Yangjiang Goose Fried Rice 阳江鹅乸饭
Yangjiang Goose Fried Rice is featured among the local specialties of Guangdong.
Yangjiang Goose Fried Rice (阳江鹅乸饭) is rice stir-fried with diced meat from an old mother goose (鹅乸), a dish of Yangjiang (阳江). The Yangjiang Daily (阳江日报) calls the Baisha version, Baisha goose rice (白沙鹅乸饭) from Baisha Subdistrict (白沙街道) in Jiangcheng District (江城区), the signature of the city's 'su fan' (素饭), its local name for rice cooked with other ingredients.
How it is made
In Yangjiang's 'su fan', many foods are stir-fried together with the rice, from oysters and sea urchin to chicken, mackerel and cured meats. For Yangjiang Goose Fried Rice, an old mother goose of the Huangzong (黄鬃鹅, 'yellow-maned') breed is boned and diced, then tossed in the wok with silk-seedling rice (丝苗米) until every grain has taken up the goose fat and the flavour of the meat. The Yangjiang Daily suggests eating it with a few plates of goose meat on the side.
Ingredients
The Huangzong goose is a breed particular to Yangjiang and a protected national geographical-indication product. The Guangzhou Daily (广州日报), citing the journal China Waterfowl (中国水禽), describes its meat as fine and tender, with thin skin over thick flesh.
Where it comes from
People's Daily Online (人民网) reported in 2025 that the subdistrict had 57 large goose farms and more than 100,000 mother geese, and over 300 restaurants serving Baisha goose rice, goose feet and wings and other local dishes. In Baisha the rice is known alongside goose blood soup and sesame-scented white-cut Huangzong goose.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-23. Recipes and servings vary between kitchens.