Urai Palo Goose

Braised goose meat from the thigh or breast, cut into bite-sized pieces, tender and juicy, braising liquid with a mellow sweet and salty flavor, fragrant with Chinese herbal spices, served with pickled yellow chili dipping sauce.

Medium-sized braised goose, suitable for 2-3 people, tender meat with bouncy skin, topped with original braising liquid simmered until it penetrates the meat.

Large plate or half goose, full of meat and skin, suitable for family or friends, rich braising flavor.

Whole braised goose, deboned and served with only boneless meat, firm and tender meat, no need to worry about bones, enjoy the full flavor of braised goose.

Whole braised goose served with a complete set of side dishes, including neck, wings, legs, and offal, offering a variety of textures in one set.

Braised goose neck, tender meat with bone and bouncy skin, rich flavor that penetrates the meat, perfect for those who enjoy gnawing.

Braised goose wings, stewed until tender and soft, skin easily separates from the bone, with the texture of tendons and skin soaked in braising liquid.

Stewed goose legs, tender and melt-in-your-mouth, rich in collagen from tendons and skin, with a mellow flavor.

Assorted goose offal, such as smooth and tender liver and crunchy gizzards, fragrant with braising spices, no fishy smell.

Braised goose "glass" intestines, crispy and chewy, not tough, fun to eat, thoroughly cleaned with no odor (usually available only on Wednesdays and Saturdays).

Hot clear soup, refreshing and smooth taste, helps cut through richness and enhances flavor when eaten with braised goose.

Hot steamed rice, grains are beautifully separated, perfect for eating with braised goose and pouring braising liquid over the rice.