Goose can be braised goose, spicy goose and spiced goose.

1, Lu goose. Braised goose is a Cantonese dish with good color and flavor, and it is also a common dish on the table of Cantonese people. The word "Lu" is actually Hakka, which means rolling around. It is a cooking method different from frying and stewing. "Braised goose" is to roll the goose in a pot and fry it until it is cooked and delicious. Braised goose is not only simple to cook, but also mellow in taste. Goose meat is tender and juicy, very delicious, and soup is also very suitable for sending meals. This home-cooked goose dish can be said to be one of the best ways to eat goose.

2, spicy goose. Spicy goose, a simple and delicious special dish, belongs to Sichuan cuisine. Inherited the spicy and mellow Sichuan cuisine. The color is bright red, the meat is tender, spicy and refreshing, and the taste is mellow and salty. Not only is it widely loved by the public, but it is also a common delicacy on the table of many people in Sichuan.

3. Wuwei goose. Wuwei goose is a traditional dish in the Pearl River Delta region of Guangdong Province, which belongs to Cantonese cuisine. It is not difficult to be a spiced goose. Generally, vinegar, soy sauce, rock sugar, licorice and cinnamon are used to boil into five-flavor sauce in proportion, and occasionally a little white wine is added to taste. Soak the washed goose pieces in the sauce and cook for about half an hour on low heat, so that the goose can fully absorb the juice and taste. Because the spiced goose is simple to make, the duck meat is tender, smooth and fragrant, the five flavors blend and it is not greasy, and it has already become a common dish on people's tables in some areas of Guangdong.