Fat Goose Roast Goose
Cantonese cuisine · ⭐ 3.6
No. 23, Chaoyang Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 23, Chaoyang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Char siu, Hakka Tofu, Roast Goose.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Dongguan
- Category: Cantonese cuisine
- Rating: 3.6
- Address: No. 23, Chaoyang Road
- Popular dishes: Char siu, Hakka Tofu, Roast Goose, Coarse Rice Noodles, Fermented Tofu with Chinese Spinach
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Dishes
Char siuChar siu is a traditional roasted meat dish primarily made with pork. The preparation involves marinating the pork, then hanging it on a special fork and roasting it in an oven. The resulting char siu has a bright red color and tender, juicy meat.
Hakka Tofu客家豆腐 is a dish made with soft tofu and辅料 like minced pork, mushrooms, and carrots. The tofu is cubed, pan-fried until golden, then stewed with the seasoned meat and vegetables to absorb the rich flavors.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Coarse Rice NoodlesA Chinese home-style dish made with coarse rice noodles stir-fried with pork, vegetables, and a savory sauce.
Fermented Tofu with Chinese SpinachFuru tofu with choy sum is a dish featuring choy sum as the main ingredient, cooked with fermented tofu. Wash and cut choy sum, crush tofu. Heat oil, stir-fry choy sum until tender, then mix with crushed tofu to infuse flavor. Season and serve.
Braised Beef Shank with RadishRadish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.