The coloring of roast duck is only related to the temperature in the furnace, but if the flame of charcoal is high, the temperature in the furnace may rise, thus affecting the coloring of roast goose. However, this is a good influence, because the condition of coloring roast goose is that the sugar in brine must be decomposed under the action of high temperature, so it can only be decomposed when the temperature in the furnace reaches a certain height, and then the purpose of coloring can be achieved. The most traditional way to roast goose in deep well is to burn it with charcoal. In the choice of charcoal, litchi charcoal with rich fruit flavor should be chosen. This kind of charcoal not only contains fruit fragrance, but also has strong structure, fire resistance and no ups and downs of water seedlings. The coloring of roast goose in the firing process does not depend on the size of flame, but on the combination of skin water and temperature in the furnace. Coloring principle: The sugar in leather water decomposes under the action of high temperature to form red monosaccharide, so the color becomes golden yellow.