Why does the traditional Cantonese roast goose become inauthentic when it comes out of its place of

Because the traditional Cantonese roast goose is because many unscrupulous merchants use this sign to attract customers, but it is actually not authentic.

Every place has the characteristics of each place Cantonese roast goose, go to the origin is not authentic because the raw materials are not authentic, you must go to the local, buy raw materials place, to buy the materials of the roast goose, and because the taste of the local people is not adaptable, so as to change, it will also lead to the roast goose is not authentic.

Because the roast goose is so easy to make, many people can get it casually and sell it for a lot of money in the name of Cantonese roast goose.

The traditional roast goose is not authentic when it comes out of its place of origin, in fact, because it needs the taste of people from other places in other places.

Because after stepping out of the meta field, his water source and some production methods are different, so it is not authentic.

Not only Cantonese roast goose, but many things will become very unauthentic after leaving the country of origin, because only local can make the real flavor.

Because the way it was made was different after it left that place, it became less authentic in many cases.

The traditional Cantonese roast goose is made of charcoal, and the roast goose is accompanied by a strong roast aroma. However, many people make roast goose for convenience or to save costs, and replace charcoal grilling with gas grilling or electric grill roasting, although it can also make roast goose successful, but it lacks the unique roast aroma of roast goose, how can it be authentic?

I think the traditional roast goose is not authentic when it comes out of its place of origin, in fact, because it needs the taste of people from other places in other places.

The traditional Cantonese roast goose is made of charcoal, and the roast goose is accompanied by a strong roasted aroma. However, many people make roast goose for convenience or to save costs, and replace carbon grilling with gas grilling or electric grill grilling, although the roast goose can also be made successfully, but without the unique roast aroma of roast goose, how can it be authentic?

The way of doing it is different, the place is different, and the feeling is different, of course, it will feel inauthentic.

Add provincial elements so it's not very authentic.

Because many people think that this is profitable, and then a lot of high-quality imitations come out,

Cantonese roast goose is different in Guangdong, every roast goose chef is different, not to mention made in other places, and it has to be made in combination with local tastes.

Everyone's tastes are different. Psychological effects. Actually, there is nothing.

What is authentic.

The first source of goods. Second ingredient.

The third process. The average person just does it when it's time for the third.

First, second, can't do it.

So it's not authentic.

<> pour the juice and oil into a baking tray and heat it, then add a little raw soy sauce, water, five-spice powder and sugar, and cook over low heat for five minutes, this is the roast duck juice I discovered myself. Ensigns occupy half of Cantonese cuisine, so you can't avoid eating too much rice. Cantonese people call it "roast beef", the kitchen stall is called "fried chicken bay", and the older generation of industry terms are called "low cabinets".

Cantonese crispy roast duck is also one of the representatives of roast duck flavor. We will teach you how to make this Cantonese roast duck.

Peking duck is famous, and there are many abroad, but Cantonese duck is just a kind of duck, which is not fair. On the list is duck food, Cantonese roast duck must have a name! Duck intestines are made from sea jam, peanut butter, sesame paste, southern milk, bean curd, various Chinese spice powders, rice flavors, chicken essence, salt, and sugar.

I suggest you get the local character right. The flavor is stronger than anything else. Well, that's all.

You can also ask me any details. Colleagues, I hope he can help you.

Cantonese roast duck recipe and roast duck salt recipe. If there are a lot of roast ducks every day, can you use this recipe, then you don't need to adjust the recipe every day? Recipe 1:

10 kg of table salt, 10 kg of monosodium glutamate, 5 kg of spice powder, 1 kg of cinnamon powder, 1 kg of pepper, 3 kg of sugar, 1 kg of chlorine powder and 1 kg of star anise powder received 2 is salt water.

Pour 150 ml of water, 15 ml of honey and 2 tablespoons of vinegar into a small basin and shake well. Then fill the legs of the Nera Salt Duck at my time. Preheat the oven to 120 degrees, remove the duck legs, wash them gently, drain the water and place on a boiling plate (I use a boiled plate with a rack so that the roasted juice leaks onto the base plate and does not pour over the skin).

There is no need to turn around when roasting the duck, but the surface of the skin is upward. Roast duck salt: Mainly salt and sugar.

Add the spice and chicken powder and separate the licorice powder. Recipe for roast duck salt: 300 grams of white sugar, 200 grams of refined salt, 10 grams of licorice powder, 50 grams of chicken powder, 10 grams of sand ginger powder, 15 grams of five-spice powder (proportion:

Chili pepper 2, seasoning 4, cinnamon 4, fennel 3, kaempfera 1). Place it in a large bowl and stir to combine.

Put the goose in the oven, roast it with fruit charcoal, first cook the goose meat over low heat, and then roast the skin of the goose over high heat until golden brown and crispy, so that the delicious roast goose is ready.

Of course, it is fired in the oven, and it must be marinated before it is fired, and the goose must be marinated with Orleans sauce.

First of all, the goose is salted after processing, and after pickling, it can be fired in the oven, so that the Cantonese roast goose is crispy on the outside and tender on the inside, and the taste is particularly delicious.

Raw materials: 1 fat and tender goose with an age of about 90 days. The selection of materials is preferable to the high-quality goose species black-maned goose produced in Guangdong. This goose has a short growth period, moderate body size, thick meat and small bones, fat and delicious, and is an excellent raw material for making roast goose.

Seasoning: 150 grams of roast goose material, 4800 grams of skin water (about 150 grams), 20 grams of meat onions, ginger slices, and minced garlic, and 100 grams of roast goose dipping sauce.

Roast goose recipe:

Ingredients: 5 kg of sugar, 10 kg of salt, 500 grams of monosodium glutamate, 500 grams of chicken essence, 450 grams of sand ginger powder, 250 grams of five-spice powder, 250 grams of chicken sauce, 250 grams of Zhuhou sauce, 250 grams of sesame paste, 250 grams of peanut butter, 300 grams of sesame oil, 150 grams of southern milk, 250 grams of bean curd, 500 grams of minced garlic, 400 grams of cooking oil.

Method: Stir-fry the minced garlic with 400 grams of cooking oil, then pour the oil and minced garlic into other ingredients and stir evenly.

Application: As a marinade for smearing the inner cavity of roast duck, goose, chicken, etc. before barbecue.

Roasted goose skin water recipe:

Ingredients: 4 kg of water, 350 grams of maltose, 30 grams of lemon juice, 5 grams of corn starch, 350 grams of white vinegar.

Method: Dissolve the maltose in water, add other raw materials and mix well, that is, the skin water.

Application: Roast goose, roast duck and other products generally need to be cithelated water before entering the oven, and they can be colored when grilling.

Roast goose dipping recipe:

Ingredients: 500 grams of Binghua brand sour plum sauce, 100 grams of sugar, 50 grams of white vinegar, 10 grams of lemon juice.

Method: Mix all the ingredients and cook over low heat until the sugar is dissolved.

Application: As a dipping sauce for roast duck, roast goose, etc.

The most famous Guangdong roast goose is the goose of Shenjing,

The roast goose, which is 10,000 times more delicious than roast duck, has not been sold in Guangdong Province for decades, and the reason is so simple.

Such a delicious roast goose, why is there no more out of Guangdong! Look at the Peking duck, not only has made a gold-lettered signboard that is well-known at home and abroad, but has even opened branches abroad! However, Guangdong roast goose is obviously more delicious, why can't you be more motivated and make yourself bigger and stronger?

The Cantonese smiled indifferently and slowly replied: This is exactly what makes us feel honored! It is our honor!

Wax is an independent technique that has nothing in common with frying and frying, there are many masters who can stir-fry, there are very few masters who can cook meat, and there are even fewer who can burn well. And if you burn well, you have to be able to needlework. Because when sealing the goose, it is inseparable from this craft.

After the goose is marinated, the chef must use a needle to sew the goose tightly, and the technique is appropriate to ensure that the soup does not flow out when the goose is roasted.

In the process of firing, the mastery of the heat and the length of time are inseparable from the careful observation of the roast goose master, and the fruit wood used is also carefully selected. The roast goose must be the lychee wood of the lychee garden, it is best to store it for more than a year, the smoke produced during the firing process is the least, and the goose burned out has a faint fruit wood aroma, and the taste is the most authentic.

The Cantonese people have a superior living environment, with mountains and rivers and the sea, which is not only suitable for raising geese, but also the beauty of the life of Cantonese people. Why Beijing gathers many local cuisines, such as Sichuan cuisine, Shandong cuisine, and Northeast cuisine, is because Beijing has a large foreign population, and after a long time, naturally even the food from his hometown has been brought over. Only the production process of Guangdong roast goose has not been spread because of the loss of population in Guangdong, which also proves that Guangdong people live in an environment that is enviable and unwilling to leave.

Why can't Cantonese roast goose, which is better than roast duck, go out of the province? The real reason is that Cantonese people are "embarrassed"! When it comes to roast duck, it can be said that everyone knows it, but if it is roast goose, southerners may be more familiar with it,More specifically, Cantonese people are more familiar with this roast goose.

In Guangdong, people are more accustomed to eating roast goose than roast duck.

There is such a problem on the internet that it is clear that Cantonese roast goose is much better than roast duck. Why doesn't Guangdong roast goose continue to go out of the province? Cantonese people are likely to ask this question,Because in Guangdong, roast goose is not very well-known in other places, while roast duck is famous all over the country.

The charcoal for roasting goose is not practical enough. It is basically the same as roast duck. It can be seen from its appearance, and it is also roasted over fire.

However, it is customary to call it roast goose in Cantonese. Let's call it roast goose! The gray goose is best made with Qingyuan black brown goose or Magang goose, but the feeding conditions of these geese are too harsh, and many places will automatically give up when they see this material.

Some people say that Guangdong roasts geese, so nearly a quarter of the country's geese fall into the stomachs of Cantonese people every year. Although this statement is a bit exaggerated, it is enough to prove that Cantonese people really like to eat goose! So why are Cantonese people so fond of roast goose that they haven't left the province.

Actually, the real reason is that Cantonese people are a little embarrassedBecause Cantonese people think roast goose is delicious, while people in other places don't. It's just that we don't feel good! The reason why Guangdong roast goose can be so delicious is not only the chef's good cooking skills, but also the strict requirements on the selection of materials, which has a lot to do with it.

Cantonese people can't eat roast goose by themselves, so it's rare to see Cantonese roast goose in other places.

Because after all, it is a special product in Guangdong, a special product.

Many places in other provinces do not eat geese, even in Guangdong, only a few places in the Pearl River Delta and near the Pearl River Delta are more popular to eat, such as Qingyuan City, even in Yangshan Yingde, few people eat it.

I am Cantonese, I think roast duck and roast goose is a taste, I once heard a seller of roast meat said, sometimes during the Chinese New Year when there are many people and business is good, roast duck is sold as roast goose.

As a northerner who has lived in Guangdong for a long time, I really don't realize how delicious the roast goose is, and I only love to eat the sour plum sauce dipped in the roast goose.

Cantonese roast duck** is civilian, and it tastes good. So it was opened all over the country.

Quite simply, because roast goose is far less delicious than roast duck (at least in most people's tastes), most Cantonese people who claim that roast duck and roast goose are better than Peking duck have basically never eaten roast duck in the store.

I am a native of Sichuan, in Guangdong for nearly 30 years, I like Guangdong roast goose very much, but in recent years it has become more and more expensive, eat less, Beijing roast duck has also eaten many times, I feel not as delicious as Guangdong roast goose, especially the roast duck of Quanjude is really unpalatable, and the store is a big bully.

In traditional Chinese medicine, it is believed that the human body is not suitable for eating goose. I believe that if many Guangdong children's shoes go to Chinese medicine if they have a cold and fever, Chinese medicine will especially explain not to eat fried food in the near future, especially not to eat roast goose.

A good roast goose, people who understand it will have a door, a long way to find a winding path, a sloppy environment and taste the delicious, and the level on the market is uneven. The point is that the roast goose is quite expensive.

Peking duck is also famous, not as famous as Nanjing's roast duck! Peking duck was brought by Judy from Nanjing!

Even the lychee wood used to roast the goose is not common in other provinces, not to mention other ingredients, there is no real material to make a good roast goose, I don't know whether the Peking duck is roasted with wood or with electricity?

Peking duck is also good, but I think Nanjing salted duck has become more and more unpalatable in the past ten years.

Tianjin dog ignores many Tianjin locals who don't know the authentic one! I haven't eaten authentic Guangdong roast goose in Guangdong for fifteen years!

Because it is a roadside shop at all, pushing a trolley to sell on the street, a low-end goods with stuffed teeth! Any provincial 'foodie' doesn't sell it! It's normal to not be able to get out of Guangdong!

No, the most important thing is to make roast goose this goose is harsh on the growth environment and food materials, and the output is small, so it can not be provided to other provinces, not every kind of goose is delicious when burned, and it seems that Qingyuan can raise this goose at present.

For people from other provinces, who likes the soup in Guangdong except for Guangdong? What Cantonese people like to eat is not necessarily what people from other provinces like to eat.

Authentic roast goose customers are waiting in long lines to open the door, and it will be sold out within an hour or two of opening.

Introduction: With the improvement of people's quality of life in China, people's requirements for food have gradually improved, all kinds of food have appeared in people's field of vision, and people are no longer just pursuing food in their own province, but to other provinces, many people want to taste the world's food, many people for the family, such as chickens, ducks and geese will be made into many delicious foods, such as Beijing duck and Nanjing duck, are resounding Chinese cuisine, today lead you to understand a kind of Guangdong goose called Cantonese roast goose. <>

1. Cantonese roast goose.

Cantonese roast goose is a traditional food in Guangzhou, which is dominated by small or medium black and brown goose, this kind of goose is delicious, very suitable for the manufacture of roast goose, there are many roast goose catering companies in Guangdong, they have their own characteristics, for example, some catering companies, using lychee, resin to fire, so that the roast goose has a unique fragrance, when eating, its skin will be very crispy, and the meat will be very delicious, crispy on the outside and tender on the inside, very delicious, and such as environmental protection charcoal ancient method concoction, this method will be more, Ensure that the goose is crispy on the outside and tender on the inside, and the eating taste of the goose is greatly improved. <>

Second, the production method.

Of course, if you don't have the opportunity to go to Guangzhou, you can also make your own tasting, you just need to prepare the ingredients and barbecue tools. The taste may be much worse than the local one, but it is also an authentic Cantonese roast goose, his method is to add the amount first, and use some necessary seasonings to make a sauce, and then soak the goose in the soup for half an hour to achieve the purpose of flavor. After that, some seasonings are added, stuffed into the belly of the goose, and the soup is poured into the goose's belly from the opening, and the opening is sealed to ensure that the soup remains in the goose's body, and then some prepared ingredients are applied to the surface of the goose for baking.

3. Selection conditions.

For an authentic Cantonese person, it is also very demanding to choose Cantonese roast goose, for example, they only need to burn the goose and the skin is very crispy, do not eat very flavorful, in short, there are a lot of requirements, and the authentic roast goose also completely meets these requirements. The practice of Cantonese roast goose is very particular, so it is also very delicious, but it can not be produced in large quantities, in short, many interested friends can taste it.