For Mayang Goose, its meat is crispy and soft, the color is red and bright, and the smell is fragrant.

There has been CCTV special reports on local famous cuisine in Mayang County, which enjoys a history of more than 2,000 years and a high reputation all over the region.

The famous writer Shen Congwen acclaimed the white geese on the Jinjiang River as “white clouds floating on the Jinjiang River”.

So Mayang Goose is most favored by Mr. Shen Congwen for food.

Once upon a time, Zheng Cheng, a guy of Miao ethnic group, born and grew up on the banks of the Jinjiang River, is innocent, honest, hard-working and kind-hearted. He inherits the unique techniques of his ancestors and became well-known for cooking goose. All ingredients are sourced from locally-raised white geese. He is also reported by the CCTV Channel 17 “Who Knows Chinese Food”, “Hunan Eco-TV” and other columns.

Zheng Cheng’s cooking techniques are extremely particular. It is assumed to use 7-8 kilograms of large white goose and the fragrant local rapeseed oil. First, fry the “thirteen pieces of white goose” and cinnamon, star anise and pepper until it is golden brown. Goose meat is stir-fried; rapeseed oil and goose meat collide intensely at high temperature in the pot...Add salt, watercress, dried chili and stir-fry until it is fragrant, then add water that has not covered goose meat, cover with fir wood lid, simmer for 40 minutes to collect the juice and serve.

This dish is crispy on the outside and tender on the inside, red and bright in color, spicy and delicious, strong and delicious, with lasting aftertaste and fragrance upon mouth and teeth.

So, as a saying goes, “East or west, Mayang goose is the best”, and the “world-famous Mayang goose” is well-deserved.

(Translated by Tian Xia)