由 wishyougoodhealth 
Roast Goose (kǎo é) is a renowned Cantonese specialty famous for its crisp skin and juicy meat. The dish has roots in Guangzhou and the Pearl River Delta, where goose farming was common. Traditionally, geese are marinated with a mixture of soy sauce, five-spice powder, and maltose syrup before being roasted to perfection. The result is deeply aromatic meat with a glossy, caramelized skin. Nutritionally, goose meat is rich in protein and iron but contains more fat compared to chicken, requiring balance in diet. Roast Goose has cultural significance, often served at festive banquets and symbolizing prosperity and abundance. Preparing it requires mastery of roasting temperatures and seasoning proportions, making it a benchmark for skilled Cantonese chefs. Internationally, Roast Goose has gained fame through Hong Kong’s Michelin-starred establishments, where it attracts food lovers from around the world. Its appeal lies in the complexity of flavors—savory, slightly sweet, and infused with spices—paired with a satisfying texture. For many, Roast Goose represents the luxurious side of Cantonese cuisine, a dish of celebration and culinary artistry.
