People in the world say that "food is in Guangzhou, cooking out of Fengcheng", in fact, there is the second half of the sentence "taste in Leliu, root in Huanglian" - Huanglian is a community under the jurisdiction of Leliu Street in Shunde District, Foshan City, with a long history of chefs, the most famous is roast goose.
In the early years when we came to Shunde, we used to carry out eating and drinking activities in the street unit: to Eat Double Skin Milk in Daliang, eat food stalls in Ronggui, Lunjiao Cake to worship HuanJie's door, Chen Cun a powder to set the world... This time passing through Leliu, deliberately stopped.
Visit the Taste Garden first and enjoy afternoon tea.
Double skin milk, filled with red beans and lotus seeds, one sweet and one bitter, the taste is long.
Ginger juice hit the milk with extra chestnuts, pickled in sugar, powdery and sweet.
The most important thing is that the milk is good, fragrant, soft, slightly cool, lightly sweet.
After eating the Minxin and Renxin of Huagai Road, the next time I go to Xiajie and Huanji on Jinbang Street, I think silently in my heart.
But in fact, the most important reason for this trip is to take the evening flight back to Shanghai, on the way to the airport, the time is just right to wait until 4:30 pm!
The famous roast goose, originally the appearance of the neighborhood shop, the afternoon sunset obliquely, is the golden moment in the store, opened for more than thirty years, Datouhua insists on daily limited firing, to ensure the orthodox flavor of roast goose, 4:30 p.m. is the fixed baking time.
Probably just baked a stove, Hua Ge ran out to breathe, Hua Sister-in-law stayed in the store, even if there are countless diners every day, she without exception is warmly welcoming.
There was not much time left for the flight, and we discussed packing with the hostess.
Without saying much, the knife fell in his hand, cut the jacket, and generously gave half a goose head, "A good goose head will sell for a thousand pieces of one..." The old guest who waited for the next furnace to burn the goose said enviously, his eyes staring at the remaining half.
Everything is going well, it seems that there are still five minutes left, or should we take two bites while it is hot?
"The roast goose is cold and the taste is different, so try it!" Sister-in-law Hua said and brought a box of sour plum sauce and pressed us to the table, surrounded by honors and homely decorations, which felt like guests.
Then hurry up to appreciate the style of Huanglian roast goose - because good Qingyuan black-maned goose is rare, the store specially selected a magang goose far away in Kaiping, stocked for about 80 days, and the proportion of body oil is just right.
The pretreatment of the goose is the only way in the shop, the goose belly sewn into the secret spice, poured into Shunde koji wine, the skin brushed with caramel water, and the general use of stainless steel ovens in the field is different, Datou Hua follows the ancient method of using a large tile urn, the furnace temperature is high, and the heating is uniform, the charcoal is also exquisite, using a special grouper branch, solid texture, with its own fruity aroma.
Freshly baked roast goose, the skin color is transparent red like agate, the bright texture is like crystal, the winter swan has more hair, leaving dense hair follicles, no harm.
Take a bite, the skin is thin and crisp, the goose is not fat, a thin layer of grease under the skin, the meat, containing goose oil, stained with trivial spice crumbs, tender and juicy, goose fragrance overflowing.
The goose juice at the bottom of the plate is original, and the most valuable thing is the warm feeling of freshly baked goose, which sets off the strong aroma of roasted goose.
It's charming to eat, dipped in plum sauce a little greasy.
Time is too late, the remaining small half, we covered the lid, hurried to the airport, at this time the kitchen newly baked a pot of brine goose miscellaneous, this smell is just right, Hua sister-in-law is sympathetic: "If you like it, add WeChat to help you send, I wish you a smooth journey!" ”
With roasted goose on the road, there is a kind of reluctance, not only because the taste of roasted goose is good, but also because of the strong sense of humanity, appreciate the store's adherence to the ancient law, and prefer the owner to be diligent and friendly.
When writing this article, eating heart in Guangdong, deliberately to Kaiping, saw the Magang goose, this visit is Guangdong Western cuisine, the itinerary is not finished to continue...