Daxue Rd Ginger Duck
×Ginger Mother Duck
Why you must eat itMuscovy duck simmered slowly with a great deal of aged ginger fried in sesame oil, Shaoxing wine and soy, then brought out in its clay pot over charcoal. The heat of the ginger and the duck fat wind together, and the meat, reduced until the liquid nearly goes, turns fragrant and firm. It warms you from the core — a winter favourite across Minnan and Taiwan. Keep a little sauce in the pot so it doesn't dry, and spoon the rest over rice or mee sua to the end.
Ginger duck is a restorative dish that spread from Minnan to Taiwan; "jiangmu" means aged ginger. Regarded as a warming food, it is most popular in autumn and winter. In Xiamen it comes in its clay pot at specialist or small duck shops, ordered by the half or whole bird. The Daxue Road and Shapowei area, near the student quarter and the port, suits gathering around such a hot pot. Locals eat it even in summer in an air-conditioned room — that is how standard it is.
- Nearest
- Daxue Rd (Shapowei)
- Hours
- 11:00-22:00
- Price
- 40–60 CNY / half