What it is
Duck feet and wings (鴨腳翅) cooked with Chinese medicinal herbs and served in a small bowl of broth. It is a side dish rather than a meal. In Tainan it sits alongside herbal pork ribs at a long-running stall known for pork heart soup with glass noodles.
How it is made
The duck pieces go into a bowl with stock and a small slice of medicinal herb, then steam slowly for about an hour in a round metal steamer beside the stall. The meat turns tender and the broth stays clear but deep in flavour, with a garlicky edge. The stall also serves pork ribs in herbal stock.
How to eat it
Order a bowl alongside pork heart glass-noodle soup (豬心冬粉) and work through it between spoonfuls. Ask for 鴨腳翅 (yā jiǎo chì).
Around Taiwan
- Tainan
- A Ming (阿明豬心冬粉) on Baoan Road is an evening stall whose family has cooked pork offal for close to 70 years. Beside the soup pots, a steamer holds bowls of duck feet and wings, and pork ribs, in herbal stock.
