Different practices will bring different effects and tastes. The predecessor of Rongchang Luzi Goose is actually a specialty of Chaoshan, Guangdong. As a famous local dish in Chaozhou, Luzi Goose has a long history. Later, with the development of the times and the deepening of economic and cultural exchanges, it was introduced to the mainland. In Rongchang, cooked geese are sold across the street, but every household has its own taste and diners have their own hearts. However, the common characteristics of roasted Rongchang goose are sharp knife edge, smooth bone marrow, tender meat and delicious taste.

As we all know, the delicious braised goose is a delicious dish for Chaoshan people to entertain guests and celebrate the New Year. This is also a good gift for relatives and friends. Hotels and restaurants in Chaoshan are listed as delicacies. China people from Chaozhou will be happy to taste the unique taste of their hometown when they go home. This dish is made of Chaoshan famous improved goose, soy sauce, stone sugar, cinnamon, Amomum villosum and cardamom.

Feathers are brown or silver gray, and abdominal feathers are white. Big head and small eyes. There are large black sarcomas on both sides of the topology and head. Goose sarcoma will increase with age. It looks like a lionhead. Raoping county, Guangdong province has a long history of raising lion-headed geese, a lion-headed goose of more than 30 kilograms. Dry the goose, hang it outside to dry, and marinate it with coarse salt for an hour or two. Then put some salt and ginger in the goose's stomach to make it delicious.

Lionhead goose is the trump card of Chaoshan brine. "Brine" is an ancient cooking method. This dish puts the processed raw materials into the prepared salt water, heats it, absorbs the delicious salt water and cooks it with slow fire until it is cooked or twisted. Roasted goose is made of soy sauce, sugar, cinnamon, Amomum villosum, cardamom, star anise, southern ginger and yellow wine. Lion-headed goose can be a sumptuous dish! Goose head, foie gras and palm Asa are the best grades in salt water. Goose meat is firm and elastic, goose liver is soft and smooth, fragrant and soft, and it melts at the entrance.

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