The "Old Taste" of the Goose in Taishan, Guangdong, meets the new needs

　　China News Service, Jiangmen, October 29th: "Old Taste" of Goose Fragrance in Taishan, Guangdong to Meet New Demands

　　Author Li Xiaochun Guo Jun

　　With the official approval of the former Ministry of Agriculture in 2013 to implement the registration and protection of geographical indications of agricultural products for "Magang Meat Goose" in Jiangmen, Guangdong, Taishan City, Jiangmen has developed into one of the main producing areas of Magang Goose in recent years.

Photo by Li Xiaochun

　　According to a recent introduction by relevant local departments, Taishan has undulating mountains and faces the sea on three sides, with a mild climate and abundant rainfall, providing a good natural environment for the growth of meat geese.

The local rice planting area is large, known as "the first field in Guangdong", which greatly satisfies the conditions for the original stocking of meat geese.

　　"It generally takes more than 65 days to raise from goose seedlings to marketable meat geese. The specific feeding time depends on the actual demand of roasted, marinated and braised geese in the market." Magang geese from Duhu Town, Taishan Breeder Li Xianming said.

The Huadong Building Restaurant in Chonglou Town, Taishan City, offers freshly braised five-flavored goose every day.

　　"The meat goose is raised for 70 to 90 days, and the head can grow to about 4 kilograms. After slaughtering, it is about 3.5 kilograms. At this stage, the meat is tender, sweet and refreshing, and it is suitable for making roast goose." Engaged in roast meat in Taicheng Street, Taishan Mr. Zhong, the master of Dendrobium in the industry, introduced that the freshly baked roast goose has golden red color, crisp skin and tender meat, and rich juice. When eaten warm, you can taste the taste of crisp skin, meaty meat, and bursting juice.

Li Xianming, a breeder in Duhu Town, Taishan City, introduced the successful experience of "raising good geese with good mountains and good water" Photo by Yang Chen

　　In Duhunan Village, people have the habit of making roast goose in their own roast goose stove during the festivals. Many villagers make a living with roast goose making skills, and go out to run roast meat stalls or restaurants. Famous and popular.

Stewed Goose with Soybeans Photo by Li Xiaochun

　　Also popular with "Nancun Roasted Goose" is Duhu's unique Braised Goose with Soybeans.

"We use the meat goose that is about 110 days old as the main ingredient. After chopping and blanching the water, sauté the ginger in oil, add the goose meat and stir-fry for a while, add the soybeans that were fried in advance, and a little Zhuhou sauce. , barbecue sauce, five-spice powder, water, etc. and simmered together for 25 minutes, the sauce is fragrant and the color is bright when it comes out of the pot, which is very attractive." The chef of the Outline Red Restaurant in Duhu Town revealed that stewed goose with soybeans is a local "old taste" The delicious meat goose food, many overseas Chinese who have returned to China to visit relatives "have eaten and searched for the taste".

The "paparazzi" with strong meat flavor Photo by Li Xiaochun

　　In recent years, more and more Taishan people have "moved" their hometown specialties to foreign countries in order to make a living. The "old taste" goose is one of them.

According to reports, people in Taishan Beidou, Shenjing, Wencun, Haiyan, Guanghai, Duanfen, Doosan, Dendrobium, Chixi and other towns have unique views on braised meat goose, and over the years have created many "different villages". taste" taste.

White cut goose cooked with Magang goose photo by Li Xiaochun

　　In 2022, the "Wencun Wuwei Goose Making Technique" project will be selected into the ninth batch of representative projects of municipal intangible cultural heritage in Jiangmen City.

Today, the five-flavored goose in Wencun Village has been successfully stewed by overseas Taishan people, and has been successfully cooked in New York and other cities with a large number of Chinese, and has entered the dining table of local diners.

Roasted Goose Skin Fragrant Pork Made with Magang Goose Photo by Li Xiaochun

　　In the Wuyi area of ​​Jiangmen, roast goose, white-cut goose, braised old goose, bean curd goose, oyster stew, blue crab stew, white eel stew, goose rice, brine goose wings, salt-baked goose wings, Soy sauce emperor goose intestines, soy sauce goose, soft-shelled turtle braised goose, black garlic old goose soup, tangerine peel old goose soup and other series of goose delicacies emerge in an endless stream, fascinating thousands of diners.

In Doosan Town, Taishan, the local "paparazzi" has long been unique.

Magang meat goose from a farm in Doushan Town, Taishan City will be listed soon. Photo by Zhen Yongguang

　　According to reports, "paparazzi goose" is made of old goose that has been raised for more than 1,000 days as the main ingredient. It draws on the local cooking method of stewing dog meat before, chops it into pieces, and fry it in a white pot (without oil, stir fry it directly until the skin is brown). Slightly browned), add ginger, southern milk and other ingredients to cook together, the entrance is very chewy.

　　In the past, the "goose flavor" that Taishan people could only taste during the festivals can now be enjoyed all year round.

With the official debut of the first batch of dishes "Jiangmen Twelve Dishes" of "Qiaodu Pre-made Cuisine" this year, the pre-made dishes of the Magang Goose series will go to the Guangdong-Hong Kong-Macao Greater Bay Area and even all parts of the country and overseas markets, driving the local Magang Goose breeding, High-quality development of industries such as processing and catering will jointly strengthen the "goose" economy.

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