Roasted goose is a famous Cantonese dish in Guangdong Province, belonging to Cantonese cuisine. Roasted goose originated from roast duck. Goose with black mane is the best. The whole goose is stripped of wings, feet and internal organs, blown, spiced, sewed, scalded in boiling water, soaked in cold water, evenly peeled in sugar water, dried and pickled, finally hung in an oven or an open flame, rotary baked, cut into pieces and served.

Guangdong's famous roast geese include Shenjing Roasted Goose in Huangpu District of Guangzhou, Gu Jing Roasted Goose in Gujing Town of Xinhui District of Jiangmen, Gong Ming Roasted Goose in Guangming District of Shenzhen, Litchi Roasted Goose in Dalingshan of Dongguan and Sandun Roasted Goose in Zhongshan. There is no inkstone duck rich in Hangzhou, Guangdong, so the chef replaced it with a local goose in Guangdong and improved it into a roast goose with unique Guangdong characteristics. Roasted goose is a traditional dish in Cantonese cuisine, which is made by removing the wings of the whole goose and roasting its head.

The vegetable belly contains marinade and has a mellow taste. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. If served with sour plum sauce, it will be more distinctive.

Introduction of roast goose production essentials;

1. You should choose a fat and tender goose that is about 90 days old and weighs about 3,500 grams. There is no congestion or scar on the surface of the goose.

2. How much soup to add when preparing flavor juice depends on the size of goose abdominal cavity. Generally, the flavor juice is poured into the abdominal cavity to 1/3. After the soup is full, it is necessary to lay the goose flat for a period of time so that the soup can soak the abdominal cavity evenly.

3. It is advisable to draw it to 80% full, not to play it too full. And don't hold the goose's chest and other parts with your hands after smoking, so as not to leave dents.

Brush the crispy skin evenly, or the skin color of the goose will be inconsistent after baking.

When hanging in the oven, be sure to master the heat, rotate the goose in the oven a few times, or heat it evenly with an automatic converter.

6. In order to make the skin of goose smooth and shiny, you can also brush sesame oil on the skin of goose several times during the baking process.

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