{"id":29607,"date":"2024-12-26T12:00:00","date_gmt":"2024-12-26T04:00:00","guid":{"rendered":"https:\/\/eatingintaipei.com\/?p=29607"},"modified":"2024-12-22T15:34:29","modified_gmt":"2024-12-22T07:34:29","slug":"bravo-duck-zhongshan","status":"publish","type":"post","link":"https:\/\/eatingintaipei.com\/bravo-duck-zhongshan\/","title":{"rendered":"Taipei Restaurant – Bravo Duck Zhongshan \u963f\u548c\u5e2b\u8591\u6bcd\u9d28 Delivers a Delicious Winter Warmer"},"content":{"rendered":"\n

There’s just something about Bravo Duck Zhongshan that intrigues me. A mere 5-minute walk away from Zhongshan Elementary School<\/a><\/strong>‘s 3rd exit, you’ll probably smell this ginger duck hot pot<\/a><\/strong> before you see it! Hidden away beneath the underpass of Xinsheng North Road, Bravo Duck Zhongshan gets busy on the weekends, but if you’re feeling the chill in Taipei over winter then you can rest assured that you’ll be warm for the whole day after eating this. It’s got that deep, rich ginger flavour that only comes through with ginger duck hot pot<\/a>s<\/strong>.<\/p>\n\n\n\n

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For those not yet in the know, Taipei hot pot restaurants litter the streets of the capital and range from pickled cabbage (\u9178\u83dc su\u0101n c\u00e0i), mouth-numbing (\u9ebb\u8fa3 m\u00e1 l\u00e0), lamb\/mutton (\u7f8a\u8089\u7210 y\u00e1ng r\u00f2u l\u00fa see this link for one of the best<\/a><\/strong>), to other broths that thin slices of meat are just dumped into and boiled up. I’m not usually much of a fan of hot pot, but this ginger duck hot pot just smells too good to pass up.<\/p>\n\n\n\n

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Typically, ginger duck hot pot<\/a><\/strong> consists of tender duck, fragrant ginger<\/strong>, aromatic rice wine<\/strong>, and rich sesame oil<\/strong>, making it the ideal comfort food for Taipei’s brief colder spells. Traditionally served in clay or earthenware pots<\/strong> and kept warm over a charcoal fire<\/strong>, this dish offers a variety of ducks done in various ways to appeal to all. You can often choose from meatballs, breast, heart, liver, or even intestines<\/strong>. The flavour profile is more often than not bold and warming, with the ginger, sesame and rice wine providing a lively, aromatic touch<\/strong>, while remaining rich and warming, rather than spicy<\/strong>.<\/p>\n\n\n\n

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But what’s so special about this one?<\/strong><\/mark><\/p>\n\n\n\n

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