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Guangxiang Roast Goose

Cantonese cuisine · ⭐

No. 16, Building 22, Jiangbei Yili Road

Dishes

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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Char Siu and Chicken Rice

  Char siu and chicken rice features grilled char siu and boiled chicken over rice. Char siu is marinated in honey sauce and roasted, while chicken is usually white-cut or braised to preserve its natural flavor. Both meats are sliced and arranged on rice, sometimes garnished with green onions or cilantro.
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  Barbecue Pork and Duck Leg Rice

  A savory dish featuring tender barbecue pork and flavorful duck leg served over steamed rice.
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  Char Siu and Goose Rice

  A classic Cantonese dish featuring sweet-savory char siu and tender goose meat served over steamed rice.
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  Roast Duck and Pig's Head Rice

  Roast duck and pork head served over rice, combining crispy duck skin with tender, flavorful pork head meat for a rich, savory dish.
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  Roast Duck and Poached Chicken Rice

  A rice dish featuring crispy roast duck and tender poached chicken, both prepared using traditional methods and served with a secret sauce for rich flavor.
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  Roast Duck Leg

  Roast duck leg is a dish made primarily from duck legs, marinated and then roasted. The legs are seasoned with soy sauce, cooking wine, sugar, and spices, then baked until the skin is crispy and the meat tender.
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  Braised Goose with Pig's Head Meat Rice

  Braised goose and seasoned pig's head meat served over rice. The goose has crispy skin and tender meat, while the pork head is a mix of fat and lean, offering rich texture. The rice absorbs the savory flavors of both meats, delivering a fragrant and savory dish.
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  Pork Ear Rice

  Pork ear rice is a dish made with pork ears and rice. The cooked pork ears are sliced and stir-fried or mixed with rice, often seasoned with scallions, ginger, garlic, soy sauce, and chili for rich flavor.
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  Steamed Chicken with Braised Pork Rice

  A dish combining tender steamed chicken and savory braised pork over rice, popular in Cantonese cuisine.
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  Plain Rice Porridge

  Congee is a thin rice porridge made by cooking rice with water. Wash the rice, add适量 water, and simmer over medium-low heat until the grains are soft and the broth thickens into a smooth consistency.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  Honey Glazed Chicken Thigh

  Honey glazed chicken thigh made with tender chicken leg meat, marinated and cooked in a sweet honey sauce until juicy and flavorful.
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  Goose Feet

  Goose feet dishes are made from goose claws, which are blanched and deodorized before being braised, stewed, or simmered to achieve a soft, flavorful texture.
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  Foie Gras Rice

  Foie gras rice dish served over rice, featuring pan-seared foie gras slices seasoned and cooked to a crispy exterior with a tender interior, often mixed with or served alongside rice. Some recipes include onions, red wine, or broth for added flavor.
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  Goose Kidney Rice

  Goose kidney rice is a Chinese dish made with goose kidneys and rice, stir-fried together to create a savory and aromatic meal.
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  Goose Leg and Char Siu Rice

  A dish featuring roasted goose leg and char siu served over steamed rice, combining tender meat with sweet-savory flavors.

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