Editor’s Note: This article is produced in collaboration with the Chongqing Institute of Foreign Studies as part of a series of ongoing reports exploring the city’s abundant resources in intangible cultural heritage.
Rongchang braised goose is a traditional delicacy with a long history and a unique flavor.
Rongchang, a town in western Chongqing, has been shaped by more than a thousand years of history. Its name combines the first characters of “Changyuan” (the city name from the Tang Dynasty) and “Rongzhou” (the city name from the Ming Dynasty), meaning “prosperity and thriving.” What comes to mind when you think of Rongchang? Perhaps its renowned national intangible cultural heritage items—Rongchang Antao pottery, Rongchang ramie cloth—or the poetically picturesque Lukong Ancient Town. Yet for me, it must be the steaming pugaimian (blanket noodles), the soft and glutinous zhu’erba (sticky rice dumpling), and the tempting braised goose that lines the shaded streets of Lianhua Road. And when it comes to goose, one cannot ignore its famed “Eight Treasures”—tender and crispy wings, fragrant and chewy feet, and richly aromatic heads. Now, let’s step into the flavorful world of Rongchang braised goose and discover how it captured my taste buds.
Rongchang braised goose is a traditional delicacy with a long history and a signature flavor. Made from high-quality local goose, it is carefully marinated and stewed to perfection. A popular local rhyme declares, “Braised goose, braised goose — once you look, you’re hooked,” perfectly reflecting its beloved status in Rongchang. Today, with convenient transportation, braised goose has grown from a local specialty into a celebrated culinary brand across Chongqing and beyond. More than just a delicious dish, it has become a cultural emblem — a living symbol of intangible heritage.
Whenever locals return to Rongchang, the familiar call of “Braised goose, braised goose — once you look, you’re hooked” seems to echo through the streets and alleys, stirring nostalgia in the hearts of Rongchang natives. So, what gives this dish its irresistible charm? To find out, we need to trace it back to its making.
Before cooking begins, select a high-quality Rongchang white goose. First, clean it and air-dry the skin until no moisture remains, then rub the surface evenly with salt. Second, stir-fry Chinese prickly ash in a wok until fragrant, and place it together with other spices into a gauze bag. After that, put the bag into a pot with various seasonings and five liters of water, and bring it to a boil. Third, stuff the goose’s abdomen with garlic, coriander roots, and ginger before placing it in the pot to braise for about ninety minutes. During this process, lift the goose out of the brine and return it several times to ensure even seasoning. Finally, remove the braised goose from the pot and hang it up to cool completely. Then chop it into small pieces, ready to be enjoyed.
Follow these steps and a braised goose emerges with golden, crispy skin on the outside, tender and flavorful meat on the inside, and a perfectly balanced texture that leaves a lasting aftertaste with every bite.
In childhood, nostalgia was a tiny stamp; in adulthood, it becomes a plate of delicious braised goose. Here I stand — and there it remains — in Rongchang, western Chongqing.
Braised goose, braised goose — once you look, you’re hooked.
Chinese script: Zhang Aoyu
Tutored by: Li Fei
Translation: Long YinYu
Tutored by: Tu Qingqing, Hu Wei
Voice-over: Yang Yu