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Guangdong Province — particularly Chaozhou/Teochew and New Territories tradition Techniques

1 technique from Guangdong Province — particularly Chaozhou/Teochew and New Territories tradition cuisine

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Guangdong Province — particularly Chaozhou/Teochew and New Territories tradition
Cantonese Roast Goose (Shao E) — Hong Kong Institution
Guangdong Province — particularly Chaozhou/Teochew and New Territories tradition
Cantonese roast goose is considered technically superior to Peking duck by many aficionados — the fat layer of a goose produces even more extraordinary lacquered skin. Whole goose is marinated internally with five spice, soy, sugar, and wine, the cavity sealed, then the bird is air-dried overnight before roasting over a live fire. The Shek Kei Mei variant from the New Territories is the canonical standard.
Chinese — Cantonese — Roasting Craft foundational →