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雲蒸薑母鴨,是台灣罕見以蒸法烹調的特色美食,當地當季食材,以「蒸」的製作工法著稱,我們精選飼養10個月的紅番鴨(公鴨),配上老薑,並採用獨家配方和麻油快炒後,將鴨肉放入青花甕(俗稱豬油甕),並注入藥膳高湯!
以傳統燉硐的蒸籠熱蒸2小時,雲蒸薑母鴨完美鎖住了鴨肉最天然的原汁原味和肉質鮮嫩,入味並散發濃韻的老薑和麻油香氣!這道湯品不僅溫補不燥熱,還能驅寒暖身,給您帶來美味與養生的雙重享受。
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