Cantonese roast goose

Cantonese roast goose is a whole-bird roast valued for its crisp skin and juicy carved meat. In Gloria Chung’s interview with Yu Chi-hung of Tin Hung in Hong Kong, the chef describes a preparation built around marinating, air-drying and roasting. His restaurant uses black-maned geese from Foshan, and the handling of the skin is a central part of the process.^[1]

Tin Hung’s seasoning includes five-spice salt, sand ginger, ginger and star anise. The birds are hung to dry and coated with a syrup made from white vinegar and maltose before oven-roasting. After cooking, the goose rests before carving, which Hung considers an important craft in its own right. The interview records his restaurant’s method, including its choice of bird and seasoning, rather than prescribing one formula for all Cantonese roast goose.^[1]