“Maoshan Goose” is named for Maoshan Mountain. The mountain is located in Jurong, which is a famous Taoism holy land, and an anti-Japanese base. It has excellent ecology and environment. Since the ancient times, the natives are famous for raising and preserving goose in salt.
Goose is an indispensable food for Spring Festival. Although goose is a common kind of fowl, Maoshan goose has its unique features. A true Maoshan goose has to apply a cooking method which lasted over 300 years, called “3 days of preservation in salt, 3 days of stew in sauce, 3 days of drying”.
The first step to cook goose, is to choose one. Maoshan goose refers to local goose born in Maoshan. It is suitable for goose raising due to the environment and weather here. The locals will raise a goose for 8 to 10 months, and wait until it has a lump on its head, then we call it an “old” goose.
Maoshan goose need to be preserved in slat for 3 days. After 3 days of preservation, it will then be soaked in sauce jar. A goose after “3 days of preservation in salt, 3 days of stew in sauce, 3 days of drying” is delicious after boiled. It has rich nutrition, fresh meat and unique taste.
Now the Maoshan goose is made from local goose, and carefully processed with traditional preservation more than a hundred years. Combined with scientific development by research institutes and universities, the product is evaluated by experts and professors, and successfully passed the Technology Product Evaluation of Jiangsu, awarded with the gold prize of the 7th Food Expo.
Maoshan goose has good effect on pulmonary emphysema and cough, especially for winter tonic. Come to Maoshan for goose tonic in winter!
