Chen Yang Goose King

Noodle soup with sliced goose meat. Oil noodles are yellow alkaline noodles with a smooth texture. The broth is sweet and fresh, with the aroma of goose meat.

Noodle soup with sliced goose meat. Yi noodles are usually fried egg noodles, with a fluffier texture that absorbs soup well.

Noodle soup with sliced goose meat. Glass noodles are thin, transparent noodles made from mung beans, which easily absorb soup.

Noodle soup with sliced goose meat. Yangchun noodles are flat white noodles with a simple and unpretentious texture.

Noodle soup with sliced goose meat. Rice noodles are long, thin noodles made from rice, with a rice aroma.

Noodle soup with sliced goose meat. Ban tiao are wide, flat rice noodles with a chewy and smooth texture.

Classic saltwater goose, preserving the original sweet and juicy meat. Tender meat with chewy skin, suitable for dipping.

Sugar-smoked goose meat with a golden-brown skin. Possesses a rich smoky aroma and a unique flavor.

A combination platter including saltwater goose and smoked goose. Suitable for guests who want to try both flavors at once.

You can choose to purchase the front quarter (more breast meat) or the rear quarter (more leg meat) of the goose. The price is usually calculated by weight.

Congee cooked with duck meat and taro. The taro is soft and creamy, and the duck's aroma blends into the congee, resulting in a rich and smooth texture.

Goose feet marinated or braised in Shaoxing wine. Full of wine aroma, the goose feet are rich in collagen, suitable as a snack with drinks.

Simple noodle soup without goose meat slices. Uses yellow oil noodles, with a light and smooth broth.

Simple noodle soup using yi noodles. Delicious broth, suitable for guests who just want noodles and soup.

Simple glass noodle soup. Glass noodles have a slippery texture, and the broth is clear.

Traditional yangchun noodle soup without meat slices. The noodles are flat white noodles, and the broth is usually flavored with chopped scallions or celery.

Simple rice noodle soup. Thin rice noodles absorb the broth, creating a light texture.

Simple soup ban tiao. Wide rice noodles have a soft and sticky texture, very comforting with hot broth.

Blanched or braised duck gizzards. Crisp and chewy texture, no gaminess.

Duck liver is tender and smooth, with a rich flavor. Suitable for those who enjoy offal dishes.

Duck heart has a chewy and springy texture. It is marked as limited due to its small quantity.

A platter of assorted duck offal (e.g., duck gizzards, duck liver, duck hearts). Allows you to taste multiple textures at once.

A traditional Taiwanese snack made from glutinous rice and animal blood (usually duck or pig blood). Soft and sticky texture, usually drizzled with thick soy sauce and peanut powder.

Rice topped with deboned goose slices, drizzled with goose oil broth. The goose is sweet and tender, and the rice absorbs the goose oil aroma, making it very appetizing.

Rice topped with duck meat slices or shredded duck, drizzled with sauce. The duck meat is firm and has a rich flavor.

Rice drizzled with fragrant goose oil and thick soy sauce. Simple yet full of aroma, without meat slices.

Crispy goose intestine, cold-dressed. Refreshing and crunchy texture, usually with a slightly sour or savory seasoning, very appetizing.

Raw marinated clams or cockles, served with soy sauce, garlic, and chili. Salty and fresh flavor, a traditional Taiwanese appetizer.

Smoked shark meat slices. Firm and slightly chewy texture, with a strong smoky flavor, often eaten with mustard soy sauce.

A side dish made with tofu skin and soybean sprouts. Crisp and refreshing texture.

Refreshing cold vegetable dish, usually pickled cucumber or cold chives. The best choice to cut through richness.

Blanched eggplant drizzled with thick soy sauce and sprinkled with bonito flakes. Tender texture with the savory aroma of bonito.

House-made kimchi. Sweet, sour, and crunchy, perfect for pairing with meat dishes.

Dry mixed oil noodles, usually mixed with thick soy sauce, scallion oil, or sweet chili sauce. No soup, richer flavor.

Dry mixed yi noodles. Curly noodles easily absorb the sauce, offering a rich texture.

Dry mixed glass noodles. Chewy glass noodles mixed with sauce, refreshing and not greasy.

Dry mixed yangchun noodles. Simple white noodles mixed with special sauce, the most traditional dry noodle flavor.

Dry mixed rice noodles. Thin rice noodles are thoroughly mixed with sauce, making every bite flavorful.

Dry mixed ban tiao. Wide noodles have a chewy and soft texture, coated in rich sauce.

Tender meat from around the pig's head, blanched before serving. Very tender meat, scarce quantity.

Simply blanched fresh shrimp, preserving the original seafood flavor. Springy and sweet texture.

Blanched soybean sprouts. Crisp and juicy, usually drizzled with a little minced meat sauce or soy sauce.

Blanched seasonal vegetables. Simple and healthy, balances the richness of meat dishes.

Clear soup with goose meat as the main ingredient. The broth is full of goose essence, and the meat is tender and fresh.

Soup dish featuring duck meat. Rich broth and firm duck meat.

Offal soup (usually includes duck or chicken gizzards, liver, heart, etc.). Clear broth, with ginger slices to remove gaminess.

Soup with crispy goose intestine. Unique texture and delicious broth.

Soup with rice blood cake. Soft rice blood cake absorbs the soup, warm and filling.

Clear soup with chewy meatballs. A common Taiwanese soup, usually served with celery bits and white pepper.

Noodle soup with sliced duck meat. The duck's freshness infuses the soup, and the noodles absorb the broth.

Braised fried tofu. Slightly chewy skin, interior soaked in braising liquid, juicy texture.

Braised classic combination: dried tofu, seaweed, and braised egg. Satisfies three textures at once, a great accompaniment to noodles or rice.

Braised bamboo shoots. Tender and crisp texture with the savory flavor of braising liquid.

Traditional braised cabbage. Stewed until soft and flavorful, a home-style dish with an old-fashioned taste.

Water shield stir-fried with garlic for flavor. Crisp and refreshing texture with a light lotus aroma.

Assorted special cold or braised side dishes. Portions or types may vary depending on the price.

Seasonal vegetables made with ingredients according to the season. Guaranteed fresh and delicious.