Dongguan, Guangdong, is an ancient town full of charm, a modern city with rapid economic development, and a gourmet paradise that "you can't lose weight when you come".

For roast goose, Dongguan people don't know what to do, unfathomable. The encounter between Seto powder and roasted goose is even more wonderful, because "the golden wind can't beat countless people".

Cut open the goose, wash it, coat it with spiced star anise seasoning, sew up the belly, 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. The fat of goose meat 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 entangled love songs of vegetation and poultry meat. When the roast goose skin is roasted to reddish brown, take it out immediately, air it for a while, then chop it up and go on 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 naturally falls into a large pot filled with hot water.

Seto powder floats in the hot water pool, immediately put it in the cold water pool to cross a "cold river" and air dry for a period of time. When the old diners arrived, the master skillfully grabbed a handful of Seto powder, scalded it in hot water, and put it in thick soup. Then he turned and clicked the crispy roast goose neatly on the flour, sprinkled two green chopped green onion and a spoonful of hot goose oil sauce, making it squeaky. A bowl of roast goose is finished.

Don't try Dongguan sausage easily. If you miss the lifelong diet, 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 make the meat smell linger a little, like a beautiful girl's face, with a touch of ambiguous crimson, which is particularly attractive.

The white rice blessed with sausage is even more delicious to tears. White rice, which had grown regularly, finally found a soul mate and combined into a famous Cantonese flavor-sausage clay pot rice. Rub half a spoonful of peanut oil on the bottom of the casserole, one part of northeast rice flavor or north Jiangsu Xinghua rice, and two parts of clear water. After the fire boils, put it into Dongguan sausage for 20 minutes. The room is full of strong rice fragrance mixed with wine and lard, which is charming and sexy enough to provoke 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 come back for pickling, and then wrap them with duck heart, duck liver, duck kidney, 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 all fragrant after steaming, and the taste is salty and fragrant. It's tough to bite, and the more you bite, the better it tastes. It is even more wonderful for the next meal.

In the past, villagers were busy going to the fields during the day and had no time to go home at noon. Duck feet, internal organs and other things tied up to dry, made into "rice bags." Take a few when you go out, and you can cook in the fields at noon. It's delicious and convenient. Today, this ancient and classic food has become an 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

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The original text is taken from the authentic scenery of Dongguan, with additions, deletions and changes.