Gongming Roast Goose

Gongming Roast Goose

　　    It is named for the excellent color, aroma, and taste of the goose roasted in Gongming Town. The dish uses locally raised grass-fed geese, which are plump with fine-textured meat, and takes about 100 days to raise properly. Seasoned with sugar, salt, wine, fermented red tofu, garlic, fermented black beans, star anise, and premium light soy sauce, the goose is coated with honey before being roasted in an earthen barbecue oven over medium heat for about 40 minutes. The result is a golden-yellow roast goose with crispy skin, rich aroma, tender and juicy meat that is fatty but not greasy. In the past, the most famous makers were Chen Shuide and his son from Gongming Town. (Shenzhen)

　　 The roast goose from Gongming Town in Bao’an District is renowned across the country for its exceptional color, aroma, and taste. With a golden, shiny exterior, crispy and tender skin, richly flavored yet not greasy meat, it lives up to its reputation. It earned its name because the goose roasted in Gongming Town boasts the best color, aroma, and flavor. The dish uses locally raised grass-fed geese, which are plump with fine-textured meat, and takes about 100 days to raise properly. It again uses locally raised grass-fed geese, which are plump with fine-textured meat, and takes about 100 days to raise properly. The seasoning includes sugar, salt, wine, fermented red tofu, garlic, fermented black beans, star anise, and premium light soy sauce. The skin is coated with honey and the goose is roasted in an earthen barbecue oven over medium heat for about 40 minutes. The resulting roast goose has a golden-yellow color, crispy skin, rich aroma, and fatty but not greasy meat. In the past, the most famous makers were Chen Shuide and his son from Gongming Town.