Yong Le Goose Meat Shop - Yanping Branch

The breast part of the goose, with fine meat texture, firm and sweet. You can choose deboned for convenience or bone-in to enjoy the aroma of meat near the bone. Usually served with special goose dipping sauce and ginger shreds.

The rear leg of the goose, which is more active, resulting in meat that is more elastic and fatty than the breast. It has a tender and juicy texture, making it the top choice for those who love tender meat.

Sliced goose meat from assorted parts, deboned. You can taste the texture of different parts at once. The meat is fresh and delicious, suitable for single servings or small tastings.

Whole goose leg sliced, deboned. Retains the tenderness and oily aroma of the leg meat. The skin is chewy and the meat is tender, suitable for those who prefer leg meat.

Crispy goose intestine stir-fried with celery. The goose intestine is cleaned thoroughly without any腥味 (fishy smell), offering a crunchy texture, while the celery adds a fresh aroma and textural layers.

A classic pairing of goose intestine and chives. The unique aroma of chives enhances the freshness of the goose intestine, offering a crisp and refreshing texture.

Goose gizzard. It has a firm and chewy texture that becomes more fragrant with chewing. Usually served sliced, it's a common appetizer for drinks.

A platter including goose heart and goose liver. The goose heart has a chewy texture, and the goose liver is rich and creamy, allowing you to enjoy two different organ flavors at once.

Whole goose head, suitable for gourmands who enjoy gnawing on meat near the bones and sucking out the marrow. The skin is rich in collagen and has a unique flavor.

The wing part of the goose, with thick skin rich in collagen and firm meat. It needs to be eaten by hand, enjoying the pleasure of meat separating from the bone.

Goose feet, rich in collagen, become soft and chewy after cooking. It has a slippery texture and is a delicious snack for collagen replenishment.

Commonly known as 'seven miles fragrance', this is the oiliest part of the goose's tail. It has an extremely tender and moist texture with a rich aroma.

A luxurious bento box featuring a whole sliced goose leg, served with white rice and several side dishes. The goose leg meat is tender and juicy, making for a very satisfying meal.

Bento box with sliced goose meat as the main dish, served with white rice and side dishes. The goose meat is sweet and pairs well with rice, making it a popular choice for lunch and dinner.

Oil noodles served with sweet goose meat slices and broth. The broth usually has a goose oil aroma, and the noodles absorb the soup, making it warm and smooth.

Transparent vermicelli soaked in rich broth, served with tender goose meat. Smooth texture, delicious broth, and a relatively light flavor.

Fine rice noodles served with goose meat broth and slices of goose meat. The noodles are delicate and easily absorb the broth, offering a traditional taste of nostalgic home-style cooking.

Simple broth noodles without meat slices. The broth is sweet and light, suitable for customers who want a simple hot meal or to pair with side dishes.

Clear broth vermicelli without meat slices. Light in flavor, suitable for those with lighter palates or when pairing with strongly flavored side dishes.

Simple broth rice noodles. The broth is refreshing and retains the rice aroma of the noodles, offering a traditional Taiwanese snack flavor.

White rice drizzled with special fried shallot oil. The aroma is enticing, and the savory flavor of the shallot oil makes the rice very appetizing.

White rice drizzled with refined pure goose oil and soy sauce paste. The goose oil has a unique and rich aroma, making this simple yet extremely delicious dish a must-order staple.

Chewy white rice, suitable for pairing with flavorful sliced goose meat or stir-fried dishes.

Broth made from goose meat, containing chunks of goose meat. The broth is sweet and rich, allowing you to taste the original flavor of the goose meat.

Clear soup made with goose offal (such as gizzard, heart, liver), with ginger shreds to remove any gamey taste and add flavor. The soup is clear, and the offal has a rich texture.

Soup featuring goose heart and goose liver. The broth is sweet and clear, the goose liver is tender and smooth, the goose heart is chewy, and the ginger shreds add a strong aroma.

Soup simmered with bamboo shoots. The bamboo shoots have fine fibers and a crisp, tender texture. The soup is refreshing and palate-cleansing, with a light bamboo shoot aroma.

Soup with rice cake (pork or goose blood mixed with glutinous rice). The rice cake is soft and chewy, absorbing the savory flavor of the soup.

Clear soup containing goose meat balls. The goose balls are chewy and crisp, with juice inside when bitten. The soup is simple and smooth.

Bamboo shoots braised in goose oil. They have a tender, crisp, and juicy texture, full of goose oil aroma, making them a very popular side dish.

Rice cake made from goose blood mixed with glutinous rice. It has a soft, chewy texture and is usually served with soy sauce paste, peanut powder, or cilantro.

Seasonal fresh green vegetables, blanched and drizzled with goose oil or garlic soy sauce. Crisp texture, healthy and palate-cleansing.

Half-cooked braised egg. The egg white is tender and flavorful, while the yolk is semi-liquid and creamy. It has a rich, smooth texture with a savory soy sauce flavor.

A variety of cold appetizers available in the display case, such as dried tofu, seaweed, braised eggs, etc. Subject to daily availability.