The physical properties and chemical composition of Sichuan white goose at different age and different body part were determined. The results showed that age was the main factor influencing the quality of Sichuan white goose among three factors (age, location and sex). With age increased (70-days-old to 2-years-old), the meat pH decreased first and then increased, the lowest was found in 120-days-old goose; L* and a* showed an increasing trend, which significantly increased at 1-year-old (p<0.05), and b* showed a steady decreasing trend. The cooking loss rate showed a trend of increasing first and then decreasing, the highest was in 90-days-old goose. The shear force value increased, and the chest muscle was significantly increased in 150-days-old googse (p<0.05). The leg muscle increased very significantly at 1-year-old goose (p<0.01). The water content showed a tendency to decreased first and then increased, and 90-days-old goose showed the highest, however, it decreased sharply at 120-days-old goose (p<0.01), and increased significantly at 1-year-old goose(p<0.01). The overall change in ash content is very small between 1.1% and 1.5%. The content of crude protein increased first and then decreased, and the chest and leg muscle reached the highest at 150-and 120-days-old goose, respectively. Intramuscular fat content was increase and then increased: the chest and leg muscle reached the highest at 120-and 90-days-old goose, respectively. These results showed that it was difficult to judge the quality of Sichuan white goose from different ages. Overall, the quality of Sichuan white goose was good at from 90-days-old to 150-days-old. Therefore, Sichuan white geese were better slaughtered in the above age range.