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Cantonese Roast Goose
烧鹅 · Shāo'é
Whole goose roasted to crisp-skinned tenderness. The most prized of the Cantonese siu mei roasted meats.
Cantonese roast goose involves marinating the bird in a complex spice rub, hanging to dry, then roasting in a charcoal-fired oven. The skin emerges deeply lacquered, audibly crisp; the flesh stays moist. Served with plum sauce. Hong Kong has elevated it to a near-cult — Yat Lok in Stanley Street and Yung Kee in Wellington Street have multi-decade reputations.
Where to try
Hong Kong: Yat Lok, Yung Kee, Kam's Roast Goose. Guangzhou: most siu mei stalls.
Dietary notes
Goose.
Cities to try Cantonese Roast Goose
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