A mouthwatering dish of delicious and savory Jiangshan braised winter goose. [Photo/WeChat ID: jiangshanlyou]

Jiangshan, a county-level city in Quzhou, Zhejiang province, is renowned for being the "hometown of white geese in China". The high-quality feathers of the geese are used to make premium badminton shuttlecocks, contributing to a strong local interest in the international sport.

However, Jiangshan white geese aren't only known for their feathers – they're also in hot demand for their delicious meat.

Whether roasted, stewed, grilled, or made into foie gras, each cooking method showcases the unique flavor of the bird. But despite the variety of dishes, the highlight of Jiangshan cuisine is undoubtedly Jiangshan braised winter goose.

A good goose is obviously the foundation of the dish. Jiangshan white geese are fed on ryegrass, corn grass, and corn kernels. The goslings hatched from eggs laid by the geese after the beginning of winter are known as winter geese.

To prepare the dish, the cut goose meat is first dry fried in a pot. Then it is transferred to an earthenware pot and slow cooked over charcoal for 4-5 hours.

When the lid is lifted, a burst of steam and aroma fills the air, revealing the richly flavored and tender winter goose, with its broth being both thick and savory.

Each restaurant in Jiangshan has its own unique method of preparing braised winter goose. Some add ham to the dish, enhancing its rich flavor and aroma, making it even more delicious and savory.