Sweet and Sour Goose Neck

Sweet and Sour Goose Neck

　　Sweet and Sour Goose Neck originates from Ziyuan in Shangrao, Jiangxi. Lean meat is minced into a paste, mixed with bean flour, then wrapped in tofu skin into strips. These are deep-fried in oil, cut into small sections after frying, arranged on a plate, and steamed. In another pot, a small amount of broth is simmered, with sugar and vinegar added, and thickened with starch before being poured over the dish. The final presentation features a golden color and a sweet and sour flavor. It is commonly used as a traditional dish at wedding banquets.