Gushi Goose, Gushi County, Xinyang City, Henan Province, became an online celebrity as early as the Sui Dynasty, and was called the first delicious food in the world with Jinhua Ham. Choose adult white geese, wash them, put them in a pot, and cook them in clear water (no salt, no seasoning, the key is to grasp the timing of cooking, not undercooked, but overcooked and tasteless). Boil the goose soup with salt, shredded ginger, dried Chili, onion and garlic, chop the cooked goose into large pieces, pour in the goose soup and add thousands of pieces. Trust me, you can eat until you cry.

"In Nanjing, almost every street has a duck restaurant, which also sells salted geese." This is a sentence written by Xue Bing, a Nanjing writer, in his food monograph "Hungry for Food". But it's actually a little empty. In Nanjing, there must be many people who like to eat salted geese. Liuhe is known as the hometown of geese, and the taste of salted geese in Nanjing Laolu is here. The formula of salted goose and salted duck is basically the same, but the most rare thing is the suitable goose flavor.

"Old Goose", that is, salted goose, Yangzhou people's love for geese can't be described in words, and even Yangzhou is called the Goose Capital. Mature old goose, clear and shiny in appearance, firm and full without shrinking or collapsing; The taste is moderate and salty, and the flavor is full; It is not dull to taste empty words, and it is not light to eat wine; The meat is crisp and moist, and the smell is pleasant. The so-called thick but not greasy, light but not thin, delicious, delicious after eating.

Stewed goose is everywhere in the northeast. Why only mention Mudanjiang and nothing else? Once I stuttered the best stewed goose in Mudanjiang forest. Cut the goose into pieces, blanch and cook it, then stir-fry it in a sauced pot. Of course, tortillas are as indispensable as lasagna potatoes!

Guiyang goose powder is famous. In fact, I prefer that table "goose soup pot". This kind of goose soup pot has a lot of mushrooms and Chinese herbal medicines, and it takes a long time to stew. Friendly reminder, this hot pot must not rinse vegetables, it is easy to taste too strong. A little dip in water will be enough to remove goose meat and goose viscera.

There is a saying in Chaoshan that "no goose is unhappy", and the lion-headed goose can be said to have propped up half of the Chaoshan food industry. The braised goose in Chaoshan must be a lion's head, with a big head and tight meat, each of which is close to 15 kg. More than a dozen materials, such as cardamom, star anise and ginger, have to be marinated for at least four hours before they can be served on the table. But in fact, braised goose is not just delicious goose. Fat goose liver, tight goose neck, fat and crisp goose intestines, gooseberry wings full of gum are all temporary choices, and of course, goose liver.