Yongping Cured Goose

Yongping Cured Goose

　　Cured goose is a traditional and renowned specialty of Yongping County, mainly produced in the Hui ethnic villages of Qudong Town. It is celebrated for its delicious taste, fragrant aroma, and rich flavor. This distinctive local ethnic delicacy was created by the Hui community in Yongping through years of accumulated experience. It is also the preferred dish when local Hui people entertain relatives, friends, and distinguished guests.

The Hui people living in Yongping County almost all have the tradition of raising geese. Some raise just three to five, while others keep hundreds. In late autumn and early winter, adult geese are transitioned from free-range to caged feeding to restrict their movement. Boiling water is mixed with cornmeal to form small round balls, which are then steamed in a steamer basket before being force-fed to the geese—a practice commonly known as “stuffing the goose.” After about 20 days, the geese are fattened to nearly 10 kilograms and are then ready for slaughter. After slaughtering, the feathers are plucked, the internal organs removed, and the moisture is allowed to dry. Then, salt, chili powder, Sichuan peppercorn powder, and other essential spices are applied from the inside out. The geese are then pressed into a cake-like shape, placed in a clay pot, and cured for three to four days until the seasonings penetrate the meat. After curing, they are air-dried and can then be stored or consumed.

Fattened geese can also be slaughtered and eaten fresh, and they taste excellent as well. Goose liver, goose feet, and goose wings are even more delicious than the goose meat itself and are considered exceptional dishes for entertaining guests. Particularly the goose liver, which can weigh over 500 grams for larger ones and at least 300 grams for smaller ones, is regarded by the Hui community as a premium dish for honored guests. Its taste and nutritional content rank among the best of all animal livers. There is a particular art to cooking Yongping cured goose: first, boil water in an earthenware pot, add spices such as star anise, cinnamon, amomum fruit, and fennel powder, and then place large chunks of goose meat into the pot. Simmer slowly over low heat. Avoid using high heat, which will turn the dish into a greasy broth. Also, occasionally add small amounts of cold water during the simmering process to prevent the liquid from boiling vigorously, as this can alter the texture and purity of the flavor. After simmering for about an hour, remove the meat, cut it into small pieces, and it is ready to eat. It boasts a delicious taste, tender texture, and is rich yet not greasy—truly a standout dish on any dining table.