In southern China, roast goose is a variety of
siu mei, or
roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with
seasoning in a charcoal furnace at high temperature. Roasted geese of high
quality have crisp skin with juicy and tender meat. Slices of roasted goose are
generally served with plum sauce.
Left: Roast goose.
Roast goose, as served in Hong Kong, is no different from its
counterpart in the neighboring Guangdong Province of southern China, but, due to
its cost, some Hong Kong restaurants offer roast duck instead.
In Europe, German-speaking people
roast geese traditionally on appointed holidays