Taste of a City
if you say I am silly, I will buy you roast goose
Cantonese people really like roast goose
it is reported that Cantonese people consume 170 million gooses a year
roast goose is so common and it can be found in my neighborhood
we came here today to try the roast goose cooked with lycee wood burning oven
lycee wood really works. but is it good? go find it
freshly roast goose is the best
it says freshly roast goose
nice to see you -- how can I call you? - call me Chao
this is lycee wood. can I have a look?
get the wood
why is it good to burn lychee wood to roast goose?
it produces less smoke and gives the fruity aroma
on the flames. why is the freshly roast goose good ?
the skin will be crisp and it will taste more of goose
these are the benefits. do you drink? -- yes
can you try to roast goose with Yubingshao (mild sweet fruity liquor) ? sure
what goose is it? 180-day- old Magang goose
one of the 4 kinds. it weighs 4kg to 4.25kg with feathers
the prepared goose is about 3. 5kg. it is fatty
it is fragrant with much fat
what is the marinade? the five spice powder we made
it is the savory flavor not the sauce flavor
hoisin sauce and char siu sauce are used to make the sauce flavor. different flavor
I have applied the marinade on it. now add Yubingshao
it is innovative. what benefits?
I think it can add extra flavor to the meat and remove the gamey flavor
what requirements do you have for the liquor used to cook?
does Yubingshao have?
its flavor is light and won't cover the original flavor of meat
it is not pervasive
I can smell the liquor even with the mask
go blanch it now
drizzle the mixture of malt, Zhejiang vinegar and lemon water over it
so it can get the red color and crisp skin
gooses are roasted separately here
roast and rotate it -- it is different. it is so close to the fire
it will be burnt with fat if too close
it takes about 50 minutes -- it is ok. we can wait
wait here. this is Yubingshao
it has been 50 m minutes
the fat below skin isn't thick. I hate thick fat under skin
it looks good. try it
the skin is the best that I have had recently
I like crumbly goose skin and it is really crumbly
it falls apart in my mouth. I really like it
it is more of a texture than a taste
Yubingshao is a must to go with roast goose in Foshan
the combination is interesting
to be honest, including Yubingshao in the recipe didn't make a difference
but it is good to have roast goose over the liquor
it is a little light. the sauce isn't thick
Yubingshao is good to go with it because the fragrance of liquor is brought out
it is a little stronger than that I had last time. dig in now
if you say I am silly, I will buy you roast goose and Yubingshao
it is surprising because the roast goose made by Chao is light and the liquor is mellower and more fragrant in contrast
it is really good
when I had the flavorful goose head, Yubingshao works well with it
Yubingshao , Cantonese liquor and roast goose
the combination is ve ry good
this is Yao Daqiu, a man who will take you to eat all over the world
