01
What is Roast Goose?
Cantonese goose roasted until the skin is lacquered and crisp while the meat stays succulent.
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Flavor profile
Crisp · Rich · Aromatic
Cantonese goose roasted until the skin is lacquered and crisp while the meat stays succulent.
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Key ingredients
Goose, soy sauce, maltose, vinegar, five spice and a savory aromatic marinade.
This is a food guide, not a recipe. Ingredients and preparation vary between cooks, shops and cities.
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How it is usually made
The goose is seasoned, air-dried and roasted so rendered fat bastes the meat beneath a crisp skin.
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Origin and food culture
Roast goose is a major item in the Cantonese siu mei, or roast-meat, tradition. Recipes differ among Guangzhou, Hong Kong and other parts of Guangdong.
Air-drying and controlled roasting are crucial to crisp skin and rendered fat. It is commonly chopped bone-in and served with plum sauce or the shop’s own dipping sauce.