Chaozhou Braised Goose (Lu E)

Chaozhou braised goose uses the local 'lion-head goose' as its main ingredient, slow-simmered in an aged master stock of galangal, star anise, cassia and soy until the meat is rich and the braising fragrance soaks to the bone.

Chaoshan has a deep tradition of 'lou' braising, and the oversized lion-head goose of the Chenghai area made braised goose a centrepiece of New Year ancestral rites and banquets — and a fixture of the cold-cut 'da leng' stalls — carrying strong family and festive meaning.

It is sliced and eaten cold or warm, anointed with braising liquor and partnered with a garlic-and-white-vinegar dip to cut the richness; the head, liver and webbed feet each have their devotees, often served with braised egg and tofu.

The soul is the aged master stock and the galangal — the broth grows more fragrant with age, and galangal gives Chaoshan braises their distinctive pungent warmth; the best has glossy golden skin and meat that stays tender, never dry, shining with that garlic-vinegar dip.