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Goose Dish, Guangdong
Roast goose
Recommended by Celia Hu and 12 other food critics.
"Tender, succulent, with the most bronzed fatty, yet crispy skin, this goose is what carnivore dreams are made from."
Celia Hu , Chinese food blogger, owner and editor of Girl Meets Cooking
Recommendations
"Just look at that skin. Underneath a paper thin layer of delicate crispness is a cushion of super melty fat that seems to liquefy at first bite."
on Siu ngoh
"The soy sauce chicken, however, is excellent, so moist and juicy I wish I had ordered more."
on See yao gai
"Never before had I tasted char siu so tender and moist that it pretty much fell apart into meat kernels at the poke of my chopsticks."
on Char siu
"The goose was just perfect, crispy skin lightly covering equally delicious meat, with a quick dip in the requisite plum sauce."
on Siu ngoh
"Tender, succulent, with the most bronzed fatty, yet crispy skin, this goose is what carnivore dreams are made from."
on Siu ngoh
"After eating the char siu and roast goose at Yat Lok, nothing else will ever compare in taste. Take one bite into the char siu and it melts in your mouth. It is so soft and tender, oozing with marbleized flavor."
on Char siu
"I loved it – much less fat than usual, which I think is great but I suspect locals prefer it with more fat – and the skin was just an amazing color and texture."
on Siu yuk
"The roasted goose was so juicy and flavorful that for a while there, I forgot the name of my ancestors (sorry grandpa). It was so good and the skin so crispy."
on Siu ngoh
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