Chinese restaurant Goose question restated

[alfairfax]

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??

[Melanie Wong]

I was in San Mateo's Marina market today. The deli section had soy sauce goose on the overhead menu, but no price listed and none on display. I didn't have enough time to wait in line to talk to the clerk, but hopefully someone near by will have a chance to investigate further.

[Curmudgeon]

I just don't understand why goose is so expensive and unavailable. everybody has a goose down comforter. I was in Germany for a week last month and had roast goose two nights in a row--it was wonderful. One thing is a goose really only feeds 4. It's not meaty like a turkey

[yimster]

One of the poster is correct in the you can buy intestines and feet at local Aisan Markets. I have seen them avaiable at 99Ranch in the past and in San Francisco Chinatown.

So parts are available. But I only seen forzen goose a couple of times in the markets, but not recometly.

I am sure since there in not a great demand for goose could be the reason it is not available in more eatry. If I remember correctly the goose was higher in price per pound and is larger it would be a extra expense for the kitchen.

Next time I have a family dinner somewhere I know the chef I will ask and see if they would make a goose for me.

[moto]

Hello, when I've priced uncooked geese they were the most expensive poultry (not including 'game' types like pheasant, guinea hen). They are more readily available now because of the holiday popularity, I even saw them in the Safeway frozen poultry case. cheers

[usr.bin.eat]

Golden Island in Milpitas has Chiu Chow goose

[Melanie Wong]

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.

[usr.bin.eat]

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.

[designerboy01]

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

[usr.bin.eat]

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.

[Michael Rodriguez]

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!

[Melanie Wong]

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 -
http://www.chowhound.com/topics/show/...

[moto]

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

[Joel]

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.

[Gary Soup]

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.

[moto]

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

[usr.bin.eat]

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.

http://www.yungkee.com.hk/

[moto]

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

[Melanie Wong]

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

[usr.bin.eat]

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

[Gary Soup]

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

[kobetobiko]

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!

[Melanie Wong]

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 -
http://www.chowhound.com/topics/349003