Includes duck broth and selected ingredients. Suitable for families or groups.

Takeout lamb hot pot set. A warming hot pot centered around lamb, with a rich soup base.

Lamb hot pot soup base. Tender meat, soup base with herbal aroma, suitable for winter nourishment.

Vacuum-packed duck wings, 10 pcs per pack. Suitable for cooking at home or as a hot pot addition.

Vacuum-packed duck jaws, 10 pcs per pack. Tender meat, rich in collagen.

Vacuum-packed duck heads, 10 pcs per pack. Suitable for gourmets who enjoy gnawing on meat around the bones.

A special set meal exclusively for dine-in customers, including soup base and several popular ingredients.

Signature Duck in Ginger Soup, stewed with old ginger, sesame oil, and rice wine. The soup is spicy and warming, the duck meat is firm and chewy, a classic Taiwanese winter dish.

A hot pot featuring duck heads and jaws. Suitable for diners who enjoy gnawing on bones and the fun of licking their fingers.

A hot pot featuring duck wings. The duck wings have a chewy skin and tender meat, rich in collagen.

Also known as chicken or duck testicles. Tender and soft like tofu, bursting with juice when bitten, considered a nourishing ingredient.

Duck offal platter, usually includes duck heart, gizzard, liver, etc. Rich in texture, with both crisp and tender elements.

Duck heart. Springy and crisp texture, avoid overcooking after boiling to prevent toughness.

Duck gizzard (duck's stomach). Crisp and chewy texture, a favorite for those who love texture.

Duck liver. Tender and smooth texture, with a unique offal aroma.

Duck intestines. Crisp texture, recommended to blanch quickly before eating.

Chef's special small meatballs. Q-bouncy and juicy texture, even more flavorful after absorbing the soup.

Fresh, non-fried tofu skin. Smooth and tender texture, rich in soy flavor.

Konjac knots. Usually available in original, seaweed, and other flavors and colors, with a Q-bouncy and low-calorie texture.

Fried Tofu Skin Rolls (Rings). Dip for a few seconds in the pot; soft outside and tender inside after absorbing soup.

Assorted mushroom platter. Includes a variety of fresh mushrooms, healthy and adds umami to the soup base.

Common white, slender mushroom. Crisp texture, a must-have hot pot ingredient.

Mushrooms with thick flesh, similar in texture to abalone. Tender and juicy when eaten.

Slender and white in appearance, crisp and sweet in texture, without a peculiar earthy taste.

Fresh shiitake mushrooms. Plump caps that release a unique umami when cooked in soup.

Crisp black edible fungus. Rich in collagen and dietary fiber.

Tender young corn. Crisp and sweet texture, with a faint corn aroma.

Also known as "beauty's legs." Tender and sweet in texture, similar to bamboo shoots but more delicate.

Traditional rice food made by steaming glutinous rice mixed with animal blood. Soft, glutinous, and Q-bouncy texture.

Frozen tofu with internal pores. Absorbs soup very easily, bursting with juice when eaten.

Fresh napa cabbage. Releases sweetness when cooked for a long time in hot pot, making the soup more delicious.

Fukuyama lettuce. Crisp and tender texture, suitable for quick blanching.

Leafy green cabbage. Delicate texture, sweet and delicious when cooked soft.

Traditional Taiwanese vermicelli, mixed with sesame oil, garlic, and fried shallots. Fragrant and a must-order staple when eating duck in ginger soup.

Pure rice wine for cooking. Can be added to the soup base to enhance aroma and sweetness, warming the body.

Brand's exclusive beer. Refreshing and invigorating, perfect for pairing with hot pot.

A nourishing drink extracted from duck essence. Rich in protein and nutrients, with a rich and mellow flavor.