Goose is very big, with dense feathers and a round and slightly square head. The sarcoma at the base of the upper mouth is black, soft and protruding upward in the shape of a peach, with a black beak, orange feet and black claws. Goose feathers are generally grayish brown or dark brown, with obvious differences in back feathers and silvery gray in abdomen.
Goose's head is bigger, its beak is flat and wide, and there is sarcoma on its forehead. The neck is very long, the body is relatively broad and strong, the keel is long, the chest is full, the tail is short and the feet are webbed. Goose feathers are generally white, and a few species are light gray feathers. Goose has high requirements for breeding environment, needs sufficient sunshine and water, and has a quiet life habit.
discriminant analysis
Wild geese have strong adaptability, can grow in various breeding environments, are good at flying and have strong disease resistance. Goose meat is tender and delicious, firm and smooth. Goose meat is rough, slightly firewood in taste and loose in meat quality. Goose can be cooked in a variety of ways, such as stewing soup, braising in soy sauce and baking. The meat is delicate and suitable for all kinds of cooking methods.
The cooking methods of geese are mainly stew and barbecue, which takes a long time to make the meat tender. The taste of geese and geese has its own characteristics, and which one is delicious varies according to personal taste. Goose is tender and delicious, suitable for stewing soup or braising in soy sauce. Goose meat is rough and slightly woody, which is suitable for stew or barbecue. In the process of food production, cooking methods can be adjusted according to personal taste to achieve the best taste.