烧鹅是广东菜中的一道传统名菜,它用整只鹅烧烤制成,色泽金红,鹅体饱满,且鹅的腹中含有卤汁,吃起来更是滋味醇厚。将烧烤好的鹅斩成小块,其皮、肉、骨连而不脱,入口即离,具有皮脆、肉嫩、骨香、肥而不腻的特点,通常佐以酸梅酱蘸食。广式烧鹅由于色泽红润,皮肤肉嫩,油而不腻,酥香味鲜,一直受省广东、香港人所追捧。如今凡是提起广式烧鹅,必然要说起这深井烧鹅,因为深井系 Roasted goose is a traditional dish in Cantonese cuisine. It is made from the whole goose roast. Its color is golden red and the goose is full. The goose’s belly contains marinade and tastes mellow. The grilled goose cut into small pieces, the skin, meat, bone without even off, the entrance that is, with skin crisp, tender, bone fragrant, fat and not greasy features, usually accompanied by plum sauce dip . Cantonese-style roast goose due to the ruddy color, tender skin, oil and not greasy, fresh crisp flavor, has been the province of Guangdong, Hong Kong sought after. Today, all mention of Cantonese-style roast goose, it is inevitable to talk about this deep roasting goose, because the deep well line