Open kitchen, all kinds of dishes are made on the spot, everything is closely related to the local cultural landscape, reflecting the real living atmosphere, making people feel relaxed and comfortable.
Pick up the menu and see, in terms of dishes, follow local high-quality ingredients and make local flavor. Of course, the characteristic of Goose City will be Goose.
Roasted goose, white-cut goose, paparazzi goose, oysters and geese ... all use various parts of the goose: boiled goose intestines, goose feet, goose blood, tea goose eggs, flying goose eggs ... Kaiping authentic snacks, such as rice noodles, Ai Ai, paparazzi goose rice noodles, salted chicken cages and so on.
The geese here use Kaiping Magang Goose, which is one of the excellent goose breeds in Guangdong Province. Features: thin skin, fine meat lines, good meat quality, moderate fat and delicious taste.
White-cut goose is not greasy and has a light taste. When you chew slowly, the smell of goose will seep out, leaving a smell on your teeth and cheeks. I just think that the soy sauce poured on it is a failure, which masks the delicious smell of goose. I'd rather have no sauce at all, so that people can chew the original flavor of the goose slowly.
Flying goose eggs are a specialty. At first glance, it looks like Japanese tofu, but it has a strong smell and taste of eggs. Goose eggs are inherently more delicate than eggs, and with the prepared sauce, they are sour and sweet, and melt in the mouth.
Goose meat mixed with goose blood has no fishy smell like ordinary poultry. Goose blood is tender, smooth and elastic. Goose liver is overcooked, but the soup is excellent, and peppers just bring out fresh fragrance.
I ordered another Magang beef offal, but I was surprised to find that it was cooked just right, fresh and smooth, but it didn't stick to my teeth.
A salty chicken coop named after Kaiping people looks like a chicken coop. The appearance is beige, the entrance is crisp, soft and salty, and the taste is first-class. It's worth a try.