Description
A snack-like delicacy Taiwanese eat infinitely while watching TV, slow-braising duck tongues in a special sauce (Lu Zhi) made of star anise and soy sauce.
Restaurants serving Braised Duck Tongues
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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 tongues(Ya She)
- Soy sauce
- Rock sugar
- Star anise/Cassia(Spices)
- Red chili
Instructions
- [Authentic Recipe]
- [Duck Tongue Prep] Prepare fresh duck tongues (Ya She: unique Y-shape with a bifurcated tip). Wash off surface slime/dirt carefully with salt, parboil briefly to remove blood and scum.
- [Lu Zhi (Braising Sauce)] Put soy sauce, rock sugar, water, rice wine, ginger, scallions, garlic, and the core spice bag (Lu Bao) of 'star anise, cassia, Sichuan pepper, licorice' in a pot. Adding dried chilies for heat is popular.
- Toss the prepped duck tongues in, simmer slowly on low for
- mins to
- hr.
- Turn off heat, let them cool in the sauce to completely infuse the flavor to the core.
- Delicious warm, but eating them 'Leng Lu (cold-braised)'—chilled in the fridge to tighten the flesh—is a huge staple.
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of Star anise and Sichuan pepper
Substitutes at Japanese supermarkets
Chicken gizzards or chicken skin (flavor sub)
Pairing
Taiwan Beer or Taiwan Tea
Trivia
[For Adults] A soul food youths and tourists buy by the bagful at Luwei stands in Ximending. Looks like 'alien tentacles' presenting a high hurdle, but the balance of rich fat at the base and crisp cartilage at the tip is god-tier; once you start, you can't stop.
Eating tips & etiquette
[Unique Eating] Pinch the bone at the Y-base with fingers, strip the meat off the tip with front teeth, sucking dry the gelatinous stickiness and cartilage crunch simultaneously!
Allergen
Chicken (Duck), Soy, Wheat (from soy sauce)