Qinlan braised goose [Anhui Tianchang specialty]

What is Qinlan braised goose? Authentic Anhui Tianchang specialty: Qinlan braised goose

Content summary:Do you want to know what Qinlan braised goose is? This article is a detailed introduction to the Anhui Tianchang specialty - Qinlan Braised Goose. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qinlan Braised Goose. The full text takes about 4 minutes to read, mainly including the basic introduction of Qinlan Braised Goose and its nutritional value? What are the product characteristics of Qinlan braised goose? How did the history of Qinlan braised goose come about? The production method of Qinlan braised goose, etc

Basic Introduction to Qinlan Braised Goose

This is a specialty of Qinlan Town, Tianchang City, Anhui Province, with a history of over a hundred years. Its meat is crispy and tender, with a refreshing fragrance that is suitable for all ages and has a unique flavor. Qinlan braised goose was created by Liu Jinzhong, a folk chef of the late Qing Dynasty, with a history of over a hundred years

Its production process is unique, with a golden yellow surface, smooth and shiny, fresh and mellow aroma, oily but not greasy, rotten but not scattered, delicious and refreshing. It is renowned for its excellent color, aroma, and fragrance, and has been enduring for a long time. It is both a delicacy on the dining table and a great gift. It is renowned for its excellent color, aroma, and taste, and has been enduring for a long time. There is a saying that goes, "Thousands of miles to heaven, to taste the fragrance of braised goose

How did the history of Qin Lan braised goose come about

The production method of Qin Lan braised goose

The most important thing to pay attention to when making is the braised goose.

. The process of making brine is quite complicated. First, crush the star anise (star anise), cloves, Sichuan pepper, Sannai, cinnamon, cinnamon, meat and sesame (stir fried), and put them into a cloth bag. Then, boil them in a pot with soy sauce, monosodium glutamate, and water. After removing the feathers from the goose, clean its internal organs from its back. Put it back into the brine and cook it until it is not too tender. The older the brine, the better