Many delicious restaurants hidden in the city are often popular due to the popularity of travel and food programs.

Even if you are in a back alley or live in a busy city, it will be crowded with tourists overnight. They come to take photos, vlog and check in. After eating and drinking, they upload it on the Internet and become a place of food pilgrimage.

In Shunde, the hometown of gourmet food, probably no delicious shop can escape this fate.

Whether it is "A Bite of China", "Taste of Shunde", or "The Flavor of the World", almost all food programs cannot avoid Shunde, and they do not hesitate to conduct a comprehensive and three-dimensional analysis of Shunde food.

Even the drunken goose hidden in Daliang Fengsha Comprehensive Market is like this.

After being reported by "Xunwei Shunde", this place has become extremely popular.

If you want to eat drunken goose, you have to call in advance to make a reservation (although the portion is not small, it is still a starting point). You can't eat it directly at the door, so you can only order goose intestines.

Drunk Goose is also called Flame Goose.

Each drunken goose consumes at least a whole bottle of red rice wine, which is based on its aroma but does not actually taste too obvious.

It is called flame goose because there is a very performative flame during the cooking process.

While waiting, there is no other dish to eat even if I am hungry, because there is the stubbornness of the old Shunde people here: the only thing on their menu is this drunken goose dish, and the side dishes of the drunken goose.

After sitting down and waiting for the guests to order goose intestines, yuba, green vegetables and other side dishes, the chef will start to prepare the drunken goose.

The kitchen will stir-fry the goose meat a little first. The waiter and chef will sauté the ginger, onion and garlic in front of the guests, then stir-fry the goose meat. When the goose meat is about 70% mature, pour in the red rice wine and sauce, and then cover it.

Lid the pot and light the fire.

The flames will burst into flames instantly.

If the first time you come here to eat drunken goose is at night, it will be really exciting when a blazing fire suddenly rises in the night.

You have to be patient when eating drunken goose, and don't use your chopsticks immediately when the waiter opens the lid and says it's ready to eat.

If you can wait for a minute or two at this time, the edges of the goose meat will appear beautifully slightly charred, and this is the right time to eat.

The originally thick subcutaneous fat of the goose meat is lost in large quantities during the stew, leaving it lightly charred on the surface and tender and tasty on the inside.

Some of my friends who were traveling with me didn’t like goose meat very much, but with the strong assurance of my friends from Shunde, I came here with the intention of giving it a try.

While we were dining, we asked him what he thought of Drunken Goose.

He replied that the way Shunde Drunk Goose was made, the goose meat was neither woody nor fat, and he felt that all he had eaten before were fake geese.

When the goose meat is almost eaten, you can add side dishes such as goose intestines and yuba. The goose intestines are simmered in the sauce and boiled goose fat. They are salty and delicious and are a favorite for pudding.

However, be sure not to eat too much at this time.

Because the most delicious thing is to use the last soup in the pot to remove the oil and mix it into the rice. No one can resist this delicious taste.