Roast goose
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| Roast goose | |||||||||||
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| Traditional Chinese: | 燒鵝 | ||||||||||
| Simplified Chinese: | 烧鹅 | ||||||||||
| Hanyu Pinyin: | shāo é | ||||||||||
| Cantonese Jyutping: | siu1 ngo4*2 | ||||||||||
| Literal meaning: | roast goose | ||||||||||
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Roast goose is a dish found within Chinese and German cuisine.
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[edit] Southern China
In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roasted goose are generally served with soy sauce or hoisin sauce.
Roast goose, as served in Hong Kong, is no different from its counterpart in the neighboring Guangdong Province of southern China, but, due to its cost, some Hong Kong restaurants offer roast duck instead." The restaurants famous for roasted goose in Hong Kong include Yung Kee in Central and those in Sham Tseng.
[edit] German-speaking world
German-speaking people roasted geese traditionally only on appointed holidays. Similar to the turkey in the United Kingdom or the United States, roasted goose is a favored Christmas dish as well as commonly eaten on St. Martin's Day.[citation needed] The most prevalent stuffings are apples, sweet chestnuts, prunes and onions. Typical seasonings include salt and pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and gravy, which are used to garnish the goose. Another version of roast goose is the Alsatian-style with Bratwurst-stuffing and sauerkraut as garnish.
[edit] Gallery
 typical German Roast goose |
 Roast goose with Klöße and red cabbage |
