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The smoking process involves first filling the goose with a specially formulated spice blend, then hanging it in a smoker. The lower layer of the smoker contains a baking furnace with a steel filter on top, where tea leaves and secondary sugar are placed. The charcoal fire is then lit, and through the air circulation inside the furnace, the tea aroma and sugar sweetness are infused into the goose. The smoking and roasting process takes about 20 minutes. When the smoked tea goose comes out of the furnace, it has a golden-yellow color, a rich aroma, and is extremely appetizing.