Lu e, braised goose
A whole lion-head goose braised through in master stock and carved to order; neither a banquet nor a street stall goes without it.
Pronunciation lǔ é｜Food and tea｜One entry in the Chaoshan glossary
What it means
A lion-head goose goes whole into the pot. The stock differs house by house, and its spice formula and its age are each shop’s capital. Braised through, the bird is hung to dry, and cut by part when sold: meat, liver, feet and wings separately, then plated.
The cutting has its rules: on or off the bone, thick or thin, and the order on the plate all change how it eats.
When you eat it
At banquets and at stalls alike — the dish that turns up most often in a year. Whole birds also stand on offering tables at ancestral sacrifices and at the new year.
Words easily confused
Goose is one item in the braised line; duck, pig’s trotters and dried tofu come out of the same pot, and together they are called braises. On a night counter the mixed plate holds goose as only one part of it.
Read next: Chaoshan cooking and snacks, written apart.
Same group: the night counter, rice pieces in stock, shi zhuo, the banquet.
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Last revised: 3 November 2026