Jiangmen Gujing roasted geese originated from the palace roast duck technology passed down from the Southern Song Dynasty

Jiangmen Gujing roasted geese originated from the palace roast duck technology passed down from the Southern Song Dynasty

Where is the source of the "deep well roast goose" in Guangdong's "deep well roast goose"?

There is a saying that it is called the name of the place name (Shenzhen in Shenzhen, the Shenjing in Hong Kong, and the Shenjing in Guangzhou). Shenjing is located in the northwest of Tsuen Wan in New Territories in Hong Kong.

Another saying that the method of firing roast goose is named by the old "deep well".

In fact, Guangdong's "deep well roast goose" originated from the palace roast duck technology left by the Southern Song Dynasty.

According to reports, roast goose, roast duck roast chicken, north and south are all in ancient times, and the practices are similar. Only today's Guangdong roast goose has no flavor, the source of its come from the court of the Southern Song Dynasty.

The oldest roast goose is in Gujing Town, Jiangmen Xinhui. It has a history of more than 700 years.

The Guangdong roasted goose originated from the roast duck. In the book "Food Zhen" during the Northern and Southern Dynasties of China, roast duck was recorded. At the end of the Southern Song Dynasty, Wen Tianxiang, Chen Wenlong and other volunteers protected the young emperors to retreat to the area of ​​Guangdong and insisted on resisting the Yuan. As a famous dish in the Song Dynasty, the roast duck was naturally brought here.

It is said that during the first year of Xiangxing, during the first establishment of the Cao City, the royal chefs who went south with the Southern Song Dynasty had been suffering from the court food that could not be made to the Empress Dowager Yang. Later, some villagers sent some black mane goose to the court. The local lychee wood was raw fire, supplemented by the grilled duck grilled formula in the Lin'an court, because there was no stove, and a simple "kiln -type oven" was built on the ground.

It is "kiln -type oven+lychee wood+court roast duck formula+black mane goose", and it is burned into a flavor of roast goose today.

More than 700 years ago, a naval battle in the Yuan Dynasty unified China in the Yuan Dynasty. After the war, a royal master in the court of the Southern Song Dynasty took his daughter to Xiandong Village on the west bank of Yinzhou Lake with his daughter. The royal master opened a roasted goose shop in Xiandong Village. With the superb craftsmanship of the palace secretly burning goose, he burned the goose with unique color and fragrance. It soon became famous for dozens of miles. The business was particularly good.

Later, the emperor's daughter grew up and married to the ancient well on the east bank of Yinzhou Lake. The daughter also brought her father's secret -made roast goose to the ancient well. The ancient well roast goose rose from this and passed down from generation to generation.

Later, the roast goose across Guangdong was the technique left over during the Song Dynasty, turning Xinhui Ancient Well into the names of Hong Kong's Shenjing, Guangzhou Shenjing or Shenzhen Shenjing.

The main feature of this technique is:

Gujing roast goose was made of the secret recipe of the Southern Song Dynasty.

The main features of this technique are: one year of litchi wood, 50 days of Magang Goose.

The retracted logs were first used in the yard for a year, and it was completely used for "Africa Black". Because if the lychee wood is not dry enough, it will produce oil and smoke. Will be incense.

Goose also pays attention to it. It must be Kaiping Malacca Goose. It will provide goose seedlings to the specified goose farm. It eats valley rice daily and is used for 50 days to burn it. There is a black velvet strap from the top to the back of this black mane. The mouth is black, black, black, thin feet, thin head, thin neck, thin bone, but too long but not delicious. At 50 days, the meat is sweet.

Occasionally, the middle and small black mane goose, the whole goose with wings, feet, and internal organs, blowing qi, painting five spices, sewing belly, hot water, too cold water, sugar water and peel, drying the wind and then marinating, and finally marinated, and finally marinated. Finally, Hang it in the oven or on the fire, and it can be eaten by cutting the plate. The color of the roast goose is golden, delicious and delicious. (Text/Nie Juping)

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