Duck Meat and a Kitchen God

12 01 2011

Kristine digs into our ducky feast.

That night we head into Hengchun for a night tour of the old town. We pass through the old Western Gate where a stretch of the old town wall is still visible. Along Chungshan Street we discover a small hole-in-the-wall which is selling what is easily one of the best meals to be found in town.

It’s not hard to find – just look for the green and white sign with a duck on it, and an open kitchen with men whacking wildly away at chunks of duck meat. On a cold night, the smells of a fragrant clear duck soup tempt visitors out in front of the restaurant.

Kristine and I devour bowls of cellophane noodles, stewed duck meat with a special sauce, and a plate of stewed intestines, seaweed, tofu and hard-boiled eggs.

After dinner, we take a stroll down Chungshan Street and its environs. I purchase a poster of the kitchen god at a store selling traditional temple goods like incense and paper effigies.

Later at a small drink shop next to the south gate, we order tall cups of sweet cold

A temple goods store where I bought my poster of the kitchen god.

 wintermelon tea with chewy baubles which we slurp through thick straws. I note the irony of the fact that we’ve chosen two foods whose Chinese names contain the character for winter (冬 or “dong”): cellophane noodles (冬粉 or “dong fen”), and wintermelon tea (冬瓜茶 or “dong gua cha”).

Duck Restaurant (夥計之家鴨肉冬粉): 889-1298

Tea Shop (小萍的店): 889-9261




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