|Place of origin||China, Europe, Middle East|
|16x16px Cookbook:Roast goose 16x16px Roast goose|
|Hanyu Pinyin||shāo é|
|Cantonese Jyutping||siu1 ngo4*2|
|Literal meaning||roast goose|
In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roasted goose are generally served with plum sauce.
Roast goose, as served in Hong Kong,  is no different from its counterpart in the neighboring Guangdong Province of southern China, but, due to its cost, some Hong Kong restaurants offer roast duck instead.
Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roasted goose is a staple for Christmas Day meals. For European cultures, roasted goose is traditionally only eaten on appointed holidays, including St. Martin's Day.
The most prevalent stuffing are apples, sweet chestnuts, prunes and onions. Typical seasonings include salt and pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and gravy, which are used to garnish the goose. Another version of roast goose is the Alsatian-style with Bratwurst-stuffing and sauerkraut as garnish.
Among the most famous food products special to Kars region of Turkey are Kars honey, Kars Kasseri, Kars Gruyère cheese, which tastes like Swiss Emmental cheese, and Kars style roasted goose.
- Christmas-goose-(Weihnachtsgans) 1.jpg
- Martinigansl mit Blaukraut und Serviettenknödel.jpg
Typical German Roast goose
- Goose roasted.JPG
Roast goose with dumplings (Klöße) and red cabbage
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