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If you ever get the chance to travel to this small little town of 虎尾 in Western Taiwan’s 雲林縣, this is one authentic local food place not to be missed. Having in business for over 50 years, they have their secret to picking and cooking the ducks such that patrons get to enjoy the most delicious dishes served.
Other than the duck meat platter, they have all sorts of innards served; gizzards, livers, hearts etc. The main difference between the taste of this and the ones we usually eat in Singapore is that the meat are all cooked very lightly flavored, as you can tell from the light colors. The duck meat is tender, but the innards are generally hard and require some effort to chew. Wasn’t what I was kinda expecting. But definitely worthwhile as the portions were generous.
Main highlight was the mee sua, which you can have it dry or soup. The mee sua is fried before cooking, hence retaining some crispiness and adding a hint of the fragrant fried note into the herbal soup broth that’s cooked with more than 10 Chinese herbs. Very acceptable for me who doesn’t eat mee sua usually because of its powdery taste! I would really crave for a bowl of the duck meat mee sua soup on a rainy day.
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