Roast goose is a Cantonese specialty and Hong Kong's national treasure, a dish consisting of plump, succulent, and tender meat with a delicately crispy skin, traditionally served over white rice with sweet plum sauce on the side. The goose is typically roasted in a charcoal furnace at very high temperatures so that the fatty skin becomes crispy.

As the fat melts during the roasting, the meat takes it all in, resulting in an extremely succulent and juicy dish once it's done. Roast goose is sliced and served with the flavorful drippings poured on top of it. Other accompaniments to the dish might include pancakes, thinly cut green onions, Chinese broccoli, cucumbers, or sweet bean sauce.