The Duck Restaurant

Hot steamed rice served with bite-sized pieces of braised duck, drizzled with a mellow sweet and savory braising sauce, fragrant with spices. Eat with pickled chili vinegar to cut through richness.

Noodles in a dark braised duck soup, rich flavor with Chinese spices, served with tender braised or stewed duck meat. Soft and chewy noodles absorb the soup well.

A mellow braised duck soup with duck meat and various vegetables such as bean sprouts, without noodles. Rich flavor, suitable for eating with steamed rice.

Chopped braised duck meat served on a plate. The meat is tender and juicy with braising sauce. The duck skin is springy, fragrant with Chinese herbal spices. The flavor penetrates the meat.

Square blocks of duck blood. Soft and bouncy texture like jelly, no fishy smell. Absorbs the braising sauce flavor well. Often eaten as a snack or added to noodles.

Braised duck lips with a unique texture, both crispy parts and meaty parts with bones. Rich flavor, suitable for enjoyable gnawing.

Duck feet stewed in braising sauce until tender. The skin and tendons are soft and chewy, melting in the mouth. Sweet and savory flavor penetrates the meat.

Well-cleaned duck intestines, blanched or stewed until crispy, not chewy, fun to chew, pairs well with braising sauce.

A platter of various duck offal such as liver, gizzard, and duck intestines, seasoned with braising sauce. Rich flavor and diverse textures in one dish.