Cut off the goose web. Put a plate and decorate it with some side dishes. Just a dish.

Get a few more crucibles for the head, that is, the crucible goose head.

Two necks with side dishes, and one more.

Two goose legs with sauce on them.

Other goose meat is boneless and sliced, and learning from Beijing roast duck and adding a roll of rice cake is another dish.

Foie gras is another dish. .

If the table on the goose's head is unsightly, cut off the goose's chin, and about six can be made into a plate, which is called "under the goose"