At the table
Eat the cooked, chopped goose with chopsticks, separating the meat from the bones. Try a piece before adding dipping sauce.
Chopped pieces often contain bones. Chili dipping sauce can be much hotter than the goose itself; ask for it separately.
Cuts and spice blends vary. The meat may be mild or lightly spicy; dipping sauce can add much more heat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Wings, feet and head offer different textures.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory and aromatic.
- Chili heat
- Texture
- Tender meat.
- How it’s made
- Salt-rub the goose, fill its cavity with garlic, coriander roots and ginger, braise with a spice bag, then cool and chop.
Wings, feet and head offer different textures.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
Ask if they have it first
请问你们有荣昌卤鹅吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Rongchang braised goose: a dish of hospitality and living craft
Rongchang braised white goose has a place in local hospitality: it is served as a special dish when guests arrive or friends gather. By the Guangxu era (1875–1908), Rongchang white goose was already regarded locally as an important county specialty, linking the dish to the region’s goose tradition. The braising craft entered Chongqing’s municipal intangible cultural heritage list in 2011. The dish brings together a local goose, hospitality, and a cooking practice kept alive by local makers.