Foreword
I remember that an old glutton is also a chef who said that goose is very difficult to make, even with the skill of a chef, it may not be good.
China has a vast territory, from south to north, there is a history of raising geese. Our country has a history of domesticating geese for more than 6,000 years.
I remember that when I was young, the rural areas of Shandong were considered complete only if we had chickens, ducks, and geese. Gooses were rarely eaten. You can visit the nursing home. Goose is the absolute leader in poultry.
But when it comes to making a goose, it must be one north and one south. One north is the iron pot stewed big goose in the northeast, and the other south is the Chaoshan marinated goose.
Chaoshan geese are not only exquisite in production, but the selection of geese is also quite regional. After the patient and multiple procedures of Chaoshan people, the economic value of the geese has been greatly improved, and a whole goose costs more than 1,000 yuan.
Chaoshan geese
Chaoshan geese generally choose lion head geese , which belong to large geese species. Adult male goose can reach 10-12 kg, and the maturity period is 70-90 days.
Lion head goose
foie gras
one of the world’s three most recognized delicacies (foie gras, caviar, naturally is truffle _span13) Screened by Western standards). The nutritional value is very high. The unsaturated fat is 60%, and the taste is delicate and rich. The French compare it to the practice-style kiss.
Foie gras is a well-deserved king in French meals (Foie Gras in French, Gras means top), but it is interesting that China has become the world's largest producer of foie gras.
It is said that the ancient Egyptians were the first to eat foie gras.They found that the migrating wild geese stored a lot of energy for long-distance migration. It was the most delicious to eat at this time, and then it was spread to Rome. Of course,
can also be replaced by duck liver . Foie gras is bigger than duck liver.
The foie gras of the Chaoshan braised goose is an important part, which is fat but not greasy, but not as firm as French foie gras . Of course, it is also different from the brine system in the north. The brine liver in the north is hard and fragrant, and loses its smooth taste.
foie gras
other parts of the goose
The goose back is actually the spine of a goose, with a little meat, fried, crispy and flavorful
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img Back
Duck gizzards are a typical stewed, without too many special features
Duck gizzards
Goose head is larger, similar to the braised duck head span12p13
Goose head
Assist a Puning fried tofu
Puning tofu
Goose wings are smooth and strong
Duck wings _p_h14 hp2p h13 It is unique in China. It mostly uses braised, but it is different from the northern braised flavor. The process is more complicated, and of course its economic value has also increased a lot.
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