|Hanyu Pinyin||shāo é|
|Cantonese Jyutping||siu1 ngo4*2|
|Literal meaning||roast goose|
Southern China 
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.
For English & German-speaking people, roasted geese is traditionally only eaten on appointed holidays, though it is generally replaced by the turkey in the United Kingdom and United States. Roasted goose is a favoured Christmas dish as well as commonly eaten on St. Martin's Day. The most prevalent stuffings 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.
See also 
- "Eating in Hong Kong". wordpress.com. 11 March, 2012. Retrieved 13 August, 2012.
- "Where the Wild Things Are". foreignexposures.com. 11 December, 2009. Retrieved 14 August, 2012.
- "Calendar of the traditions, festivals, and holidays in German-speaking countries". Oxford Language Dictionaries Online. Retrieved 2009-11-26.
External Links 
- Gordon's Christmas roast goose recipe Retrieved 26 April 2013
- Roast Goose Recipe at the Telegraph UK Retrieved 26 April 2013