北平陶然亭餐廳。Beiping Tao Ran Ting Restaurant
復興北路86號二樓；﹙02﹚2778-7805
86, FuXin. N. Rd, 2F
營業時間/Hours：午餐/Lunch 11 am–2 pm；晚餐/Dinner 5-9 pm
可刷卡，一成服務費
Credit Cards Accepted. 10% service charge.
中/英/日文菜單 / Chinese/English/Japanese menu
Fifty years down the road Beiping Tao Ran Ting Restaurant is managed by the third generation and almost full house everyday. Young and old alike, including westerners, everyone comes here for roast ducks. Manager Mr. Yang Tien-lin started learning all there is to know about Beiping roast duck when he was a sixth grader. Now he still works in the kitchen, roasting ducks all day long. He too takes turns with his apprentices to slice ducks by the dining table. When it comes to roast ducks he insists on certain criteria. He teamed up with a duck farm in Yilan that only provides live ducks to him exclusively. Most farms slaughter ducks after raising them for 60 days. Manager Yang believes that good duck meat requires at least 90 days of growth. Each duck weights 3.3 kilograms and only charcoal will be used for roasting. The sweet noodle auce is stir-fried for 8 hours long and thin pancake for wrapping is made in-house. Fresh scallions are from Yilan because they are the finest scallions in Taiwan.
Roast ducks is always sliced by the table for customers to see. The original way to eat it is “Crispy Skin & Duck Meat in Pancake”﹙NT$900﹚. With each additional way of serving it the surcharge will be NT$100. The basics are “Fried Shredded Duck with Bean Sprouts” and “Pickled Vegetables Duck Bone Soup”. The alternatives are “Deep-Fried Duck Bones” and “Fried Eggs with Duck Fat” which are an acquired taste for diehard duck lovers. The most raved is “Minced Duck in Lettuce”﹙surcharge NT$200﹚takes up at least 1/2 duck to stir fry with Chinese fried doughnut and then wraps all the goodies in a piece of big leafy lettuce. If you would like to try each method then you’ll need to order at least two whole ducks!
The first order of “Cold Shredded White Chinese Cabbage”﹙NT$150/small﹚is complimentary from the house. You’ll order another because it is everyone’s favorite appetizer. “Shredded Radish Cake”﹙NT$30/each﹚is covered in white sesame and when you take the first bite you’ll be surprised how juicy it is as if it’s a Chinese soup dumpling!
將近五十年的歷史，已經由第三代經營的北平陶然亭餐廳每天高朋滿座，客人有男女老少，隨時看到西方面孔的客人。經理楊天麟自小學六年級開始在廚房學藝，不但親自烤鴨，他也和徒弟輪流片鴨，因為生意太好！對於烤鴨他有很多堅持，他在宜蘭找到獨家合作的養鴨人家，一般土番鴨養到60天就宰殺，但楊天麟一定讓鴨長到90天以上，每隻鴨淨重五斤半；烤鴨只用木炭，光是成本和人工就非常驚人。甜麵醬必須炒八小時，荷葉餅自己做，只用宜蘭的三星蔥。
烤鴨出爐後直接在桌邊片鴨，基本吃法是鴨皮鴨肉包餅﹙900元﹚，每多加一吃則多收一百元。常見的有鴨肉絲炒銀芽、酸菜鴨骨燉湯，另類吃法有醬爆鴨骨、溜黃菜﹙鴨油炒蛋﹚、乾扁鴨肉絲，最受稱讚的生菜鴨鬆﹙多收兩百元﹚需要用到半隻的鴨肉和油條一起快炒，用大片生菜包起來吃，口味獨特！如果每一吃都想嘗試，需要至少兩隻全鴨才行。
第一盤的松柏長青是是店家送的，因為是熟客最愛吃的開胃菜，蘿蔔絲餡餅﹙30元/個﹚上頭鋪滿白芝麻，內餡多汁到以為在吃湯包！
