China · Chinese
Goose gizzard and web soup
A clear soup of goose gizzard and goose web feet, a familiar cold-cut and soup pairing from the Manchu–Han banquet table. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Goose gizzard and web are a standard pairing in Jiangsu-Zhejiang, Chaoshan and southern Fujian banquet cooking. Xiangshan county's modern “goose trio” platter (heart, gizzard, web) follows the same tradition. The original banquet often split these into separate cold and soup courses; this version combines them for one home banquet soup. Goose webs must be scraped, rinsed and re-cooked in soup until tender. The gizzard membrane is removed for better seasoning penetration. Traditional whole-piece cooking is shortened to slices for a home stove. Salt and white pepper are editorial for 4 servings; gizzard must reach ≥74°C. Contains goose meat; rice wine contains alcohol. 澎湃新闻：象山秋季十六碗：鹅件三拼 — Modern home method of poaching goose web and gizzard with ginger, scallion and rice wine. https://m.thepaper.cn/rss_newsDetail_8766805 百度百科：红汤沙锅鹅掌 — Standard technique of blanching then braising goose webs until tender. https://baike.baidu.com/item/%E7%BA%A2%E6%B1%A4%E6%B2%99%E9%94%85%E9%B9%85%E6%8E%8C FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for poultry. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.
Ingredients
- goose web feet400 g
- goose gizzards, membrane removed200 g
- ginger15 g
- scallion20 g
- Shaoxing rice wine20 ml
- whole white pepper2 g
- salt2 g
- unsalted chicken stock1200 ml
Directions
- 1
Scrub the goose webs in warm water, trim the claws; split the gizzards, remove membranes and gristle, and slice thinly (about 5 mm).
- 2
Place webs and gizzard slices in cold water with ginger, scallion and rice wine; bring to a boil, skim, then drain.
- 3
In a fresh pot, combine stock, webs and white pepper; bring to a boil, then simmer about 60 minutes until the webs are tender.
- 4
Add gizzard slices and simmer about 10 more minutes until they reach ≥74°C, then season with salt.
- 5
Remove ginger and scallion, scatter scallion greens, divide into 4 bowls and serve hot. Leftover broth makes a good noodle base.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.