Salted goose is one of the outstanding representative cuisines of Huaiyang cuisine, which has a high audience in the Yangtze River basin and the north of the Yangtze River in Jiangsu Province. From Yancheng and Huai 'an in the northernmost part, to Xinghua, Gaoyou, Yizheng, Yangzhou and Santai in the south, and then to Zhenjiang and Danyang in the south of Jiangsu, salted goose has a long history in these areas, and it is widely loved by people in these areas as a kind of superior braised taste.

It is refined by formula and technology. Goose is sweet, nourishing yin and benefiting qi, warming stomach and promoting fluid production, and has the characteristics of low salt, low fat, low cholesterol, high protein and high lean meat rate. Before cooking, hang the goose, insert a reed tube or bamboo tube with the middle finger thickness of 10 cm into the anus of the goose, put a little ginger, onion and star anise in the belly of the goose, then pour the body surface with boiling water, and then drain it at the tuyere. When cooking, boil clear water, add three ingredients (onion, ginger and star anise) to the water, put the goose into the pot, and let the boiling water fill the cavity from the right wing opening and anal canal. Lift the goose and drain it, then put it into the pot, pour boiling water into the abdominal cavity again, and then press the lid to immerse the goose below the water. Cease fire and stew for about 30 minutes, and keep the water temperature at 85 ~ 90℃. After 30 minutes, the fire can stop when bubbles appear in the pot. Lift the goose and pour it out of the cavity, then put it into the pot and pour it into the cavity, and cover the pot. Simmer for about 20 minutes, then take out the pot, lift the legs and pour the soup, cool and cut into pieces. It is better to pour the gravy with boiled goose when eating.