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.
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??
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 -
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!
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.
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!
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