Cheng Tsung Duck Rice
Kaohsiung CityZuoying DistrictTaiwanese restaurant
Duck rice is the main offering, with hand-cut duck leg rice and soups with a duck-bone aroma also available.
At a Glance
Signature Dishes
Duck Rice
The duck-fat aroma pairs with distinct grains of white rice; the duck meat can be tender, but may also be somewhat dry and tough or come with too little sauce.
Hand-Cut Duck Leg Rice
The duck leg meat is chewier, with a soft, springy texture and moderate smokiness; it has sold out in the morning before.
Duck Offal Soup
The broth is full-flavored with a duck-bone aroma; the gizzard is thoroughly stewed, the heart is tender and springy, and the intestine is tender with a crisp bite, while the preserved winter greens (dongcai) are mildly sweet and not overly salty.
Bean Sprouts with Duck Intestine
The duck intestine is tender-crisp and the bean sprouts are crisp; the braising sauce has a hint of sweetness, with raw garlic and crispy fried shallots adding fragrance; the stir-fried version has a wok-hei quality brought out by its sauce.
Duck Blood Rice Cake
It is glutinous and springy, with more chew than typical rice-blood cake; it can be added to soup, and the doubanjiang-based dipping sauce used with it is on the salty side.
At a Glance
- Peak hours
- Mealtimes
- Reservation
- Reservations are not accepted.
What you should know
Avoid if
- If you do not want to wait long or share a table
What you should know
- Dine-in has at times involved filling out a form first and leaving a mobile number for queue notification; seating arrangements vary with party size.
- The two nearby private paid car parks have previously been full.