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Getting your goat in Cangqian
By Shi Xiaohan |
November 3, 2011, Thursday
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Print Edition
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WHEN the calendar turns to November in Cangqian, Hangzhou, it means one thing, the start of the annual Goat Pot Festival. The famous dish is reputedly good at warming people up during the colder months and is especially good for men. Shi Xiaohan takes a big bite.
Cangqian's food festival has a wide selection of dishes that will warm you up as the weather cools down. But one dish, red-braised goat, keeps people coming back for more.
The area in Hangzhou is holding its sixth annual Goat Pot Festival, which runs through the end of December. Locals say the festival is a golden opportunity for people to experience the ancient Chinese custom of eating according to the season.
In ancient Chinese Taoist philosophy, almost everything in the world is divided into two categories, yin and yang. In traditional Chinese medicine theory, goat is in the yang category. Therefore, in seasons like autumn and winter when yin elements prevail, goat meat is considered one of the best foods to maintain an internal balance in the body.
Lean goat meat is also considered in TCM as a tonic for men and some guys eat it every day in the winter. The meat is lower in cholesterol than beef and pork. It improves blood circulation and digestion and benefits the reproductive system.
Villagers in Cangqian routinely follow TCM eating theories. The history of cooking goat meet during autumn and winter dates back hundreds of years in the area. During this period, most households will have a "sizzling" pot of braised goat on the cooker every day.
Throughout history Cangqian has usually had good harvests. The name, Cangqian, literally translates as "in front of the warehouse." The area gained its name during the Southern Song Dynasty (1127-1279) as the royal warehouse was located here.
Today, eating goat is more than a tradition, it's also a thriving business in Cangqian. More than 30 restaurants feature goat dishes. Last year alone, the Goat Pot Festival attracted over 350,000 people, bringing 40 million yuan (US$6.3 million) in revenue to the area.
Ni Xiaoming, a restaurant owner in Cangqian, said it was "crazy busy" at times last year.
"I had to cater to some 90 tables during the busiest day last year, cooking over 40 goats," Ni said. "I am glad that more and more people are recognizing the traditional way of eating."
According to Ni, there are a number of requirements and procedures that must be strictly followed when cooking goat meat to ensure it tastes great.
First, the goat must be less than one-year-old and preferably female. The meat has to be soaked in water for about two hours before it is added to a big pot filled with seasoned soup. The pot is a steel cauldron at least 1 meter in diameter that can cook an entire animal. It blends the flavors of every part of the beast - meat, bone and organs. The meat is boiled in a soup that requires key ingredients such as fennel seed, ginger and wine.
After the above process, the cooked meat will be cooled and made into side dishes for the goat-pot feast. It is also customary to dip the meat or viscera in some soy sauce or vinegar before eating.
"We also offer takeaway services during the festival but I strongly suggest that people come to experience the traditional local custom," Ni said.
Goat bones and viscera including the lungs, liver and intestines are cooked in the pot. Side dishes including lamb, goat feet, goat head as well as vegetable dishes are also served.
The restaurants have settled on an unified price list for this year's Goat Pot Festival. It costs 560 yuan (US$88) for a meal for six to 10 people, 380 yuan for a meal for three to six people and 230 yuan for one to three people.
How to get there:
By car: Take Wenyixi Road to Luding Road, turn right to Haishu Road.
Bus: Two special bus routes run through December 31. One leaves from Jiangcun Bus Station, the other from Huanglong Stadium Bus Station. Daily from 9:30am to 9:30pm.
Tel: (0571) 8861-3000
Cangqian's food festival has a wide selection of dishes that will warm you up as the weather cools down. But one dish, red-braised goat, keeps people coming back for more.
The area in Hangzhou is holding its sixth annual Goat Pot Festival, which runs through the end of December. Locals say the festival is a golden opportunity for people to experience the ancient Chinese custom of eating according to the season.
In ancient Chinese Taoist philosophy, almost everything in the world is divided into two categories, yin and yang. In traditional Chinese medicine theory, goat is in the yang category. Therefore, in seasons like autumn and winter when yin elements prevail, goat meat is considered one of the best foods to maintain an internal balance in the body.
Lean goat meat is also considered in TCM as a tonic for men and some guys eat it every day in the winter. The meat is lower in cholesterol than beef and pork. It improves blood circulation and digestion and benefits the reproductive system.
Villagers in Cangqian routinely follow TCM eating theories. The history of cooking goat meet during autumn and winter dates back hundreds of years in the area. During this period, most households will have a "sizzling" pot of braised goat on the cooker every day.
Throughout history Cangqian has usually had good harvests. The name, Cangqian, literally translates as "in front of the warehouse." The area gained its name during the Southern Song Dynasty (1127-1279) as the royal warehouse was located here.
Today, eating goat is more than a tradition, it's also a thriving business in Cangqian. More than 30 restaurants feature goat dishes. Last year alone, the Goat Pot Festival attracted over 350,000 people, bringing 40 million yuan (US$6.3 million) in revenue to the area.
Ni Xiaoming, a restaurant owner in Cangqian, said it was "crazy busy" at times last year.
"I had to cater to some 90 tables during the busiest day last year, cooking over 40 goats," Ni said. "I am glad that more and more people are recognizing the traditional way of eating."
According to Ni, there are a number of requirements and procedures that must be strictly followed when cooking goat meat to ensure it tastes great.
First, the goat must be less than one-year-old and preferably female. The meat has to be soaked in water for about two hours before it is added to a big pot filled with seasoned soup. The pot is a steel cauldron at least 1 meter in diameter that can cook an entire animal. It blends the flavors of every part of the beast - meat, bone and organs. The meat is boiled in a soup that requires key ingredients such as fennel seed, ginger and wine.
After the above process, the cooked meat will be cooled and made into side dishes for the goat-pot feast. It is also customary to dip the meat or viscera in some soy sauce or vinegar before eating.
"We also offer takeaway services during the festival but I strongly suggest that people come to experience the traditional local custom," Ni said.
Goat bones and viscera including the lungs, liver and intestines are cooked in the pot. Side dishes including lamb, goat feet, goat head as well as vegetable dishes are also served.
The restaurants have settled on an unified price list for this year's Goat Pot Festival. It costs 560 yuan (US$88) for a meal for six to 10 people, 380 yuan for a meal for three to six people and 230 yuan for one to three people.
How to get there:
By car: Take Wenyixi Road to Luding Road, turn right to Haishu Road.
Bus: Two special bus routes run through December 31. One leaves from Jiangcun Bus Station, the other from Huanglong Stadium Bus Station. Daily from 9:30am to 9:30pm.
Tel: (0571) 8861-3000
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