To do a good job in the dish of Chaoshan braised goose, we must first use a unique Chenghai lion goose in Chaoshan. Among lions, there are young geese, adult geese and old geese. Only those old geese that are more than two years older and weigh more than 20 kilograms can be regarded as authentic lion-headed geese by diners. After two years of mating, these geese have retired, and their heads, necks, goose feet and goose wings are of excellent quality, so they are called "the king of birds". Only one can generally be sold in 800 yuan, and the neck can reach about 1500 yuan.

Lion-headed goose is called "Lion-headed Goose" because of its huge sarcoma on its head, which looks like a lion's head. As the name implies, this goose has a round waist, a thick neck, beautiful skin and good temperament. Some big ones can grow to ten or twenty pounds, and they can't even lift them. The postures are spread out, which is even more amazing. If a goose with a lion's head barks at you for no reason, it is probably unhappy today and wants to break up with you. In this case, you should run away quickly and don't hesitate to run as far as you can.

Besides paying attention to the variety of geese, a pot of good marinated soup is also the key to making marinated geese. Slaughter the goose, eviscerate it, wash it, dry it in the air, salt it all over, marinate it for half an hour, prepare the marinated bag in advance, marinate it with brine, and add soy sauce, soy sauce, sugar, salt and Chaoshan to make Nanjiang special. When the brine rolls, that is, when the goose disembarks, the salted goose has just come out of the pot, with bright and shiny appearance, amber color and compelling aroma.

Red roast goose tastes very delicate, too. A goose has 10 serving, which tastes different! The most sought-after and expensive thing is goose head. Chaoshan sells out of stock every day. Goose with lion's head is the most delicious and is loved by gourmets. Tender goose noodles, rich in colloidal skin, will eat first!

Then the foie gras. It is said that French foie gras is good, but in Chaoshan, braised foie gras is also a treasure. The bigger the foie gras, the higher the price and the better the quality. Each slice is cut into about 0.5cm, which has the best taste and is pink and fragrant in one bite.

Goose meat is divided into Shangzhuang (front wings) and Xiazhuang (hind legs), which are cut out separately and sold at a higher price in a fine halogen shop. Goose meat has a clear texture, and there is a thin layer of goose fork in the middle of the skin, which is fat, sweet and greasy and has a clear bite force. There is also goose intestines, which are crispy and chewy, and the aroma of gravy is chewed carefully. It is said that only five perfect tender goose intestines can be picked out from 100 goose intestines!

Therefore, the lion's head goose is expensive because it is fine and delicious, and it is genuine.