Chinese people love to eat, know how to eat, and know how to eat. The Chinese dining table includes everything that flies in the sky, runs on the ground, and swims in the water. In addition to various vegetables, what we usually eat most is chicken, duck and fish, among which chicken and duck are the most common poultry.
There is another animal among poultry that is larger and more ferocious than chickens and ducks, and that is the goose. Goose is as famous as chicken and duck, and is also known as "China's three major poultry". Geese are the "notorious" "leaders in the poultry world". They are not afraid of chasing people or chasing dogs. When Xiaofei was a child, the family had two geese. Since then, the dogs have retired early. They really do "look after the house, lay eggs, and eat meat".
As the saying goes, "There is roast duck in the north and roast goose in the south." Someone did a poll, what is your favorite cooked food? In the end, the roast chicken won the first place with a slight advantage, the roast goose came in second place, and the roast duck came in third place. Roasted goose is not commonly seen on dining tables in the north, but it has a huge market in the south and is very popular among local foodies. There is a saying in Guangdong that "no goose can leave Guangdong alive."
Today, let’s take a look at the six most delicious famous geese in the country. Is it your hometown? It is said that only those who have eaten 3 kinds are considered foodies!
Chaoshan braised goose is a traditional dish in the Chaoshan area. As the name suggests, braised goose is a goose marinated in brine. The key to whether the braised goose is delicious lies in the quality of the brine. The appearance of the braised goose is very attractive, the meat is fresh and tender, and the aroma is rich.
The braised goose uses lion-head geese from the Chaoshan area. The geese are first cleaned and then placed in a brine made from more than a dozen medicinal materials and spices such as nutmeg, star anise, and bay leaves. , fully soaked and penetrated. Cantonese people eat braised goose. Not only the goose meat, but also goose heads, intestines, goose paws and other parts are very popular. Chaoshan people often eat braised goose with garlic vinegar to remove the fishy smell and relieve greasiness. The foodies themselves can eat less than half of the braised goose at one time.
Chaoshan people like to eat braised goose, and Guangzhou people like to eat roasted goose. Roast goose is a classic dish in Cantonese cuisine. Its status is no less than that of roast duck in Beijing, but the production process of roast goose is more complicated than that of Beijing roast duck.
For roast goose, choose a smaller black-maned goose. First remove the internal organs of the goose, blow air into the belly, apply secret spices, seal the opening, spread the sugar water over the skin, dry it and bake it. become. The finished roast goose is bright red in color, with crispy skin and tender meat. The taste is on par with Beijing roast duck.
Yangzhou, also known as the Goose City, is enough to show Yangzhou people’s love for geese. Yangzhou old goose, also called salted goose, is a famous dish in Huaiyang cuisine. The cooking method is similar to Nanjing's salted duck, so there is a saying of "Nanjing duck, Yangzhou goose".
The production of old goose is also based on the method of first pickling and then braising. The goose is first cleaned, the inside and outside of the goose are carefully rubbed with salt, and then it is marinated in the secret brine. The finished goose is light yellow in color and shiny on the outside. Although it is a saltwater goose, it is moderately salty, fat but not greasy, and has an endless aftertaste.
Gushi County is a county in Xinyang City, Henan Province. The most representative delicacy here is goose cubes.
Gushi goose nuggets are made from local geese. Most of these geese are raised in the wild. Since they are not fed with feed, they are relatively large and the meat is relatively tender. The production process of Gushi goose cubes is to boil, stir-fry and then stew. First cook the Gushi goose, then stir-fry it, and then add the goose soup to make it. The soup is very delicious and the goose meat is tender and smooth. .
When it comes to roast goose, don’t forget Northeast Laotie. Big goose stewed in iron pot is a very hard Northeastern stew, which is a signature dish for locals to entertain distinguished guests.
The authentic goose stewed in iron pot uses the goose raised by local farmers. Use a large iron pot to fry and then stew. When the goose pieces are fried until golden, add soup and stew, add potatoes, beans and Flour, and stick tortillas on the sides of the pan. After the stew is cooked, the family sits around the iron pot and eats it, which is very bold and enjoyable.
Wugang braised copper goose is a very famous specialty of Wugang. It is named after the choice of Wugang copper goose.
The copper goose was a royal tribute during the Qing Dynasty, and was known as the "Three Treasures of Hunan" together with the Ningxiang pig and Dongting Xianglian. There are more than a dozen production processes for braised copper goose. The method is complicated. The copper goose is first cleaned, and then stewed in brine made from more than 30 kinds of spices and Chinese medicines such as cloves, grass fruits, cinnamon, etc., and then goes through a series of Processed. The finished braised copper goose has tender meat and rich braised flavor, and is favored by many out-of-town foodies.
Friends who like to eat goose meat must not miss these "six famous geese", each with its own characteristics and delicious food. How many kinds have you eaten?
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I am Xiaofei, an old aunt born in the 1980s who likes cooking. Thank you for your attention! Welcome to communicate through messages or other methods!