Northeast-style Roast Goose · Xuedu Delicacies
小吃快餐 · ⭐ 3.8
Unit 1-1-4, No. 12-22 Heishan Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 1-1-4, No. 12-22 Heishan Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Roasted Goose Egg, Lamb Liver, Goose Head.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: 小吃快餐
- Rating: 3.8
- Address: Unit 1-1-4, No. 12-22 Heishan Road
- Popular dishes: Roasted Goose Egg, Lamb Liver, Goose Head, Goose Wings, Foie Gras Sausage
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Roasted Goose EggRoasted goose eggs are made by baking clean goose eggs in an oven or over charcoal until the shells crack slightly and the yolks set, resulting in a fragrant and tender dish.
Lamb LiverLamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
Goose HeadGoose head is a dish made from the goose's head, cleaned, blanched, then stewed or braised with seasonings like scallions, ginger, and cooking wine.
Goose WingsGoose wings are made primarily from fresh goose wings, carefully prepared through a meticulous cooking process. During preparation, the goose wings are first marinated and then slowly stewed or roasted with a variety of spices until they are fully flavored and the meat is tender and juicy.
Foie Gras SausageFoie gras sausage is a type of sausage made primarily from goose liver, mixed with pork fat and seasonings, then stuffed into casings. It's prepared by grinding the liver and ingredients together, then smoking or steaming at low temperatures.