Iconic dishes · Guangdong
Cantonese Roast Goose
烧鹅 — The roast-meat apex: goose inflated, lacquered, hung till the skin shatters and the fat bastes the meat. Hong Kong’s Kam’s Roast Goose took the bird to a…
Roast goose is to Guangdong what duck is to Beijing — the banquet centrepiece and the daily rice-topper alike. The bird is air-dried with a maltose bath, roasted dark, and chopped through the bone so each piece carries skin, fat and meat together, served with sour plum sauce.
In Hong Kong, Kam’s Roast Goose and Yat Lok both run leg-over-rice counters within sight of office towers; in Guangzhou the roast windows of the old town do the same at two-thirds the price. Ask for the "left leg" if you know the folklore — the geese are said to rest standing on the left one.
Where to eat it
- Kam’s Roast Goose (Hong Kong, Michelin star)
- Yat Lok (Hong Kong institution)
- Guangzhou roast shops in Liwan and Yuexiu
Named tables that do it well
- Yu Tang Chun Nuan — Michelin 1 Star
- Jiang by Chef Fei — Michelin 2 Stars
- Imperial Treasure Fine Teochew — Michelin 2 Stars
- Taianmen Guangzhou — Michelin 2 Stars
Routes that eat their way here
More dishes to know
- Dongpo Pork (东坡肉)
- Mapo Tofu (麻婆豆腐)
- Char Siu (叉烧)
- Big Plate Chicken (Dapanji) (大盘鸡)
- Yangshuo Beer Fish (阳朔啤酒鱼)
- Wenchang Chicken & Hainan Chicken Rice (文昌鸡/海南鸡饭)