Ingredient: wind-cured home-grown goose from the farm at the foot of Gaoligong Mountain in Yunnan

　　How to cook:

　　Heat a little goose oil in a pan and fry the prepared wind-cured goose. Cook them on both sides until golden brown.

　　Put the rice into the pan and add the tsaoko powder, then knead the rice into a rice ball and fry it until both sides are golden brown.

　　Benefits of goose meat

　　Goose is sweet and plain in quality and associated with spleen and lung meridians. It can invigorate Qi and replenish deficiency, nourish stomach and quench thirst, relieve cough and reduce sputum, as well as cure lead poisoning.

　　Prevent chronic diseases

　　Goose meat can invigorate Qi, replenish deficiency and nourish stomach to promote production of body fluid. People who often feel thirsty, tired, short of breath and have poor appetite can drink goose soup and eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, but also control the disease.

　　Relieve coughs

　　Goose meat can relieve and prevent coughs, especially for the treatment of colds and acute and chronic bronchitis, chronic nephritis, and swelling in the elderly. It also has curative effect on emphysema, asthma and phlegm congestion. It is especially suitable for eating in winter.

　　Nutritional values of goose meat

　　Goose is an excellent source of protein, fat, vitamin A, B vitamins, niacin, and carbonhydrate. It contains more protein than duck, chicken, beef and pork and more lysine than broiler chicken. In addition, goose is rich in a variety of essential amino acids, vitamins and micronutrients that body needs.

　　Goose is low in fat, only a little higher than that of chicken, and much lower than other meats. Besides, its fat is premium because of high levels of unsaturated fatty acids and low melting point, which makes the meat tender and digestible.