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.

Goose breed selection

Guangdong cuisine "Roasted Goose" is made of high-quality goose species "Wuma Goose" produced in Guangdong. This kind of goose has a short growth period, moderate body shape, thick meat, small bones and delicious fat, and is an excellent raw material for making "roasted goose". Of course, if there is no black-maned goose in the reader's place, you can choose other high-quality goose breeds instead.