Nanping Goose in Taipei 台北南平鹅肉 ☏ +886 22 711 2006

南平鵝肉延吉店 Nanping Goose Meat | No. 157號, Yanji St, Da’an District, Taipei City, Taiwan 106 🚅 Zhongxiao Dunhua station ☏ +886 22 711 2006 ⏰ 10am - 9pm

Nanping Goose Meat 南平鹅肉 was our last lunch before setting off for the airport (flying back to Singapore). Chose Nanping Goose 南平鹅肉 because we didn't want to wander too far from our hotel before catching our flight.

It was raining heavily when we got here. We were lucky as it was cloudy or sunny during our entire week in Taipei. Only started to rain when we were leaving 🙏

Inside Nanping Goose Meat 南平鹅肉, the decor was gritty, bare bones / spartan but furnishings were well spaced out and environment was comfortable (air conditioned).

The order slip which doubles up as the menu. All in Chinese, though.

A little inconvenient for non-Chinese speakers but you can show them the pictures in this blog 😄 (Hope it helps you.)

Nanping serves poached and smoked goose (no roasted or braised). We opted for smoked goose as we have never tried smoked before (had poached, braised, baked and roast goose elsewhere).

We had the lower quarter 燻腿 which included the thigh and leg which were served deboned.

The goose meat was tender, moist, and gently chewy. The smoked meat was infused with a subtle woody, slight smokey flavour and subtle natural goose sweetness. Nice.

This delicious smoked goose is enough to bring me back to Nanping.

(Leg and thigh meat wasn't too fatty. Next time shall try breast meat, hoping it would be more fatty 😄 )

Blanched / boiled goose liver 酸菜鹅肝.

I don't really like this as the tender firm, quite stiff liver had a pronounced metallic taste.

I snapped this photo of the liver dish of another diner. This is the "powder liver" 粉肝 which is the preferred cut. Shall order and try this next time - I strongly suspect that I will like this better.

Blanched / boiled pork intestines 粉肠.

Chewy, tender, well cleaned but not much flavour.

Spicy wanton 紅油抄手.

Goose blood curd and stinky tofu in a spicy stew 鴨血臭豆腐.

From my experience, in terms of smoothness and soft custardy texture, I would rank blood curd from pork, chicken, duck to goose with the latter being the smoothest.

The stinky tofu was well perforated with air pockets, spongy, and well saturated with the spicy stew which overlayed its savoury fermented taste.

Century egg and steamed tofu 皮蛋豆腐 served dressed with umami savoury bonito flakes.

For the obligatory carbs, we had goose oil rice 鹅油饭. Just lightly greased and dressed with aromatic fried shallot.

If we come back to Nanping again we will order the smoked goose (will try the smoked breast 燻胸), goose blood curd and stinky tofu 鴨血臭豆腐, and goose "powder' liver 粉肝. Will also scan the menu and try other dishes such as goose intestines 鹅肠 which we did not taste this time.