Mayang Goose 麻阳鹅
Mayang Goose is featured among the local specialties of Hunan.
Mayang Goose (麻阳鹅) is a richly seasoned goose dish from Mayang (麻阳) in Huaihua (怀化). Da Xiangcai Bao describes a red, glossy finish and soft, savoury meat, using a locally raised goose at least eight months old.
How it is made
The head, wings, legs, feet and tail are separated as the locally named “thirteen pieces”; the remaining meat is chopped into pieces two to three centimetres across. The separated parts are fried with old ginger in rapeseed oil until golden.
Cinnamon bark, star anise, Sichuan peppercorns and goose meat are then stir-fried until their moisture cooks off. Bean paste, salt and dried red chilli follow. Clear stock is poured around the wok edge, brought to a boil, then used to braise the goose for forty to fifty minutes. Cinnamon and star anise are removed; goose blood cooks in the pot for another three to five minutes, with scallion knots added at the end.
Where it comes from
Goose also features in local Miao (苗族) social customs. Da Xiangcai Bao describes giving a betrothal goose as a gift connected with marriage arrangements.
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.