There are two ways to roast goose in Dongguan. One way is to burn them in a traditional clay pot furnace, which is very big and can burn several geese at a time. Generally, the skin will be blown to separate the goose skin from the meat, and the air drying time will take seven or eight hours. Most roast geese sold on the street do this.
Another traditional method of roasting geese with litchi firewood is also the first choice of Dongguan people. Dalingshan in Dongguan is a litchi producing area. After litchi is harvested, these trees can be used for firewood. Litchi firewood takes a whole year to dry and burn brightly. Roasted goose with litchi firewood can be roasted in the oven without blowing the skin, pickled for several minutes and dried. The traditional practice in Dalingshan is to roast only one goose. The choice of firewood, the variety of goose and the change of each step in the production process will change the taste of roasted goose, so every step of sealing, inflating and roasting should not be sloppy.
Litchi wood is strong and flame-resistant, and the trees contain less gum, so it won't burn an unpleasant smell. On the contrary, the older the firewood, the more it can burn a faint litchi fragrance. The flame from firewood can burn goose skin into golden red. About 40 minutes, let it cool a little, and you can go on stage to chop it up. Dongguan people are very picky about the quality of roasted goose. Roasted goose must be eaten hot, the skin is not crisp and the meat is not tender. No goose juice is the biggest failure. You don't want to touch it. Therefore, roast goose must be freshly baked.