The Story of Dongshan Duck Head: From Tainan to Chiayi's Wenhua Road
How a marinated bite from rural Tainan became a defining Chiayi night-market flavour.
Dongshan duck head originated in the Dongshan township of Tainan: a slow braise in soy, sugar, and warm spice, finished with a malt-sugar glaze and a quick fry. For decades it was a temple-festival and night-market staple in southern Taiwan.
In 1997, Yellow Girl brought the recipe to Chiayi's Wenhua Night Market — one small table, the same braise. Twenty-plus years on, the formula has barely changed. What is new is the cold-chain and vacuum packaging that now lets us ship the same day's braise to Taipei, Taichung, or overseas.
We use locally raised cherry duck. Each head is hand-trimmed and takes six hours of work before and after the braise. Today's batch leaves Chiayi tomorrow, chilled.
Freshly braised
Want a taste?
Hand-braised on Chiayi’s Wenhua Road, cold-chain delivered to your door.
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