Jinshan duck is a signature dish of Jinshan Old Street in New Taipei: braised or white-cut duck from locally raised meat ducks, served with duck-fat rice and shredded ginger, sold mainly around the temple courtyard (Guang'an Temple) at the heart of the old street. Jinshan's tradition of raising ducks predates its fame as a hot spring destination. The duck stalls outside the temple serve braised or white-cut duck, rice glistening with duck fat, and shredded ginger on the side to cut the richness — a combination that, in autumn and winter, falls into step with the rhythm of soaking in the hot springs and makes for the most local meal in Jinshan.
The temple courtyard referenced in Jinshan duck culture is Guang'an Temple at the center of Jinshan Old Street — dedicated to Kaizhang Shengwang, renamed after the Japanese colonial era, with temple history tracing back to the Qianlong era of the Qing dynasty, more than 200 years ago. The representative shop, Jinbaoli Duck, was founded in 1958, starting as a noodle stall before switching to duck and now run by its second generation. Jinshan Old Street itself dates back to the Yongzheng era of the Qing dynasty (around 1723), making it the last surviving Qing-era old street on the North Coast.
What is Jinshan Duck?
Jinshan duck uses locally farmed meat ducks and is prepared in two ways: braised in soy sauce, giving the skin a springy chew with a deep, fragrant color; or white-cut, preserving the duck's natural flavor and eaten dipped in shredded ginger and garlic soy sauce. The local way to eat it is with duck fat rice — stir-fried rice drizzled with rendered duck fat, glistening and aromatic. Shredded ginger is a required side, cutting through the richness of the duck meat and adding a warm, pungent note.
Jinshan (historically known as Jinbaoli) had farming families that traditionally raised meat ducks in their rice paddies, and temple stall vendors evolved from daily slaughter-and-sell operations into a settled cluster. Because Jinshan is also a well-known hot spring area, visitors who have just soaked and feel the chill are naturally drawn to a warming plate of duck rice as the perfect close to their trip. The seasonal rhythm here — hot spring high season is duck stall high season — has created a distinctive food geography unique to Jinshan, documented by food fieldwork along the North Coast.
How to eat it like a local
Local knowledge
Verified credentials
- North Coast food fieldwork and the Jinshan District Office's local gazetteer both document the historical context of the Zushishi Temple duck stall cluster.
- Jinshan's tradition of farming ducks predates the development of hot spring tourism. Duck-based food has roots in local agriculture, not tourism invention.
Visitor tips
- Zushishi Temple can be very crowded on weekends. A weekday afternoon or autumn and winter weekday visit is recommended; summer crowds skew more toward tourists.
- Some stalls are takeout only with limited seating. Be prepared to wait for a table during peak meal times.
- Jinshan Old Street is compact with limited parking. Public transport (bus connecting from Keelung or Tamsui) is recommended.
Source: North Coast food fieldwork and Jinshan District Office local gazetteer. Photos will be replaced with Dio's own footage after the on-site shoot.
Frequently Asked Questions
Which temple does 'Jinshan duck' refer to at the temple courtyard?
It refers to Guang'an Temple at the center of Jinshan Old Street, dedicated to Kaizhang Shengwang, with a history tracing back over 200 years to the Qing Qianlong era.
How long has the representative Jinshan duck shop been open?
Jinbaoli Duck was founded in 1958, starting as a noodle stall before switching to duck, and is now run by its second generation.
Why is autumn and winter the best time for Jinshan duck?
Jinshan is also a hot spring destination, and visitors who feel chilled after soaking naturally reach for warm duck rice, creating a seasonal high season.
How old is Jinshan Old Street itself?
Jinshan Old Street (Jinbaoli Old Street) dates back to the Yongzheng era of the Qing dynasty around 1723, making it the last surviving Qing-era street on the North Coast.
Sources
- 新北市金山區公所—廣安宮 — 官方區公所頁面，載明廣安宮主祀開漳聖王、廟史沿革
- 貓大爺—金山金包里鴨肉 — 部落格田野紀錄，載明金包里鴨肉創立於1958年、傳承至第二代