The production method of Rongchang halogen white goose: firstly, the goose is cut open, its internal organs are taken out, washed and dried, and then it is put on the inside and outside of the goose with refined salt, and held in the abdominal cavity for a while with bamboo chopsticks. Then stir-fry Sichuan pepper, star anise, cinnamon, licorice and clove in gauze, wrap them into balls, put them in a brine basin, add soy sauce, yellow sugar, ginger, mango and white wine, then add water, put garlic and ginger into the belly of Guange goose, boil the brine with a medium torch, then put the goose in the brine basin, cook it for about one hour and thirty minutes, and pay attention to turning the goose over several times. Finally, cut the cooked braised goose into thick slices on the chopping block, pour the marinated sauce on it, add coriander to the table, and serve with a dish of garlic vinegar.