Tao Luan Ting Roast Peking Duck Palace
"The third-generation owner still makes Peking duck the way his grandpa did over 50 years ago. Antibiotic-free Muscovy ducks from Yilan County are kept 100 days more than their counterparts for extra fattiness. Delivered daily and air-dried for a day to crisp up the skin before roasting in a wood oven, each duck is carved into 36 pieces and served with flatbread. Don’t miss the made-to-order pan-fried shredded radish dumplings with a soupy filling." - Michelin Inspector
