Deep Well Roasted Goose [Guangdong Guangzhou Specialty]

What is Deep Well Roasted Goose? Authentic Guangdong Guangzhou specialty: Shenjing roasted goose

Content summary:Do you want to know what Shenjing roasted goose is? This article is a detailed introduction to the Guangdong Guangzhou specialty - Deep Well Roasted Goose. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Deep Well Roasted Goose. The full text takes about 6 minutes to read, mainly including the basic introduction of Deep Well Roasted Goose

Basic Introduction to Deep Well Roasted Goose

Roasted goose is a traditional grilled meat in Guangzhou. Roasted goose originated from roasted duck, with medium to small Qingyuan black brown geese being preferred. The whole goose with wings, feet, and internal organs removed, blown air, coated with five spices, sewn belly, boiled skin with boiling water, supercooled water, and sugar water, marinated after air drying, and finally hung in an oven or open flame to rotate and roast. Cut into pieces and serve. The roasted goose has a golden red color and a delicious taste. There are many roasted goose shops in the Guangzhou market, and the most famous one is the roasted goose at Yuji Roasted Goose Restaurant in Changdi

Roasted goose was originally a traditional grilled meat in Guangzhou. Roasted goose originated from roasted duck. The whole goose, with wings, feet, and internal organs removed, is blown with air, coated with five spices, sewn into a belly, blanched in boiling water, cooled with supercooled water, and mixed with sugar water. After air drying, it is marinated and hung in an oven or on an open flame to be rotated and roasted. It is then cut into pieces and served on a plate before consumption. The roasted goose has a golden red color and a delicious taste. There are numerous roasted goose shops in the Guangzhou market, attracting many foodies who are reluctant to leave. The most famous Cantonese roasted goose is "Shenjing roasted goose". Many people think that "Shenjing" is a place name, so in Shenjing Village, Hong Kong, there is a continuous stream of people who come to eat roasted goose because of its name. Do you not know that the so-called 'deep well' is actually a special form of oven. It is a dry well dug out on the ground, with charcoal piled up at the bottom and iron branches hanging horizontally at the wellhead. The roasted meat is hung on these iron branches with hooks and grilled in the well. As the well is dug in the ground, it is surrounded by dense and impermeable soil. Barbecue in this deep well results in a more even and stable furnace temperature, making the products superior. But why do many people think of the roasted goose in the Shenjing area of Hong Kong when they talk about it. That's because Hong Kong people have strict cooking requirements, and chefs strive for excellence in their dishes. They are not afraid of complicated procedures and fully preserve the traditional production process and raw materials to cook roasted goose. Day after day, year after year, they attract visitors from all over the world, thus instilling an unchanging "truth" in the hearts of many diners: deep well roasted goose refers to the roasted goose produced in the deep well area, where the roasted goose is the most authentic