Text & Photography / Kaohsiung City - Government Information Office
The LE PONT Le Pont Goose Oil Noodles Duo Gift Box, which won the 2019 Kaohsiung Top 10 Local Delicacies selection – who would’ve thought it comes from Renwu? And at Vita Cafe, the talk was all about an intelligent cloud-based baking traceability system… what an off-the-beaten-path exploration it turned out to be!
The sight of long queues outside Renwu Roast Duck Shop has become an alternative landmark along Provincial Highway 138.
You can’t get Renwu Roast Duck without queuing.
On the bustling Provincial Highway 183, the queue outside Renwu Roast Duck Shop has practically become a local landmark. As one foodie puts it, “If you’re not patient enough to wait in line, don’t even bother coming.” Inside the front work area, staff are busy making handmade lotus leaf wrappers, while on the other side, a chef deftly slices the duck with a large blade – swift and precise. The sizzling, glistening roast duck oozes juicy fat, filling the air with an utterly mouthwatering aroma.
There are two ways to enjoy the roast duck: sliced or stir-fried. Sliced roast duck served in pancakes features crispy skin and tender meat, elevated by a special caramel sweet sauce.
The shop uses ten large charcoal-fired roasting ovens employing traditional methods. The master chef explains that every step—from cleaning the duck, soaking it in Chinese herbal medicine, brushing it with maltose, to placing it in the oven—must be done meticulously. There’s also a specially formulated caramel soy sauce, which is a signature flavor of Renwu Roast Duck. Aside from the sliced and stir-fried options, the duck pancake boasts a crispy crust and juicy, tender meat, especially delicious when stir-fried with garlic, basil, chili, and green onions. Another must-try appetizer is the rice-blood cake made from duck blood, known for its soft yet chewy texture.
The rice-blood cake made from duck blood is soft yet chewy, and even more flavorful with a drizzle of soy paste.
A must-try street food: goose meat by the bridge
Mention Renwu Roast Duck, and you’ll inevitably think of Bridgeside Goose Meat – one offers roast duck, the other roast goose, both sure to whet any food lover’s appetite. Interestingly, Renwu doesn’t actually have a major industry raising ducks or geese, yet it’s home to two widely renowned eateries. Bridgeside Goose Meat is located beside Renxiong Bridge over the Cao Gong Canal in Renwu, and its signboard proudly displays the digits “1999.9.9,” marking its founding year – this year marks its 20th anniversary.
The owner of Bridgeside Goose Meat, Liu Jinlian, hails from a family of chefs in Neimen known for hosting large banquets. Her exceptional cooking skills are a direct inheritance from her family’s culinary legacy.
Liu Jinlian, the owner of Bridgeside Goose Meat, comes from Neimen, often referred to as the hometown of banquet chefs. Growing up immersed in the culture of banquet catering, she carried that passion into her career. After retiring as a restaurant director, her love for cooking remained undimmed. Coupled with family ties to the goose meat restaurant business, she opened Bridgeside Goose Meat near her hometown – and quickly built a stellar reputation.
The roast goose features thin, crispy skin, tender meat that’s not dry, and a subtle smoky aroma.
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