There is no feast without goose." Trendy people only care about the delicious braised goose, but don't care about the size of the goose. Many people don't even know that the delicious goose meat they eat every day is the king of goose in the world. They enjoy it proudly. One of the most influential and expressive works of Chaozhou cuisine is "braised food", which is called "Chaoshan braised food" in Guangdong, Hong Kong and Macao. The main meats are goose, duck, three-layer meat, eggs, pig's feet, pig skin, etc.; trendy people love braised food, and often call "pickled" food "braised", so there are seafood ingredients such as braised shrimps and crabs. , shrimps, blood clams, oysters and various shells, etc., there are dozens of kinds. Freshwater aquatic products include braised crucian carp, carp, grass carp, flat crab, clam, etc., as well as braised peanuts, braised vegetables, etc. , there are hundreds of varieties. Of course, although they are all called "braised", the braised methods are very different. The real "braised flavor" is undoubtedly the braised goose.

There are three things to pay attention to when raising braised geese: first, raising geese, the first is "scientific breeding" and "precision breeding"; the second is using the method of "feeding concentrates" during the fattening period of geese to make them grow rapidly, which is very particular. After the Lu family buys the goose from the farmer, they have to "secretly" nurse it for a period of time to achieve its unique meat quality and taste requirements; the second is the preparation of the brine, in addition to the conventional dark soy sauce, light soy sauce, and cooking wine , sugar and other seasonings, the Lu family has its own secret formula, usually including star anise, pepper, cinnamon, cumin, cloves, amomum villosum, bay leaves, monk fruit, garlic, fresh coriander heads or dried coriander seeds and more than 15 flavors. The third is the exquisite production process. The unique features include: the marinade needs to be processed before being put into the pot, and some spices need to be fried to make the aroma overflow; the special braised soup is made with fat pork, old mother Chicken, ribs or pork ribs are boiled with soy sauce, shelled longan, etc.; the slaughtering of geese is also very particular. Small holes should be left in the neck to facilitate ventilation and ventilation during braising. Even the methods of removing feathers are also different. There is a saying that before the goose is put into the pot, it must be splashed with water, hung to dry, and marinated for a certain period of time with spices, wine, etc.; the goose must be regularly lifted out of the stewed pot, drained of the stewed soup, and then immersed in the pot. , repeated several times, with flipping, pouring sauce and many other processes in the middle; serving is also very particular: the dried goose meat is cut into slices, and there are two fixed dipping ingredients for the braised goose: one is the fragrant braised soup made from the original soup , one is to remove the greasy garlic vinegar. Of course, it is essential to put a few green coriander on the fragrant goose meat. On the surface, it is for the sake of appearance, but it seems to be more important. It is to keep the fragrance of goose, just like the restraint and low-key of fashion people.