Jiang mu ya

Ginger duck is a nourishing duck soup infused with strong flavors of ginger and rice wine. It is believed that the dish originated in the Chinese province of Fujian, but today it is mainly associated with Taiwan, where it has become an incredibly popular dish. In Taiwan, this hot pot classic is usually cooked tableside in large clay pots, and primarily enjoyed as a communal dish shared among a group of people. The essential component of the dish is the pungent rice wine broth, made with duck meat left on the bone. The meat is infused with ginger, sesame oil, fresh herbs, and dry fruit. Many Taiwanese restaurants specialize in the preparation of this national favorite, which is usually enjoyed as a comforting winter meal.