Nansha Sealed Goose

Nansha Sealed Goose

　　　Nansha District is located in the southernmost part of Guangzhou and is the city's youngest administrative district. It not only boasts increasingly developed and mature port-side industries and a well-preserved ecological environment, but also its vast waters are rich in abundant, sweet, and plump brackish water seafood. The excellent natural ecological environment has also enabled the district to produce unique ecological geese, sunflower chickens, papaya ducks, and reservoir fish, enriching Guangzhou’s culinary culture.

　　Beijing has roast duck, Guangdong has sealed goose

　　Unlike Beijing locals who love roast duck, people in Guangzhou prefer roast goose. Beijing’s obsession with roast duck is such that even the CBA basketball team has one called the “Beijing Ducks.” Meanwhile, people in Guangzhou are more pragmatic, focusing on their dining tables. After turning roast goose into a branded dish, various other goose-derived delicacies have emerged one after another.

　　I had long heard that Nansha’s “wind goose” was famous. But when I arrived at this place called “Twelve Dishes” at No. 20 Haibang Road in Nansha Development Zone, I discovered the “official” term is “sealed goose,” because after the goose is slaughtered, it is completely wrapped in oil paper to absorb oil and dry, hence the name.

Sealed goose needs to be air-dried by the river estuary breeze for ten days to be made

　　But calling it “wind goose” isn’t entirely off the mark, as it benefits from the breeze coming from the river estuary blowing continuously for ten days to produce a semi-dry goose weighing four jin. Compared to traditional cured duck, this sealed goose not only has a softer texture but also isn’t too salty. Just steam it lightly, and it becomes a dish suitable for all ages. Such delicacies are made by the restaurant itself—only a few hundred are produced each year after autumn. This kind of “self-sufficient” product, which can be served in-house or sold externally, is one of the operating features of Nansha restaurants. The shop also offers a uniquely flavored “Nansha Big Head Vegetable,” which falls into the same category.

　　The taste far surpasses that of cured duck

　　The taste of sealed goose far surpasses that of cured duck, so the price is naturally higher than that of cured duck. Each serving is 68 yuan, and taking one away costs 198 yuan. Besides steaming it over rice, preparing sealed goose at home isn’t complicated either—just layer some pumpkin or taro at the bottom, then the goose meat, and steam it—quite delicious. The goose bones can be taken out and used to stew a winter melon soup that requires almost no extra oil or salt.

　　Just as brewing wine relies on unique natural advantages, sealed goose is not something easily replicated outside of Nansha. It’s not that there aren’t good-quality geese elsewhere—the key is, where else can you find such cool, clean sea breeze?