Ya Rou Fu Dang Gui Ya Rou - Yan San Dian

A bento box containing a whole duck leg, tender and juicy. Served with white rice and various side dishes, a satisfying portion.

A bento box combination featuring evenly marbled plum blossom pork slices, served with white rice and daily side dishes.

Signature sliced duck meat bento box, with firm and sweet meat. Comes with white rice and various side dishes.

White rice topped with tender plum blossom pork slices, drizzled with special sauce. A simple and delicious main course.

A rice dish featuring a whole duck leg. The duck leg skin is chewy and the meat is tender, enjoyed with white rice.

Large portion. Sliced duck meat placed over white rice, drizzled with rich duck oil sauce, releasing a fragrant aroma.

Small portion. Classic Taiwanese snack, tender duck meat with drizzled sauce over white rice.

Handmade fine vermicelli, tossed with duck oil or scallion oil. Smooth texture with a rich aroma.

Traditional yellow noodles (oil noodles) tossed with special sauce. Chewy texture, simple and smooth.

White rice drizzled with refined duck oil and soy paste. Rich aroma, a simple enjoyment of old-fashioned flavor.

Refreshing cold noodles with sesame paste and shredded cucumber. Suitable for hot weather, with a light and appetizing taste.

Fresh duck meat slices added to our signature cold noodles. Combines the fragrance of sesame paste with the sweetness of duck meat.

Half duck meat plate. Portion size suitable for sharing among multiple people, delicious meat, usually served with shredded ginger and dipping sauce.

A la carte sliced duck meat plate. Suitable for pairing with rice or noodles, thin skin and tender meat.

Blanched plum blossom pork slices. The meat is tender and not dry, simply seasoned to retain its original flavor.

A la carte duck leg plate. A well-exercised part, the meat is particularly springy and juicy.

Cleaned duck intestines. Crisp and refreshing texture after blanching, served with shredded ginger and sauce.

Dry-tossed duck offal (such as duck gizzards, duck hearts, etc.). Rich and chewy texture, a classic 'black and white cut' side dish.

A cake made from glutinous rice and fowl blood. Soft and sticky texture, enhanced with soy paste and peanut powder.

Blanched lettuce (Taiwanese cabbage). Crisp and refreshing texture, seasoned with sauce.

Blanched sweet potato leaves. Tender texture, nutritious green vegetable.

Blanched cabbage. Retains the natural sweetness of the vegetables, with a crisp texture.

Commonly known as 'seven miles of fragrance'. Rich in fat, with a unique aroma after processing, and a smooth texture.

Braised dried tofu. Firm texture, flavorful from the braising liquid, a common side dish.

Braised Seaweed. Tender yet crisp texture, rich in minerals.

Braised egg. The egg white is chewy, and the yolk is creamy and flavorful.

Herbal soup base simmered with angelica and other Chinese herbs, served with duck slices. The broth is sweet and mellow, and the duck meat is delicious.

Angelica herbal soup noodles with duck offal (xia shui). Crisp texture, with a light herbal aroma in the broth.

Angelica herbal soup noodles with duck intestines. The intestines have a crisp and springy texture, perfectly complementing the nourishing soup.

Whole duck leg in angelica soup noodles. The meat is rich and tender, a luxurious choice in our restaurant.

Pork slices with angelica herbal soup base. Suitable for customers who don't eat duck but want herbal soup.

Pure angelica soup with noodles. Enjoy the sweetness of the broth and the texture of the noodles, without meat.

Whole duck leg stewed in angelica soup. The broth has a light herbal fragrance, and the duck leg meat is tender and easy to eat.

Pork slices with angelica soup. The broth is light and sweet, with nourishing effects.

Classic angelica duck meat soup. Sliced duck meat absorbs the soup, rich in aroma.

Assorted duck offal (xia shui) soup. Rich in ingredients, multi-layered texture, and a mellow broth.

Duck intestines added to angelica soup. The duck intestines are crisp and not tough, and the soup is sweet and fresh.

Meatballs made from duck meat. Chewy and firm texture, with delicious juices when bitten.

Blood cake cooked in angelica soup. The blood cake is soft and flavorful, absorbing the herbal soup.

Angelica soup with plenty of cabbage. The sweetness of the vegetables is released into the soup, making it light and healthy.

Pure angelica herbal soup. No other ingredients, suitable for customers who want a warm soup to comfort their stomach.

Taiwanese miso soup. The broth is moderately salty and sweet, usually with tofu and scallions.

Miso broth with duck meatballs. A combination of rich miso and delicious duck meatballs.

Traditionally brewed sour plum juice. Sweet and sour, quenches thirst, with a unique smoky flavor of smoked plums, cuts through richness and cools the body.

A take-out set suitable for family enjoyment, including rich duck meat ingredients and angelica broth.