A taste of 15 years old tangerine peel.
A roast goose swimming out of the Pearl River.
Chenpi plum is the best near the Spring in China.
There is a lychee wood roast goose in Gujing Town under the Xinhui Festival. The secret is also the tangerine peel. Originally because my friend Wen Jia took a special trip to eat the goose in the local, and said it really worth it.
The secret of baking:
The most fragrant roast goose is using the Lychee wood in the old year. This roast goose is hot and has a strong aroma. The bite goes first to the crunchy skin with a little bit of oil under the skin, which bursts open in the mouth. Chewing the goose, tender by tender, you can smell all about the incredible smell of the roast goose without the smell of poultry. Even the goose bones are smelling so good.
This roast goose uses the lychee wood produced in Lingnan in China. It has less smoke and is firm, and the fire is very firm yet not overheated. The roast goose could have the smell of fruity wood.
Fragrance: 15 years old tangerine peel by using three generations of the family recipe.
Another secret of this scented goose is the dried tangerine peel from the Xinhui Gujing Town. The dried tangerine peel is used in the marinade, which makes it really special that no one else could mimic to make it. The specialty of Gujing Roasted Goose is that the marinade is baked with geese which makes them delicious!
Hengyi, the place where near Guangdong, is also very proud of its own brine. 15 years old tangerine peel with more than ten kinds of spices, the inheritance of the family three generations makes the unique taste becomes true where no where other than this place is the same taste. The brine is poured into the roast goose to bake, and the brine is taken out when it is baked, soaking the goose and goose oil aroma. The taste of the goose after the secret brine is very delicious. The roast goose shop in the market generally accepts goose raised by the farmer’s retail family. But the goose is sold by catty, and the farmer refuses to sell the two-month goose, waiting for it to grow bigger. The age of the goose is fragrant.
This sounds really interesting. I don’t know for sure whether I would like it, but I am definitely interested in all of the different flavors that went into one dish. The pictures that you had really made me feel as if I was right next to the fire, watching the goose cook, and I can definitely tell that this is one well made goose. As a vegetarian, I will most likely not eat this particular dish, but I can’t wait to see what other food you will review in the future!
I thought the pictures and gifs really supplemented the text and brought a sensory experience to reading about the goose, which is sometimes difficult to get when describing food with just words. I also appreciated how the goose was special not only because of its preparation, but because of the traditions and local secrets put into it. No matter how gourmet a restaurant is, it always seems like the family recipes are the best.
Personally, I’ve never had roast goose (or any other authentic Chinese food), but from your pictures and description it looks very good. I’m amazed at the painstaking process that people who prepare the goose take, especially using 15-year-old tangerine peels. It seems like food is a very large part of Chinese culture, and I’m eager to learn more about it.