1, roast goose is the best part of the lower part of the goose belly position, hanging roasted goose, this part is always soaked with brine, so the most flavorful.
2, eat roast goose has "4 hours limit", said the faster you eat the better out of the oven, after 4 hours, the skin is not crisp.
3, roast goose is a famous Guangdong Province, Guangdong Province, is a Cantonese cuisine, roast goose from roast duck. Goose to the superiority of the goose, to the wings, feet, viscera of the whole goose, blowing, coated with five spices, sewing belly, boiling water scalding skin, cold water, sugar water even skin, drying the wind and then marinated, and finally hung in the oven or on the open fire turned roasted, chopped pieces on the plate, you can eat.
4, Guangdong region's famous roast goose such as Guangzhou City, Huangpu District, "Shamjing roast goose", Jiangmen City, Xinhui District, Gujing Town, "Gujing roast goose", Shenzhen Guangming District, "Gongming roast goose "Gongming Roast Goose" in Guangming District, Shenzhen, "Lai Chi Chai Roast Goose" in Dalingshan, Dongguan, and "Sandun Roast Goose" in Zhongshan.