Fengjia Braised Angelica Duck

Review

Fengjia Braised Angelica Duck is tucked inside Lane 5 of Wenhua Road on the edge of Fengjia Night Market, sharing the lane with Wang Bo Stinky Tofu and a kimchi fried chicken stall, a trio roundups call the lane's golden triangle. Reports say it has been selling for about 20 years, making it a local old-timer. It opens only in the evening and runs late, so it is on the late-night shortlist of Fengjia students and seasoned eaters.

The signature duck vermicelli with angelica comes in a big bowl, with generous chunks of duck covering the surface, meaty yet tender and springy. The broth carries a rich angelica aroma and the gentle sweetness of herbs, and several articles stress that it is barely bitter; one Dcard writer felt the herbal flavor was light and very easy to drink. The menu also offers angelica pork knuckle, crunchy intestine and mixed offal, with the knuckle described as stewed until it nearly melts in the mouth. A sliced duck leg plate costs about NT$140, and locals often order angelica duck soup with a bowl of dry noodles.

On price, an older Dcard post listed duck vermicelli and pork knuckle vermicelli at NT$65 each and a plate of pig blood cake at NT$30, while roundups from the past two years mostly give NT$90 for duck vermicelli and NT$60 to 90 for noodle dishes, so prices have changed; go by the menu on site. Reviews are generally positive, often calling it good value with solid portions. The main complaints are that seats are hard to get in winter and during cold snaps, and that fans of strong herbal flavors may find the broth mild.

Current information says it opens at 6:30pm and runs until 1am; sources do not state a closing day, so check before you go. It is busiest in the winter tonic season and on cold days, so to get a seat, avoid the dinner peak or come later as a late-night snack. Sources say little about the interior or parking; walking in from Wenhua Road while exploring the market is easiest.

It suits anyone who wants a hot, warming bowl after the night market, and those looking for a winter tonic. The duck vermicelli is the classic first order; big eaters can add a duck leg plate or dry noodles, and fans of gelatinous textures can switch to the pork knuckle.