There is a saying in Chaoshan: "There is no banquet without goose." In other words, no matter how expensive the banquet is, as long as there is not a plate of braised goose on the table, it cannot be called a banquet.

To this day, Chaoshan people always have a plate of braised goose at their banquets.

The Chaoshan area has the world's largest meat goose species, the lion-head goose, and Chaoshan's braised goose is famous all over the world.

Chaoshan's braised goose is made of goose meat and internal organs, making the best use of them.

Among them, the famous "Goose Bazhen" collects the best parts of goose meat: head, neck, gizzard, liver, intestines, palms and wings (the last delicacy includes goose meat, goose blood and goose eggs).

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The cooking secret of Chaoshan braised goose lies in the brine of the braised goose. The brine base is scallops, ham, chicken, pork bones, and pig skin, accompanied by special spice bags, light soy sauce, dark soy sauce, sugar, salt and Chaoshan region’s special southern

Stewed with ginger, etc.

Wash the fresh goose thoroughly, pat dry, then marinate with salt for 30 minutes.

Then put the goose into the brine and cook for about 1 hour and 30 minutes (in the middle, lift the goose out of the soup and then put it down again, repeat four times). Pay attention to turning the goose several times to let it absorb the flavor, then pick it up and let it dry.

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Before serving, cut the braised goose into thick slices, pour on the marinade, sprinkle with a pinch of coriander, and add a small dish of garlic vinegar, and you have a delicious Chaoshan braised goose.

One of the top ten famous dishes of Cantonese cuisine is Cantonese-style roast goose, which is also one of the most popular barbecue dishes.

Unlike Chaoshan braised goose, which uses mature and large varieties of lion-head geese, the ingredients for Cantonese-style roast goose require the use of small and medium-sized geese with dark brown feathers produced in Qingyuan, preferably goslings that are three to four months old.

The meat is more tender and juicy.

Before roasting the goose, the whole goose is marinated in brine and then air-dried. This is the key to achieving crispy skin and crispy meat.

When tasting roast goose, it is usually served with sweet and sour plum sauce, which can neutralize the greasiness of the goose and bring out the fruity fragrance and sourness, and the taste is rich in layers.

In northern China, stewed goose in an iron pot is a nutritious dish and one of the classic dishes in winter.

Goose meat is denser compared to chicken or duck, so braising is an ideal way to cook it.

Cut the goose meat into pieces, boil it in water to remove the blood residue, and then stew it with ginger, garlic, Sichuan peppercorns, green onions and soy sauce.

To make the gravy more juicy and flavorful, substitute beer for the water you add when stewing the goose.

While the goose is stewing, you can also add eggplant, potatoes, long beans, chestnuts and other vegetables to it, and a hearty dinner is ready.

In home cooking, goose can also be stewed into a soup stock using traditional Chinese medicine ingredients such as Codonopsis pilosula, jujube, and wolfberry, and simple seasonings such as salt and ginger.

The stewed soup has a light taste, full of umami and rich nutrition.

? ?What other delicacies about goose do you know? Let me know in the comment area. Next week, we will explore other delicacies together.