Food - Roast Goose

Yesterday I was invited for a dinner with a colleague who will be leaving China in a week time.
So, the dinner was held in a restaurant which is located not far away from where we work. (in fact, it was less than 10 minutes by car)

The menu was fabulous. It contains many nice pictures of food which is really easy for customer to choose what to eat by just pointing to the pictures. However, the roast dishes were not presented in pictures, so I went through the lists and was found out that I was craving for roast goose.

It has been while since I last tasted a nice roast goose dish. The majority of roast goose that I have come across is that the skin is roasted but the fat underneath is not roasted. So, as the biggest fan of non-fat eater myself, that sensation is really disgusting. I literally just eat the skin and "throw" the fat away.

However, this roast goose that I had is something really different. It is not only that it has been roasted to an extent that the skin is roasted but part of its fat underneath is also "crispily" roast. The most important feature was that it was served warm. On top of that, by dipping onto the lemon gravy really cut the sensation of "fat"........

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