Because this dish is sweet and sour and appetizing, the aroma is overflowing when it is served, and people can't help swallowing saliva, so it is named "Goo Lai Meat". Moreover, this dish has a long history, so it is also called "ancient meat" and "sweet meat".

It is a famous traditional dish in Guangdong, belonging to Cantonese cuisine, and cooked with sweet and sour juice and pork. Goose meat, as one of the most familiar Chinese dishes in Europe and America, is often found in restaurants in Chinatown outside China. And when making goo-goo meat, the meat pieces can only be put down after the oil boils, and the boiling oil can tighten the raw flour on the outer layer of the meat without falling off. When the fried outer layer hardens, it can be picked up, which can make the taste of goo-goo meat more crisp and tender.