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Roast Goose — traditional dish from Guangdong, China
Main course Meat

Food Flavour DNA

Nutritional Values

🔥980kcal
💪50gProtein
🌾30gCarbs
🥑70gFat
🌿1gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Roast Goose

How to order / say it
Say it 燒鵝 — [Siu ngo]
Order Could I have the roast goose, please?
Locally 我要燒鵝，謝謝。
Say locally

Cantonese-style roasted goose with crispy skin and tender meat.

Why try it?

Roast goose exemplifies the mastery of roasting techniques and the love for richly seasoned meats in Hong Kong. This dish is a staple at festive gatherings and reflects the region’s culinary roots in Cantonese cuisine.

How it tastes

The goose boasts a perfect balance of crispy skin and juicy, flavorful meat, with a marinade that infuses each bite with sweet, savory, and aromatic notes, served with a dash of plum sauce.

Origin & History — first documented: 1

Roast goose traces back to the Guangdong province, where it was popularized in the 1st century. Due to Hong Kong's culinary excellence, it gained fame and became a cherished part of festive meals and special occasions throughout the 20th century.

Recipe

Ingredients

  • 🥩 1 bird whole goose
  • 🥣 3 tbsp hoisin sauce
  • 🧂 1 tsp five spice powder
  • 🍯 2 tbsp honey
  • 🥣 2 tbsp soy sauce
  • 🧂 20 g ginger
  • 🧄 20 g garlic

Method

  1. 1 Clean and dry the goose, then coat with a mixture of hoisin sauce, soy sauce, five spice powder, and honey.
  2. 2 Marinate the goose for at least 4 hours, preferably overnight.
  3. 3 Roast the goose in an oven until the skin is crispy and the meat is tender.
  4. 4 Carve the roasted goose and serve with plum sauce.

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All Asia recipes — China — Hong Kong — Roast Goose
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