A friend from the north of mine came to Guangzhou for a few days. Then I asked him what was the best thing to eat in Guangdong. He said without hesitation, Guangdong roast goose.
Of course, this statement is true. Unfortunately, he did not taste the best Cantonese roast goose, that is, the sespied roast goose produced by the surrounding townships of Guangzhou. I have never eaten this kind of roast goose in Guangzhou, and at the recommendation of a friend, I drove to Nanhai City (county-level city) about an hour in Guangzhou, and ate this unique hand-torn urine roast goose in a crowded roast goose shop.
Traditional production methods. The diaspe-roasted goose has strict material selection requirements. The shop uses three or four months old, seven or eight pounds of tender goose, baked in a crock pot with lychee wood, so that the roast goose pit is thin and tender, and the meat is not chai but smooth and delicious.
A pee roast goose is finished, full of incense, waiting for the waiter to tear it up on the table.
The performance of the hand-torn pee roast goose is very ritualistic.
The waiter put on the latex gloves and began to tear them by hand.
After five minutes, the half-urine roast goose was torn by hand.
Thin slices of dough, wrapped in a still hot, crisp goose skin, are tongue-in-cheek.
Introduction to the preparation method of the ancient Falai urine roast goose. It's hard for diners to do it on their own.
At noon, diners sat all over the restaurant and tasted this rare lai urine roast goose.
Since the video cannot be put together with the photo. A complete video of a hand-torn pee-burning goose recorded live, followed by this article (part 2).