As the saying goes, "three nine make up one winter, and there will be no disease in the coming year." Goose tastes sweet and smooth, and its fragrance is not greasy. Eating goose in winter conforms to the principle of "nourishing yin in autumn and winter" in TCM health preservation. In this issue, let everyone make up for it and launch a feast of "one goose and eight flavors". According to Master Chen, one of the chefs who made the whole goose banquet, the reason why this goose banquet was launched is because Dongguan people have the habit of eating geese in autumn and winter, which is nutritious and nourishing. Goose is especially suitable for people with insufficient qi, blood and body fluid. According to reports, the whole goose banquet featured local lion-headed geese in Dongguan, each weighing about 10kg. They are fattened with corn and other feeds, so they are also called "bad geese". One person can only cook eight different dishes. According to reports, since the launch of the goose feast for more than half a month, diners have responded enthusiastically, with an average of more than 10 geese sold every day. The goose feast will last until Lunar New Year's Eve.

Delicious recommendation

The toughness of the special red roast goose is just right.

Ingredients: boneless goose, garlic, ginger, secret sauce.

Practice: Marinate the meat with special sauce, add ginger, garlic, roasted meat and sauce, and then stew it in a pressure cooker for about half an hour.

Taste: delicious, not greasy, just right toughness.

Nourishing goose bone soup is moist and sweet.

Materials: Goose bone, Polygonatum odoratum, pericarp, meat, red dates, codonopsis pilosula, etc.

Practice: put all kinds of materials into the pressure cooker and cook for about half an hour.

Taste: the soup is clear, moist and sweet, and has the fragrance of various medicinal materials.

Fried goose with celery is full of game.

Ingredients: foie gras, kidney, heart, peas, celery and XO sauce.

Practice: After cleaning the goose paste, add XO sauce and stir-fry with high fire until it is 80% mature, and then add vegetables such as peas and celery.

Taste: Goose kidney is cool, goose heart is soft, goose liver is smooth, with the slightly spicy sweetness of XO sauce, which has a unique game.

The head of red roasted goose is salty and sweet.

Ingredients: goose head, goose web, goose meat, secret brine juice.

Practice: More than ten kinds of sauces and medicinal materials are used in the secret marinade, and the goose head can be soaked in the boiled marinade.

Taste: The salty and sweet taste is just right.

Soy sauce emperor? Xia Fan goose bowel crisp

Ingredients: goose intestines, ginger onions and soy sauce.

Practice: Cook goose intestines, ginger onions, garlic, etc. Use strong fire first, then pour the soy sauce. It only takes a few minutes.

Taste: Goose intestines are crisp and can be eaten well.

Fried goose breast with onion is tender, smooth and refreshing.

Ingredients: goose breast, onion, XO sauce.

Practice: First, fry the goose breast until it is 70% cooked, then mix it with other ingredients and put it in a pot for frying. Don't overcook it, or the meat won't be tender enough.

Taste: The meat is tender and crisp like barbecue.

Grilled goose with black pepper to remove fishy smell

Ingredients: goose blood, leek, sprouts, black pepper juice.

Practice: add salt to goose blood, boil it with hot water and cool it, and the goose blood will naturally block. Serve with leeks and sprouts and stew for about 10 minutes. Add black pepper juice to remove fishy smell.

Palate: Goose red, soft and smooth, with no fishy smell and spicy taste of black pepper.

When the foie gras is fried, the vegetable sauce is delicious.

Ingredients: French foie gras, watercress and other seasonal vegetables.

Practice: Add foie gras to vegetables, stir-fry over high fire, and drizzle with sauce.

Taste: The food is crisp and fragrant.