Chinese tonic herbal soup focus on combining various natural ingredients that harmonize nutritional benefits with medicinal or therapeutic properties, while also considering taste and palatability.
A hearty traditional Chinese noodle soup with old Muscovy duck, flavorful broth, and the unique taste of bamboo shoots — earthy flavor and crunchy texture are far superior to canned or fresh bamboo found in Asian supermarkets.
Additionally, our distinctive double boiling cooking method allows the ingredients of the soup to gradually release their nutrients into the broth, resulting in a flavorful and nutritious dish. The double boiling process is lengthy, typically taking about 2 hours. This method effectively retains nutrients in the food by employing a gentle, indirect heat source, which reduces nutrient loss due to evaporation and leaching.
We order Muscovy ducks from a poultry farm. Antibiotics or hormones are never administered, with average 3.5 pound each. We use HALF OF ONE WHOLE DUCK to make this meal. See pictures below for main ingredients.
To reheat, thaw the container in the refrigerator beforehand, the best way is to boil the soup, but you can also use microwave.
(Note: the dimension data here does not include noodles)
Just tried the slow-cooked herbal duck soup I bought.The broth got somewhat herbal taste and warming. The duck meat is so chewy that shows this duck is a Muscovy duck that has been raised for a long time, not a young duck breed. So much more convenient than making it from scratch, but it tastes just as good as homemade. Recommend for a comforting, easy meal.