When traveling to Kaiping in Guangdong, besides being famous for its watchtowers, Kaiping’s food is equally outstanding.

Among them, the most famous one is the Goose City in Kaiping in front of you.

This is a very unique restaurant.

I highly recommend this place because this one place basically has all the must-eat delicacies in Kaiping.

In the open kitchen, a variety of dishes are made on the spot. Everything is closely connected with the local cultural landscape, reflecting the real atmosphere of life, making people feel leisurely and comfortable.

I picked up the recipe and took a look. As for the dishes, I followed the use of local high-quality ingredients to create local flavor. The specialty of Goose City is of course goose.

Roasted goose, white-cut goose, paprika goose, braised goose with raw oysters... all kinds of goose parts are used: boiled goose intestines, goose feet, goose blood and goose offal, tea goose eggs, let the goose eggs fly... Kaiping authentic

Snacks include rice noodle, moxa glutinous rice cake, paparazzi goose rice noodle, salted chicken cage, etc.

The geese used here are Kaiping Magang geese, one of the fine goose breeds in Guangdong Province.

The characteristics are: thin skin, fine meat texture, good meat quality, moderate fat, and delicious taste.

The white-cut goose is not greasy and has a light taste.

As you chew slowly, the aroma of goose meat penetrates, leaving a fragrant aroma on your teeth and cheeks.

I just feel that the soy sauce poured on top is a failure, covering up the delicious flavor of the goose. I would rather have no sauce at all, so that people can slowly chew the original taste of the goose.

Let the goose eggs fly is a signature dish. At first glance, it looks like Japanese tofu, but it has a strong egg aroma and texture. The goose eggs are originally more delicate than eggs, and the sauce is sour and sweet, which melts in your mouth.

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The goose giblets are soaked in goose blood, which does not have the usual fishy smell of poultry. The goose blood is very tender and elastic. The foie gras is a bit too hot, but the soup is excellent, and the pepper brings out the fresh aroma just right.

I ordered Magang beef offal again, and surprisingly found that it was cooked just right, fresh and smooth, but not sticky to the teeth.

The dim sum salted chicken cage is named after Kaiping people say it is shaped like a chicken cage. It is off-white in color and crispy, soft and salty in the mouth. It has a first-class taste and is worth a try.