Secret taste, what is the taste?
Secret taste, a wonderful taste that can only be understood and cannot be said;
Secret taste, unforgettable and unforgettable taste memory.
The secret taste is mysterious because it is difficult to imitate;
The secret taste is unique because it is only loved by a few people.
The secret taste will always make people familiar with it
At the moment of tasting,
Contented and thoughtless.
Cantonese roast goose with crushed skin
Although the goose is listed as a "big three birds" alongside chickens and ducks, it always seems to be a little out of place because of its long history of high cold.
The goose was domesticated from the wild goose or the gray goose, and its distinctive origin made the goose the first to be used as a ceremonial vessel, steaming the whole thing, which cast a mysterious color on it. During the Ming and Qing dynasties, the status of geese was still high, and they only appeared in high-class banquets. Nowadays, on the daily table, chickens and ducks are regular customers, and the number of appearances of geese is still countless, but in some places, goose dishes are not only the main dish at the banquet, but also the cooking tricks are varied and full of secrets!
For example, in Dongguan, no goose is no banquet! In the northeast, guests at home must have an "iron pot stewed goose" to have noodles! In Yangzhou, the average consumption of more than 70,000 geese a day! In these places, the smell of goose is a beloved secret!
Roast duck in the north, roast goose in the south
The practice of roasting goose actually originates from roast duck.
Cantonese people always joke that "no goose can get out of Guangdong alive", which shows how persistent the local people love roasted geese.
Dongguan people's love for geese is particularly hot, and the water network here is dense, which is a paradise for geese to grow.
Roasting geese with lychee wood is a more authentic practice. The lychee wood is sturdy, and the flames of the fire forge a crispy armor with oil and shine for the roast goose!
Roast goose cut into pieces, the shiny goose oil spills out of the crispy skin, the tender goose meat sucks up the marinade, and eating the roast goose at this time is simply a winner in life!
Qie (three sounds) comes to the house!
On the big goose!
In the northeast, people will call the guests qie (three sounds), and when the guests come to the door, the iron pot stewed geese will also shine with the guests.
When stewing a goose, people put tortillas around the iron pot, and when the goose meat becomes soft and rotten, the cake is cooked. In the northeast, this practice has given many dishes a common name - "one pot out". The protagonist of a pot can be not only a goose, but also a bean carob, ribs or the classic chicken and mushroom.
Recently, there is a passage on the Internet, which vividly reflects the deep affection of the northeast people for stewing geese: "The wise man does not fall in love, and the iron pot stews only a big goose; Love river sad sad, big goose warm heart to fight hunger. In fact, this passage humorously expresses the healing function of food. When you are sad and sad, come to a bowl of hot geese to soothe the body and mind; When you're in a good mood, come to a bowl of real geese and be even happier.
Secret smell old goose - that fragrant yo!
"Old Goose" is the nickname of yangzhou people for saltwater goose.
At the table of Yangzhou people, the old goose is never absent. It is salty and moderate, delicious, empty mouth, and noodles.
The magic of the old goose lies in an "old" word, one says in the goose, and the other says in the brine.
Guangdong roast goose uses about 90 days of fat and tender goose, compared to Yangzhou's brine goose is "old". Yangzhou people eat geese do not seek tenderness but toughness, two to three years of male geese have both chewy, but do not plug teeth, is the first choice for old geese.
Brine old goose to use the old brine, every day after the brine goose remains a little brine, the next day add new soup boiled, so the cycle repeats, "30 years" of brine soup lasts for a long time.
Old brine can make a bowl of YangChun noodles shine with a new brilliance.
Yangchun noodles are boiled for three minutes, without any seasoning, and drizzled with goose brine to add a layer of delicious saltiness to the light noodles. A piece of goose meat, a mouthful of noodles, a cup of yellow wine in the mouth, this is the comfortable and comfortable days of Yangzhou people!
In addition to the old goose, there are also braised goose, whole goose soup and other goose-flavored delicacies, the secret taste has been prepared, all in the July 25th "Authentic Flavor" Episode 9, please tune in!
Transferred from: CCTV4 "Gourmet China"
Source: CCTV4