One Taste Drunk Goose (Lianjiang Store)
粤菜 · ⭐ 4.1
No. 8-14, Wenshan North Road
Dishes
First-Class Stewed Goose with Fermented Wine SaucePremium goose meat is marinated and slowly stewed in yellow wine lees sauce. The meat becomes tender and absorbs rich wine aroma and savory flavor, creating a deep, smooth taste. A classic dish from the Jiangnan region.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Mei Jian Qing Mei WineMei Jian Qing Mei Wine is a fruit-flavored liquor made from green plums and white spirit, offering a refreshing sweet-sour taste with a distinct plum aroma.
Drunk GooseA Chinese dish made by braising goose meat in yellow wine and seasonings, resulting in tender meat with a rich, aromatic flavor.
Spicy GooseA Sichuan dish made with goose meat stir-fried with chili, Sichuan pepper, and aromatic spices, delivering a rich, spicy flavor.
Goose HeartGoose heart is an organ meat often sliced or cooked whole after cleaning. Common methods include stir-frying, stewing, or marinating before grilling, typically enhanced with scallions, ginger, and garlic.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.