Nanjing Roast Duck and Yangzhou Goose. In Yangzhou, salted goose is the most common braised dish, among which "Huang Jue Old Goose" is the most famous. In 2003, China West China Food Festival, the first China Hot Food Competition, Huang Jue Goose won the gold medal. Huang Jue Goose is a traditional food in Yangzhou. This delicious dish is different from ordinary salted goose. It is not only complicated in technology and slow in cooking, but also excellent in materials and very elegant. There are dozens of Chinese herbal medicines for cooking geese alone. It tastes delicious, fat but not greasy, with tender meat and fragrant lips and teeth.

It is said that in the Qing Dynasty, local officials used Huang Jue's old goose as a tribute to entertain Emperor Qianlong when he passed Yangzhou in the south of the Yangtze River. Huang Jue's old goose is famous all over the world. The old goose in Huang Jue is called the old goose because of its long history. This former tribute has developed rapidly in Yangzhou and its surrounding areas with its unique craftsmanship and unique taste. There are hundreds of specialty stores. Huang Jue Old Goose has strict requirements on raw materials, and it must be pollution-free Yangzhou White Goose weighing 2 or 5 kilograms. The local Yangzhou White Goose must be cultivated by the lake with elegant environment and rich aquatic plants. Only in this way can its meat quality be guaranteed. So there are no goose farms in densely populated towns.

According to local residents, our old geese sell well in Xie, Wu and Zhang. The Wu family is now famous for its pig's head meat, and the Zhang family has the longest history in the countryside. But in recent years, it has been very conservative and has not developed. Therefore, it is best to recommend the old goose in Xie Jia now. After crossing the Huang Jue Bridge in the east of the city, I arrived in Xie Jia. Our two daughters-in-law are called Shi, mainly old geese.

According to Xie Jia's daughter-in-law, apart from the secret recipe, Xie Jia old goose has several delicious things: first, choose free-range geese; second, slaughter and cook them now; third, pluck their hair by hand; fourth, burn them with wood. In particular, the formula of marinade is rich in flavor and endless in aftertaste. As for how it is made, it is someone else's "intellectual property" and we have no way of knowing.

After the old goose bought it, the gravy was put in two plastic bags, one for the goose and the other for the orange gravy. The crowning touch of the old goose is marinade, which determines the taste and flavor of the old goose. When the old goose is ripe to a certain extent, fat can be used as lean meat and skin can also be used as meat. After eating, I found that I forgot to spit bones, and the aftertaste was lasting. Goose meat soaked in soup can be eaten, dark gray meat is golden yellow, and the skin is not. There is a thick faint fragrance swaying at the tip of the nose, and it is chilly after the entrance. It has the power of oil, has no greasy troubles, and is smooth and refreshing after chewing and thinking. I can't wait to swallow it. Only one thought: no, I haven't tasted it. Have another piece.