Taichung Duck Food Review: The Art of Roast Duck from Wangpin Group

A tableside duck show even for two. The crispy duck skin dipped in crystal sugar melted in my mouth, revealing the ultimate in roast duck. My friends and I made a special trip to Gongyi Road, Taichung's popular foodie hotspot, to visit Wangpin Group's "Xiangya" roast duck restaurant. As a roast duck restaurant that prides itself on being easy for two, Xiangya breaks the traditional barrier of large gatherings, allowing small groups to experience the joy of tableside duck carving. Stylish and modern dining environment Xiangya's stylish blue exterior stands out on Gongyi Road Food Street. The interior blends modern and Chinese elements, with a blue and circular design theme running throughout, creating a stylish yet welcoming atmosphere. The restaurant offers a variety of seating options, from square tables for two, four, and round tables for multiple people. Three private rooms are also available, perfect for any gathering. Best of all, there's no minimum spending requirement for dining in the private rooms, making them perfect for small gatherings. Xiangya's Three Main Principles Xiangya adheres to strict standards for its ingredients: Carefully selected free-range cherry ducks from the Hualien-Taitung Valley, raised for 75 days and weighing approximately 2.6 kg. Eight Chinese spices are used to enhance the flavor without overpowering it. The duck skin is air-dried for 24 hours to achieve a crispy, tender, and fragrant skin. A spectacular tableside duck carving show We ordered a set meal for two (including half a roast duck), and the chef wheeled a food cart to our table to perform a duck carving demonstration. His skillful knife skills quickly sliced ​​and plated the entire roast duck, creating a fragrant and mouth-watering experience. As the duck was being sliced, the waiter presented three dipping sauces: Special Sweet Noodle Sauce: A classic, timeless flavor. Xiangya Peppercorn Salt: A pungent, spicy, and innovative flavor. Passion Spice Dipping Sauce: A seasonal special with a sweet and sour, refreshing flavor that relieves greasiness. A multi-faceted roast duck feast. Xiangya breaks the traditional three-way cooking pattern, developing a variety of ways to enjoy the duck, allowing even two people to experience a variety of flavors. Golden Breast Dipped in Crystal Sugar This is the most amazing way to enjoy Xiangya. Half a roast duck yields only four slices of golden breast, the most essential part of the dish. The chef recommends taking a small bite plain before dipping it in crystal sugar—the sugar balances the fat in the duck skin and adds a crisp, granular texture. With one bite, the crispy duck skin bursts with the rich aroma of duck fat, blending perfectly with the sweetness of the sugar. This way of enjoying it is truly divine. Peking Duck Wrap The traditional Peking Duck Wrap is also quite impressive. Xiangya's lotus leaf pancakes are thinner and smaller than those found in typical roast duck restaurants, making them perfectly bite-sized and easy to eat. #TaichungItinerary #FoodPromotion