Hakka Braised Goose

Hakka Braised Goose

　　Zengcheng is home to half locals and half Hakka people, so the Hakka cuisine here is very authentic. Hakka Braised Goose is made by first rolling a whole goose in a pot until it is about 60–70% cooked, then adding mushrooms and a variety of other ingredients to braise together with the goose until fully cooked. This method allows the flavors to penetrate deep into the meat, making it more flavorful, while also ensuring that the goose meat remains rich but not greasy.

　　P   rice: About a hundred yuan or more per goose.

　　 The key factors in selecting ingredients for Zhongxin’s Hakka Braised Goose are two: first, using free-range mature geese to ensure meat quality; second, ensuring the goose weighs between seven to eight pounds, guaranteeing it is neither too fatty nor too lean. Preparing a delicious braised goose is no simple task. First, heat the pan with peanut oil, garlic, and ginger slices, then coat the whole goose with savory soy sauce and sear it until golden brown. Add an appropriate amount of cooking wine and soy sauce. Then, using a traditional and original method, place the whole goose in the pot—it can either be braised until fully cooked or first braised to about 60–70% done, then combined with mushrooms and other seasonings to braise until fully cooked. The resulting goose is full of original flavor, with a bright golden color, rich yet not greasy meat, and an especially fragrant taste, truly a dish that is a perfect harmony of color, aroma, and flavor.