San Hao Yi Kung Tao Angelica DuckSan Hao Yi Kung Tao Angelica Duck

Circa 1949, it was a hawker stall in the Dongmen Traffic Circle before moving here in the 1960s. Now into the second generation, the family business still attracts a loyal fanbase thanks to its duck noodle soup made with the Chinese herb Dang Gui (a.k.a. Chinese angelica root). The amber broth has rounded flavours, a lingering aftertaste and a hint of bitterness. With freshly slaughtered duck and al dente noodles, it makes for a wholesome meal. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/en/tainan-region/tainan/restaurant/san-hao-yi-kung-tao-angelica-duck Michelin Distinction: Bib Gourmand Price: $