Abstract: Goose was used as raw material,after pot-stewed,changes on its physical and chemical properties and nutrient contents were determined.The results showed that the pH,shear force,water,Si,oleic acid,palmitic acid,palmitic acid and linolenic acid content of halogen goose were significantly reduced( p < 0.05) when compared with the fresh goose; while crude protein,crude fat,Sr,Zn,Ca,Se,myristic acid,stearic acid,linoleic acid and amino acid content were most significantly elevated( p < 0.05).The results demostrated that pot-stewed can improve both texture and flavor,and can enhance nutritional value of goose as well.