The production technology of Gu Jing Roasted Goose was originally created by the Imperial Chef at the end of the Southern Song Dynasty, and later generations continued to develop and innovate, and it was divided into two varieties: Hengyi Roasted Goose and Pingxiang Roasted Goose. More than 700 years ago, a great naval battle took place in Yamen, Xinhui during the Song and Yuan Dynasties. After the war, a unloading engineer in charge of making roast goose in the Southern Song Dynasty fled to Xiandong Village on the west bank of Yinzhou Lake with his daughter. Xie Shi opened a roast goose shop in Xiandong village. With the superb skills of the palace secret roast goose, the goose was cooked with good color and flavor, and soon became famous for dozens of miles, and the business was particularly good. Later, the daughter of the armor remover grew up and married the ancient well on the east bank of Yinzhou Lake. The daughter also brought her father's secret roast goose to Gujing. The roast goose in Gu Jing started from this and has been passed down to this day.

Roasted goose:

Roasted goose is a special food in Guangdong Province, belonging to Cantonese cuisine. Roasted goose originated from roast duck. Small and medium-sized Qingyuan black brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow it clean, coat it with five spices, sew it, scald the skin with boiling water, peel it evenly with cold water and sugar water, air dry it, then marinate it, finally hang it in an oven or an open flame, rotate and bake it, cut it into pieces and serve. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which are the roast goose in Yuji Roast Goose Hotel in Chang Di and the roast goose in Shenjing in Changzhou, Huangpu District.

Roasted goose is a traditional dish in Cantonese cuisine, which is made by removing the wings of the whole goose and roasting its head. The vegetable belly contains marinade and has a mellow taste. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. If served with sour plum sauce, it will be more distinctive.