At the table
Lift duck pieces from the broth and watch for bones. Let the soup cool before sipping; cook any added hotpot ingredients thoroughly.
Contains duck and sesame oil. Cooking rice wine is used; do not assume the broth is alcohol-free. Tofu and soy-based seasoning add soy, and some sauces contain wheat. Watch for bones.
Herbal blends, broth seasoning and hotpot additions vary. Soy sauce, tofu and dipping sauces are not identical everywhere.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Herbal blends, broth seasoning and hotpot additions vary. Soy sauce, tofu and dipping sauces are not identical everywhere.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Rich duck broth with strong ginger, sesame fragrance and rice-wine aroma.
- Chili heat
- Texture
- Tender but slightly firm duck meat, soft ginger and hot broth.
- How it’s made
- Ginger and duck are fried with sesame oil, then simmered with rice wine and water. Vegetables and tofu may be added towards the end.
Herbal blends, broth seasoning and hotpot additions vary. Soy sauce, tofu and dipping sauces are not identical everywhere.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Taiwan.
About this regional connection
Taiwan: Taiwan rice-wine soup hotpot; distinct from drier Quanzhou braised versions.
Ask if they have it first
请问你们有台式姜母鸭（米酒汤锅）吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Taiwanese cold-weather hotpot
Ginger duck is a familiar cold-weather dish in Taiwan. This entry covers the rice-wine soup hotpot style, distinct from drier braised versions.