This simple shop has been around for 30-odd years. Folding tables and plastic stools under the building’s overhang may not sound sexy, but its signature duck with a mild smoky flavour, served either with steamed rice, fried noodles or Hsinchu rice vermicelli soup, is more than worth the trip. The locals adore their sautéed duck blood curd with chives and pickles – the jelly-like curd works well with the sweet, sour and spicy sauce.