Dongshan Roast Goose

Dongshan Roast Goose

　　The trend of eating roast goose originated three years ago on Dongxin South Road in Dongshan Town. The owner was an authentic farmer, and his shop was far from upscale, but his pressure-cooked braised roast goose captivated the entire town of Dongshan and then spread to Nanjing. At its peak, Dongxin South Road was packed with private cars bringing in diners from the city. Dongshan roast goose refers to slicing the goose into chunks and braising it with potato chunks. Because this unique cooking method originated in Dongshan Town, Jiangning District, Nanjing, it came to be known as Dongshan roast goose.

　　Nowadays, in Nanjing’s local cuisine restaurants, we can all find the dish “Dongshan roast goose.” There are quite a few places that make it well. While many versions of “Dongshan roast goose” look almost identical in presentation, when it comes to taste, food enthusiasts tend to agree that the best can still be found on Dongshan Street. One well-known spot is the famously popular “New Dongxin” roast goose restaurant, known to all in Nanjing.

　　The same dish—but what makes the taste different? Essentially, there are two aspects: one is the selection of ingredients. It is understood that the live geese used to cook authentic “Dongshan roast goose” are all six-month-old white geese. The reason is simple: younger geese have tender meat that becomes too soft and falls apart when cooked, making it unappetizing; older geese have tougher meat that’s hard to chew and also not enjoyable. But a six-month-old goose has meat that is neither too tender nor too tough—perfect for the dish. As for the other main ingredient, potatoes, only large, high-starch, sweet-tasting yellow potatoes are selected. What’s the difference in texture between yellow and white potatoes when cooking? Most home cooks would know.

　　The other aspect is the difference in cooking techniques. It is said that the authentic “Dongshan roast goose” involves many little “trade secrets” not known to outsiders. For example, the potatoes are deep-fried first, and the goose meat is marinated beforehand. Even the sequence of the entire cooking process and the choice of spices vary from chef to chef.

　　Thus, with the right cut of goose, unique cooking methods, and the special atmosphere and culture of goose-eating on Dongshan Street, the final product—“Dongshan roast goose”—is simply irresistible to diners.