I saw fresh winter bamboo shoots in the store on Saturday. Can they be used the same way as the ones harvested in Spring or are there any differences to be aware of?

Thanks!

Thanks for your reply Elaine. Actually goose is only a seasonal food (during winter) here, too. We only do it once a year. A popular recipe is to fill it with sour apples and chestnuts and then bake it in the oven. On the other hand goose fat is quite popular combined with cabbage all year round.

Thanks for the videos, I think I’ll try Chinese style goose, too.

Andreas,
Goose meat is not very popular in China. Chicken and duck is the most popular poultry here. We only cook whole goose in a master stock to make a famous food: 卤鹅 or roasted to make: 烧鹅.

I really like the texture of bamboo shoots, so I’m going to try this one. Unfortunately I can only get the packaged one. I guess I should soak them a little bit, too to get rid of the taste of the preservatives?

On the other hand I can get premade lard quite easily in the supermarket. We have two kinds, pork and pork mixed with goose fat. By the way, I was always wondering if there are any Chinese recipes using goose meat…