How Our Cold Chain Works: From Pot to Door in 24 Hours
Same-day braise, blast chill, vacuum seal, refrigerated delivery — the full 24-hour timeline.
14:00 — Braise starts. Day's duck heads in.
20:00 — Out of the pot. Drained, rested.
21:00 — Blast chill. 80°C to 4°C in 90 minutes. Chill speed matters — slow chilling means continued cooking, tough texture.
22:30 — Vacuum sealed. Each head individually packed.
06:00 — Picked up by T-cat cold chain. Same-day delivery across Taiwan.
Refrigerate immediately on arrival. 7 days chilled, 30 days frozen. Don't leave at room temperature more than 4 hours.
Freshly braised
Want a taste?
Hand-braised on Chiayi’s Wenhua Road, cold-chain delivered to your door.
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