Why does Guangdong roast goose always "walk" and not go out? What is the reason?

Goose, goose, Xiang Tiange, white hair floating green water, can make a cauldron!

Goose is named after chickens and ducks, but when it comes to its fighting capacity, even the dogs at home are ashamed! If you have ever lived in the countryside, it happens that there are geese in the village. I guess most people in the village have had the experience of being chased by wild geese. So, since the goose has left such a deep shadow on us, let's choose a good day to eat!

Speaking of eating geese, I admire Cantonese most. They can always arrange every big goose that comes to Guangdong clearly, or make it into a roast goose, a red roast goose, or simply a white-cut goose. Although there is a saying in Guangdong that you can't get a seat without a chicken, in Dongguan and Chaoshan areas, it's really the geese that are more popular!

In fact, eating geese at first was a symbol of wealth. This guy, goose, is not only strong in fighting capacity, but also big and can eat. If it is not in a place rich in water, you really can't afford to raise geese. So geese are generally raised and eaten in places along rivers, lakes and seas. If it is inland, ordinary people really can't afford it. Dongguan is a place with dense water network, which is a good time to raise geese. People in Dongguan like to roast goose with black mane. Black-maned geese exercise a lot, so they build tight "muscles", which are delicious and easier to eat. Goose is processed first, then turned over, flapping its wings, sealed and skinned, and hung in a ventilated place to dry for six or seven hours. Finally, put the goose upside down in the mud stove, which is the most popular crispy roast goose in Dongguan.

There is also a more traditional way to roast goose in Dongguan, which uses litchi wood as fuel. Most of these litchi trees come from Daling Mountain. Cut lychee trees are left to dry in a ventilated place for a few days, and then used as fuel. The flame on the litchi tree not only makes the goose smell the fireworks, but also has a faint fragrance of fruit trees. Looking at the jumping flames in the mud stove, the goose slowly changed from white to reddish brown, glowing with oily light, and the rich oily smell slowly dispersed with the dense heat, making the greedy population water DC.

In addition to Dongguan, people in Chaoshan area also have a soft spot for geese. However, it is not easy for a goose to enter the eyes of Chaoshan people. Only the world-famous lion-headed goose can serve the Chaoshan people's table. Lion-headed goose is big and tight, and it is most suitable for red roast goose. The same is the baptism of washing first and then drying, and then wiping the goose with refined salt from the inside out. The soul of being a braised goose lies in brine. No matter the salty brine in Shantou or the sweet brine in Chaozhou, almost all kinds of medicinal materials must be boiled at least 10.

Even if the exact ratio of each medicinal material is only one cent, the taste of salted goose may be as poor as a thousand miles. Braised goose is a delicate work, and it needs to be savored layer by layer to transfer the fragrance of the gravy to the innermost part of the goose, so it needs to be separated from the soup for four times to block the gravy. The salty goose is bright and fragrant. Chop it on a thick chopping board, then pour a spoonful of marinade, sprinkle with a handful of coriander, and serve it with freshly cooked dishes. The smell of goose spurted from the lips and teeth.

However, whether it is braised goose or roasted goose in Guangdong, it is still difficult to get out of Guangdong in the end. It's not that roast goose is not good enough, but the strength limits the development of roast goose. Raising a big goose that can eat like this is the second best. The key is whether everyone can learn the craftsmanship of roast goose! So if you want to eat the most authentic roast goose, go to Guangdong!