The history of Yung Kee is a microcosm of Hong Kong, and the Kam Pai Roast Goose is the beginning of the Prince's Revenge. Ganpai Roast Goose opened in early July and picked up stars at the end of November, which is a miracle at a fast speed. Since then, it has been won for four consecutive years, and the number of people queuing at the door has not been small.

The positioning of Gan Pai is much closer to the people than Yung Kee, and the price of the signature roast goose is nearly 10% cheaper than that of Yong Kee, but the roast chef is the old chef of the original Yong Kee, and the ingredient method is exactly the same as that of Yong Kee. Cheap restaurants are blessed with Michelin, and queues are indispensable. Ganpai roast goose store is much lighter and simpler than Yong Kee roast goose, and the ancient method is used to deal with roast goose, and the meat is fragrant and crispy. The roast goose meat is tender and the taste of the goose meat is presented in its original flavor. The fat paste between the meat tastes salty and fresh, and when you bite into the gravy, it flows down, and it is a must with chicken fat rice. The sour plum sauce is the finishing touch, which neutralizes the greasy feeling just right. The honey sauce barbecued pork is fat and thin, the entrance is soft, and the entrance is chewy, which is also a good partner for roast goose.

There are not many types of Ganpai roast goose menu options, most of them are siu-mei, brine, and more home-cooked dishes. The pickled ginger eggs are different from those produced by Yong Kee, the preserved eggs are soft-hearted, but the egg whites are slightly separated from the yolk, and the appearance is not good, but the taste is acceptable. Gan brand roast goose wants to reproduce Lao Yongji's classic dish - Prince Lo Noodles, because the noodles are cut into small handfuls in advance, the texture of the noodles is soft, no elastic teeth, and there is no fat fragrance brought by goose oil, the level is far from the same, it is not recommended to try.