For roast goose, Dongguan people don't know what to do, and they are deeply impressed. The encounter between seto powder and roasted goose is even more wonderful, because "the golden wind meets the dew and hits countless people."
Cut the goose open, clean it, coat it with spiced star anise seasoning, sew up the abdomen, scald the skin with boiling water, peel it evenly with sugar water, pickle it, hang it in the oven and bake it with litchi wood. Goose fat was forced out layer by layer by high-temperature firewood, and various spices and aroma molecules took the opportunity to run into the gap of goose meat, and hand in hand wrote sweet and delicious tangled love songs of vegetation and poultry meat. When the roast goose skin is roasted to reddish brown, take it out immediately, let it cool for a while, then chop it up and serve it on the stage.
In Dongguan people's food world view, the perfect match for roast goose must be rice noodles. Hand-made seto powder is even more fascinating.
Beat the white rice into fine powder, and fully stir the rice slurry at a constant temperature above 60 degrees Celsius to obtain perfect taste and toughness. Then the old masters put the mushy rice paste into a special container, and rotate the container at a uniform speed, so that the rice paste in the container flows out from the special leakage hole at the bottom of the container, and the white and tender powder column like water flow naturally falls into a large pot filled with hot water.
Seto powder floats in a hot pool, and immediately put it in a cold water tank to cross the "cold river" and air dry for a period of time. As soon as the old diners arrived, the host skillfully grabbed a handful of seto flour, scalded it in hot water, put it in thick soup, then turned around and clicked the crispy roast goose neatly on the flour, then sprinkled two green and lively chopped green onion and a spoonful of hot goose oil sauce to make it creak. A bowl of roast goose is finished.
Don't try Dongguan sausage easily. If you don't eat for life, you will lose weight from now on.
Lingnan food culture has always had the tradition and skill of making bacon. Dongguan is located in the area where the north wind is fierce, and the bacon is particularly dry and fragrant. Well-to-do Dongguan people also like to add rose wine or rice wine to sausages to keep the meat fragrant, just like the face of a beautiful girl, adding two kinds of ambiguous crimson is particularly charming.
The white rice blessed with sausage is even more delicious to tears. White rice, which was planted regularly, finally found a soul mate and combined it into a famous Cantonese flavor-sausage clay pot rice. Wipe the bottom of the casserole with half a spoonful of peanut oil, one part of northeast rice flavor or north Jiangsu Xinghua rice, and two parts of clear water. After the fire boiled, it was changed to slow fire and put into Dongguan sausage for 20 minutes. The house was full of strong wine and lard mixed with rice fragrance, which was charming and sexy enough to incite every meat lover to lose his mind and forget to dance.
In Dongguan, everything can be waxed, and duck feet bag is a typical representative.
Every year after the autumnal equinox, gourmets will go to the market to buy some good duck feet and pickle them, and then wrap them in duck hearts, duck livers, duck kidneys, fat pork and so on. In the middle of each duck foot, a long, transparent duck intestine is used to wrap all kinds of materials. It seems that the "duck feet steamed buns" in the water are fragrant after steaming, and the taste is salty and fragrant. Bite is full of toughness, and the more you bite, the better it tastes. It is even more wonderful when used for next meal.
In the past, villagers were busy working in the fields during the day and didn't have time to go home at noon. Duck feet, internal organs and other things were tied and dried to make a "rice bag". They take a few when they go out, and they can cook in the field at noon, which is delicious and convenient. Today, this ancient and classic food has also become the exclusive food that Dongguan people miss so much.
Although Dongguan after the reform and opening up is more famous as a manufacturing factory, walking in the streets of Dongguan, you can always feel the ancient and warm atmosphere of the city, accompanied by its endless food culture, meaningful and fragrant.
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Wensan Xiao Si Le
Edit | Hu Di
The original text is taken from the authentic scenery of Dongguan, with additions, deletions and changes.