A stir-fry stall that’s been fragrant for 20 years—regulars swear by the rich and hearty signature fish head hot pot

Text & photos byXiao Hu’s Dream Food Blog

Recently, a netizen asked me if I never eat stir-fries, since I never write about them. Actually, I do eat stir-fries, though I wouldn’t say I’m a fan. But the real reason I rarely write about them is that they all taste pretty similar. BUT... there are a few that stand out. Take this place in Xinzhuang called “Duck Meat Flat”... Though I’m not entirely sure how it’s related to the one on Ximending...

It wasn’t until I got to the entrance that I realized it was a stir-fry spot. Apparently, it’s been operating in Xinzhuang for over 20 years. BUT... I couldn’t find a single online mention of it, not even its address... Yet I really like this place. The interior is nothing special—just your typical stir-fry shop decor. We showed up pretty late (close to 11 PM), and by the end, we were the only table left. As for the menu, sorry—I completely forgot to take a photo, but prices are standard for a stir-fry place, nothing too expensive.

The fried noodles were pretty good, though the flavor was pretty much what you’d expect. The texture of the wheat noodles still came through—they weren’t overcooked into mush.

The duck meat had quite a few bones, but both the skin and the meat were delicious, especially the slightly chewy, sweetish skin, which I loved—even if it wasn’t as oily as I prefer.

This dish is a bit like sesame oil chicken feet, but stir-fried. The twist? The flavor leans sweet (from the sauce). The aroma of sesame oil and ginger is present but not overpowering. The chicken feet burst with juiciness in your mouth... absolutely delicious XD

This milkfish belly was also interesting. Usually, it’s braised or pan-fried, but this version tasted a bit like both—or maybe more like stir-fried. There were notes of fermented black beans, basil, and garlic, making for a great flavor. But the fish had quite a few bones, so eating it was a bit of a challenge XD.

The deep-fried dried tofu was insanely crispy, and the fish inside was sweet enough that even without adding pepper, it was completely addictive—super tasty!

The stir-fried eel had a more southern flavor profile, with a tangy taste balanced by a stronger sweetness, but with a hint of spice at the end. There was plenty of chives adding great flavor. The eel itself had a satisfying slight crispness and melted beautifully when chewed. Big recommendation and an absolute must-order.

The wild boar was also incredibly delicious. With a fat-to-lean ratio of 60:40, it had a savory, salty taste with hints of black pepper (or perhaps Taiwanese mountain pepper), and the crispy, oily seared exterior was just amazing. A bit of vinegar with garlic is the standard condiment for wild boar—it cuts through the richness and refreshes the palate.

The oysters were crispy on the outside and juicy on the inside, also super tasty. Even though it’s a flavor you can imagine, paired with the fried basil, it’s absolutely loved—especially as a drinking snack.

Lastly, the so-called “fish head hot pot” is the signature dish and a must-order for regulars, especially when dining in a group. In addition to the fish head, it’s loaded with lots of seafood and vegetables, giving the broth a rich, complex flavor that’s incredibly fragrant and delicious. It’s a bit on the oily side, and while the ingredients aren’t particularly surprising in taste, the fried fish head, once it’s soaked in the broth until it’s soft, is absolutely delicious and the highlight of the dish.

Duck Meat Flat Seafood
Address: No. 146, Zhonggang Road, Xinzhuang District, New Taipei City
Phone: 02-8991-7540
Business hours: (Unclear)—around 12 AM

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If “eating” is just about filling your stomach, then “food” would be far too boring~~~"