For roast goose, Dongguan people do not know what started, a deep and deep. The encounter between the noodles and the roast goose is even more wonderful than the "Golden Wind and Jade Dew", which is better than countless other things on earth.
The goose will be cut open and washed, coated with five spices and anise seasoning, sewing belly, boiling water scalding skin, sugar water even skin, marinated and hung in the oven with lychee wood baking. Goose fat is high temperature firewood layer by layer forced out, a variety of spices aroma molecules take the opportunity to run into the goose meat between the cracks, hand in hand with the grass and poultry meat sweet and savory entangled love song. To be roasted goose skin roasted to reddish brown, immediately take out, cooled for a few moments on the chopping pieces on the stage.
And in the Dongguan people's gastronomic cosmology, the perfect match for the roast goose must and can only be the Seti noodles. The handmade noodles are to die for.
The white rice is pounded into a fine powder, and the rice paste is stirred at a constant temperature of over 60 degrees Celsius to get the perfect texture and toughness. Then the masters will put the rice paste into a special container, turn the container at a constant speed, and the rice paste in the container will flow out from the small hole in the bottom of the container with a special leakage piece, and a stream of white powder columns will naturally fall into the cauldron filled with hot water.
Set of powder in the hot water pool floated, fishing out immediately put in a cold water tank over a "cold river", air-drying for a moment, until the old diners come, the master will skillfully grab a handful of set of powder in hot water, put into the broth, and then turn around to click the crispy skin and tender meat of the roasted goose chopped pieces, together with a collection of neatly laid in the powder, sprinkled with a couple of handfuls of turquoise! Lively green onions, a spoonful of hot goose oil sauce poured on, squeaking. A bowl of roasted goose rase is complete.
Dongguan sausage do not easily try. Once you eat the wrong life, from now on weight loss is a passer-by.
Lingnan food culture has always been to do the tradition and skills of preserved meat, Dongguan is located in the region is more fierce because of the north wind, the sun out of the preserved meat is particularly dry incense, will be the days of red-hot Dongguan people also like to add the rose wine in the preserved sausage or rice wine, so that the meat aroma of a few more points of the wine incense, like a beautiful girl's face, but also to add a couple of points on the ambiguity of the scarlet, especially tempting.
The white rice, which is enriched by the sausage, is so delicious that it brings tears to your eyes. The original rules of growth of white rice has finally found its soul mate, and the combination of Guangdong famous flavor - preserved sausage boiled rice. With half a spoonful of peanut oil will be wiped on the bottom of the casserole, a northeastern rice or the north of Jiangsu Xinghua rice, two parts of water, large fire after boiling to change the fire, put eight or nine sections of Dongguan sausage, simmering for 20 minutes, full of strong wine, lard aroma mixed with the aroma of rice mingled with the four, sexy, enough to provoke each meat lovers to lose their minds, intoxicated dance, can not be extricated.
In Dongguan, everything can be "waxed", duck feet package is a typical representative.
Every year after the autumn equinox, gourmets will go to the market to buy some good duck feet back to marinate, and then in the middle of each duck feet wrapped in duck heart, duck liver, duck kidney, fat pork, and so on, and then a long, transparent duck intestines in a circle to the variety of materials wrapped around the package. Looks like all the water "duck feet package", steamed but the aroma of four escape, savory taste, bite the toughness, the more you bite the more flavor, used for dinner is fantastic.
In the past, the villagers were busy during the day to go down to the ground, at noon, there is no time to go home, duck palms, guts and other things bundled into the sun made of the "rice packet", go out and bring a few, at noon in the ground on the fire can be cooked, delicious and convenient. Nowadays, this ancient and classic cuisine has become the exclusive flavor of Dongguan people.
Although Dongguan has become more famous for its manufacturing factories since the reform and opening up of the city, you can always feel the old and warm atmosphere of the city, accompanied by its everlasting culinary culture, as you walk along the streets of Dongguan.
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Writer 丨Shi Xiaolei
Editor | Hu Swiss
The original article was taken from "Dongguan" with some additions, deletions, and changes
.