Eating goose is not like eating dog meat. When people mention it, more than half of them will shake their heads and wave to you. Between chickens, ducks, geese, etc. Personally, I think geese are the most chewy and the meat is the most fragrant. Even goose eggs are delicious as long as they are cooked in white water, peeled and cut in half with a knife and eaten directly in soy sauce.

At that time, watching the Water Margin was not very desirable, although the whole article was full of the cries of "Xiao Er, playing 20 jiao of wine and cutting two Jin of cooked beef". In my eyes, these two pounds of cooked beef are not as good as the half-cooked dog meat that Lu ate with garlic before he got drunk in Wutai Mountain. Can't compare with the two fat geese who bid farewell to Song Wu gracefully, hanging on Song Wu's cangue, and Song Wu slowly tore the food as he walked.

Although there is no detailed description of food in every chapter of Water Margin, the requirements of heroes in Shuiliangshan are far less exquisite than those of the characters in A Dream of Red Mansions. But when it comes to the diet in the water margin, I can't help but think of two cooked geese in the water margin.

There are two famous goose dishes in Wuyi, Jiangmen. One is Gu Jing Roasted Goose in Xinhui, Guangdong, and the other is Wuwei Goose, which Taishan people are proud of.

There is no need to elaborate on the roast goose in Xinhui Gujing. It is said that it has something to do with the emperor of Song Dynasty. If the emperor hadn't had an accident and ran to Xinhui yamen, the palace secret roast goose wouldn't have spread here.

As for the spiced goose, spiced goose is a specialty of Taishan. I feel that the Taishan woman I know is very modest, saying that she can't cook, but a five-flavored goose can take out her hand at any time. Even in Wuyi area of Jiangmen, many families will reserve a place for Wuwei goose in hard dishes on holidays.

In fact, there is nothing special about the five-flavored goose. Every family has its own characteristics, and different people will have different proportions of materials. Therefore, the taste of Wuwei goose is ever-changing, with endless aftertaste.

Goose must choose an old goose that has grown locally for more than 80 days and weighs 3 to 3.5 kilograms. The fat paste must be removed first.

Wash the whole goose first, and then drain it.

Then heat the pan and drain the oil. When the oil is hot, put the goose into the pot and fry the goose on both sides until the goose skin turns golden yellow. This step not only adds flavor and color to the five-flavored goose, but also squeezes out excess fat from the goose, making it less fat to eat.

Scoop off the excess goose oil in the pot, leaving only a small amount of oil at the bottom of the pot to moisten the pot and add ingredients.

The ingredients of Wuwei goose are five flavors: a bowl of oil, a bowl of wine, a bowl of vinegar, a bowl of soy sauce and a bowl of sugar. Rice wine, sugar and sucrose are the best, with the fragrance of sugarcane.

Of course, the proportion of portions is not hard and fast. It must be the amount of a bowl, just a rough estimate. Add a proper amount of water, cook tangerine peel with high fire, and turn to low heat. After half an hour, turn the goose over and continue to cook.

When the goose is ripe, drain the juice, pick up the goose, cut it into pieces and set it on the plate.

After more than an hour of cooking, the goose meat of Wuwei goose is already very tasty. Take a bite. Goose is chewy and not too old. In addition to the salty taste, there will be a little sweetness slowly oozing out with chewing. Those five flavors blend harmoniously between lips and teeth, and will remain fragrant in the mouth for a long time after eating.

How can you not love such a good Taishan five-flavored goose with such a good taste?