Yellow Girl — Dong Shan Duck Head

Yellow Girl Dongshan Duck Head began in 1997 as a single stall at Chiayi's Wenhua Road Night Market. The recipe is a Tainan family secret of over forty years, and after almost three decades we still braise fresh every single day.

The braising broth simmers with more than ten Chinese herbs and spices — star anise, cinnamon, licorice, bay leaf, white pepper — slow over a low flame. Duck heads, duck wings, duck intestines, chicken wings, tofu, kelp, pig-blood cake and braised eggs are first braised low and slow until the flavor sinks in, then flash-fried to seal in the broth and the aroma. This is the "braised-first, fried-after" Dongshan method.

From one cart to a flagship shop, from in-person queues to islandwide refrigerated delivery, three generations carry the same braising fragrance. The site offers single items, gift bundles, holiday limited editions, member features, news, brand story, and a complete guide to Dongshan duck head.