Goose Roasting Street in Gujing is in Tiancheng Street.
Related information:
1, Gujing Roasted Goose is a traditional local dish in Xinhui, Jiangmen, Guangdong, which belongs to Cantonese cuisine. This dish is well-known at home and abroad. Its flavor has the characteristics of crispy skin and delicious juice and sweet meat, which is deeply loved by diners. It is said that the roast goose in Gujing was made with the secret recipe of the Southern Song Dynasty court.
2. There are many roast goose shops in Tiancheng Street, but there are only two famous brands: one is the "Hengyi" roast goose of Hengyi Roast Meat Store, and the other is the "Pingxiang" roast goose of Pingxiang Roast Goose Store. There is a saying in local people: Gujing people eat "Hengyi" and foreigners eat "Pingxiang". Pingxiang Roast Goose Restaurant is also very popular, and its reputation outside may be greater than "Hengyi", so it is said that "foreigners eat Pingxiang".
3. Goose breeds commonly used for roast goose are goose seedlings that are one and a half months before and after Qingming Festival in spring and Chongyang Festival in autumn every year, and grow to be three or four months old in local fish ponds, weighing about 7 kg. This kind of goose is called "black-maned goose", which is unpolluted and has the best meat quality. When roasting the goose, traditional soy sauce mixed with sugar, salt, wine, minced garlic, spiced powder and other secret recipes that can't be spread abroad are used as sauces, stuffed into the belly of the goose, tied tightly with a rope, shaken well, rubbed with wheat sugar, and burned with litchi wood. The goose is hung in a hot oven, and a wok of water is placed under the oven to catch goose oil, so as to avoid burning the goose, and it can be barbecued for about 40 minutes on medium heat.
How to cook goose in Gujing, how to do it
Practice of Roasting Goose in Gujing
1 young goose (about 3500g) is slaughtered, washed, and dried tangerine peel and galangal are beaten into powder with a beater for later use.
2. Mix Jiang Mo, garlic, chopped green onion, refined salt, sugar, Shanxi Fenjiu, rose wine, spiced powder, galangal powder and dried tangerine peel powder with appropriate amount of two soups to make a flavor juice; In addition, honey, white vinegar and water are mixed evenly to make crispy water.
After that, pour the flavor juice into the abdominal cavity of the goose, and then sew the opening with a needle and thread to prevent the flavor juice from leaking out.
4 Put the goose's head upward, then put the air nozzle of the air gun into the neck cavity from the neck killing place of the goose, then pinch the neck and the air nozzle together with your hands, press the air gun, and slowly pump air into the space between the subcutaneous fat and connective tissue of the goose to make it full.
5 Take out the air nozzle, pinch the neck of the goose by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool it down a little, then brush the crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry for 3 hours.
six
Send the dried goose into the oven with the handle of the grill, and slowly roast it until the goose meat is cooked, then roast the goose skin at 230 degrees until it is crisp, take it out, pour out the marinade in the belly of the goose first, and then brush the surface of the roasted goose with a layer of mixed oil of peanut oil and sesame oil, so as to ensure that the skin of the roasted goose is crisp and prevent it from becoming soft. After that, dip it in a sour plum sauce dish and serve it on the table.
The origin of roast goose in Gujing
The production technique of Gujing Roasted Goose was created by an imperial chef in the late Southern Song Dynasty, and later generations continued to research and develop and innovate, and it was divided into two varieties: Hengyi Roasted Goose and Pingxiang Roasted Goose. The characteristic of Hengyi Roast Goose's skill is that on the basis of inheriting and retaining the traditional handicraft skills, the ingredients are improved, such as adding Fenjiu to make the roast goose more sweet. /kloc-In 0/983, Hengyi Store was restored in Tiancheng Street and Gujing Market, and later branches of Hengyi Roasted Goose were opened in Jiangmen and Huicheng. Inheritance of roast goose production skills along the ancient well. The production characteristics of flat-fragrant roast goose are: innovation and research on the basis of tradition, quick freezing roast goose in air-conditioned room and then firing, making roast goose skin more crispy. Up to now, many branches of "Pingxiang Roasted Goose" have been opened in Jiangmen and Huicheng.