Feng Chi Goose

Review

Feng Chi Goose occupies an old house at No. 170 Pingxi Road in Shalu District. It has been open for about half a century and is now in its fourth generation. In May 2022 Michelin first listed it among Taichung's newly selected restaurants, and it has since won the Bib Gourmand year after year, including the 2026 edition; the Liberty Times says making the list each year feels like winning a prize for these coastal old shops. It is about five minutes' drive from the Longjing interchange on National Freeway 3, and bloggers say parking nearby is fairly easy.

Michelin inspectors note that the shop processes fresh local geese every day, the meat is springy, and the fatty rear portion is the top pick, with some bone left on for gnawing. Bloggers also praise the tender goose but find quite a few bone splinters that need careful picking out. Dry noodles and noodle soup cost about NT$40, topped with lean, slightly sweet minced pork and bean sprouts in a clear, unthickened, mild broth; the pork thick soup noodles, about NT$70, come in a clear version with rather small pork strips. Michelin also recommends the cuttlefish noodles made with flat, thin egg noodles.

Praise centres on the fresh, springy goose, low prices and an old local flavour available from early morning. There are other views too: the bone splinters and small pork strips leave some unsatisfied, the braised side dishes are average, and the rice blood cake is sometimes soft and sometimes hard, so quality is not always consistent.

It opens from 9 am to 8 pm and is closed on Wednesdays, and the Michelin page says cash only. The décor is simple, with seating indoors and outdoors, suiting those who care more about food than ambience. Driving is easiest, and it is an easy stop on a coastal-route trip.

It suits anyone driving Taichung's coastal line who wants a meal of old-style local goose. Order a plate of rear-portion goose with dry noodles or noodle soup, and share a cuttlefish noodle or goose offal, picking out bone splinters as you eat.