Braised Duck Tongues (Lu Yashe)
A rare part that can only be taken from one! Taiwan's finest delicacies with intense crunch and octagonal aromas
Description
A premium Luwei simmering duck tongue with its root cartilage in herb spices. An adult's highest-grade snack packed with unique crunchy texture and rich umami.
Restaurants serving Braised Duck Tongues (Lu Yashe)
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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(Yashe)
- Soy sauce
- Rock sugar
- Rice wine
- Sichuan pepper
- Star anise
- Cinnamon
- Ginger
Instructions
- [Authentic Recipe]
- [Delicate Prep of Rare Part] Carefully clean dirt/thin skin/trachea from the duck tongue (Yashe) root one by one using fingers and shears. Massage-wash gently with coarse salt, parboil briefly ~
- mins in ginger/rice wine water to remove odor.
- [Lao Lu Utilizing Premium Ingredients] Duck tongue easily absorbs delicate flavors, so overly strong sauce is prohibited. Boil highly aromatic, slightly numbing Lu Zhi blending soy, rock sugar, slightly generous 'Sichuan pepper', star anise, cinnamon, licorice.
- [Heating Retaining Cartilage Crunch] Toss prepped Yashe in soup, boil on medium-low for just '10-
- mins'. Overboiling kills the tongue crunch and root cartilage texture, so turn off heat at second-perfect timing.
- [Chill to Condense Flavor] Chill solid in fridge overnight with soup (Leng Lu). Tongue meat tightens; biting unleashes Sichuan pepper aroma and duck umami in this supreme item.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbness and star anise sweet medicinal aroma
Substitutes at Japanese supermarkets
(Irreplaceable due to unique shape and texture)
Pairing
Premium Kaoliang liquor、Dry white wine
Trivia
[For Adults] The highest-grade Taiwan Luwei (and by far the most expensive) bought in boxes by celebrities at super-famous Luwei shops like 'Lautianlu'. Looks slightly grotesque, but coexists two textures: 'squishy' softness at tongue tip and 'crunchy' root cartilage. Has magic making you unsatisfied with other offal once eaten.
Eating tips & etiquette
[Unique Eating] Taiwan Re Chao (tavern) style: toss briefly with scallions, chili, sesame oil, hold root cartilage with both hands and strip the tongue part with teeth while eating!
Allergen
Poultry (Duck), Soy, Wheat (from soy sauce)