Conclusion: My favorite food is Chaoshan braised goose, because it has its own nobility, is unique, and is full of treasures. It is known as "Michelin on the street and Hermès on wedding banquets."

Yigui: From the selection of ingredients to the occasion, it has its own nobility (1) Goose is a fighter in the selection of ingredients, and the southern ginger braised ① The main ingredient is the "goose king" lion-head goose. There is a saying that "no goose can leave alive."

"Guangdong", no braised goose can be as delicious as Chaoshan braised goose.

The story of Chaoshan braised goose has a long history. As early as the Guangxu period, there were records of Chaoshan people eating braised goose, which has a history of more than 100 years.

The "goose" in Lu is not an ordinary goose, but a "lion-headed goose".

(Lion-headed goose, native to Raoping County, Chaozhou City, Guangdong, is currently widely bred in Chaoshan area. It is the only large goose in Asia, and is also known as the world's king of geese. Adult male lion-headed geese can weigh up to 15 kilograms, and female geese

Slightly lighter, a standing adult male lion-headed goose can easily exceed 60cm in height). The famous Chenghai-born writer Qin Mu mentioned in the article "Goose Formation" that he is used to seeing geese in his hometown. When he lives in other places, he always feels that the geese in other provinces are different.

They are all very small and seem to lack flavor.

Lion-headed geese can be called the "King of Gooses", and every one of them can be regarded as a fighter among geese. The skin is thin and the meat is thick and the goose has a strong flavor and good meat quality.

Whether it’s the appearance or the quality, you can see it at a glance!

It is very common for a large-sized braised lion-head goose to cost thousands of yuan as a whole.

②Unique brine method: "Brine" is a cooking method with a long history. Brine is the soul mate of braised goose (braised food refers to cooking food with brine, transferring the unique taste of brine to the food, and finally producing

The food is made by drying it in a pot).

"The essence of braised goose is that the unique spices and the brine made from the unique south ginger should fully penetrate into the texture of the goose meat, and the meat will be fragrant." (2) The occasion is reserved for masters, and braised goose is a must-order for banquets in Chaoshan people

It occupies an extraordinary position in the heart. Chaoshan people believe in "worshiping the master" and "don't be sincere if you don't have goose meat." At least one whole goose from each household will be offered to the master!

In any banquet, a plate of whole goose is indispensable.

Mr. Qin Mu also mentioned in the article "Goose Array" that "goose meat was always the first dish when giving a banquet in the past." There is also a Chaoshan dialect saying, "If there is no goose meat, don't overflow with it"; The second best: Nanjiang Braised

It is unique when made with garlic, sour and soft. (1) The unique method of braised southern ginger. Chaoshan braised goose presents the technical characteristics of "braised southern ginger" that are different from ordinary braised dishes.

"Mix the galangal with medicinal herbs and stir-fry it, and add sugar to color it." Before braising the goose, you must prepare various ingredients including medicinal materials and food: star anise, cinnamon, pepper, fennel, amomum villosum, bay leaves, cloves,

Grass fruits, licorice; galangal, coriander heads, lemongrass, green onions, etc. are then boiled with light soy sauce, dark soy sauce, cooking wine, etc. to make the "brine", so that the brine has a rich, fragrant and soft flavor and a long aftertaste.

"Braised goose" When the braised goose is soaked in soup, the soup flows downward; the goose's head hangs down and the goose screams.

During the brine process, you need to constantly adjust the heat. The spices are boiling with the brine in the pot. Use an iron hook to hook the goose, let it go up and down, soak it in the brine, lift the noodles to hang the soup, drain the brine, and then sink it into the pot.

Dip and cook. After immersing, bring to a boil over high heat. After boiling, immerse again. Repeat 4 times to ensure sufficient marinating.

(2) The special way to eat garlic sour and soft is sprinkled with raw coriander, dipped in Chaoshan traditional glutinous rice vinegar or garlic vinegar, or dipped in marinade, and eaten together with raw coriander. The meat is soft and smooth, and the garlic is sour and soft, which enhances freshness.

Relieve boredom!

Sanquan: Goose Bazhen and Eight Immortals Plate perfectly represent "the whole body is a treasure". The consumption of braised goose is very frequent in Chaoshan area. There are many braised goose shops in the streets and alleys. Braised goose is indispensable during festivals, but people usually eat braised goose on weekdays.

Braised goose is also often served as a daily dish.

A whole braised goose is not something that ordinary consumers can 'eat' in one bite (except for large social gatherings). This eating does not mean eating it all, but the price.

In reality, consumers mostly choose the parts of the goose to buy based on their personal preferences, which are generally divided into: goose head (head and neck); goose belly (goose intestines, goose kidneys, goose liver, goose blood); goose trunk (goose meat,

Goose wings, goose feet) (1) Goose head The most delicious part of braised goose is not the meat, but the goose head, which is the favorite of some gourmets.

It includes goose tongue, goose crown, brains as tender as tofu, and goose eye sockets that are soft, glutinous and fragrant, which makes people recall Yuanqiong. It is very common for a large braised lion head goose to cost thousands of yuan;

Except for the firm and tasty goose skin, the meat inside is very delicate and tender; (2) The inside of the goose belly (goose intestines, goose gizzards, foie gras, goose blood) is fragrant and crispy, with a refreshing taste.

Full of chewiness; goose gizzards are thin and tough, tough but not old. Elderly people like to leave them to their children, dipped in garlic vinegar, soft sour vinegar + slightly spicy garlic, which makes people want to stop; top-grade foie gras is also called "pink liver"

”, the texture is dense and powdery, the taste is smooth, and it melts in your mouth.

After inhaling enough of the marinade, every bite is full of infiltrating aroma, rich taste, warm and fresh layered texture and mellow marinated aftertaste in the mouth; the goose blood is tender and smooth, and the fragrance lingers on the lips and teeth after the entrance.