Rather than being nice to hear about it is to travel all over China, the purpose of more foodies is actually to eat all over China. I have to say that China's land is vast, and its achievements in eating are not comparable to Western countries, and each place has a unique taste. For example, the big goose, there are many ways to eat, Xiaobian I love to eat and eat the most, or Hefei's Xiao's tribute goose, which is also the most memorable local food after visiting Hefei once.
What I want to talk about this time is that the Gong goose shop that has been on fire in Hefei for nearly 40 years, although the door face is not large, it is not exaggerated to use a prestigious reputation, and it is not exaggerated to describe it as a well-known woman and child. It is said that the business of this Gong Goose shop is so hot all year round, it opens at a fixed time every day, and it is limited to sales every day. It is not surprising that there is a queue at the entrance of the goose shop, and every day a large number of hardcore fans stand quietly in front of the door and wait in line.
Why is the Shaw goose so popular? Xiao's gong goose selection goose is very exquisite, or not old and tender, tender goose burned out of the meat is too soft, the aroma is not enough, there is no adult goose meat aroma, the old goose meat is old and chai, eat tired, the meat taste is not good, the leather is hairy, the light goose selection materials try to ensure that the breeding period of the goose is more than three months (90 days); Skinny goose is not selected, the disadvantage of skinny goose is too little subcutaneous fat; So in Hefei for nearly 40 years of fire, there is his reason!!
In addition to the tribute goose and other ancillary products on the goose, there are also marinated beef, marinated pig hands, pig ears, mouth strips and so on. Especially the goose claw, the aftertaste is long, the first bite down, it seems that there is no feeling, the second, three... Wow, the more you chew, the more delicious it is! Eat goose claws must be used, at this time the chopsticks have no meaning, grab it and chew it, chew it, a few belly will not feel greasy, and the aroma of goose claws is the kind of delicacy that needs to be tasted carefully to taste. However, the fly in the ointment is that the soup tastes a little salty, and if paired with cold beer, the feeling is really super moist and unforgettable.
In fact, there are many ways to cook big goose, each has its own unique flavor, but it feels that in comparison, the taste of brine is more likely to leave the impression that Xiao's gong goose is also halogenated, but compared with Wushan gong goose, it is more salty, and the taste of the skin and meat is also more compact, and its number is more like a unique realm between the wind goose and the brine goose.