"Roasted Goose" is a traditional dish in Cantonese cuisine. It is made by grilling the whole goose, which requires moderate body shape, thick meat and small bones, and rich subcutaneous fat. It was first made from Qingyuan Wumanei goose, with golden red color, full body, thick meat and small bones, fat and delicious. The fine muscle fiber of Qingyuan black mane goose is a good raw material for "roast goose". Cantonese cuisine recipes have special requirements and unique attention to goose cooking, which plays an important role in promoting the selection of goose varieties with good meat quality.

Qingyuan black mane goose has thin bones, tender and juicy meat and rich nutrition. Protein content is higher than 20%, and the heat energy per100g of goose meat reaches 0.7 1 ~ 0.84 mj. Goose meat has low fat content, less than 5%, high unsaturated fatty acid content, accounting for more than 70% of total fat, low melting point and good quality. 1980 the first national symposium on waterfowl research and production was held in Qingyuan. The meeting evaluated the meat quality of Qingyuan Black-maned Goose, and agreed that "the meat quality is tender and delicious, which is a good product for people to eat, export and receive foreign guests."

In terms of slaughter performance, according to the comparative test under the same conditions, the slaughter rate of Qingyuan black-maned goose reached 965,438 0.76%, and the breast and leg muscle rate reached 22.6%, which were 65,438 0.51and 65,438 respectively higher than Conghua black-maned goose (90.25% and 265,438 0.29%).

Qingyuan Black-maned Goose has rich fragrance, compact and elastic meat, which is favored by consumers and its price is higher than other geese.