Cheng Xin Goose Meat Yonghe Culture Store

Tender boneless duck slices are placed on white rice, drizzled with special duck oil and sauce. Savory and flavorful, the meat is tender, a signature main dish of the restaurant.

Signature duck rice served with three selected side dishes. Nutritionally balanced, satisfying portion, suitable for diners who want to try multiple flavors at once.

An enlarged portion of duck rice for meat lovers. Double the amount of duck meat, with every bite full of duck meat and duck oil aroma.

Deluxe duck rice with double the meat, plus three delicious side dishes. Ultimate satisfaction, suitable for those with a larger appetite or extreme hunger.

Uses goose breast, which has a firm texture and is more chewy. Available bone-in or boneless, with original sweet and fresh or rich garlic sauce.

Goose hind leg. The meat is the most tender and juicy, with rich and sweet fat. A favorite among connoisseurs, also available bone-in or boneless.

Freshly sliced goose meat platter suitable for one or two people. Moderate portion size, allowing you to taste the fresh and sweet flavor of the goose meat.

A whole goose leg, sliced. The skin is chewy, the meat is tender, and it's rich in collagen. Excellent texture, one of the most exquisite parts of the goose.

Premium pork neck (Matsusaka pork), with a crisp, springy texture and a good balance of fat and lean meat. Simple blanching or seasoning highlights the meat's natural sweetness.

Taiwanese sausage made with Kaoliang liquor, fragrant when grilled. A slight hint of liquor and meat juice with every bite, unique flavor.

Freshly sliced goose gizzards, crisp and chewy. Suitable for those who enjoy offal, the more you chew, the more fragrant it becomes.

Braised or salt-boiled goose head, suitable for gourmands who enjoy gnawing bones and sucking juices. Chewy skin with little meat but rich flavor.

Goose heart and liver combination, with a smooth and delicate texture. No gaminess, full of rich offal aroma.

Goose wings, rich in collagen, with chewy and elastic skin. Suitable as a snack with drinks or to be savored slowly.

Goose feet rich in collagen, chewy and springy. Clean and odor-free after processing, a classic snack for gnawing.

Commonly known as 'Qi Li Xiang' (seven miles fragrance), rich in fat, unique aroma. Properly prepared, tender texture.

A hearty rice dish generously topped with a whole goose leg. The goose leg meat is the most tender and juicy, paired with white rice drizzled with goose oil for ultimate enjoyment.

Sliced Taiwanese sausage served over rice. The sausage is moderately sweet and savory, with a hint of liquor. Very appetizing with rice.

A rice bowl topped with tender, crispy Matsusaka pork slices. The pork is springy with a sweet, clear fat, a perfect match for hot rice.

Classic Taiwanese snack. Pork belly with a good fat-to-meat ratio, braised until tender, and served over white rice. Moderately sweet and savory, with a rich aroma.

Simple yet delicious old-fashioned flavor. White rice drizzled with special shallot oil and soy sauce paste, fragrant and memorable.

Pure deliciousness. White rice drizzled with refined golden goose oil. Each grain of rice is distinct and carries the rich aroma of poultry fat.

Chewy and springy steamed white rice.

Oil noodles with tender goose slices. The soup version has a sweet and refreshing broth, while the dry version is tossed with a special sauce for full flavor.

Vermicelli soaked in rich broth, served with tender goose meat. Smooth texture, sweet and refreshing broth that's easy to enjoy.

Fine vermicelli soaked in rich goose broth, served with goose meat slices. Traditional Taiwanese noodle flavor, refreshing and not greasy.

Famous Taiwanese snack. Oil noodles topped with rich minced pork sauce, served with shrimp or minced garlic. Rich broth, delicate portion.

Danzai flavor using vermicelli instead of oil noodles. A perfect combination of minced pork aroma and smooth vermicelli.

Fine vermicelli with classic minced pork broth. Delicate texture, full of old-fashioned savory flavor.

Plain noodle soup or dry noodles without meat. Enjoy the texture of the noodles themselves and the original sweet and clear taste of the broth.

Simple vermicelli soup or dry-mixed vermicelli. Light and burden-free, suitable for times when you don't want to eat meat.

Pure vermicelli dish. Fine vermicelli with clear broth or sauce, simple and satisfying.

Chilled marinated goose wings, the skin is shrunken and more chewy. The sauce is flavorful, and the cool texture is perfect for summer.

Chilled braised goose feet, the collagen solidifies for a more resilient texture. Moderately sweet and savory cold appetizer.

Chilled goose gizzards, even crispier. Rich soy sauce flavor, an excellent appetizer.

Braised or chilled duck head. The skin and meat are firm, the flavor is concentrated, a favorite for those who enjoy gnawing bones and sucking juices.

Braised dried tofu, infused with five-spice powder. Firm in texture, it's a classic Taiwanese side dish.

Fresh shrimp soaked and cooked in Chinese herbs and wine. The shrimp meat is sweet and springy, with a charming herbal wine aroma.

Crispy goose intestines stir-fried or blanched with fragrant chives. Rich in texture, very good with rice.

A combination of crisp celery and tender goose intestines. Refreshing and crisp in texture, with the unique aroma of celery.

Freshly blanched goose intestines. Retains the original crispness of the goose intestines, usually served with ginger and dipping sauce.

Braised bamboo shoots, tender, crisp, and sweet. Absorbs the richness of the broth, glossy and savory.

Blanched sweet potato leaves drizzled with garlic soy sauce or goose oil. Smooth and tender, a healthy green vegetable option.

Seasonal blanched vegetables that change with the season. Fresh, crisp, and tender, simply seasoned to preserve the original flavor of the vegetables.

Taiwanese specialty snack, made from glutinous rice and pig's blood. Soft and chewy after steaming, even better with soy sauce paste and peanut powder.

Braised egg with a semi-liquid yolk. The egg white is tender and flavorful, the yolk is rich and smooth.

Fully cooked braised egg. The braising liquid permeates the yolk, resulting in a firm texture and rich aroma.

Clear broth made with goose meat slices, with ginger to remove any gaminess. The broth is sweet and refreshing, and the meat is fresh and delicious.

Clear broth made with crisp and tender goose intestines. Refreshing in taste, with ginger and pickled vegetables for flavor.

Mixed Offal Soup (usually includes goose gizzard, heart, liver, etc.). Generous portions, delicious broth.

Soup made with goose heart and liver. Rich in texture, the broth is rich and nourishing.

Rice cake cubes cooked in soup. Soft and glutinous rice cake absorbs the soup, warm and filling.

Fish ball or贡丸 soup. Q-彈 (chewy) meatballs in a clear broth, sprinkled with celery and white pepper, simple and delicious.

Clear broth simmered with seasonal white radish. The broth is sweet and delicious, and the radish is tender and flavorful.