Opened in 2010, the original shop across the street now focuses on take-aways, while this three-storey venue is the place for dining in. 90-day-old geese from Yunlin County, slaughtered daily, are prepared two ways – boiled or smoked, the latter being the most popular. We recommend the gizzard, liver and heart, braised in a soy-based marinade with 10+ Chinese herbs, while the rare cut butterfly gizzard is only available on weekends.