More than just "One Duck, Five Ways" – Huatai Prince Hotel's Jiuhua Tower introduces "One Duck, Nine Ways"

▲ Huatai Prince Hotel presents the all-duck cuisine set: One Duck, Nine Ways!

Reported and photographed by Huang Shiyuan / Taipei

Going beyond "One Duck, Five Ways!" Huatai Prince Hotel launches an all-duck cuisine set called "Jiuhua Whole Duck Collection," which uses every edible part of the duck and prepares them in various cooking styles—"sliced, boiled, steamed, braised, roasted, fried, and cold mixed"—to create nine distinct dishes, forming the "One Duck, Nine Ways" set, priced at NT$3,600 per serving.

The "One Duck, Nine Ways" set includes: Scallion and Wheat Pancake Crispy Skin Duck, Cold Mixed Jellyfish and Duck Gizzard Treasure, Health-Tonic Herbal Braised Duck Feet and Wings, Braised and Fried Duck Head Platter, Pickled Mustard and Spicy Stir-Fried Duck Intestines, Spicy Duck Blood and Tofu Hotpot, Wild Mushroom and Cheese Duck Liver Cup, Duck Meat and Dried Shrimp x5 Mini Cakes, with the final dish being a choice between Slow-Braised Tangerine Peel Duck Bone Congee or Mustard Greens Stewed Duck Bone Soup.


▲ Scallion and Wheat Pancake Crispy Skin Duck.


▲ Cold Mixed Jellyfish and Duck Gizzard.


▲ The Health-Tonic Herbal Braised Duck Feet and Wings dish combines duck feet...


▲ Braised and Fried Duck Head Platter.

Among the dishes, the Scallion and Wheat Pancake Crispy Skin Duck offers a choice between scallion oil pancake wrappers (made with Sanxing scallions) and buckwheat pancake wrappers; the Cold Mixed Jellyfish and Duck Gizzard Treasure is a familiar favorite; the Health-Tonic Herbal Braised Duck Feet and Wings features duck feet and wings simmered in Shaoxing wine, raw vegetables, red dates, goji berries, and white braising broth; the Braised and Fried Duck Head Platter is made by braising then frying the duck head and neck; the Pickled Mustard and Spicy Stir-Fried Duck Intestines is based on pickled mustard greens and duck intestines, stir-fried with fermented black bean sauce, green, red, and yellow bell peppers, and onions; the Spicy Duck Blood and Tofu Hotpot features well-infused duck blood and tofu through slow cooking; the Wild Mushroom and Cheese Duck Liver Cup is baked with duck liver, mushrooms, and cheese; the Duck Meat and Dried Shrimp x5 Mini Cakes use the method of Taiwanese radish cakes with added duck meat and dried shrimp, resulting in a fluffy and not greasy texture.

The final dish can be chosen between the Slow-Braised Tangerine Peel Duck Bone Congee, where the essence of the duck carcass is simmered into the porridge, or the Mustard Greens Stewed Duck Bone Soup, made rich and flavorful with duck bones.


▲ Pickled Mustard and Spicy Stir-Fried Duck Intestines.


▲ Spicy Duck Blood and Tofu Hotpot.


▲ Wild Mushroom and Cheese Duck Liver Cup.


▲ Duck Meat and Dried Shrimp x5 Mini Cakes.


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