Goose rice is the best in Taiwan. Look at this! The goose house occupies the crown, Xintang goose innovates, Tangcheng raises geese humanely, and Lin Jiaqing guards the traditional flavor.

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Chinese have been eating geese for thousands of years. The Compendium of Materia Medica records: "Goose meat benefits the five internal organs, relieves internal organs heat, and boils juice to quench thirst." Goose meat is high in protein and low in fat and cholesterol, so it is a source of high-quality protein. It is sweet, tender and juicy when chewing, suitable for young and old, and widely loved by consumers.

Under the influence of bird flu a few years ago and the soaring price of domestic goose meat, in recent years, catering operators have launched creative "goose rice" to strive for transformation. The Association of Goose raising Associations of the Republic of China yesterday (December 31, 108) held a presentation meeting of "Taiwan through and Let you eat Goose Meat", announcing the "2019 Taiwan Goose Rice Competition", including "Chengxin traditional Goose Restaurant" and "Xintang Goose" in the north; "Goose House Palace" and "Tangcheng Goose Line" in central China. As well as the southern "Wen Dad Goose Meat" and "Lin Jiaqing traditional Goose Meat Restaurant", from the old goose meat restaurant whose members have been for more than 20 years to the fresh force that has just joined the goose catering industry, the cuisine is rich and varied.

Lin Chia-hui, secretary general of the Association, says that Chinese love to eat goose meat, but there are not many countries in the world that raise geese. She believes that as long as Taiwan's goose industry takes good care of the production side, it can definitely make a market gap and give full play to its unlimited potential.

"Tangcheng goose line" signature tea goose, gold and spring onions with rice. (photo / Lin Xiejun) after bird flu, the goose industry gradually recovers.

In the past, the development of Taiwan's goose industry was stable, reaching a peak in 1980, with only 6.5 million geese being raised. The industry was also preparing to pave the way for cutting the market and exporting to Japan. Unexpectedly, a large-scale bird flu epidemic broke out in Taiwan in 104, which dealt a heavy blow to the goose industry. 80% of the geese were culled, and the industry was almost "wiped out."

Now, four years later, the goose industry is working hard on the road of reconstruction. this year, the number of geese has returned to 50% (an average of 5.5 million in previous years), reaching 3 million, and even more than 3.7 million next year. Lin Chia-hui, secretary general of the Republic of China Goose raising Association, said, "bird flu is both a crisis and a turning point. it was only then that we seriously examined industrial problems and had the opportunity to go into the market to observe consumer preferences."

The crisis takes a turn for the better, repositioning according to consumers' preferences

After bird flu in 104 years, the price of goose meat tripled, from 8,900 yuan to 1500 yuan each. The goose meat weighed against each other, making consumers dare not easily enter the goose shop. The Republic of China Goose raising Association, which used to focus on tutoring the production side, decided to go into the market to understand people's feelings. "after bird flu, the business of goose meat shops became bad, often complaining that the goose meat sold in the slaughterhouse was too expensive to buy. The slaughterhouse also told me that the goose meat shop did not want to sell goose meat. In order to confirm which side's statement is true, I have to go into the market and communicate. " Lin Jiahui said.

After market research, she found that the current pattern of selling goose meat needs to be changed, and consumers' acceptance of buying the whole goose or half of the goose is lower.On the contrary, the meal of "goose meat rice" is very popular, and people expect to get goose meat for less than 200 yuan. this can also reverse the impression that "goose meat is too expensive" and further stimulate goose meat sales.

Therefore, the Association has held a "Taiwan-wide Goose Meat Rice inventory Competition" for two years to encourage goose meat shops to change their thinking, introduce small portions of goose meat cuisine, and refine their meals, so as to make the goose meat separate from the chicken and duck markets.

"Chengxin traditional Goose Meat Restaurant" launched a set meal of exquisite goose meat rice, which is a popular restaurant in the "Taiwan goose rice competition". (photo / Lin Xiejun) won the most delicious goose meat rice in Taiwan ─ "Goose House Palace"

The "Goose House Palace," which won 2019 of the most delicious goose rice in Taiwan, started in the traditional market in 1984 and has been operating there for more than 24 years. Two years ago, it opened a flagship store in Taichung. During the meal time, the store was full of people and "you can't eat it when you come late."

Cuisine long you Fengjun revealed that the secret of goose delicious meat lies in goose selection and cooking techniques. The goose with a high proportion of forage grass in feed and the formula of traditional Chinese medicine in the store has a particularly sweet meat flavor, and the original taste is very delicious; cooking with instant chilled, locked goose juicy, the signature goose rice tastes soft and tender, sweet and sweet.

The Goose House Palace, which stood out among the 27 contestants and won the honor of "2019 Taiwan's most delicious goose rice". (photo / Lin Xiejun) Lin Jiaqing has excellent traditional goose flavor, Xintang goose innovates young flavor

Lin Jiaqing, the second-generation owner of the "Lin Jiaqing traditional Goose Restaurant" with a history of more than 10 years, strives to promote the traditional goose flavor, choosing the domestic white Roman goose raised for 85 days, coupled with a "secret weapon": amber goose bone broth boiled for 12 hours. pour it on sliced meat and white rice without other seasoning to taste the original goose meat.

"Lin Jiaqing traditional Goose Restaurant", the second generation owner Lin Jiaqing is committed to promoting the traditional goose flavor. (photo / Lin Xiejun)

Xintang Goose, which was founded only this year, was formerly a hot stir-fry restaurant with a 40-year-old catering brand, Tang lice. The third generation of responsible persons took over the catering territory of Grandpa and father and transformed it into a goose rice store. The person in charge Amy has the food and beverage background of studying in Switzerland, focusing on the high nutritional value of goose meat and the great potential of the healthy food market. He founded the goose meat rice brand with his elder brother and launched creative cuisine such as goose fried rice and fried noodles. The signature goose meat with rice soaked in traditional Chinese medicine can nourish and nourish the health without having a heavy tonic taste. I hope to enter the goose market with a young taste.