Liyang Wind-Dried Goose

Liyang Wind-Dried Goose

Liyang Wind-Dried Goose is an intangible cultural heritage of Changzhou City.

　　The Liyang goose meat product series uses locally raised farm geese as raw materials. Building on traditional techniques and utilizing the latest meat processing technologies, the products are meticulously crafted using scientific methods. The goose meat product line includes three main categories—wind-dried goose, soy sauce goose, and brine goose—with over 20 varieties. This product series preserves the four essential qualities of traditional flavored goose: color, aroma, taste, and texture. It offers an authentic flavor that lingers long after the meal.

　　Wind-dried goose was originally created in secret by Wu Zixu, a minister of the Wu Kingdom during the late Spring and Autumn Period, when he took refuge and lived in seclusion in Mount Wuyuan by Tianmu Lake in Liyang. With a history of over 3,000 years, it is said that Yi Yin, the culinary ancestor of China and Prime Minister of the Shang Dynasty, improved the method of preparing goose, and this technique has been passed down to this day. It is an essential dish for every local household in Liyang during the New Year celebrations. The area around the upper reaches of Tianmu Lake, particularly the Dayi Reservoir region at the foothills of Tianmu Mountain (including Shezhu Tashan and Jinshan), is abundant in grass-fed geese. These geese are raised in flocks by local families, often playing in the lake and grazing along the shore. As a result, they have less fat but are rich in protein and mineral nutrients, with smaller body sizes. Though not suitable for making fatty goose or foie gras, they are premium ingredients for wind-dried goose. Every winter, households in the region cure and air-dry the geese in batches, wrapping them in fragrant rice straw and salting them to preserve the tender, snow-white meat that is smooth, fragrant, and appetizing. This is the historic birthplace of wind-dried goose.

　　The finished Liyang Wind-Dried Goose has a slightly red hue, with tough yet tender and refreshing meat, and an enticingly fragrant taste. Low in fat and cholesterol but high in protein, it is both nutritious and delicious—making it an excellent choice for travel and leisure, as well as a great gift for family and friends.

　　The curing techniques and craftsmanship of Liyang Wind-Dried Goose have been practiced and developed over several hundred years. Its evolution embodies a wealth of local dietary culture and folk customs, holding significant academic value for the study and interpretation of the folk history of the Jiangnan region.