Rongchang Marinated White Goose

Rongchang Marinated White Goose

　　 "Marinated goose, marinated goose — once you glance, you can't walk away." This catchy rhyme is well-known among both young and old in Rongchang, as the aroma of marinated goose wafts through the streets and alleys every noon and evening.

　　　　Rongchang Marinated White Goose is truly a local specialty, and extremely popular. Every part of the white goose, except for its feathers, can be marinated — the meat, the wings, the liver, and so on, each with its own distinctive flavor. The goose must be a quality Rongchang white breed, with its feathers plucked, internal organs removed, and cleaned before cooking. The centuries-old marinade is brought to a boil, the goose is added along with spices such as aged ginger and pepper, and simmered for 20 minutes before being flipped. It usually takes about an hour to fully marinate. For the best marinated white goose, it’s worth trying the one from Li'ange at the entrance of Wufu Street. Old Man Li’s fourth-generation recipe produces golden, shiny goose with rich five-spice flavors, tender yet firm texture, mildly spicy seasonings that are pleasing to the palate, and a well-balanced taste of ginger and scallion. Aside from Old Man Li’s, the marinated goose around Nanmen Bridge is also exceptionally authentic.