Tangxia Braised Goose

Tangxia braised goose is a famed Hakka-style dish of Dongguan; "luk" means to roll and sear in the wok, and the whole goose is first marinated in soy, then seared golden, then slow-braised in sauce until a thick glaze coats it, the skin ruddy-lacquered and the meat melting and deeply savoury.

Tangxia is one of Dongguan's Hakka strongholds, and the luk method grows from the Hakka tradition of searing then braising, fused with Cantonese soy-sauce savour to become a headline banquet and festival dish of Dongguan.

Once braised the goose is chopped to order and brought out bathed in the wok's thick sauce, eaten with white rice or rice wine at family meals and festivals.

The ruddy lacquer from searing then braising, the thick sauce that cloaks the bird, and the melting savoury flesh are what set Tangxia braised goose apart from roast goose.