Roasted goose, as one of the traditional Guangdong cuisines, is delicious and rich, so it is favored by diners. But which part of roast goose tastes best is a controversial topic.

Roast duck breast is the first choice.

Many people think that roast goose breasts are the best. Roasted goose's chest is delicate and tender, rich in oil, more juicy than other parts, mellow and delicious. Moreover, in the roasting process, the roast duck breast is also easy to handle, which is also the easiest choice for people with poor cooking level to roast delicious food.

Followed by the duck leg position.

However, some people prefer roast duck legs. The proportion of lean meat and fat in roast goose leg is just right, it tastes crisp and juicy, and the color inside and outside is perfect, which is very suitable for people with delicate meat. Moreover, duck leg contains a lot of glial protein, which can promote the synthesis of human collagen, and it is a good product in beauty beauty.

Finally, of course, the duck fillet is the most unique.

For diners who like different tastes, roast goose loin is the most worth trying. Roasted goose has full waist, soft taste and rich fat. Its taste is very delicate and has a unique flavor in the process of eating.

In short, the delicious parts of roast goose vary from person to person. However, whether it is roast goose breast, roast goose leg or roast goose waist, you can enjoy delicious and unique feeling when cooking.