On the evening of January 17, the aroma of braised goose filled the air at the Shantou International Convention and Exhibition Center. Platters of marinated goose, goose feet slow-braised with abalone sauce, goose fried rice, and bitter melon soup with goose meatballs were served to thousands of guests at the Shantou Lion-head Goose Industry Association Annual Meeting and Industry High-quality Development Conference.
More than a conference, it was a celebration of Chaoshan (Teochew) food culture — and of the lion-head goose, a prized local breed often called the "king of geese." Guests from across China and overseas gathered to taste, reconnect, and witness how a traditional dish continues to evolve in a modern, global context.
From local specialty to global table
The event brought together farmers, chefs, food producers, researchers, and representatives from the overseas Chinese community. The aim was simple: to share food, exchange ideas, and explore how a deeply regional delicacy can find its place on the world's dining tables.
According to organizers, the lion-head goose industry in Shantou has grown rapidly in recent years, now involving more than 200 enterprises across breeding, processing, catering, and distribution. What once stayed largely within family kitchens and local banquets is increasingly appearing in restaurants, packaged foods, and overseas markets.
A goose, many possibilities
At the heart of the event was the banquet itself. In Chaoshan cuisine, goose is more than an ingredient — it is a symbol of celebration, reunion, and home.
The classic marinated goose platter arrived first, featuring goose head, liver, and sliced meat — a traditional opening dish at Chaoshan feasts. It was followed by rich, slow-cooked goose feet with sea cucumber, award-winning goose fried rice, bitter melon soup with goose meatballs, and stir-fried goose gizzards with pineapple. Alongside these were familiar Chaoshan dishes such as fresh seafood, stir-fried greens, and sweet duck-mother dumpling soup.
For many overseas Chinese guests, the flavors carried emotional weight. "Chaoshan braised goose is the taste of home we've missed for years," said Chen Yingling, a Thai-Chinese guest attending the banquet. "Being back here, sharing this meal with people from all over the world — it really feels like coming home."
Looking outward
Behind the celebration lies a broader ambition: to bring Chaoshan flavors to international audiences without losing their identity. Lion-head goose products have already entered markets such as Thailand, Cambodia, the UK, and Australia, with plans for tasting events and collaborations with overseas Chinese communities, restaurants, and food institutions. "The goal isn't just to sell goose," said association representatives. "It's to build connections — through memory, taste, and shared culture."
Reporter: Li Fangwang
Photo: Li Fangwang
Editor: Hu Nan, James Campion, Shen He
