In Chaozhou, no feast is complete without a goose.
Be it a high-ranking banquet, or a stall in the food court,
braised goose can always take center stage on the dining table.
The well-known lion-head goose is the chosen species for Chaozhou braised goose.
It is named after its lion-like appearance with a large head, thick neck,and swollen flesh on its forehead and cheeks.
The key to a delicious braised goose lies in a pot of marinade
The main ingredients of Chaozhou marinade are fish sauce, soy sauce and white sugar,
added with spices like fragrant leaves, star anise, licorice and fennel seeds.
The proportions of these various spices remain the secret of each braised goose brand.
Chaozhou marinade also includes southern ginger and garlic,
setting it apart from other marinades.
As the initial marinade lacks the aroma of meat,
streaky pork will be added to the marinade first for the meat flavor
before putting the goose meat in.
As various spices boil together with the marinade in the pot,
the flavors are able to penetrate the goose meat.
During the two to three hours of braising,
the chef follows the principle of " dips and lifts":
lift the meat out of the marinade to drain the excess liquid,
and then submerge it into the pot for further simmering,
then pour the marinade onto the meat and repeat the process.
Immersion allows the essence of the flavors to permeate the meat,
while the suspension and drenching of hot marinade
create a mesmerizing appearance that entices anyone who lays eyes on it.
In the face of this top-notch culinary ingredient gifted by nature,
Chaozhou people, through continuous exploration and research,
have discovered the perfect cooking technique that harmonizes with the lion-head goose meat.
This remarkable encounter with flavors will serve as a feast for your taste buds.