Wan Xiang Kao Ya Zhuang (Da Tong Dian)

Taiwanese-style roast duck served in three courses. First, juicy sliced duck meat is eaten fresh. Second, the meat is wrapped in thin pancakes with sauce and scallions. Third, the bone-in meat is stir-fried with basil, garlic, and chili for a savory and spicy dish.

Fresh cabbage stir-fried with duck juices or spices. A crunchy and savory vegetable add-on that complements the roast duck meal.