Wuyi Smoked Goose 武夷熏鹅
Wuyi Smoked Goose is featured among the local specialties of Fujian.
Wuyi smoked goose combines a gently cooked interior with a fragrant, seasoned exterior. In the Fujian Commerce Department's preparation, a cleaned goose is first cooked in a pale aromatic brine with ginger, scallion, garlic and spices including star anise and cassia. It is allowed to cool slightly, seasoned with salt and dusted with chilli powder. A separate smoking stage then supplies the dish's defining aroma: the goose rests above glutinous rice in a covered pot, rather than sitting in a pool of dark braising sauce.
Flavour, texture & local variations
The skin turns golden during smoking, and rice wine is introduced at the end before the goose is chopped for serving. The source describes the result as rich, aromatic and spicy. This sequence is useful when choosing between duck and goose dishes on a menu: Wuyi xun e is a smoked goose preparation with chilli on the exterior, not simply a generic roast poultry plate. Bone-in pieces are consistent with the documented chopped presentation. The illustration shows those cooked portions and their seasoned skin, while the smoke aroma itself remains something to experience at the table.
How it is prepared
Goose is gently cooked in spiced brine, seasoned, smoked over rice and chopped for serving.
Ingredients to check
Goose, glutinous rice for smoking, chilli powder, rice wine and an aromatic spice brine.
Ordering this dish
Check the chilli level and whether the portion contains bones; choose a smaller plate when sampling several rich meat dishes.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Langu Tea-Smoked Goose 岚谷熏鹅 →
Langu Tea-Smoked Goose (岚谷熏鹅) is listed among the local specialties of Nanping, Fujian. The name includes 鹅 (goose). 熏 describes smoking.
Jian'ou Pressed Duck 建瓯板鸭 →
Jian'ou Pressed Duck (建瓯板鸭) is listed among the local specialties of Nanping, Fujian. The name includes 鸭 (duck).
Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.