Roast goose

Roast Goose or siu ngoh (燒鵝/烧鹅) is a traditional specialty of Cantonese cuisine, but many Chinese consider roast goose as Hong Kong traditional dish.

For making authentic Guangdong-style Roast Goose you need a special goose variety from that region. These geese can be raised in a short time and have a lot of meat and small bones. Eating it has become a tourist attraction in itself in the New Territories. Cut into small pieces, each piece with skin, meat and soft bone, and eaten with plum sauce. And what a wonderfull  culinary delights and experience.

It would be an understatement to say that Hong Kongers love their goose. Characterised by its crispy reddish skin, tender meat and flavorful layer of fat, Hong Kong Roast Goose is traditionally marinated with soy sauce, red wine and oyster sauce and can be seen dangling in restaurant front windows across Hong Kong. Gamey in flavour and dripping with juiciness, it’s become a hallmark dish in Hong Kong’s traditional cuisine – and with good reason.

In Hong Kong and outside Hong Kong, food connoisseur have "a consensus view", that Hong Kong Yung Kee (Chinese: 鏞記) ,  a Chinese restaurant located on Wellington Street in Central, Hong Kong,  prepares the best roast goose.

Yung Kee is most famous for its roast goose, and serves as many as 300 whole birds per day. A half bird—which serves up to six people—costs HK$240, while a two-person portion goes for HK$120. The late founder Kam is nicknamed "Roast Goose Fai" (燒鵝煇), and Yung Kee's roast goose has become well known in Guangdong, Hong Kong, and Macau, and also among foreign tourists. Some take a box of goose on the flight home to share with family and friends, giving rise to the nickname "Flying Roast Goose" (飛天燒鵝). Yung Kee dishes are served in first and business class on board Cathay Pacific flights, and boxes of roast goose and preserved eggs from the restaurant are sold in the on-board duty-free shop in an effort to take advantage of a growing demand for "souvenir food".