Cheng Xin Goose Meat - Keji Building Store

Using the entire goose leg meat, which is the most tender and juicy. Drizzled with special scallion oil, it has a rich aroma and is a top-tier indulgence in the restaurant.

Deboned goose meat served over white rice, drizzled with goose oil and sauce. Every bite offers tender goose meat and chewy rice.

A larger portion of goose meat rice, suitable for customers who love to eat a lot of meat. The goose meat is fresh and sweet, pairing perfectly with rice.

Using precious Matsusaka pork (pork jowl), it has a crisp and tender texture with even fat distribution, offering a delicious alternative for those who don't eat goose.

Taiwanese sausage with steamed rice. The sausage has a unique blend of spices and wine aroma, with a firm texture, a classic Taiwanese old-fashioned dish.

A rice dish that allows you to enjoy two different main courses simultaneously, satisfying diners who desire a variety of flavors.

A smaller portion of goose meat rice, suitable for those with a smaller appetite or who wish to pair it with other side dishes. It still retains the freshness of the goose meat.

Steamed rice drizzled with fragrant scallion goose oil, simple yet aromatic, savory and appetizing.

Plain steamed rice drizzled with refined goose oil, filled with the unique aroma of poultry fat, a common folk delicacy from the old days.

Chewy steamed rice, suitable for pairing with various platters and stir-fries.

Egg fried until the edges are slightly crispy, with a typically semi-liquid yolk, which becomes even more delicious when mixed with rice.

Noodles with tender goose meat. The noodle soup is fresh and sweet, while the dry noodles are tossed with a special sauce, offering different but equally delicious flavors.

Vermicelli (mung bean noodles) soaked in broth essence, with a smooth texture, light and not greasy when paired with goose meat.

Traditional Taiwanese rice noodles, with a delicate texture. The broth is infused with the sweetness of goose meat, a classic old-fashioned noodle dish.

A luxurious noodle set featuring an entire goose leg. The goose leg meat is of the highest quality, paired with your preferred noodles for a satisfying, hearty meal.

An economical noodle set, including a main noodle dish, a side dish, and a fried egg, offering balanced nutrition.

A rich set menu designed for individuals, including a rice main course, classic side dishes, and hot soup for a complete meal experience.

The most popular set menu combination in the restaurant, allowing you to choose a higher-priced main course, paired with side dishes and soup, offering great value.

The breast part of smoked tea-infused goose. The meat is firm but not dry, with a light tea aroma. Can be deboned for convenience.

The thigh part of smoked tea-infused goose. The meat is the most tender and smooth, rich in fat, with a strong smoky flavor.

Saltwater-boiled goose breast, with a clear sweet taste, presenting the original freshness of the goose meat.

Saltwater-cooked goose thigh, juicy and tender, with chewy skin and fresh meat, a favorite among gourmets.

A platter suitable for smaller groups, moderate in portion size, yet still allowing you to savor the delicious goose meat.

Sliced Matsusaka pork (pork jowl), blanched or simply prepared, with a crisp and sweet texture.

The gizzard part of the goose, with a hard and chewy texture that becomes more flavorful with chewing.

Goose liver, with a smooth and delicate texture and a rich flavor.

A favorite for those who enjoy gnawing on bones, with chewy goose head skin and rich brain marrow.

Goose wings rich in collagen, with smooth skin and chewy meat, perfect as a snack or with drinks.

Goose feet rich in collagen, with a chewy and springy texture, flavorful whether braised or boiled in saltwater.

Crispy goose intestines quickly stir-fried with celery or served cold, offering rich textural layers and a refreshing, palate-cleansing taste.

Fresh goose intestines blanched and served directly, offering the crispiest texture, usually accompanied by ginger slices and dipping sauce.

Taiwanese specialty Moso bamboo shoots, usually braised with goose oil or broth, with a tender and crisp texture and fine fibers.

Rice blood cake, made from glutinous rice and pig's blood. It has a soft, chewy texture, served steamed and sprinkled with peanut powder or dipped in sauce, a characteristic Taiwanese snack.

Seasonal vegetables blanched and drizzled with soy paste or goose oil, a healthy choice to supplement fiber.

Sausage with Tejiao (a type of Sichuan peppercorn), offering a unique numbing and slightly spicy flavor that stimulates the taste buds.

Classic Taiwanese sausage, with a good balance of lean and fatty meat, a blend of sweet and savory, with a hint of wine aroma.

A variety of cold appetizers offered daily in the restaurant, such as seaweed, dried tofu, etc., subject to availability.

'Xia Shui' refers to goose offal (such as gizzard, liver, heart). The broth is clear and delicious, with ginger slices to remove any gaminess, offering a rich texture.

A clear soup featuring crisp goose intestines as the main ingredient. The broth is fresh and sweet, and the goose intestines are crisp.

Soup containing goose heart and goose liver. The offal is cleaned thoroughly, and the broth has a unique umami flavor.

Clear soup with fish balls or meatballs. The balls are chewy, and the broth is simple and smooth.

Broth simmered with white radish, which is clear, sweet, and cooling, enhancing the natural sweetness of the radish.

A light soup with added vegetables and tofu, nutritious and healthy, with a refreshing taste.