Goose With Rice Vermicelli (鹅肉米粉)
A MUST visit to the famous Ya Rou Bian (鸭肉扁) shop in Ximending [西門町/西门町].
The name of the shop causes a lot of confusion - literally, it means "Flat Duck Meat" but the shop sells goose....
Based on information found on the Internet, it seems in the first 2 years of business (and this was way back in the 1950s), the shop did use duck on their menu but business was not too spectacular. In the end, they switched to using local goose instead and the business took off. However, the catchy shop name (I know it sounded boring in English but it rings well in Chinese) had caught on, and the mismatch continues to this day.
I am not too sure how they cooked the goose. Steamed? Boiled? Salt Crust Baked? Lightly Braised? It has characteristics of all these cooking styles. I naturally asked for anything but the breast meat...but then again, which other Asian won't? The pinkish morsels of firm looking flesh was surprisingly springy and tender for goose meat! Even the skin was moist and glistened with flavour.
If one hasn't had the chance to fully experience the taste of an excellent goose, here is a chance!
Goose With Rice Vermicelli (鹅肉米粉)
A MUST visit to the famous Ya Rou Bian (鸭肉扁) shop in Ximending [西門町/西门町].
The name of the shop causes a lot of confusion - literally, it means "Flat Duck Meat" but the shop sells goose....
Based on information found on the Internet, it seems in the first 2 years of business (and this was way back in the 1950s), the shop did use duck on their menu but business was not too spectacular. In the end, they switched to using local goose instead and the business took off. However, the catchy shop name (I know it sounded boring in English but it rings well in Chinese) had caught on, and the mismatch continues to this day.
I am not too sure how they cooked the goose. Steamed? Boiled? Salt Crust Baked? Lightly Braised? It has characteristics of all these cooking styles. I naturally asked for anything but the breast meat...but then again, which other Asian won't? The pinkish morsels of firm looking flesh was surprisingly springy and tender for goose meat! Even the skin was moist and glistened with flavour.
If one hasn't had the chance to fully experience the taste of an excellent goose, here is a chance!