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Cantonese barbecue brand opens new location to focus on delivery

Cantonese barbecue brand opens new location to focus on delivery

2022-07-18

A classic Cantonese barbecue brand has opened a new branch in Taipei, with an all-new model. The 43-year-old business will focus just on delivery at the new location. But the recipes, mainly Hong Kong-style barbecue classics like pork, duck and chicken, are untouched. Let’s see how the launch went down with locals.

A washed duck is stuffed, sewn up, and blanched in boiling water, then covered with vinegar to ensure its skin gets nice and crispy. The duck is blown up and air-dried, before being baked in a hot oven.

Before long, the crispy, golden roast duck is ready to serve. To complete the Sanbao rice combination of pork, duck and chicken, barbecue pork is dunked in malt syrup.

The duck is sliced up neatly to a symphony of crackles. Apart from its classic Sanbao combination, the duck can also go with Sanshao rice, smoked chicken or barbecue goose. Most people choose to get a takeaway.

Even on a boiling hot day like this, the queue at the door stretches way down the street. This barbecue restaurant has been open 43 years, and its new branch is dedicated just to takeaway.

Member of public
There aren’t many servings but there are lots of people queuing. So I came to queue early.

Member of public
It’s just as good as, for example, the Peking duck you get at other places. Of course it’s incredibly hot, but you have to get Cantonese barbecue!

Yao Kai-li
Cantonese barbecue restaurant owner
Now we can get a discount on our rent, so the location is better. Because of the pandemic, our delivery services have expanded a great deal. That’s an advantage we have.

These barbecue experts have decided to capitalize on shifts in real estate, to open a new branch. They’re hoping that a focus on deliveries will help them stay relevant for the foodies of tomorrow.

43年燒臘老店展"二代店" 轉型外帶抓住老饕胃

2022-07-18

一間擁有43年歷史的老字號燒臘店,成立了二代店,並決定轉型改做外帶,就希望用一隻隻正統的港式烤鴨、燒鵝料理,培養更多忠實顧客。

洗好的鴨子,先是塞入鴨粉後再縫起來,之後用熱水燙過,再淋上鴨醋水,確保外皮酥脆,接著為鴨子充氣,等風乾後,就可以放進烤爐高溫烘烤。

沒多久,一隻穿上焦黃外衣的脆皮烤鴨就大功告成,不只如此,三寶飯的好夥伴叉燒,也浸泡在麥芽糖裡,光用看的,唾腺已經在拼命分泌口水。

俐落刀法將一隻隻烤鴨快速切片,酥脆聲不停傳來,除了可以和油雞、叉燒拼成三寶外,還有三燒飯、煙燻土雞和油脂豐富的燒鵝飯,可供選擇,而除了內用外,更多的是要打包做成外帶。

儘管大熱天,店門口一早還是排了長長人龍,擁有43年歷史的燒臘店開分店,轉型外帶。

[[民眾]]
“因為量比較少嘛,排隊的人多,所以早一點來排”

[[民眾]]
“不輸給像說去外面吃的北京烤鴨,當然是非常的熱,可是一定要吃到叉燒飯”

[[燒臘店業者 姚凱莉]]
“現在來講的話,我們取到房租會比較優惠,地點會比較好,疫情的關係,所以我們外送的服務,也大幅的增加,對我們也是個優勢”

搶攻外帶商機,不管是油雞、烤鴨還是燒鵝,老字號燒鴨店要綁住老饕的胃。

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