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Dec 9, 2006 02:04 PM

Chinese restaurant Goose question restated

In a recent posting regarding a restaurant, RWOrange mentioned roast goose which led to various comments on its availability in other Bay area restaurants. I chimed in as well and asked a question which is still tumbling in my mind. I am reposting that question on its own because it is somewhat buried in the other thread.
Here 'tis:
A mystery that I have often wondered about and perhaps someone knowledgeable about Chinese restaurants can answer. (Yimster, are you out there?) On many Chinese restaurant menus one can find goose intestine or goose web or other odd goose references, but aside from Yee's, NO GOOOSE ITSELF! Where are the bodies going? Who is getting the meat??

There is a restaurant in Tsim Tsat Tsui (sp?)--Hong Kong--that featured wonderful goose and the sign outside was great: a rather anthropomorphic goose, partially clothed and holding a fish in its arm-like wings. And I once did a very complicated version from an Indian cookbook that was the best I ever ate but a lot of work. Any idea about such things around here??

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  1. One of the more popular goose preps you'll find in Tsim Sha Tsui is Chiu Chau (aka Teochew) goose, which is poached in master sauce, sliced thinly, and served with a vinegary garlic dipping sauce. If you check the archives back a few years, you'll find posts from limster (now in boston), chibi (now in ny), Michael Rodriguez, and me trying to find it locally. Glad you've revived the goose chase!

    rworange's goosing -

    1. Alfairfax,

      From what I understand, the goose intestine and goose web are imported FROZEN. They are not from fresh geese in US. Therefore the rest of the goose meat must be still in Asia or the imported countries!

      I also wonder why there are no roast geese (which is most more popular in Asia) in the US but only roast duck. Umm, I have heard that there is some regulation regarding geese in the US, but am not sure about the details. Other CHs, please chime in if you know the answer!

      1. A few years ago I bought roast goose from a Chinese place in Oakland Chinatown, corner of 10th and Harrison, called "Happy Families" (I think that was the name). It might still be in business.

        It was like roast duck, but not as good.

        7 Replies
        1. re: Joel

          You can find roast goose in San Francisco Chinatown charcuteries, Hing Lung (Stockton St.) for one. I've never checked it out because it's 3 or 4X as expensive as roast duck.

          Don't know if it was related to Hong Kong's, but Shanghai used to have a restaurant that featured goose exclusively. I recall it being on Fenyang Lu near the Music Conservatory.

          1. re: Gary Soup

            sir soup, in the event that I prowl for Chinese roast goose, what's the Chinese term (standard/mandarin or Cantonese)? da(4) yan(4) or jia(1) yan or something completely different? thank you for your help, and enjoy your winter holidays

            1. re: moto

              In Cantonese, duck is approximately ng-aahp (1 syllable) while goose is ~ ng-auwh (also 1 syllable).

              Visually, geese are bigger but not fatter than ducks. The length of the body can be a giveaway and if the head is still there, the forehead is very prominent.


              1. re:

                duo xie, duo xie. I'm barely understood when I utter 'foh op' and now I know I'm dropping the initial consonant, to say nothing of the proper tones. The site for yung kee will assist me in studying menu characters. enjoy your winter

                1. re: moto

                  "Op" is also correct for duck, and closer to the urban accent.

                  1. re: moto

                    "Fwah op" is correct in the Hoisan dialect but there aren't too many countermen who speak it these days.

                  2. re:

                    Shanghainese refer to a goose as a "gahndoo ah" which means, essentially, "stupid duck."

            2. Happy Family closed last summer and has recently reopened as something else--I can't recall the name right now. Nor have I tried it yet.

              The roast goose I've eaten in China has been transcendent. But it's also been hard to find. I only wish I could find it here.

              The preparation Melanie describes is what I recall eating in China. In some places the sliced goose is served on top of a bed of tofu, which serves to absorb the sauce Oh my!

              2 Replies
              1. re: Michael Rodriguez

                Ah, yes, thanks for reminding us about the tofu base, delicious! Teochew people --- masters of goose and tofu.

                P.S. Good to see you resurface --- glad I remembered to credit you above!

                Our previous discussion -

                1. re: Michael Rodriguez

                  hello, the former Happy Families is now "Zhong ---?", I looked at the roast birds hanging up before the ownership change, they all looked like ducks, and I don't know the Chinese for 'goose'; the written words I've seen sure resemble 'big duck'--what is the Chinese for 'goose'(standard/mandarin or Cantonese)? thanks for the help and enjoy the winter holidays

                2. Golden Island in Milpitas has Chiu Chow goose

                  4 Replies
                  1. re:

                    That's good news! It's been a few years since my one and only dinner at Golden Island. At the time, "chibi" asked them about making goose and not just duck.

                    1. re: Melanie Wong

                      I should have mentioned that the lo sui poached goose was relatively expensive (2x+ Cantonese duck?) and for those who aren't familiary with goose, doesn't have much meat around very hard and large bones.

                      1. re:

                        That is strange, most of the time when I eat goose in Hong Kong they tend to have more meat than ducks.

                        1. re: designerboy01

                          I'm referring to the goose at Golden Island and the one time I roasted a goose for Christmas. Big bird but it had very little meat on it. Great skin though.