This famous traditional dish is said to have originated when, to thank Ni Zan for designing Suzhou's Puti Zhengzong Temple, Master Tianru of the temple had a chef specially prepare for Ni a goose with honey, salt, and onion pepper and then steam it with alcohol and chicken broth.
《中華美食寶典》中記載，這道傳統名菜，相傳是蘇州菩提正宗寺的天如禪師為了答謝倪瓚為其設計寺院，請廚師特別烹製的蒸鵝，先將嫩鵝佐以蜂蜜、鹽、蔥椒等調味，再用酒、雞湯清蒸。