Ba Wei Ginger Duck

Why Is Taiwan So Obsessed With Hot Pot? | Eater

"A lively, street-facing spot that serves a ginger-forward duck broth in a hot-pot–like format; seating often spills onto the sidewalk with diners on stools and a bustling, communal atmosphere. Service is casual and self-serve in parts (utensils, beer, squeeze-bottle condiments), with ingredients ordered on a simple ticket and delivered to a coal-heated inset burner: large pots arrive filled with mushrooms, duck meatballs, corn and bone-in pieces while additional duck parts (heart, liver, intestines, meatballs) and vegetables are brought to cook as the broth boils. The soup is richly gingery and warming—valued in Chinese medicine for fighting colds—and adventurous items (such as duck testicles) are available for the curious." - Karissa Chen