Chaozhou, Guangdong Province
Whole goose slow-braised in Teochew master stock with dark soy, rice wine, galangal, star anise, and cinnamon. The goose is blanched, rubbed with spices, then submerged in simmering lu shui and braised 2–3 hours until deeply flavoured and mahogany-lacquered.
Savoury-sweet-aromatic with galangal warmth; less intensely spiced than Cantonese soy sauce chicken
{"Master stock maintained and replenished over generations","Galangal (sand ginger) is the Teochew signature aromatic distinct from other regional braises","Sliced thin and served cold or room temperature with garlic vinegar dip","Goose offal braised alongside — liver, intestines, tofu, eggs all cooked in same pot"}
{"Strain and skim master stock after each use; add fresh aromatics each time","Teochew vinegar dip: Zhenjiang vinegar with raw garlic and ginger — essential accompaniment","Leftover braising liquid makes extraordinary noodle broth"}
{"Using chicken stock instead of clean water base","Skipping blanching step allowing impurities to cloud the master stock","Over-braising until skin breaks down"}
Land of Plenty — Fuchsia Dunlop; The Food of Taiwan — Cathy Erway