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Shangdingxiang Salted Goose (Shuikou Store)

小吃快餐 · ⭐ 3.5

No. 231, Aiguo Road, Shuiku Xincun, 99 Pure K Karaoke (underground level)

Dishes

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  Braised Pork Belly

  Braised pork belly is a dish made primarily with pork belly, simmered slowly in a seasoned braising liquid after blanching. The braising sauce typically includes soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, infusing the meat with rich flavor and tender texture.
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  Four-Part Braised Goose

  A Cantonese dish featuring four parts of goose—goose feet, wings, legs, and gizzard—slow-cooked in a rich, aromatic braising sauce.
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  Braised Goose Feet

  Braised goose feet is a dish featuring goose feet as the main ingredient, simmered slowly with spices, soy sauce, and sugar after blanching. The goose feet become tender and absorb the rich flavors of the braising liquid.
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  Braised Goose Wings

  Braised goose wings, a dish made by blanching goose wings and simmering them slowly in a seasoned braising sauce containing soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns until tender and flavorful.
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  Braised Goose Liver

  Braised goose liver is a dish made by marinating goose liver and slowly simmering it in a special broth. The tender liver absorbs the rich flavors of the broth, often cooked with辅料 like scallions and ginger.
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  Braised Goose Egg

  Braised goose egg is made by simmering goose eggs in a seasoned broth with spices like star anise and cinnamon, resulting in a rich, savory flavor.
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  Braised Goose Blood

  Braised goose blood is a dish made primarily from goose blood, cleaned and blanched before being slowly simmered in a seasoned braising sauce containing star anise, cinnamon, bay leaves, soy sauce, sugar, and salt.
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  Signature Braised Goose Rice

  Signature braised goose rice features a whole goose marinated and slowly simmered in a special sauce, absorbing rich flavors. Served with steamed white rice and accompaniments like braised eggs and bean sprouts.
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  Pork Trotter with Pig Intestine Stew

  A traditional Cantonese dish featuring pork trotters and pig intestines slowly stewed together, resulting in a rich, savory flavor and tender texture.

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