Dishes
Salt-water goose
鹽水鵝
Also called: 鹹水鵝 · brined goose · 鵝肉 (goose meat)
Salt-water goose (鹽水鵝) is whole goose cooked gently in brine, cooled and sliced, then eaten at room temperature as a shared plate.
In Tainan
Wenpapa Goose (溫爸鵝肉) in North District is run by a chef with over 20 years of goose cooking, who brines 90- to 100-day-old birds. In Xiaying (下營), where farmers took up Danish geese in 1975, most meat geese become smoked tea goose (燻茶鵝) instead.