Compared to northerners, goose meat is generally not eaten often, because in the concept of northerners, goose meat is thicker, not easy to stew, and may have a special water quality. A taste that is not particularly easy to cook.

But since arriving in Guangdong, I have discovered that Cantonese people can make goose meat into very delicious food, which is very admirable. It’s just a roast goose. They can use various materials to cook it in various ways. The roast goose can be paired with sour plum juice, oil, sweet noodle sauce and other condiments, whether it’s in terms of texture or taste. The advantages of goose meat are fully utilized.

In terms of making goose meat, the Cantonese Shenjing roast goose or the lychee wood roast goose taste really good if you have a good chef. There are also some that are charred on the outside and tender on the inside, and have a deep braised flavor. Meaty and tender texture will be available. Pair it with a little sour plum juice or sweet noodle sauce, and it will have the right amount of sweetness and sourness without being greasy. This is already a must-try delicacy for anyone visiting Guangzhou.

What I want to say here is that there are several other ways to eat it in Guangdong. One is "drunk goose", which involves slaughtering and washing the goose meat, cutting it into pieces and adding five-spice seasoning. After the meat is braised, it is served in a side-burning oven style that is particularly popular among Cantonese people. The initial marinating process is actually done by every household. The key to this dish is the word "drunk".

Use an iron pot to add a small amount of peanut oil, sauté the onion, ginger and garlic until fragrant. Add the braised goose meat to the pot and stir-fry for 20 to 30 seconds. Add the remaining soup to just cover the ingredients and turn to high heat. Smoldering. After boiling for five minutes, add some rice wine produced in Guangdong, which is similar to Jiujiang double steamed or homemade rice wine, and pour it into the pot. (Of course, if there are less ingredients, you can also use less rice wine for three times. Because when we eat, most of them are just a goose, a few people, in order to try to clear it all at once), continue to smolder on the fire, and wait for the alcohol vapor to dissipate. Afterwards, the lighter is lit. The entire vessel is surrounded by a ball of flames and is attacked from above and below. This will speed up the cooking of the meat, which may also help the tenderness of the entire goose meat. You can start eating it after the alcohol is completely burned, but it will still be chewy at the beginning. At this time, you can first use the braised goose meat soup and add other prepared hot pot ingredients, such as vegetables, tofu skin, gluten, tofu and other ingredients you want to use. At the end of the day, you can tuck into the delicious, crispy goose meat. The goose meat has the unique flavor of birds, plus a little bit of fragrant wine. It is self-evident that the three or five confidants will change the cup, especially in the colder winter.

There is another method called shoveling goose. In fact, the production process is similar to that of sin, except that it lacks the process of adding wine. The taste is also more special, including vegetables and other vegetables blanched in other soups. The ingredients also have a special taste. When cooked until the end, the goose meat is soft and delicious, and the rich braised flavor is another style.

I also know of a restaurant that specializes in goosefoot and Ji hotpot. It is also a side-burning way of eating it. It is served with the boss’s special soup and marinade. It is a very famous one in a certain area. How to eat it, but its unique taste is mastered by the boss alone, I don’t know.