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Since graduating from college in 2008, Yu Tingting, a Yangzhou municipal-level inheritor of Chazhen town's salted goose craft, has dedicated herself to preserving and innovating this culinary tradition.
Yu Tingting tends to boil the goose in a steaming pot. [Photo/WeChat account: yzs_lyj]
Chazhen town, located in the northern outskirts of Yizheng, a county-level city of Yangzhou, is famed for raising and cooking geese. Originally a hub for duck-farming and salted duck production, the township transitioned to goose due to their faster growth, lower husbandry costs, superior meat texture, and compatibility with existing brining methods.
Plates of shredded and cubed salted goose are on the table. [Photo/WeChat account: yzs_lyj]
Among the town's numerous salted goose workshops, Yu's store stands out for its brine recipe passed down through generations. Hours of simmering allow the broth to penetrate the goose meat, resulting in a texture that is tender yet firm, fat but not greasy, with a lingering aftertaste.
Diners savor boiled salted goose. [Photo/WeChat account: yzs_lyj]
In recent years, Yu has introduced the Whole Goose Feast, launched vacuum-packed geese for nationwide distribution, promoted the delicacy at food fairs across China, and had her store featured in a cultural micro-drama, inspiring many diners to come taste this flavorful legacy.
