Hou Chi Duck Rice

Review

Hou Chi Duck Rice sits at No. 201 Ziqiang 1st Road in Sanmin District, right beside Sanmin Market, and has been running for forty years. The MICHELIN Guide has listed it as a Bib Gourmand year after year and it remains on the 2026 list; when Supertaste covered the duck shops around Sanmin Market, it named this one as the most consistently well regarded.

The signature duck rice is dressed with a sauce of fried shallots and duck fat, nicely savoury, with thick slices of duck that stay moist, plus pickled yellow radish. The angelica duck soup is warming and restorative, and in winter you can add thin noodles; the sliced duck platter comes plain or smoked, and you can choose different cuts. Regulars also order the duck tails, soft and chewy, while the giblet soup has gizzards scored in a flower pattern, chunky and springy.

Praise focuses on tender duck, fragrant sauce and good prices, and the Michelin inspectors note that even at peak times the staff stay friendly. Critics say the small bowl is light on food and the duck rice itself tastes plain, relying on sauce or blood cake for a boost; one diner found the bill didn't match their own sum, so confirm prices when ordering.

It opens Tuesday to Sunday from 10 a.m. to 7:30 p.m., closed Mondays, cash only. Supertaste recorded duck rice without bamboo shoots at NT$40 for dine-in, with bamboo shoots at NT$70 large or NT$50 small, angelica duck noodles at NT$70, giblet soup at NT$50 and three duck tails for NT$20. Expect up to 30 minutes' wait at peak times; grab a seat before ordering or hand your order sheet to the staff. There is a hand-washing sink by the arcade, and plenty of takeaway customers.

It suits anyone who wants local duck rice and a stroll through Sanmin Market. Come off-peak and order a large duck rice with giblet soup, plus a plate of blood cake or sliced duck; in winter, swap in the angelica duck noodles to warm up.