Li Jiang'an Roast Goose (Jiangshan Market Branch)
Cantonese cuisine · ⭐ 3.5
Beside the Northwest Gate of Jiangshan Market
Dragon Mate tips
If you are traveling in China to visit Ningbo, 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 Beside the Northwest Gate of Jiangshan Market. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Spice Goose Head, Five-Spice Goose Wings, Roast Goose.
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: Ningbo
- Category: Cantonese cuisine
- Rating: 3.5
- Address: Beside the Northwest Gate of Jiangshan Market
- Popular dishes: Five-Spice Goose Head, Five-Spice Goose Wings, Roast Goose, Steamed Goose, Delicious Four-Seasons Wheat Gluten Stir-Fry
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Dishes
Five-Spice Goose HeadFive-Spice Goose Head is made by slow-cooking goose head with five-spice seasoning, resulting in tender meat and rich aroma.
Five-Spice Goose WingsA dish made with goose wings marinated in five-spice powder and braised until tender, featuring rich flavor and aromatic spices.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Steamed GooseA classic Cantonese cold dish made by poaching goose and serving it chilled, preserving its natural flavor and tender texture.
Delicious Four-Seasons Wheat Gluten Stir-FryA savory dish made with wheat gluten and four fresh vegetables—wood ear mushrooms, shiitake, carrot, and green peas—slow-cooked to perfection for a rich, satisfying flavor.
Goose GizzardGoose gizzard is a traditional Chinese dish made by cooking the goose's stomach, often with spices like chili and garlic for a savory flavor.
Sesame Oil DuckA dish featuring duck meat, typically using fresh duck or duck legs, simmered with sesame oil, ginger slices, and green onions after blanching. Seasoned with soy sauce, cooking wine, and sugar for rich flavor and aroma.