Beihu Roast Goose

Beihu Roast Goose

　　Beihu Roast Goose

　　Beihu Roast Goose is named after the Beihu Hotel, its creator, which has made the dish famous under its name. This culinary delight is highly praised — upon serving, it fills the air with enticing aromas and boasts an attractive color. The skin is crisp and the meat tender, living up to its reputation and rivaling Hong Kong's Sham Tseng Roast Goose. Beihu Roast Goose places great emphasis on ingredient selection and preparation, using black-brown geese from Qingyuan or Sanzhou in Gaoming, along with five-spice seasonings, sand ginger, dried tangerine peel, and cassia bark as flavoring agents. During roasting, the heat is carefully controlled to crisp the skin to a golden brown, then slowly allowing the heat to penetrate inward. This causes the rendered fat to steam, cooking the meat thoroughly while pushing juices back up to the surface. This technique ensures the goose is roasted to perfection without burning, resulting in a glossy red hue where all flavors meld harmoniously.