Zixing Rice-Flour Goose 资兴米粉鹅
Zixing Rice-Flour Goose is featured among the local specialties of Hunan.
Zixing Rice-Flour Goose (资兴米粉鹅) combines goose with hand-ground rice flour and a little pork belly. In Qili (七里), Zixing (资兴), it is a festival dish that is stir-fried first and then steamed until the goose becomes tender enough to loosen from the bone.
Roasting the skin and frying
In Bai Mei’s (白梅) family account, published by Chenzhou Daily (郴州日报) and republished by Zixing’s media centre, the plucked goose is passed over burning rice straw until its skin yellows and releases fat, then washed and cut up. The meat is briefly stir-fried to reduce its moisture and removed. Tea-seed oil is preferred for frying garlic, ginger, cassia, star anise and dried chillies before the goose and a little pork belly return to the pan.
When the goose is about two-thirds cooked, hand-ground japonica rice flour is stirred in with seasonings until it absorbs the oil. The mixture then steams for about half an hour. Some oil emerges again as the meat softens, and chopped scallions finish the dish.
A family festival dish
Bai Mei describes it as the final major dish of the family’s Dragon Boat Festival meal.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.