Salted goose 盐水老鹅
Salted goose is featured among the local specialties of Jiangsu.
Goose is cooked in seasoned brine and served chopped. Ask for a small plate when exploring Yangzhou's cold dishes.
How it is made
Goose is cooked in a seasoned brine, allowed to settle and served chopped into bone-in pieces. Salt and aromatics flavor the bird without necessarily producing a thick sauce.
Flavour & texture
The meat is firm, savory and rich, with skin contributing a more yielding fatty texture. It is often enjoyed at room temperature or cool.
Local roots & traditions
Salted goose is familiar around Yangzhou as a cooked-meat and cold-dish choice.
How to order Salted goose
Choose a small plate, specify preferred cuts if available and watch for bones in chopped pieces.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Nanjing salted duck 南京盐水鸭 →
Duck is salted and gently cooked in a seasoned liquid, then cooled and chopped into bone-in slices. The method emphasizes curing and controlled cooking rather than roasting the skin crisp. The skin remains pale and supple, while the meat is firm, juicy and evenly salty. Aromatics should support the duck's own flavor.
Squirrel-shaped mandarin fish 松鼠鳜鱼 →
Mandarin fish is carefully deboned and cross-cut so the flesh opens during deep-frying. A sweet-and-sour sauce is poured over the crisp, sculptural fish just before serving. The coating is light and crunchy, with moist fish beneath and a bright sauce that combines sweetness and acidity.
Questions before you order
What name should I show when ordering?
Show 盐水老鹅 for Salted goose. Choose a small plate, specify preferred cuts if available and watch for bones in chopped pieces.
