A-Hsing 168 Goose Restaurant Introduction
The smoking process involves first stuffing the goose with a specially concocted blend of spices and then hanging it in the smoker. A roasting tray is placed at the bottom of the smoker, with a steel filter mesh on top, where tea leaves and secondary sugar are placed. Charcoal is then burned to circulate air within the chamber, allowing the roasted tea aroma and sweet sugar to permeate the goose. The smoking time is about 20 minutes, after which the smoked tea goose emerges with a golden color and a rich, mouth-watering fragrance.
