First of all, the braised goose is the lion-headed goose, the largest goose species in the world. After killing 120- 140 days, the goose rack is about 14 kg, and it is nearly 10 kg after marinating. Big and complete, which means it takes a long time to marinate. It takes 30-60 minutes to pickle pork and trotters, and 90- 120 minutes for geese, which is more delicious.
In addition, the red roast goose originated from the sacrificial culture of Chaoshan people, and 10 kg of red roast goose is not available to ordinary families. Only when celebrating festivals or when guests come will geese be killed. When you are poor, goose is a rare dish, and even guests are embarrassed to eat it. A goose can often eat for several days. In order to keep it convenient, the natural gravy will be heavier.
After the reform and opening up, the living standard has improved. The red roast goose mainly appears in the special braised stalls on Chaoshan Street, which people can buy and eat, and the goose's feet and wings will be served with wine. Or appear as a cold dish in a snack bar. Because it is cold+appetizer, the seasoning is naturally heavier.
With the market segmentation, the theme restaurants or specialty stores that cook cooked goose rice have gradually appeared in the market since last year, with branches and leaves all over the Chaoshan area, and the unit price of customers is more than 30% higher than that of Longjiang braised pig hands. In order to meet the taste needs of modern consumers, specialty stores that sell well in Guangzhou, Shenzhen and other places, such as Very Halogen and Tiantianxiang, are all changed into fresh and sweet light halogen, and goose meat is preferably fragrant, waxy, smooth, sweet and tender.