Close

Rongji Dongguan Roast Goose (First International Store)

Cantonese cuisine · ⭐ 3.9

Shop K79, Jiushi Zhu Garden, Diyi International, No. 200 Hongfu Road

Dishes

• 

  Barbecue Pork and Pig Trotter Rice

  A Hong Kong-style rice dish featuring sweet-savory barbecued pork and tender pig trotter, served over steamed rice.
• 

  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.
• 

  Braised Duck Head and Neck

  A Cantonese dish made with duck head and neck, marinated and slow-cooked until tender, with a rich, savory flavor.
• 

  Roast Goose Regular

  Roast goose is a dish made from a whole goose, marinated and air-dried before being roasted in a hanging oven. The skin is crispy while the meat remains tender and juicy, typically served with sweet bean sauce or garlic sauce.
• 

  Roast Goose Leg

  Roast goose leg is a classic Cantonese dish made by marinating and roasting goose legs until the skin is crispy and the meat tender.
• 

  Roast Goose Rice

  Roast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
• 

  Beef Brisket with Roast Goose

  A classic Cantonese dish featuring tender beef brisket and crispy roast goose, combining rich flavors and textures.
• 

  Steamed Chicken Leg Rice

  White-cut chicken leg rice features chicken legs boiled or blanched, cooled, then sliced and served over rice. The meat retains its natural flavor, typically drizzled with a touch of soy sauce or dipping sauce, sometimes accompanied by scallions or ginger slices.
• 

  Bone Soup

  Bone broth is made by slow-cooking animal bones like pork, beef, or chicken in water for several hours to extract marrow and gelatin. Add ginger slices and scallions to reduce odor and enhance aroma; some recipes include carrots or corn for added flavor.
• 

  Duck Neck

  Duck neck is a dish primarily made from duck neck, prepared through marinating, roasting, or stewing. The meat is firm, the skin crispy, and the inner flesh tender and juicy. It can be seasoned with various spices and seasonings to enhance its flavor.

Reviews