The signature hand made “Duck in Casserole” is a long-lasting ace dish in the restaurant. It is simmered with two and a half kilograms of Chinese cabbage in a large bone soup base then a whole tender duck is added and boiled for three hours. For 50 years, AMEI has insisted on using charcoal fire for cooking. During the process, she has to pay attention to the fire, add soup and stir, which is very labor-intensive. The duck casserole uses fresh local ingredients to make the soup incredibly fresh and sweet.
Monday 11:00–14:00, 17:30–21:00
Tuesday off
Wednesday 11:00–14:00, 17:00–21:00
Thursday 11:00–14:00, 17:30–21:00
Friday 11:00–14:00, 17:30–21:00
Saturday 11:00–14:00, 17:30–21:00
Sunday 11:00–14:00, 17:30–21:00
