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 charcoalfurnace 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.
Timurid conqueror Babur in a banquet presented with roast goose.
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.