Roast Goose in a Hanging Oven

Roast Goose in a Hanging Oven

　　In the late Qing Dynasty, Cantonese roast goose had already gained widespread fame, and today it remains a staple in roast meat shops across Guangzhou. The “goose” in roast goose is ideally the small-sized Qingyuan black-feathered goose, known for its tender meat and delicious flavor. After coating the plucked goose evenly with a special sauce, it is hung on a roast goose hook and baked in a low-heat oven until the skin becomes tight and dry, then air-dried. The accompanying plum sauce served with the roast goose is quite distinctive. If you have the time and happen to be visiting Hong Kong, it’s recommended to try the roast goose at Yung Kee. Yung Kee roast goose was named one of the “Top Ten Famous Cantonese Dishes” at the “First China Cantonese Cuisine Summit.”