霸王薑母鴨

Located on Siwei Road in Taitung, Bawei Ginger Duck is particularly busy whenever the weather turns cooler. The restaurant maintains the traditional style of ginger duck: the air is filled with the aroma of sesame oil and old ginger, and as you approach, you can feel the atmosphere that "winter is coming."

During this visit, the restaurant was quite crowded. As soon as the ginger duck was served, the aroma immediately spread, and upon tasting, the scent of rice wine was apparent, but it shouldn't be too much, as it doesn't have that sharp throat-stinging sensation; instead, it warms you up more with each sip, and by the end, you’ll feel a slight warmth in your body. The portion of duck meat is generous, with a firmer texture that requires a bit of chewing, but it tastes great once it absorbs the broth.

Common ingredients like bean curd skin, frozen tofu, cabbage, and enoki mushrooms are all suitable additions to this pot of soup, and they don't easily disintegrate even after cooking for a long time. The broth becomes sweeter the longer it simmers, and adding the restaurant's essential rice blood cake or vermicelli at the end makes the entire meal satisfying and complete. After drizzling sesame oil over the vermicelli, the aroma becomes more pronounced, making it a must-have that almost every table orders.

On a Taitung night, finding a hot pot of ginger duck that warms you up instantly, Bawei Ginger Duck is particularly perfect for gatherings with friends or family over a hot pot—simple and comfortable, with a guarantee of not being a letdown.