“Four Ways to Enjoy Crispy Roast Goose” features glossy duck skin with fruity aroma and the chef’s exclusive flavor

▲ Each carefully selected goose weighs 4.5–5 kg, with crispy skin and tender, sweet meat. The dishes highlight “goose leg,” “goose floss,” “sour cabbage goose,” and handmade spring rolls wrapped with goose skin. (Photo / Provided by Yunping Hotel)

Travel Center / Comprehensive Report

The sizzling roast goose on the grill takes time and effort to achieve its coffee-colored, glossy skin. Following the grain, the chef delicately slices the skin—this is the “first way to enjoy.” Served with sliced cucumber, celery, and apple, the freshness of the vegetables subtly balances the richness of the skin. Paired with truffle sauce, tomato, apple, and a tangy sauce, the dish bursts with layered flavors. Whether paired with wine or enjoyed solo, it’s utterly delightful. Whether served warm or cold, it’s equally delicious.
The second way is to stir-fry finely chopped goose meat with water chestnuts, yams, mushrooms, and carrots, served with lettuce for a rich, multi-layered taste. The third way is to dice the goose leg and enjoy the springy texture of the premium meat. The fourth way is to simmer the remaining bones with sour cabbage for an hour, resulting in a smooth, mild broth that’s simply exquisite.

Each serving tastes different. (Image / Provided by Yungping Hotel)

Yunping Hot Spring Hotel’s Han Yan Cui introduces “Four Ways to Enjoy Crispy Roast Goose.” The chef has created an exclusive flavor, with each carefully selected goose weighing 4.5–5 kg, featuring crispy skin and tender, sweet meat. The dishes highlight “goose leg,” “goose floss,” “sour cabbage goose,” and handmade spring rolls wrapped with goose skin. Originally priced at $3980+10%, it’s available at a special price of $3280+10% until the end of May. Reservations are required three days in advance, perfect for groups of four to six.