1 goose, 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce, 10g sesame paste, 10g chicken essence , 5 grams of five-spice powder, 2 grams of tangerine peel powder, appropriate amounts of two soups, maltose, white vinegar, koji wine, and 4 sour plum sauce dishes.

Roast goose is a special delicacy in Guangdong Province. It belongs to Cantonese cuisine. Roast goose is derived from roast duck. The preferred goose is the black-maned goose. The wings, feet, and internal organs are removed from the whole goose. The goose is blown, coated with five spices, the belly is sewn, scalded in boiling water, super cold water, sugar water, skinned, air-dried, marinated, and finally hung in the oven. Roast it inside or over an open fire, cut it into pieces and put it on a plate, and you can eat it.

The roast goose is golden red in color and delicious. Shenzhen Gongming Roast Goose has become famous at home and abroad as early as the 28th year of the Republic of China due to its excellent color, aroma and flavor. It is now a special traditional handmade delicacy in Gongmingshang Village, Guangming District. Famous roast goose in Guangdong include "Shenjing Roast Goose" on Changzhou Island in Huangpu District, Guangzhou City, and "Gujing Roast Goose" in Gujing Town, Xinhui District, Jiangmen City.