Hong Kong: Blame it on the goose

It's my second day in Hong Kong and I finally fulfill my boyhood fantasy of eating goose. It's not that different than duck; slightly darker, sweeter, richer, fatty but not greasy. My goose was roasted Cantonese style, with crispy skin and a hint of anise. It came with some very fresh-tasting steamed gailan (Chinese broccoli), a hearty bone soup with cloud ears, steamed rice and a cup of restaurant-grade oolong. The main difference between roast duck and roast goose that I noticed was the way they cut it; goose is so big that in addition to the nibbly-little boney pieces that you get when you get duck, there are also big flat slices of pure meat and skin. HK$40 for the whole meal, which is a little more than $5 US.

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People & Blogs

Tags:

• Hong
• Kong
• So-Han
• roast
• goose
• travel
• China
• cantonese
• cuisine
• food
• noodle
• shop
• street

[robotbegone]

what the hell are we eating in America? this stuff looks soooo good!!!

[dland775811]

Great to see you "up and running" in Hong Kong. We really can't wait for the next installment. Be safe!!