Office of International Affairs

By Rafi Akmal Arifin
From: Indonesia
Program: Department of Mechanical Engineering

銷魂鴨肉飯 (Soulful Duck Rice) locate at 395 Fuxing N Rd, Guishan District, Taoyuan, Taiwan. You can go there by using Bus number 967 from Chang Gung University bus stop to Chang Gung memorial or using an underground train in then go to the Fuxing N Rd and go straight until you see a parking lot in the left, the restaurant is across from the parking lot. In the world of food, simplicity often holds the greatest charm. It’s not about extravagant decorations, endless menu items, or viral trends it’s about taste, comfort, and the stories food tells. I discovered the restaurant when my Indonesian friend recommended me good restaurant near the University. Its name alone promises something special “soulful” being the key word for the spices used to cook the duck.

This small establishment may not be flashy, but there’s a quiet confidence about it. The brightly lit sign catches your eye, written boldly in Chinese characters with an enticing phrase underneath: 故鄉的好濃味 (“the taste of home”).

The great this for this Restaurant is its 鴨肉飯 (Duck Rice) its signature dish. It is also the first menu that my friend recommends to me. That menu is the reason I want to back again. As you can see from the menu beside the great taste, the food in Soulful Duck Rice is also affordable for a university student like me.

The duck meat itself was tender, juicy, and expertly cooked. The skin had a hint of crispness, while the meat beneath practically melted in my mouth. The flavors were deep and savory, with a slight herbal undertone that added complexity without overpowering the dish. If you like spicy, you can add the chili oil to make the duck tastier.

The accompanying rice was equally impressive. Perfectly steamed and slightly sticky, it absorbed the juices and sauce from the duck, creating a symphony of flavor in every bite. There’s something incredibly satisfying about mixing duck meat with rice—it’s a pairing that feels like it was always meant to be. I usually add one fried egg to make the perfect combination for the duck and rice.

Served in a steaming bowl, the broth was light yet full of flavor—a clear testament to the hours of preparation that likely went into it. Unlike heavier soups that leave you feeling overly full, this one was clean and refreshing, with subtle hints of herbs and spices that enhanced the natural taste of the duck. The rice noodles were soft and silky, soaking up the broth without becoming mushy. Generous chunks of duck meat floated in the soup, their tenderness adding a delightful contrast to the texture of the noodles.

Why It’s Worth the Visit?
There are many eateries out there serving duck dishes, but 銷魂鴨肉飯 stands out for its simplicity, consistency, and undeniable flavor. What I loved most about this place was its authenticity and deep rich flavor but at an affordable price .

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