The roast goose street of Gujing yakitori is on Tiancheng Street.
Related Facts:
1, Gujing Roast Goose is a local traditional dish of Xinhui, Jiangmen, Guangdong, belonging to the Cantonese cuisine. This dish is famous in China and abroad. Its flavor has the characteristics of crispy skin and juice, sweet meat, loved by diners. It is said that Gujing Roasted Goose is made with the secret recipe of the Southern Song Palace.
2. There are many roast goose stores on Tiancheng Street, but there are only two famous brands: "Heng Yi" roast goose from Heng Yi Barbecue Restaurant, and "Ping Xiang" roast goose from Ping Xiang Roasted Goose Boutique. There is a saying among the locals that people from Gujing eat "Heng Yi", while foreigners eat "Ping Xiang". Pingxiang roast goose store is also very popular, outside the fame may be bigger than "Heng Yi", so there are "outsiders eat Pingxiang" said.
3, roast goose commonly used goose species is a half month before and after the annual spring Qingming and autumn sunrise, and to be in the local fishponds up to three, four months old, about 7 pounds. This kind of goose is called "Wu Mane Goose", which is uncontaminated and has the best meat quality. When the goose is roasted, the traditional soy sauce mixed with sugar, salt, wine, garlic, five-spice powder and other secret recipes that are not allowed to be shared are used as the sauce, which is stuffed into the belly of the goose, tied tightly with a rope and shaken, and the goose is wiped with wheat sugar, and the stove is burned with lychee firewood. The goose is hung in the hot stove, and a wok with water is placed under the stove to catch the goose oil, so as not to burn the goose, and the goose is barbecued over medium heat for about 40 minutes.
How to make Ku Jing roast goose, how to do
How to make Ku Jing roast goose
1 baby goose (about 3500g slaughtered and cleaned, Chen Pi and ginger with a whisk into powder spare.
2 with ginger, garlic, onion, salt, sugar, Shanxi Fen wine, rose wine, five-spice powder, ginger powder, peel powder with the right amount of two soup mix, made of flavor sauce; another honey, white vinegar, water mixing, made of crunchy water.
3 after the flavor juice into the abdominal cavity of the goose, and then sew the opening with a needle and thread, so that the flavor juice does not leak out.
4The goose's head upward, followed by the air gun's nozzle from the goose's neck to kill the mouth into the neck cavity, and then pinch the neck and the nozzle together with your hand, press the air gun, and slowly pump the air into the goose's body between the subcutaneous fat and the connective tissues, so as to make it bloat.
5Remove the air nozzle and pinch the neck of the goose with your hand, then put the goose body into a pot of boiling water for about half a minute, and then pour cold water over the goose's epidermis to cool it down a little bit, and then brush the crispy water evenly over the goose's epidermis, and then hang the goose up to dry in a cool, ventilated place for 3 hours after you're done.
6
The goose will be dried with a grill handle into the oven, with a slow roast until the goose meat is cooked through, switch to 230 degrees Celsius temperature will be roasted to crispy goose skin, remove, first pour out the goose belly of the marinade, and then baked goose surface brush a layer of peanut oil plus sesame oil mixture of oil, which ensures that the roasted goose crispy skin, to prevent the moisture back to soften. Afterwards, use the sour plum sauce flavor plate on the table for dipping can be.
Origin of Gujing Roast Goose
The technique of making Gujing Roast Goose was created by an imperial chef during the late Southern Song Dynasty, and was later divided into two major varieties, namely, Hengyi Roast Goose and Pingxiang Roast Goose, through the continuous research and development and innovations of the descendants. Heng Yi Roasted Goose is characterized by inheriting and preserving the traditional handmade techniques, and improving the ingredients, such as adding Fen Wine, which makes the roasted goose more sweet and fragrant.Heng Yi was restored in 1983 in Tiancheng Street of Gujing and Gujing Market, and then Heng Yi Roasted Goose branches were opened in Jiangmen and Huicheng one after another. Continuing the inheritance of roast goose production techniques in Gujing. The production of Pingxiang roast goose is characterized by innovation and research on the basis of tradition, and the use of air-conditioned rooms to freeze the roast goose before firing, so as to make the skin of the roast goose more crispy. So far, it has opened a number of "Pingxiang Roasted Goose" outlets in Jiangmen and Huicheng.