The best goose rice in all of Taiwan, right here! E-Fang-Kung takes the crown, Xin Tang Goose innovates, Tang Cheng Goose Shop raises its geese humanely, and Lin Chia-Ching preserves traditional flavors

Chinese people have a thousand-year history of eating goose. The Compendium of Materia Medica records: "Goose meat benefits the five organs, clears heat from the five organs, and its broth quenches thirst." Goose meat is high in protein while low in fat and cholesterol, making it a quality source of protein. It tastes mildly sweet on the palate, and the meat is tender and juicy when chewed, suiting all ages and widely loved by consumers.

Affected by avian influenza in recent years, domestic goose meat prices soared, and in recent years restaurant operators have been launching innovative "goose rice" dishes in an effort to transform their businesses. The Republic of China Goose Raising Association held a press conference yesterday (December 31, 108th year of the Republic / 2019) for the "Taiwan Walk-Through: Take You to Eat Goose Meat" campaign, promoting the winners of the "2019 Best Goose Rice in Taiwan Competition" (full list in the notes), including the northern "Cheng Hsin Traditional Goose Meat Shop" and "Xin Tang Goose"; the central "E-Fang-Kung" and "Tang Cheng Goose Shop"; and the southern "Wen Ba Goose Meat" and "Lin Chia-Ching Traditional Goose Meat Shop," all of whom attended in support. Members ranged from goose meat shops over twenty years old to newcomers just entering the goose meat restaurant business, with a rich and diverse array of dishes.

Association Secretary-General Lin Chia-Hui said that Chinese people love eating goose meat, but few countries around the world raise geese. She believes that as long as Taiwan's goose-raising industry takes good care of the production end, it can absolutely create market differentiation and unleash unlimited potential.

Restocking after avian influenza, the goose-raising industry gradually recovers its strength

In the past, Taiwan's goose-raising industry developed steadily, reaching its peak in the 100th year of the Republic (2011) with 6.5 million geese being raised, and operators were preparing to pave the way for the portioned-cut market and exports to Japan. Unexpectedly, in the 104th year of the Republic (2015), a large-scale avian influenza outbreak hit the country, dealing a severe blow to the goose-raising industry. Eighty percent of geese were culled, and the industry was almost "completely wiped out."

Now four years have passed, and the goose-raising industry is working hard on the road to rebuilding. In the 108th year of the Republic (2019), the number raised has recovered to fifty percent (the average in previous years was 5.5 million), reaching 3 million, and in the 109th year of the Republic (2020) it is expected to reach 3.7 million. Republic of China Goose Raising Association Secretary-General Lin Chia-Hui said, "Avian influenza was both a crisis and a turning point. It was then that we seriously examined the industry's problems and had the chance to enter the market to observe consumer preferences."

Crisis becomes turning point, repositioning around consumer preferences

After the 104th year of the Republic (2015) avian influenza, goose meat prices soared twofold, rising from 800 to 900 yuan per bird to 1,500 yuan. Goose meat was "sold by weight," making consumers afraid to casually walk into a goose meat shop. The Republic of China Goose Raising Association, which had previously focused on advising the production end, decided to enter the market to understand people's needs. "After avian influenza, business at goose meat shops got bad, and they often complained that the slaughterhouses sold goose meat too expensively to buy. The slaughterhouses also told me that it was the goose meat shops that were unwilling to sell goose meat. To confirm which side's claim was true, I had to go into the market to communicate." Lin Chia-Hui said.

After market research, she found that the current form of goose meat sales needed to change. Consumers' acceptance of buying a whole or half goose had declined, while "goose rice"-type meals were hugely popular. People expected to be able to eat goose meat for under 200 yuan, which could also overturn the impression that "goose meat is too expensive" and further stimulate goose meat sales.

Therefore the association held the "Best Goose Rice in Taiwan Competition" for two consecutive years, encouraging goose meat shops to change their thinking, launch small-portion goose meat dishes, and make their meals more refined, creating differentiation between goose meat and the chicken and duck markets, and driving the revitalization of the goose industry chain.

Taiwan's best goose rice, "E-Fang-Kung," is careful in both ingredient selection and cooking

"E-Fang-Kung," recognized as having the best goose rice in all of Taiwan in 2019, started from a traditional market in the 84th year of the Republic (1995) and has operated locally for over 24 years. Two years ago it opened a flagship store in Taichung, and every mealtime the store is packed with customers, so "come late and you won't get to eat."

Head chef Yu Feng-Chun revealed that the secret to delicious goose meat lies in the selection of geese and the cooking technique. The shop uses geese raised on feed with a particularly high proportion of pasture grass and added Chinese herbal formulas, giving the meat an especially mild, sweet flavor that is delicious eaten plain. For cooking, it uses the sous-vide method paired with instant ice-chilling to lock in the goose meat's juiciness. The signature goose rice has tender meat with a mild, sweet aftertaste.

Lin Chia-Ching's traditional goose meat has excellent flavor, while Xin Tang Goose offers innovative young flavors

"Lin Chia-Ching Traditional Goose Meat Shop," with over ten years of history, has second-generation owner Lin Chia-Ching dedicated to promoting traditional goose meat flavors. It uses domestic White Roman geese raised for 85 days, paired with a "secret weapon": an amber-colored goose bone broth simmered for 12 hours, poured over the sliced meat and white rice. No other seasoning is needed to taste the goose meat's original flavor.

"Xin Tang Goose," which just started its business at the end of last year, was formerly the forty-year-old restaurant brand "Tang Shih" stir-fry shop. The third-generation head took over the restaurant legacy of his grandfather and father, transforming it into a goose rice specialty shop. The head, Amy, has a restaurant background from studying in Switzerland. Seeing the high nutritional value of goose meat and its great potential in the healthy-dining market, she founded a goose rice brand with her elder brother, launching creative dishes such as goose meat fried rice and fried noodles. The goose meat in the signature goose rice is soaked in Chinese herbs, which can nourish and promote health without an overly strong medicinal tonic taste, hoping to break into the goose meat market with young flavors.