Where is the most authentic roast goose in Shenjing?

Deep well roast goose is the most authentic in Guangdong Province.

This dish originated from the traditional barbecue in Guangzhou, Taishan, Hong Kong and Macao. The roast goose in Shenjing originated from Shenjing Village, Changzhou, Huangpu District, Guangzhou. The roast goose cooked in this village is crispy and delicious, and many overseas Chinese in Guangdong will definitely like Cantonese food. Later, the roast goose in Shenjing spread to Hong Kong and Macao and continued to develop, becoming one of the famous Cantonese dishes.

Roasted goose originated from roast duck, and medium and small black maned goose is the best. The whole goose is stripped of wings, feet and internal organs, blown clean, spiced, sewed, scalded with boiling water, scalded with supercooled water, peeled with sugar water evenly, dried and pickled, and finally hung in an oven or an open flame, cut into pieces and served. Roasted goose is golden in color and delicious.

Matters needing attention

1. You should choose a fat and tender goose that is about 90 days old and weighs about 3,500 grams. There is no congestion or scar on the surface of the goose.

2. The amount of two kinds of soup to be added when preparing flavor juice depends on the size of goose abdominal cavity. Generally, the flavor juice is poured into the abdominal cavity to 1/3. After the soup is poured out, the goose needs to lie flat for a period of time to let the soup soak the abdominal cavity evenly.

3. It is advisable to pump air to 80% full, not too full, and don't hold down the chest and other parts of the goose with your hands after pumping air to avoid leaving dents.

Brush the crispy skin evenly, or the skin color of the goose will be inconsistent after baking.

When hanging in the oven, be sure to master the heat, rotate the goose in the oven a few times, or heat it evenly with an automatic converter.

6. In order to make the skin of goose smooth and shiny, you can also brush sesame oil on the skin of goose several times during the baking process.