Children's shoes that often watch TVB must have a stomach full of roast goose sutras. And watch the play, if you have a sharp mouth with your mother and father, and go home at night with a box of packed "deep well roasted geese" with a guilty expression, you will immediately win the understanding of your parents. So is this roast goose so delicious and famous?
When it comes to roasting geese, we have to start with geese.
Unlike swans, geese are considered to be the first domesticated poultry by humans, and they come from wild geese or grey geese. Chinese geese come from hong geese, and European geese come from grey geese.
Domestic geese, which are vegetarians in the goose class, do not eat meat at all, do not think that geese will eat fish and shrimp for a long time living in the water, and grow fatter than ducks. In fact, they only eat aquatic plants, algae, etc., including artificial feed or vegetables, and their favorite food is rice.
Population distribution:
Large meat goose:
The lion's head goose is the only large goose species in China, named after the developed lion's head shape of the forehead and lateral buccal sarcoma. At present, the central production area is located in the suburbs of Chenghai City and Shantou City, and is distributed in more than 20 provinces and regions such as Beijing, Shanghai, Heilongjiang, Guangxi, Yunnan and Shaanxi.
Emden goose is native to the vicinity of Emden City in Germany, is very tolerant to rough feeding, early maturity, early birth year, good fattening performance, good meat quality, is an ancient large goose species.
The Toulouse goose, also known as the Simmon goose and the Toulouse goose, is the largest goose species in the world. It is native to the town of Toulouse in southwestern France.
Fat liver type with goose
Round goose, also known as southwest gray goose, native to the southwest of France near the Bay of Biscay in the Lande province, is a world-famous fat liver special breed, experts respect the fat liver type goose.
So what about the deep well roast goose that often appears in TVB?
Deep Well is located in the northwest of Tsuen Wan, New Territories, Hong Kong, west of Ting Jiu and east of Ting Ting Tau. The roast goose produced in the deep well is also quite famous in Hong Kong. Nowadays, whenever you mention Cantonese roast goose, you must talk about deep well roast goose, because the deep well roast goose skin is crisp and tender, plump and not greasy, and it is the best among Cantonese roast goose.
Roast goose, goose species have to be exquisite. For example, the flat-headed goose and the lion-headed goose can only be used to make brine because of their coarse flesh and suitable for long-term stewing; while the roast goose should use the Qingyuan black-maned goose.
Black-maned geese generally weigh seven or eight pounds, and the subcutaneous fat is moderately fat. The goose that is burned in this way has tender and smooth flesh and goose aroma.
Secondly, the seasons are also exquisite. In a year, the most suitable for eating geese is the spring and autumn seasons: spring refers to the two months before and after the Qingming Dynasty, and autumn refers to the two months before and after Chongyang.
Cantonese roast goose can stand alone in the world, in addition to the goose breeding, groove breeding method, roasting is also a must-have link of the baht.
After the goose is cleaned, the secret sauce is used as the marinade, and the aroma of the whole goose is evenly salted in the goose chest cavity of the Qingyuan black-maned goose thanks to spices, seasonings and Chinese medicinal materials; then, the goose tail needle is used to stitch up the goose cavity knife, blow air from the neck of the goose, inflate the goose body, put in boiling water and drag it to set the shape; then apply the skin water made of maltose to the goose and hang it in the wind to dry.
The reason why the charcoal roasted goose is higher than the electric furnace roast goose is also because the charcoal of the lychee is used as fuel, the charcoal fire temperature can reach more than 200 ° C, which can quickly heat the furnace wall and burn it deeply and thoroughly, so that the goose oil is forced out and penetrates into the goose meat, and the whole goose meat is oily.
In fact, it is said that the best roast goose is to eat it or freshly baked a moment. Like to eat thin, you can choose goose breast, less fat; love to drink, just pick goose belly, this part is all the sauce ingredients concentrated, the taste is the most fragrant; greedy and crisp, then pick the goose back ridge, the meat thin skin crisp grab the fire is the most beautiful; the picture is crisp and not greasy, you must try the goose nest, that is, the goose neck below the goose breast above. Isn't it just the left hip? Such a roast goose, which one is not delicious!
Deep well is now not only a landmark to eat roast goose, deep well roast goose is already a food business card in Hong Kong, now not only in Hong Kong, but even some Cantonese restaurants in China have shown a big sign of "deep well roast goose" to attract customers. Therefore, when you arrive in Hong Kong, you should have a good taste of the authentic "deep well roast goose".
Where to eat roast goose
Yue Kee Restaurant
Address: No. 9, Xincun Street, Shenjing
Phone : 2491 0105/2491 0751
Consumption: HK$100-150
Founded in 1958, Yuji is a long-established company with a history of more than 50 years. It is the most famous roast goose shop in Fukai. YuJi chooses black-maned geese from Qingyuan self-run farms in Guangdong Province, and the black-maned goose meat in Qingyuan is exceptionally tender, coupled with excellent production and extraordinary flavor. In addition to roasting goose, Yuji's Cantonese stir-fry is also doing well.
YongJi Restaurant Yung Kee Restaurant
Address: 32-40 Wellington Street, Lan Kwai Fong, Central
Telephone : 2522 1624
Spend: $200-$400
Located in Central, Hong Kong Yong Kee Restaurant is an internationally renowned One Michelin-starred restaurant with roast goose. Founded 70 years ago by founder Gan Suihui, it has developed from a roadside stall to an internationally renowned hall-level restaurant, which sells more than 300 roast geese every day, and the price of roasted geese exceeds 400 yuan each, accounting for about one-third of the turnover.
Due to the unique flavor, The roast goose made by YongJi has been selected by some airlines as the "airplane meal" of the first class passenger class, and many Southeast Asian tourists take home to enjoy it when they fly back home, so it has the reputation of "airplane goose".
In addition to roasted goose, Yongji is also a very high-end Cantonese restaurant, and other well-known dishes include raw stir-fried chicken thighs, Jinhua Yushu chicken, red grilled Guan Yan, braised big skirt wings, steamed seafood, Yongji sake Bao Huang and so on.