Over eighty year old restaurant in Taichung City famed for their herbal goose soup and smoked goose. They also have the same dishes made with duck. Full house every morning with loyal multigenerational fans.
The over eighty year old restaurant is now run by the third generation. It's a humble, basically furnished corner unit restaurant in a residential side lane. No frills, busy eatery that's all about flavours, community and a quintessentially Taiwan experience.
The signature soup is made with various Chinese medicinal herbs such as dang gui (Angelica root). The herbal taste in the soup is mild so even children appreciate the slightly sweet, clean tasting soup.
The soup is served with slender rice noodles (mee sua) and a choice of goose or duck slices. Goose is usually sold out within an hour of opening, so except for early birds, most customers settle for duck.
Fu Kuei Ti use larger ducks that are at least 100 days old. The ducks have a slightly chewy bite which appeals to Fu Kuei Ting's loyal customers. Pair this with hand made rice noodles (mee sua) that absorb the flavours of the herbal soup well and you have a concoction that keeps packing in regulars.
Fu Kuei Ti's smoked goose are made with 4 to 5 kilo weight birds. The goose are cooked in boiling water, massaged / rubbed with salt, air dried overnight and then smoked till the skin is browned and crisped. The smoked goose is bathed with herbal soup and served. The goose slices are tender, juicy and sweet with a pronounced smokey overlay. (They also have smoked duck.)
Other popular dishes at Fu Kuei Ting include goose liver, duck and goose blood rice cakes, duck and goose blood cubes. The blood dishes here use a blend of goose and duck blood.
They also have a gummy glutinous rice "cupcake" topped with sautéed minced pork. It is eaten with Fu Kuei Ting's house made chili sauce. Another popular dish is stewed pork trotter. If you are game for it, they even have dang gui pig brain soup 😱
Translated by Tony Boey on 19 Jan 2021
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