Recently, I lived in the Jiaoxi Hanmu Hotel in Yilan and launched a travel book called Goose Food. "One Goose Six" is a special feast for tasting geese. Of course, it's time for gourmets to go out! The protagonist of this banquet is "Yilan White Roman Goose", which also absorbs the essence of Yilan Tiandi Sun and Moon and is famous for its tender and juicy meat.
The goose banquet was hosted by Master Chen Hengjie, the assistant chef (banquet hall) of Chinese food in the hotel. Master Chen worked in many famous hotels at a young age. The reason why the goose banquet is "fun" is that Master Chen is best at Chinese food and Cantonese food. With 20 years of cooking experience, the traditional skills of cooking geese are naturally at your fingertips. He is full of enthusiasm and many ideas, so he brings forth the old and brings forth the new. On the basis of tradition, he combines ingredients from different countries and endless cooking techniques, and makes great variations around the world with everyone's taste buds, creating this "one goose and six"
This is a creative dish made of Vietnamese rice paper rolls and traditional duck slices. The master picked up the goose with a knife, dipped it in special sweet noodle sauce and rolled lettuce, but instead of lotus leaf cake, it used translucent Vietnamese spring roll skin. The skin is thin and elastic, and it tastes fresh and delicious with fresh and sweet goose slices and lettuce.
First, the delicious slices of Yilan Samsung onion and ginger are filled into the original white Roman goose, then the skin is covered with red vinegar sauce and slowly baked in a Hong Kong-style high-temperature oven for two hours. The classic Hong Kong-style roast goose brings the unique sweet and white Roman goose to the extreme. The goose skin is crisp and golden, and the goose meat is tender and juicy, with the scent of onion.
After returning to Hong Kong, we flew to Italy to eat "cones". However, this crispy ice cream cone is not filled with Italian ice cream, but fried goose, mushrooms, onions and bamboo shoots, and then sprinkled with fried rice and cucumber powder. Salty and sweet intertwined, there is no sense of disobedience.
I heard that Master Chen came up with this dish while eating Korean food. Cut the goose leg, bone it, wrap it in crispy powder and fry it, then add Korean hot sauce and fry it, and finally put it in a casserole and beat a raw egg, which looks a bit like Korean bibimbap. The goose is crisp and thick, and served with sweet and spicy korean chili sauce, which is very appetizing. The heat of the casserole doubled the flavor of this dish.
Add a variety of nourishing and health-preserving Chinese medicinal materials, including ginseng beard, auricularia auricula, Chinese yam, Poria, lotus seeds, Euryale euryales and red dates, and then add goose rack for slow stew. The essence of goose meat is completely melted in the soup, and the aroma of ginseng is sweet and makes people feel fragrant.
Finally, Master took everyone to Japan for a famous Yue Guang meal. Fried rice is very thick, soft and glutinous, with distinct particles, and it is pungent with tender goose and salted egg yolk. After a full meal, my stomach is warm and I feel very satisfied.
This creative feast is refreshing and eye-opening. There are also a series of local specialties in Yanglan, such as tender sausage with sweet sauce, Taiwan Province snapper roasted with salt under the mountain, Yilan braised pork, Yaozhu Lycium barbarum and hot spring melon, which are also worth a try. Travel notes of goose food. Banquet reservation is NT$ 8000+ 10% (table/10 seats). Please check with the hotel for details.