The word "Lu" is an authentic Dongguan dialect, which foreigners don't understand. When they hear "braised goose", they think it is "red roasted goose", but in fact "braised goose" means cooking.
Braised goose is a Hakka-style Dongguan dish. When the goose is cooked in the prepared soup, the taste is all in the goose meat. The bone marrow is similar to that of boiled chicken, with tender meat and blood in the bone marrow.
Lu goose's practice is quite special, which is different from traditional Cantonese cuisine, so it tastes completely different from ordinary roasted goose, with a partial taste, which is a bit like that in the north, but the blood in bone marrow is the characteristic of Cantonese cuisine and tastes very cool.