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Gong Yanyan Street Goose (Wuche Road Store)

Hot pot · ⭐ 4.3

60 meters east of the intersection of Changyu Road and Wuche Road

Dishes

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  Baby bok choy

  Baby 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.
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  Guangdong-style Mini Sausage

  Guang-style small sausages are made primarily from pork, seasoned and stuffed into casings, then cured, air-dried, or steamed. Common seasonings include light soy sauce, dark soy sauce, sugar, and wine for a distinctive flavor.
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  Check-in and Collect Yunnan Rose Ice Jelly

  Yunnan rose ice jelly is a dessert made primarily with Yunnan roses, ice cubes, and syrup. It has a cool and smooth texture with a subtle rose fragrance, making it an ideal summer refreshment.
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  Signature Lion Head Goose

  A premium lion head goose dish, marinated and slow-cooked to perfection, offering tender meat and rich flavor.
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  Signature Garlic Crawfish

  Signature garlic-style crayfish made with fresh crayfish, sautéed with abundant garlic, ginger, chili, and other seasonings. Cleaned and blanched to remove odor, then stir-fried with garlic, doubanjiang, Sichuan peppercorns, and star anise, finished with a simmer in broth.
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  Flame-Grilled Lion Head Goose

  A Cantonese specialty featuring a whole goose marinated with spices and cooked slowly, then flamed with liquor for dramatic presentation and rich flavor.
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  Hot Pot with Fried Dough Sticks

  Hot pot fried dough sticks is an innovative dish based on hot pot seasoning, incorporating traditional fried dough sticks. The dough sticks absorb the hot pot broth, becoming soft and flavorful. The preparation is simple: boil the hot pot base, then add the fried dough sticks and cook until done.
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  Beef Brisket and Beef Tendon Stew

  Beef brisket and tendon stew mainly uses beef brisket and tendons as key ingredients, blanched and then slowly simmered in a clay pot with scallions, ginger, star anise, and other spices. The brisket is tender, the tendons elastic, and the broth rich.
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  Stewed Goose in Clay Pot

  A dish of goose meat stewed with vegetables in a clay pot, resulting in tender meat and rich flavor.
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  Braised Beef Offal in Clay Pot

  Pot-au-feu of beef offal is a traditional dish made primarily from beef tripe, beef tendons, beef stomach, and other beef offal parts, combined with vegetables such as tofu and radish. It is carefully stewed to perfection. The preparation method involves placing the ingredients in a clay pot, adding seasonings and an appropriate amount of water, then slowly simmering over low heat until the ingredients are tender and fully flavored.
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  Braised Pig Trotter in Clay Pot

  Braised pig trotters is a dish featuring pig trotters as the main ingredient, typically blanched and simmered in a clay pot with ginger slices, green onions, and seasonings like soy sauce, star anise, and cinnamon until tender.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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