Roasted goose is a Cantonese dish and one of the most popular traditional dishes in Guangdong. It uses a whole goose with its viscera and head removed and burns it on charcoal for several hours, making its skin crisp and tender and delicious. The cooking process of roast goose requires special skills and recipes, so it is very difficult to make.

Roasted goose not only represents the delicacies in China culture, but also has a very profound cultural connotation. In ancient China, people used roast goose as a sacrifice to gods or as a tribute to relatives and friends. Roasted goose is not only a delicious food, but also a cultural heritage, which fully embodies the people's yearning and pursuit for a better life in China.

Besides being popular in China, roast goose has become a transnational delicacy. People in many countries and regions like to eat roast goose, such as Southeast Asia, Europe and North America. These places also have their own unique eating methods and tastes, which further makes roast goose a bridge for cross-cultural communication and understanding of different cuisines.