Chongqing Jiulongpo Erlang Braised Goose is renowned for its rich braised aroma and firm texture, a decades – old 卤味 classic. Medium – fat local geese are selected and braised in a secret spice bag (containing star anise, cinnamon, bay leaves, tsaoko, etc.). The spice bag is stewed repeatedly in aged broth—the older the broth, the richer the flavor. After the goose is added to the braising pot, it’s first boiled over high heat, then simmered low for hours to let the broth penetrate every fiber. The finished goose has a bright red color, crispy skin, and tender meat, with a savory – sweet taste. The spice aroma permeates to the bone, making every bite flavorful. Locals often serve it with garlic – vinegar sauce to cut through greasiness and highlight the freshness. Originating from a street braised goose stall in Erlang Town, Jiulongpo District, it has developed into a chain brand, becoming a popular dish for pairing with drinks and a common gift, embodying the mountain city’s craftsmanship of “slow – cooked perfection”.