1. Crispy-Skinned Roast Goose: The Crown Jewel of Cantonese Siu Mei
Often hailed alongside Peking Duck as one of China’s “Two Culinary Marvels—North and South,” Crispy-Skinned Roast Goose has been officially ranked by the China Cuisine Association as the number one classic dish of Guangdong cuisine.
Authentic roast goose starts with the prized Qingyuan Black-Bristle Goose, ideally weighing between 7–8 pounds. The preparation is an art in itself: after slaughtering, the bird is meticulously air-inflated between skin and flesh, then scalded with hot water, and finally glazed with a secret syrup (often maltose-based) to achieve that signature sheen. It’s then hung inside a deep-well oven and roasted over open flames fueled by fragrant lychee wood—a technique that renders the skin crisp like amber glass while locking moisture into the meat beneath.
When you lift a piece with your chopsticks, the skin shatters with an audible “crack”, yet the meat underneath is so tender it practically melts at the touch of your tongue. A dab of plum sauce—tangy, sweet, savory, and slightly floral—elevates every bite, creating a symphony of flavors that dance across the palate. Even the bones are so infused with aroma that diners can’t resist sucking them clean.
A Taste Steeped in History:
As early as the Qing Dynasty, roast goose was already a star attraction at grand banquets in Lingnan (the historical name for Guangdong and surrounding regions), as recorded in culinary texts like “Flavors of Lingnan.” In modern times, Hong Kong’s legendary Yung Kee Restaurant gained international fame for its “Flying Roast Goose”—so coveted that it was once air-freighted overseas to satisfy discerning guests abroad.
More than just a dish, Crispy-Skinned Roast Goose embodies the soul of Cantonese siu mei (roasted meats)—where fire, wood, time, and tradition converge to create edible poetry.