Cantonese Roast Goose — 烧鹅
Cuisine: Chinese · Origin: Guangdong China
Cantonese roast goose (烧鹅) is a celebrated dish from Guangdong province featuring whole or halved goose marinated in a complex blend of five-spice powder, soy sauce, ginger, and aromatics before being roasted until the skin turns mahogany-brown and crispy. The meat remains tender and juicy inside while the exterior achieves a prized crackling texture. Traditionally hung in roasting ovens, the goose is basted during cooking to develop its glossy finish. The dish is typically served sliced with the skin attached, accompanied by a savory dipping sauce made from the pan drippings mixed with ginger and scallions. A staple in Cantonese dim sum restaurants and roasted meat shops (cha siu places), it represents the region's mastery of roasting techniques and sophisticated flavor layering. The goose's rich, gamey meat pairs beautifully with the warm spices and caramelized exterior, making it a cornerstone of Cantonese culinary heritage.
Standard serving: ~625 kcal (1 serving (250g), estimate)
Cantonese roast goose is so revered in Guangdong that it's considered one of the 'four heavenly kings' of Cantonese roasted meats, alongside roast duck, roast pork, and soy chicken—each with fiercely loyal regional champions.
Photo by RDNE Stock project (Pexels License), source.
燒鵝 — 烧鹅
料理：Chinese · 起源地：Guangdong China
Cantonese roast goose (烧鹅) is a celebrated dish from Guangdong province featuring whole or halved goose marinated in a complex blend of five-spice powder, soy sauce, ginger, and aromatics before being roasted until the skin turns mahogany-brown and crispy. The meat remains tender and juicy inside while the exterior achieves a prized crackling texture. Traditionally hung in roasting ovens, the goose is basted during cooking to develop its glossy finish. The dish is typically served sliced with the skin attached, accompanied by a savory dipping sauce made from the pan drippings mixed with ginger and scallions. A staple in Cantonese dim sum restaurants and roasted meat shops (cha siu places), it represents the region's mastery of roasting techniques and sophisticated flavor layering. The goose's rich, gamey meat pairs beautifully with the warm spices and caramelized exterior, making it a cornerstone of Cantonese culinary heritage.
標準份量：約 625 kcal（1份（250克），估計值）
廣東燒鵝備受推崇，在粵菜燒味中與燒鴨、燒肉和豉油雞並列為「四大天王」，每一種都擁有死忠的地方擁護者。
圖片來源：RDNE Stock project（Pexels License）— 來源