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Delicious Guangdong Roast Goose (Yong'an Road Branch)

Cantonese cuisine · ⭐ 3.9

20 meters east of the intersection of Yong An Road and Yong Sheng Road, south side of the road

Dishes

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  Barbecued Pork Rice

  Char siu rice is made with pork tenderloin, marinated in char siu sauce and then roasted, resulting in tender and juicy meat with a bright red color. It is served with steamed white rice and typically accompanied by stir-fried vegetables or a soft-boiled egg as a side dish.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Signature Roast Goose Rice

  Signature roast goose rice features a whole roasted goose marinated, air-dried, and then roasted until the skin is crispy and the meat tender. Served with rice and often enhanced with the goose's juices or sauce. Some versions include foie gras or goose intestine as side dishes.
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  Roast Duck Rice

  Roast duck rice is a dish primarily made with roasted duck and rice. The roast duck is carefully cooked to achieve a crispy skin and tender meat, with an aromatic flavor. The rice absorbs the delicious juices from the duck, resulting in a fragrant and sticky texture. During preparation, the roast duck is sliced and served together with steaming hot rice, and can be accompanied by garnishes such as scallion strips or cucumber according to personal taste.
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  Roast Goose and Barbecue Pork Combo

  Roast goose and char siu combo is a Cantonese dish featuring roasted goose and barbecued pork. Goose is marinated and roasted whole, with crispy skin and tender meat; char siu uses pork tenderloin, marinated and grilled to a glossy red finish, sweet and aromatic. Both are seasoned with secret sauce, served with rice or as dim sum.
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  Roast Goose and Char Siu Rice Combo

  A rice bowl featuring roast goose and char siu, both marinated and roasted to perfection, offering a rich, savory flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Bone Soup

  A nourishing soup made by slow-cooking bones with ginger and other ingredients to create a rich, savory broth.

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