Iron-pot Braised Goose

Whole goose or pieces braised with potato, wide glass noodles and cabbage in a large iron cauldron, seasoned with soy sauce, Sichuan pepper and star anise; brought to a boil then simmered for over an hour.

Rooted in the wood-fire iron-pot tradition of Jilin villages; goose is the most common farmyard fowl in the northeast.

Served in the pot, finished by pressing flatbreads onto the sides to toast — one pot covers carbohydrate and protein.

The most authentic versions are found at farm-stay restaurants around Changchun — lifted steaming from the pot with toasted flatbreads, a signature dish for hosting guests.