According to the custom of Hakkas, in the months before the Spring Festival, each Hakkas will keep more than ten geese. The Spring Festival is coming, and each of these geese has grown to more than ten kilograms. After slaughtering and plucking the hair on the 28th day of the twelfth lunar month, put it in a large pot and boil it in water until it is just cooked, and drain the water slightly. Next, boil the soy sauce and cool it, and add some brown sugar and white wine. Then, cut each goose into 4 large pieces, and put them all in a crock filled with soy sauce for pickling. During the Spring Festival, geese are taken out and cut into small pieces. Stir-fry with lobster sauce, onion and ginger slices first, then stir-fry with celery and garlic sprouts.

Wuguishan is the hometown of Zhongshan Hakkas, and brine chicken is a traditional Hakka dish. As early as 200 1, Yagu introduced the Hakka-style salted goose pioneered by Zhongshan. "In traditional Hakka brine chicken, the whole chicken is cooked in ice water, added with salt in a flat bowl, cooked, taken out, smeared with edible oil, then cut into pieces and put on a plate. The practice of salted goose is more complicated. The material belongs to Shatian geese, each weighing 2.5 to 3 kilograms. If it is too heavy, the meat will be rough; if it is too light, there will be no' chewing head'. Adding secret herbs to the brine, it is necessary to control the heat, in order to make Hakka brine geese with fresh and sweet meat and endless aftertaste. "

In my memory, roast goose belongs to Guangfu cuisine. But it is Huizhou Hakka who sells roast goose.

Huizhou, Guangdong Province, also known as the Goose City in history, may be because of this reason that many people in the city rely on roast geese to eat. 1989, "Roasted Goose" opened its first restaurant in Huizhou. A few years later, "Roasted Goose" opened in nearly 20 big cities across the country. These restaurants have a great feature-there are no recipes. Hundreds of Cantonese, Chaozhou and Hakka dishes are all made into semi-finished products and displayed in large refrigerators. All dishes are clearly marked, and customers can choose according to their own tastes. The kitchen is transparent, and you can see the dishes cooked by yourself by killing snakes, crabs, fish and shrimp. After the introduction of this kind of self-help catering, it was quickly recognized by diners, and it also had a severe impact and extensive impact on the domestic catering industry. It was once called the roast goose phenomenon in China catering industry. Over the past few years, enterprises have accumulated assets of nearly 400 million yuan. Subsequently, the restaurant continued to expand its business and enjoyed the reputation of the hot pot capital of Shanghai and Hangzhou.