The Trip for Famous Cantonese Cuisine “烧味三宝”之脆皮烧鹅

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When talking about Cantonese-style roast meat, there are "three treasures": roasted piglet, roast goose and barbecued pork.

After being hanged and fire roasted in the oven, the crispy roast goose has a conspicuous layer of fat between the crispy golden skin and tender meat. It is juicy and fragrant, fatty but not greasy, which is deeply loved by Cantonese natives.

Located in Panyu District of Guangzhou and renown for the Shunde-style cuisine, the Zi Zhou Lou restaurant uses the traditional way that will take eight steps and twelve hours to make the crispy roast goose.

The chef uses the Guangdong Qingyuan black mane goose as raw ingredients.

After the feathers of the goose are all removed, the chef will marinate it with a sauce of tangerine peel. Then, dry it for four to five hours, hence leading the taste of it will be more amazing.

Charcoal burning is a key process. Through this, the fire inside the furnace will make the crispy roast goose taste fantastic, and there is a smoky fragrance when you eat it.

Due to the high heat in the furnace, the water on the surface of the goose skin can be quickly consumed, making the goose skin crispy. That is how crispy roast goose got its name.

The crispy roast goose should be eaten immediately when it is fleshly roasted.

After the chef chops it into pieces and put them in the plate, the crispy roast goose is quickly served to the guests.

In order to ensure the taste, the goose is only roasted and available during lunch and dinner time.

A better taste will tickle your bud while dipping in some special sour plum sauce.

The crispy roast goose can be served both as a delicious feast and a daily fast food. To the Cantonese natives, going to the roast-meat restaurant to order some and take them away has been common and popular during their daily life.

广东烧腊有“三宝”：乳猪、烧鹅、叉烧。

脆皮烧鹅以整鹅烧烤制成，成品色美肉饱满，滋味醇厚，深得广东人喜爱。

广州番禺南村滋粥楼，是一间主打顺德（粤菜发源地之一）风味出品的餐厅，烧鹅的制作依然使用传统古法，需要8道工序，耗时12小时。

他们选用广东清远黑鬃鹅，鹅只脱毛后，师傅用加入了陈皮的酱料进行腌制，然后自然风干4-5小时以更入味。

接下来炭火烧是制作过程中关键的一步，合适的炭火会给烧鹅带来更浓郁的焦香味。

炭炉快速消耗鹅皮表面的水分，令鹅皮更易呈现脆的质感，这也是“脆皮烧鹅”得名的原因。

烧鹅讲究现烧现吃，为保证口感，滋粥楼每天只在午饭和晚饭两个时段烧制，吃的时候蘸点餐厅特制的酸梅酱更显美味。

脆皮烧鹅是广东十大经典名菜之一，既可做宴席美味，又可做日常快餐，“斩料加餸”就是广东人的生活日常。

策划｜夏世焱

文案｜陈斌 翟千惠

翻译｜梁美琪

出镜｜尤金

拍摄｜郭思杰 龚吉林 夏世焱 周政超

剪辑｜郭思杰 翟千惠

翻译审定｜刘佳慧

出品｜新快报✖️羊城晚报对外传播部

来源｜羊城晚报·羊城派

责编｜陈楚仪