1. Roast goose is a special delicacy in Guangdong Province. It belongs to Cantonese cuisine. Roast goose is derived from roast duck. The roast goose is golden red in color, crispy on the outside, tender on the inside, and delicious.

2. Roast goose is made by roasting the whole goose with its wings and head removed. The goose is preferably a medium or small Qingyuan black-brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown, coated with five spices, the belly is sewn, scalded in boiling water, super cold water, sugar water evenly skinned, air-dried and then pickled. , and finally hang it in the oven or turn it over an open fire to bake it, cut it into pieces and put it on a plate, and you can eat it.

3. The belly of the finished dish contains marinade and has a mellow taste. Chop the grilled goose into small pieces. The skin, meat and bones are still connected and separate immediately from the mouth. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. If served with sour plum sauce for dipping, the flavor will be even more unique.

4. There are many roast goose shops in Guangzhou, the most famous ones are the roast goose of "Yuji Roast Goose Restaurant" in Changdi and "Shenjing Roast Goose" on Changzhou Island in Huangpu District.