{"id":4226,"date":"2026-01-08T18:30:00","date_gmt":"2026-01-08T10:30:00","guid":{"rendered":"https:\/\/blog.ipacktravel.com\/wp\/?p=4226"},"modified":"2026-04-20T17:44:53","modified_gmt":"2026-04-20T09:44:53","slug":"quanzhou-eat-quanzhou-lao-pai-taiwanese-ginger-duck-wenling-meishi-street","status":"publish","type":"post","link":"https:\/\/blog.ipacktravel.com\/wp\/quanzhou-eat-quanzhou-lao-pai-taiwanese-ginger-duck-wenling-meishi-street\/","title":{"rendered":"Quanzhou Eat: Quanzhou Lao Pai Taiwanese Old Ginger Duck (\u6cc9\u5dde\u8001\u724c\u53f0\u6e7e\u59dc\u6bcd\u9e2d) @ Wenling Meishi Street"},"content":{"rendered":"\n

Quanzhou Lao Pai Taiwanese Old Ginger Duck (\u6cc9\u5dde\u8001\u724c\u53f0\u6e7e\u59dc\u6bcd\u9e2d) \u2014 “lao pai<\/em> (\u8001\u724c)”, in the restaurant’s name, can be translated as old brand (literally) \/ time-honoured \/ long established \u2014 is one of the well-known names in Quanzhou for old ginger duck dish, a delicacy that originated in Quanzhou. Established since 1995, the restaurant specialises in authentic Southern Fujian \/ Minnan cooked dishes, including oyster omelette, seafood, and its signature old ginger duck dish is influenced by Taiwanese’s style of cooking up an old ginger duck dish.<\/p>\n\n\n\n

The restaurant is located along Wenling Meishi Street (\u6e29\u9675\u7f8e\u98df\u8857 \/ Delicacy Street) at the outer edge of Quanzhou Ancient City (\u6cc9\u5dde\u53e4\u57ce). Note that most restaurants serving old ginger duck dishes around the ancient city are long-established names and are also called “\u8001\u724c\u59dc\u6bcd\u9e2d” \u2014 the restaurant that we visited is specifically for “Taiwanese-style” old ginger duck.<\/p>\n\n\n\n

\"Lao<\/figure>\n\n\n\n

The restaurant’s Taiwanese-style old ginger duck dish uses whole Red-faced Muscovy Duck (\u7ea2\u9762\u756a\u9e2d) to braise in claypot over charcoal fire with sesame oil, rice wine and plenty of old ginger (\u59dc\u6bcd) slices. It is slow-cooked for about 3-4 hours until the broth is reduced to a thickened state.<\/p>\n\n\n\n

\"Lao<\/figure>\n\n\n\n

Unlike typical Taiwanese-style old ginger duck, which is soupy and often added with other ingredients \u2014 like Malaysian-style bak kut teh<\/em> \u2014, or Fujian-style ginger duck, which is generally drier, the Old Ginger Duck here is some-what in-between. It has an aromatic, richly-flavoured, thick broth that barely covers the whole<\/em> duck and a large piece of uncut duck blood cube. The duck meat is firm and tender with a rich ginger-sesame aroma and subtle spiciness of ginger. And the duck blood cube is fresh with a bouncy texture \u2014 being uncut ensures that it is not overcooked. This is indeed a delicious delicacy that must not be missed!<\/p>\n\n\n\n

\"Lao<\/figure>\n\n\n\n

As old ginger duck is a “warming” food, it is especially popular in autumn and winter, so expect it to run out fast during the cooler seasons.<\/p>\n\n\n\n

Note: The Chinese name of dish, “\u59dc\u6bcd\u9e2d” actually mean “\u59dc\u6bcd + \u9e2d” (old ginger + duck), not “\u59dc + \u6bcd\u9e2d” (ginger + mother duck) \u2014 although female ducks may<\/em> be used to prepare old ginger duck dishes, it is not a must, the name is derived more from the use of “old ginger” due to its health benefits.<\/p>\n\n\n\n