Langu Smoked Goose

Langu smoked goose is a traditional speciality of Langu Township in Wuyishan, made from free-range white geese about a hundred days old: the bird is braised until nearly done, brushed with chilli and a house spice mix, then slow-smoked over glutinous rice, tea leaves and bay leaves, leaving the skin glossy red-gold and the meat firm with smoky heat.

The craft has been handed down for over a century in Langu Township in northern Wuyishan as a farmer's dish for guests. In 2014 "Langu Smoked Goose" was granted a national geographical-indication certification mark, recognised as the culinary calling-card of Wuyishan.

Carved into pieces and served warm, the skin is crisp and the meat tender with smoky, spicy savour; it also appears stir-fried with local dried bamboo shoots and bracken, the most popular centrepiece of Wuyishan banquets.

The smoky fragrance from tea leaves and glutinous rice, the glossy red-gold appearance and the gently spicy, savoury flavour are what set Langu smoked goose apart.