In Shunde, the hometown of delicious food, delicious shops probably can't escape this fate. Whether it's China on the Tip of the Tongue, Exploring Shunde, or Flavor World, almost all food programs can't avoid Shunde, and they have made an all-round three-dimensional analysis of Shunde's food without stint.
Even the drunken goose hidden in the comprehensive market of Daliang Fengsha is the same. After being reported by Xunwei Shunde, it has become extremely popular here. If you want to eat the drunken goose, you must call in advance to make a reservation (although the weight is not small, it is still a starting point). You can't eat it directly by touching the door, so you can only order goose feet and goose intestines.
The drunken goose is also called the flame goose. Each drunken goose consumes at least a whole bottle of red rice wine to get its bouquet, but it doesn't taste too obvious. It is called the flame goose, because there is a very expressive flame in the cooking process.
In the process of waiting, even if you are hungry, there is no other food to eat, because there is the stubbornness of the old Shunde people: their menu only has this drunk goose and its side dishes.
After taking a seat, the kitchen will start to deal with the drunken goose after the guests order the side dishes such as goose intestines, yuba and green vegetables. The kitchen will stir-fry the goose a little first, and the waiter and chef will saute the ginger, onion and garlic in front of the guests, then stir-fry the goose, pour in the red rice wine and sauce when the goose is 70% or 80% ripe, and then cover the lid and light it.
The flame will jump up in an instant. If the first time you come to eat drunken geese is at night, when a burning fire suddenly rises in the night, it will really make people jump for joy.
You must be patient when eating drunken geese, and you can't move chopsticks immediately when the waiter opens the lid and says you can eat. At this time, if you can wait a minute or two, the edge of the goose will appear beautiful micro-coke, which is just the right time to eat. The subcutaneous fat of the original goose meat was lost in the stew, and the surface was slightly burnt and the inside was tender and delicious.
Among the friends in the same trade, some people don't like goose meat very much, but they came with the mood of giving it a try under the strong guarantee of Shunde friends. When we were having dinner, we asked him what he thought of the drunken goose. He replied that this practice of drunken geese in Shunde can make the goose meat neither firewood nor fat, and feel that what he used to eat was fake geese.
When the goose meat is almost eaten, side dishes such as goose intestines and yuba can be served. Goose intestines are stewed and cooked in sauce and cooked goose oil, which is salty and delicious, and is the favorite of pudding. However, don't eat too much at this time. Because the most delicious thing is to remove the oil slick from the soup in the last pot and mix it into the rice. No one can resist this delicious taste.
When leaving to pay the bill, a special friend asked the boss, "Can you drive a drunk goose?" The boss replied in a particularly domineering way: "Most people who come to eat our drunken geese drive back and forth, and have never seen any problems!" Perhaps, because most of the red rice wine is evaporated by high-temperature cooking on the pot cover!