A-Hsing 168 Goose Restaurant Introduction
The smoking process begins by injecting specially blended spices into the goose, which is then hung inside the smoker. At the bottom of the smoker, a roasting oven is placed, with a steel mesh on top that holds tea leaves and secondary granulated sugar. Charcoal is burned to create air circulation within the oven, allowing the roasted tea aroma and sugar sweetness to permeate the goose. The smoking time is about 20 minutes, after which the smoked tea goose emerges with a golden color and rich aroma that is irresistible.
