Description
A Tainan Dongshan B-grade gourmet where duck heads/necks and pig's blood cake are braised pitch-black with soy and massive rock sugar, then 'deep-fried' upon order.
Restaurants serving Dongshan Duck Head
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck head/neck
- Soy sauce
- Rock sugar
- Maltose
- Five-spice powder
- Frying oil
Instructions
- [Authentic Recipe]
- [Braising] Prepare duck heads (beaks removed, halved lengthwise), duck necks, duck tongues, chicken feet, Zhu Xue Gao (pig's blood cake), and Dougan.
- In a giant pot, make a pitch-black sauce (Lu Zhi) with soy sauce, five-spice, star anise, cassia, licorice, and 'an abnormally massive amount of rock sugar or maltose'.
- Simmer ingredients for hours until moisture evaporates and the sauce clings thickly, dyeing them pitch-black (Lu). Arrange on a tray to cool.
- [Frying] Customers choose from the black ingredients in the stall showcase.
- The vendor cuts them bite-sized and drops them into 180°C hot oil.
- Flash-fry until the sweet sauce caramelizes and the surface is crispy. Sprinkle special pepper powder to finish.
Learn more Spice, substitutes, tips
Key spices
Star anise、Licorice、and intense sugar sweetness
Substitutes at Japanese supermarkets
Chicken wings or gizzards (made with same sauce)
Pairing
Kaoliang liquor or Strong Taiwan Tea
Trivia
[Hardcore] The peak snack created by 'braising then frying'. Characterized by Tainan's intense sweetness, but frying adds savoriness, creating an unstoppable addiction. If duck heads are intimidating, choose Dougan or blood cake.
Eating tips & etiquette
[Unique Eating] Scrape the candy-like sweet skin off the bones with your teeth, sucking out every drop of the extract soaked into the bone marrow!
Allergen
Chicken (Duck), Soy, Wheat