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E Qian Wei Roast Goose (Weixing Square Store)

小吃快餐 · ⭐ 3.8

First Floor, Ouya Supermarket, Satellite Road

Dishes

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  Spicy麻 Chicken with Yellow Butter

  Spicy麻 Chicken with Yellow Butter features slow-cooked old hen in a rich blend of Sichuan pepper, chili, and yellow butter, delivering a bold, numbingly aromatic flavor.
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  Roasted Goose Head

  Roast goose head is a dish made primarily from goose heads, marinated and then roasted in an oven. It's typically seasoned with soy sauce, cooking wine, ginger slices, and green onions to infuse flavor, then high-heat roasting creates a crispy skin and tender meat inside.
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  Roast Goose Whole

  Whole goose marinated and roasted to perfection, featuring crispy skin and tender, juicy meat—a traditional specialty of Northeast China.
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  Roasted Goose Neck (Headless)

  A specialty dish made from goose neck, marinated and grilled over charcoal, resulting in tender, juicy meat with a crispy exterior.
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  Roasted Goose Feet

  Roasted goose feet is a dish made by marinating and grilling goose claws, resulting in a crispy exterior and tender interior with rich seasoning.
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  Roasted Goose Neck

  A dish made by roasting goose neck after marinating, resulting in a flavorful and chewy texture with a crispy exterior.
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  Smoked and Roasted Goose Head

  Made from whole goose head, marinated and then smoked and slowly roasted using traditional methods, resulting in a crispy exterior and tender, juicy meat with rich smoky and savory flavors.
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  Smoked Roasted Goose Egg

  Smoked roasted goose eggs are made by marinating goose eggs in brine or seasonings, then slowly smoking them before roasting until the surface is slightly charred and the inside is fully cooked.
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  Smoked Roasted Goose Wings

  Goose wings marinated and slowly smoked over wood chips, resulting in a smoky aroma and tender meat.
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  Goose Heart and Liver

  A dish made from goose heart and liver, typically marinated and cooked by pan-frying or stewing for a rich, tender flavor.
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  Foie Gras

  Foie gras pâté is a sauce made by cooking and grinding fresh goose liver. First, remove the筋 (tendons) from the goose liver and wash it clean, then gently simmer over low heat until fully cooked. Add appropriate amounts of salt, pepper, and other seasonings. Next, place the cooked goose liver into a blender and process until it becomes a smooth paste. Finally, mix in an appropriate amount of butter and seasonings to create a uniform consistency.

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