The traditional chopped goose is believed that everyone will eat more, but the authentic hand-torn urine roast goose, have you eaten it?
Stir-fried roast goose is said to originate from the late Ming and early Qing dynasties of a famous court dish, this dish to do well need to choose high-quality ingredients, choose a goose with a strong meat flavor, mix fresh vegetables into the goose sauce, this is the key to the goose meat bursting sauce, the sauce is coated evenly with the goose cavity, and then the goose sewing needle, a layer of milk honey water, cold air and warm air alternately air dry for 5 hours, you can hang on the stove, light lychee wood, with the traditional raw smoking technique, baking for about 50 minutes, the goose body is evenly heated, The chef asks diners to watch to prevent the geese from being charred until they are roasted until a ruddy "glass skin" appears, and the goose must be served only.
The above is the authentic method of roasting goose with bursting sauce, but how many restaurants will make authentic Cantonese cuisine? Roast goose is really a rare specialty for Lao Guang.
The significance of Cantonese roast goose for Lao Guang, like the roast duck of Beijingers, can be said to be a microcosm of Guangdong food culture. From the quality of roast goose produced in a restaurant, you can distinguish the ingenuity of the chef and the sincerity of the store.
In Nanhai Yanbu, there is a restaurant that is rumored to roast goose in a clay pot fired in the ancient method, and this roast goose also has a special name - "Seti roast goose".
At the entrance of this restaurant, there is a huge tile cylinder with a height of 1.5 meters, which is really quite distinctive, and this shop is located in Changrun, Dali Yanbu Sui Yan Road Tiger List New Village, Nanhai District, Foshan, which is a long-established brand specializing in hand-torn urine and roasted geese, less than an hour's drive from Guangzhou.
The roast goose here is made on the spot, only to see the chef directly take a roast goose to hang on it, the roast goose that has just come out of the oven is golden, and I drooled when I saw it. A lot of people eat the roast goose skin here.
The master put on his gloves, grabbed his neck and lifted the roast goose to the table, and then pulled the nail on the goose's ass, and a steaming soup flowed out, and a burst of mixed grease aroma also came with the nose, causing all the diners present to smell the fragrance and come to take pictures.
The soup of the roast goose is about 500 ml, and then carefully observe the soup that flows out, it is relatively clear, not the turbid juice of the roast goose that we usually eat, which is the characteristic of the delicious roast goose.
In order to maintain the tender taste of roast goose meat, the master uses hand tearing and scissors scissors, retaining the juice between the meat, goose skin spread on the goose meat, friends who like to eat goose skin have a mouthful, you can take chopsticks piece by piece to eat, really satisfied.
It is true that the roast goose is to be freshly roasted to be delicious, here to help tear up the goose skin and goose meat service is still good, eat the skin crisp but not greasy, crisp and delicious, the meat is thick but not chai, tender and smooth.
Here you can use a piece of dough, sandwich a piece of sour radish and a piece of roast goose skin rolled up together to the entrance, the sour radish crisp and sweet neutralized the roast goose skin, so that the oil fragrance of the roast goose in the mouth presents a fresher presence.
It is worth mentioning that the soup of roasted goose is the essence, order a plate of Chen Cun powder, drizzle with the soup of roast goose, the taste of the goose meat itself is fully wrapped on the Chen Cun powder, and it is indeed satisfied to eat.
The powder adsorbs the aroma of roast goose, the roast goose skin is crisp and tender, the powder is light and refreshing, the two are neutralized just right, not greasy at all, it is really amazing.
To be honest, this shop looks really unremarkable, but peer diners say that the roast goose here is "the crown of Hong Kong and Macao" and has eaten "back to taste".
This shop's seti roast goose is indeed a very ritualistic dish, here generally have to be booked in advance to eat, roast goose is deliberately reduced the use of spices, emphasizing the original taste of goose meat, hand-torn roast goose with the brine goose paw wing here is really the most suitable, brine goose paw wing has a faint floral carved wine aroma, the meat is firm and delicious.
The town is guarded by a well-known long-established food shop in Nanhai Yanbu. The flavor represented by these simple names may be a taste of childhood, but also an emotional memory.
If you happen to be here in Yanbu, you may wish to try the local customs and taste this real taste. Walking into the salt step, just like the restaurant introduced today, an ordinary restaurant that can no longer be ordinary, but it is often full, the neighborhood eats history, and more is the taste.
Come here to drink tea, eat, talk about parents short, listen to anecdotes, the days are warm, but there is still a taste.
Speaking of this restaurant in Yanbu, which one do you like?
Guangdong summer has arrived, no matter how hot the summer can not be less delicious, if you feel that Guangdong is so hot that you have no appetite, you may wish to try the urine roast goose and the fishing Chen village powder here.
By the way, friends in Guangdong, which Cantonese restaurant is your heart's eye? Let's take a look at the comments.