Roast goose

Roast goose is a traditional dish in Guangdong Province and belongs to Cantonese cuisine. The required materials are light goose, salt, allspice, column paste, sugar, sand ginger powder, soy sauce, rice vinegar, maltose, orange red pigment. Hong Kong cuisine is a developed branch of Cantonese cuisine, which in turn affects Cantonese cuisine. Sham Tseng is located in the north-western part of Tsuen Wan, New Territories, Hong Kong. It is located to the west of Ting Kau and east of Tsing Lung Tau. The roast goose produced in the deep well is also quite famous in Hong Kong. Nowadays, when it comes to Cantonese-style roast goose, it is necessary to talk about the deep well roast goose, because the deep goose-style roast goose skin is crispy and tender, and it is not too greasy. It is the leader of the Cantonese-style roast goose.