廣東燒鵝起源自烤鴨,中國南北朝時期的書籍《食珍錄》中,已有烤鴨的記載。 北宋時期,烤鴨也稱為炙鴨、燒鴨,已是汴京酒樓、市肆中的名肴。 南宋末年,文天祥、陳文龍等志士保護幼帝退居廣東一帶堅持抗元,南宋廚師也隨之來到廣東。 作為宋朝的一道名菜,烤鴨自然也被帶到了這裡。廣東並無杭州一帶盛產的硯鴨,於是廚師以廣東本地的鹅代替,改良成獨具廣式特色的燒鵝。燒鵝是粵菜中的一道傳統名菜,它以整鹅去翅和頭烤制而成。 成菜腹含鹵汁,滋味醇厚。將燒烤好的鹅斬成小塊,其皮、肉、骨連而不脫,入口即離,具有皮脆、肉嫩、骨香、肥而不膩的特點。 若是佐以酸梅醬蘸食,更顯風味別具。
Guangdong roast goose originated from roast duck. There are records of roast duck in the book "Food Treasure Record" during the Northern and Southern Dynasties of China. In the Northern Song Dynasty, roast duck, also known as roast duck and roast duck, was a famous dish in Bianjing restaurants and restaurants. At the end of the Southern Song Dynasty, Wen Tianxiang, Chen Wenlong and other patriots protected the young emperor from retreating to Guangdong to resist the Yuan Dynasty, and the Southern Song cooks also came to Guangdong. As a famous dish in the Song Dynasty, roast duck was naturally brought here. There is no inkstone duck rich in Hangzhou in Guangdong, so the chef replaced the local goose in Guangdong and improved it into a roast goose with unique Cantonese characteristics. Roasted goose is a traditional famous dish in Cantonese cuisine. It is made from the whole goose with its wings removed and its head roasted. The belly of the finished dish contains marinade and tastes mellow. Cut the roast goose into small pieces, and its skin, meat and bone are connected without peeling off. It is easy to leave in the mouth. It has the characteristics of crispy skin, tender meat, fragrant bone, fat but not greasy. If it is served with sour plum sauce, it will have a special flavor.
Негізгі бет 【探創TV】中山市三角古法柴火燒鵝粵語中字 Zhongshan Triangle Roasted Goose
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