Roast goose 烧鹅
Roast goose is featured among the local specialties of Hong Kong.
Cantonese roast goose pairs juicy meat with crisp skin. Order a cut portion over rice for a straightforward first taste.
How it is made
A seasoned goose is prepared and roasted so its skin colors and crisps while fat renders beneath it. The bird is chopped into portions and served with juices or a separate sauce.
Flavour & texture
The skin is crisp and savory, while the dark meat is juicy and richly flavored; fatty sections add a softer contrast.
Local roots & traditions
Roast goose is a major Cantonese roast-meat specialty in Hong Kong, available as a shared platter or a portion over rice.
How to order Roast goose
Choose the cut or rice plate and confirm whether sauce is served separately.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Char siu barbecue pork 叉烧 →
Pork is marinated in a sweet-savory mixture and roasted, with repeated glazing or basting developing the shiny surface. Cuts differ in their balance of lean meat and fat. The outside is aromatic and slightly caramelized, while the center can be juicy and tender or firmer if very lean.
Claypot rice 煲仔饭 →
Rice cooks in a clay pot with selected toppings such as cured meats or chicken added at the appropriate stage. Heat creates a browned rice crust against the pot, and sauce is usually mixed in before eating. The meal combines moist, flavored grains above with crunchy toasted rice below. Topping juices contribute much of the aroma.
Questions before you order
What name should I show when ordering?
Show 烧鹅 for Roast goose. Choose the cut or rice plate and confirm whether sauce is served separately.
