Yile Roast Goose, a one-star restaurant recommended by Michelin for Hong Kong cuisine, is located on the ground floor of 34-38 Stanley Street, Central, Hong Kong. It has been on the Michelin-starred restaurant list since 2013. Yile roast goose opened in Tai Po in 1950, moved to Stanley Street, Central more than 10 years ago, and the only street separated from the Jiji, Yile roast goose restaurant is not big, very crowded, it looks like no ordinary tea restaurant, Yile roast goose is burned every morning, 120 a day, sold out. The menu is posted on the wall, starting with the glass at the entrance of the restaurant, to the four walls in the restaurant, all filled with the menu, in addition to the roast goose is a signboard, they have other things, such as: white cut chicken, oil chicken, rose oil chicken, barbecued roasted, roasted dumplings and other Hong Kong-style roasted roasted pork. If it is chicken or goose, you can choose the part, legs and non-legs are different prices, of course, the leg parts will be more expensive. Roasted bacon can be a la carte, or with rice, rice noodles, etc., I feel that if you order, the price will be more expensive, but the amount of meat you eat will be much more, if you just try the taste before you, you can also choose the dish head meal fast food, relatively speaking, this will be cheaper. Hong Kong's tea restaurants are not very green, although you can order greens, but only butter lettuce, or fermented bean curd (this is only served in season). There is no free tea here, clear water charges 3 yuan, clear tea charges 15 yuan, so many guests simply order a drink, frozen lemon tea and frozen milk tea are the best-selling. The food is very simple, no tricks, the skin of the roast goose is very thin and crisp, the whole is very sweet, the skin is tasted, and the meat is also tasted.