Among the women I know in Taishan, Jiangmen, five-flavored goose is a delicacy that can be had at any time.

There are many specialties in Jiangmen, Guangdong.

Wencun five-flavored goose is a specialty of Jiangmen Taishan.

I feel like among the Taishan women I know, even if they say they don’t know how to cook, they can still whip up a five-flavored goose dish at any time.

Taishan Wenchun Five-flavor Goose is made from local geese raised for more than 80 days, and cooked with five-flavor sauce made from locally produced soy sauce, vinegar, rock sugar, wine, etc.

The characteristic of the dish is the fusion of five flavors, which becomes more fragrant the more you chew it.

The preparation and steps of Taishan Five Flavor Goose Materials: One bare goose, preferably 3 to 3.5 kilograms.

White vinegar, light soy sauce, white sugar, soy sauce, and wine are each half a bowlful, 4 tablespoons of Zhuhou sauce, 2 pieces of ginger, onion, garlic, star anise, and a quarter of tangerine peel.

Method: 1. Heat the pan, add oil, make sure the oil is very hot, then put the goose down and fry until the goose skin is golden brown.

2. Scoop up the oil from the fried goose, add water to almost cover the goose, simmer over medium heat for about an hour, add soy sauce, vinegar, rock sugar, wine, licorice, cinnamon, etc. and boil it in proportion.

Five flavor sauce.

3. When the juice boils again, turn the goose over every ten minutes.

4. When the juice is almost reduced, scoop out some of the juice and pour it all over the goose. Repeat this about four or five times. When you feel that the color on the goose is enough, it is done.

5. Cut into pieces and place on a plate. Serve with sour plum sauce as condiment.

Note: There is actually no fixed standard for the preparation of five-flavor juice. Everyone has their own favorite taste, and you can control the sweetness and sourness by yourself.

Some people like to marinate the goose with dark soy sauce to color it before frying it. Personally, I think you can ignore this step.

When cooking, be diligent and turn the goose over several times. This will prevent the goose from burning and make it easier to color and flavor.

I picked up a piece of goose meat, dipped it in sour plum sauce, and took a bite. I felt that the goose meat was tender and delicious, and the goose bones were fragrant. There was a sweetness oozing out, but the salty taste came out immediately, and then it was a little sour.

The feeling makes people appetite.

This is our Jiangmen Taishan specialty food: five-flavor goose.