Bà Wèi Jiāng Mǔ Yā

A set menu for sharing featuring the signature Ginger Duck stew along with assorted sides like meatballs, bean curd rolls, tofu, mushrooms, and cabbage.

A larger set menu ideal for groups. Includes a larger portion of Ginger Duck (1.5x), extra bean curd rolls, meatballs, tofu, mushrooms, and vegetables.

A takeout-specific set offering a large portion of Ginger Duck and double portions of meatballs and bean curd rolls. Comes with dry vermicelli noodles.

A standard takeout set with one portion of Ginger Duck, two portions of meatballs, and assorted vegetables and tofu. Comes with dry vermicelli noodles.

The signature dish: duck meat stewed in a dark, rich broth with ginger, sesame oil, and rice wine. Savory, aromatic, and warming. Cook raw ingredients in this pot.

Rooster testicles, a prized delicacy in Taiwanese cuisine. Soft and creamy texture, similar to tofu. Cooked in the hot pot broth.

A mixed platter of duck offal, typically including gizzard, heart, and liver. Offers a variety of textures from crunchy to tender.

Duck intestines. Cleaned and prepared for the hot pot. They have a pleasant, chewy, and crunchy texture when cooked quickly.

Duck hearts. Firm and muscular texture with a rich, meaty flavor. Best when not overcooked.

Duck gizzard. Known for its distinctively firm and crunchy texture. A classic hot pot ingredient.

Duck liver. Soft, tender, and rich in iron flavor. Cooks very quickly in the boiling broth.

Fresh cabbage leaves. Adds natural sweetness to the broth as it cooks. Essential for balancing the rich soup.

Taiwanese lettuce (A-choy). Crisp and fresh green vegetable that cooks very quickly in the hot soup.

Water bamboo (Zizania latifolia). Tender shoots with a mild, sweet flavor and a texture somewhat like asparagus.

Baby corn. Crunchy and slightly sweet. Adds texture to the hot pot.

White Water Snowflake. Long, slender green vegetable stems with a unique crisp and crunchy texture.

Enoki mushrooms. Long, thin white mushrooms with a mild flavor and chewy texture.

White Elf mushrooms (Bunapi-shimeji). Small white mushrooms with a slightly nutty flavor and firm texture.

Shiitake mushrooms. Aromatic and savory. They absorb the ginger duck broth well.

King Oyster mushrooms. Thick, meaty stems with a dense texture similar to seafood or chicken.

Oyster mushrooms. Tender and velvety texture with a mild flavor.

Lion's Mane mushroom. A premium mushroom with a shaggy appearance and a meaty, succulent texture.

Black wood ear fungus. Dark and gelatinous looking but has a distinctively crunchy and snappy texture.

Mini pork meatballs specific to this restaurant brand. Juicy and springy texture.

Fresh bean curd skin. Soft sheets of tofu skin that become tender and flavorful when simmered.

A specific type of tofu, likely frozen tofu or a firm variety that sponges up the soup.

Deep-fried bean curd skin rolls. They have a flaky texture initially but quickly soak up the broth to become juicy and soft.

Taiwanese blood cake made from sticky rice and pig's blood. Has a chewy, mochi-like texture and savory taste.

Thin wheat vermicelli noodles, usually dressed with oil and shallots. Served as a side dish to eat alongside the hot pot.

Bottle of pure rice wine. Often added directly to the boiling soup to enhance the aroma and warming effect, or drunk separately.