Wan Xiang Kao Ya Zhuang Yonghe

Taiwanese-style roast duck with crispy skin and tender meat. Typically offered in multiple ways: sliced and served with pancakes, sweet bean sauce, and scallions; the duck carcass is stir-fried over high heat with basil, garlic, and a special sauce. The flavor is rich and savory with layered textures.

Thin pancakes used to wrap roast duck. Soft, chewy, and springy in texture, they are an indispensable accompaniment to roast duck wraps. Used to roll up duck meat, scallions, and sauce.

Fresh cabbage, usually stir-fried with the duck carcass. The vegetables absorb the aroma of duck oil and sauce, offering a crisp, fresh, and sweet taste that balances the richness of the roast duck.

A rich, sweet and savory special dipping sauce, primarily made from fermented flour. Used with roast duck and scallions, it enhances the duck's flavor and adds moisture.