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Chinese Name: 脆皮烧鹅
English Name: Crispy Roast Goose; Roast Goose
Category: Cantonese Cuisine粤菜
Main Ingredients: Goose
Crispy Roast Goose脆皮烧鹅 is a famous cuisine in Guangdong Province. It belongs to Cantonese cuisine粤菜. Roast Goose originates from the roast duck.
Famous roast geese in Guangdong include “Shenjing roast geese深井烧鹅” in Huangpu District, Guangzhou, “Gujing roast geese古井烧鹅” in Gujing Town, Xinhui District, Jiangmen City, “Gongming roast geese公明烧鹅” in Guangming District, Shenzhen, “Lizhi Chai roast geese荔枝柴烧鹅” in Daling Mountain, Dongguan, and “Sandun roast geese三墩烧鹅” in Zhongshan.
In the book “Shi Zhen Lu食珍录” of the Northern and Southern Dynasties南北朝时期 in China, there are records of roast duck. During the Northern Song Dynasty北宋, roast duck, also known as roast duck and roast duck, was a famous dish in restaurants and shops in Bianjing.
At the end of the Southern Song Dynasty南宋, Wen Tianxiang文天祥, Chen Wenlong陈文龙, and other patriots protected the young emperor from retreating to Guangdong and insisted on fighting against the Yuan army, so the cooks of the Southern Song Dynasty also came to Guangdong. As a famous dish in the Song Dynasty, roast duck was also brought here naturally.
There is no inkstone duck rich in Hangzhou in Guangdong, so the chef replaced it with the goose native to Guangdong and improved it into a roast goose with unique Cantonese characteristics.
The “Gujing Roast Goose古井烧鹅” in Gujing Town古井镇, Xinhui District新会区, Jiangmen City江门市 is a famous Cantonese dish with a history of more than 700 years. It is said that the roast goose was made with the imperial secret recipe of the Southern Song Dynasty.
After the battle at Yamen in Xinhui新会崖门海战, it is said that the imperial cook of the Southern Song Dynasty fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake in Xinhui and opened a roast goose shop. Then, with the superb craftsmanship of the imperial palace’s secret roast goose, he cooked the roast goose with all its color, fragrance, and fragrance, which soon became famous and passed on from generation to generation.
Compared with the roast goose in Guangzhou, the skin of the Gujing roast goose is relatively thin, with golden yellow in the scorch. After one bite, the skin is thin and crisp, with a light smell of lychee wood. In terms of taste, “sweetness” and “fragrance” are the characteristics of the Gujing Roast Goose. The sweetness comes from both honey and the unique marinade of Gujing Roast Goose.
The word “deep well深井” in Guangzhou’s “deep well roast goose深井烧鹅” comes from its birthplace, Huangpu “deep well village深井村”, and also refers to a special form of roast goose. Every inch of the skin of the roasted goose cooked by this method is crisp. With the finishing touch of lychee wood, the roasted goose has the scent of lychee and a unique flavor.
Litchi Chai Shao Goose荔枝柴烧鹅 is a traditional feature handed down from Daling Mountain大岭山 in Dongguan东莞. This has always been a rich place for lychees, and lychees have no other use after being cut down. Using them as fuel can make the best of everything. Litchi firewood is solid, dry, and flame resistant, and almost contains no gum. It will not burn like pine firewood because of its gum. On the contrary, litchi firewood can bring a light litchi fragrance to food. The older the litchi wood is, the more fragrant the goose will be.
How to make Crispy Roast Goose?
Ingredients：
- 1 goose
- 10 grams of chopped ginger
- 10 grams of chopped garlic
- 20 grams of chopped green onion
- 15 grams of refined salt
- 20 grams of white sugar
- 30 grams of cooking wine
- 10 grams of light soy sauce
- 10 grams of sesame paste
- 10 grams of chicken essence
- 5 grams of five-spice powder
- 2 grams of dried tangerine peel powder
- An appropriate amount of maltose
- An appropriate amount of white vinegar
- An appropriate amount of koji wine
- 4 sour plum sauce flavored dishes
Instruction:
- Step 1, After killing the goose, wash it, take out the internal organs from the anus, cut off the goose feet and wing tips, and wash the abdominal cavity of the goose with water.
- Step 2, Mix 10g of chopped ginger, 10g of chopped garlic, 20g of chopped green onion, 15g of refined salt, 20g of white sugar, 30g of cooking wine, 10g of light soy sauce, 10g of sesame paste, 10g of chicken essence, 5g of five spice powder, 2g of dried tangerine peel powder and the appropriate amount of soup to make soup; In addition, mix maltose, white vinegar, red Zhejiang vinegar, and koji wine at 1:13:1:1 to make crisp water (it can be stored well and used for many times).
- Step 3, Pour the soup into the abdominal cavity of the goose from the opening of the anus, and then sew the opening with a goose burning needle to prevent the soup from leaking out.
- Step 4, Put the head of the goose upward, then put the air nozzle of the air gun into the neck cavity from the kill mouth of the gooseneck, and then hold the neck and the air nozzle together with your left hand. Then, press the air gun with the right hand to slowly penetrate the air between the subcutaneous fat and connective tissue of the goose to make it full.
- Step 5, Take out the air nozzle, hold the neck of the goose with your hand, then put the goose body into a boiling water pot and scald it for about half a minute, then pour cold water on the skin of the goose to cool it slightly. Then brush the crispy water evenly on the skin of the geese, and hang the geese in a cool and ventilated place to dry.
- Step 6, Hang the dried goose in the oven, burn the fruit wood charcoal on a medium fire and slowly roast it. When the goose is cooked, use the high fire to roast the skin of the goose until crisp, and then take it out. First, pour out the marinade from the goose’s belly, cut the goose into pieces, and put it on a plate. Then pour the marinade on the plate and serve it with the sour plum sauce.
