Duck meat was the sole house specialty of this eatery when it first opened in 1950, but after two years of mediocre business the owners added goose to the menu. Business picked up and the restaurant has now been going strong under the management of three generations of family owners. The restaurant uses a local goose variety called "lion goose" or "Taiwan goose." The high-quality meat has a firm texture and fresh taste. The rice and wheat noodle soups here are made with a thick broth of stewed goose and absolutely no MSG.