A-Hsing 168 Goose Meat Restaurant Introduction
The smoking process begins by stuffing specially blended spices into the goose, which is then hung in the smoker. At the bottom of the smoker, there is a roasting oven with a steel mesh screen on top, where tea leaves and secondary sugar are placed. Charcoal is then burned to circulate air within the oven, allowing the aroma of the roasted tea and sweetness of the sugar to permeate the goose. After about 20 minutes of smoking, it is ready to be served. The smoked tea goose emerges with a golden color and an intense aroma that is truly enticing.
