🍽️ Braised Lion-Head Goose

Slow-braised goose with galangal and spices, the king of Chaoshan braised meats.

Shantou braised lion-head goose is all about an aged master stock and a prized old goose head. The lion-head breed has thick, meaty flesh and an oversized crown, and grows slowly, so it drinks up the braising flavors deeply. Cooks repeatedly lower the whole goose into a stock kept for years, seasoned with galangal, garlic, soy and aromatic spices, bringing it to a boil then simmering gently until the sauce penetrates to the bone. Sliced goose comes out glossy and well-seasoned, the meat savory-sweet, the liver rich and custard-like, and the head and neck cherished by regulars as the best cuts. Chaoshan diners plate the goose by part and dip it in garlic-white vinegar to cut the richness, best enjoyed with plain congee or rice. Beyond being a banquet signature in Shantou, this braised goose has traveled with Chaoshan diaspora to Southeast Asia and become one of the representative flavors of exported Chaozhou cuisine.