Ingredients
- Goose
- Five-spice and salt
- Maltose or vinegar water for the skin
- A sour-sweet dipping sauce
- Rice
How it is cooked
- The bird is seasoned, dried, and roasted until the skin is blistered and the fat has rendered.
- It is chopped to order so the skin stays audible.
- The sauce is on the side. Plum sauce is sweeter. A vinegar-garlic dip is sharper.
- Over rice, the fat on the grains is part of the dish.
Taste
Crisp skin, rich meat, and a sour-sweet contrast. Goose tastes like itself, not like chicken with extra salt. A shop with birds in the window and a queue is the right one.
Possible allergens
- Goose.
- Soy sauce, which in China is often brewed with wheat.
- Wheat in the noodles or wrappers, and often in soy sauce.
- The sauce may contain plum, garlic, and sometimes sesame.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.