After an autumn season of feeding, the geese in winter are the fattest time of the year.

Yu Jianping always felt that the goose meat sent in the western suburbs of Beijing was not as good as the local in Rao Township, so he asked Yu Jian to find a home that could be delivered regularly, and sent a batch every once in a while.

The goose is slaughtered, cleaned repeatedly with water, the goose skin can not leave a trace of hair, the goose belly is added to the secret sauce, and then sewn and tied tightly with thread.

The whole goose is immersed in skin water, evenly moistened and air-dried for 12 hours, and then turned over in the oven to bake. After 90 minutes of roasting, the goose skin takes on a red agate color.

The goose pushed by Yu Jianguo's dining cart was fresh from the stove.

"Everyone, look at it!" Yu Jianguo laughed loudly, took the big knife, and split the goose's belly with a knife, and the mellow juice flowed out, and for a while everyone smelled the aroma of duck meat.

Yu Jianguo raised the knife in his hand, cut the roast goose into equal pieces, and when he was about to leave the goose butt, Jin Changguo exported: "Slow - keep the ass for me!" ”

The world thinks that this goose butt is a place of excretion, but Jin Changguo knows that this is the essence of roast goose.

"Okay, I'll keep it for you!" Yu Jianguo picked up the goose's buttocks, packed a small plate separately, and put it in front of Jin Changguo.

Jin Changguo picked up the plate and smelled it, picked up the chopsticks and picked up the goose buttocks, and dipped it in a little sour plum sauce, which was really delicious. After the goose was baked, most of the fat overflowed, and only a little remained, which was this, eating it in the mouth, it was not enough to satisfy Jin Changguo.

"Use it slowly, and there will be other dishes later." Yi Jianguo said hello and pushed the dining cart away. This back and forth seems to show everyone his superb goose splitting skills.

"Click-" As soon as he bit down, the goose skin made a crisp sound, Tang Jingling was slightly surprised, and continued to chew the meat in his mouth. The meat is fluffy and crispy with the goose skin, and it is really delicious!

Jin Changguo ordered some sauce: "Don't eat goose empty, dip some sour plum sauce." "This is a unique way to eat in the Chaozhou area, the salty and fragrant roast goose is dipped in a little sour plum, and the mouth is full of sweet and sour taste, and the taste is unique and greasy.

Tang Yuan and Li Jingguo felt that this original roast goose was the most delicious, and they really wanted to have a bowl of rice after eating a bite of meat and drinking a mouthful of old goose soup......

Tang Jingling, as a girl, has no resistance to the sweet and sour taste, and the sour plum meal is quite in line with her taste, and she ate a plate of sour plum sauce.

Seeing that the roast goose was about to be finished, the waiter served the next dish, pork knuckle with sauce.

The pork knuckle is stewed softly, and the color is red and shiny. Don't look at Tang Jingling as a woman, her favorite is this pig's trotters, one bite down, full of collagen. When you eat the part of the pig's toe, there are muscles between the joints, and the taste is even worse when you bite into the mouth.

"The pig's trotters are marinated well, not fat or greasy, fresh and tender...... Jin Changguo only took one bite and couldn't stop.

Li Jingguo persuaded him beside him: "You still have to eat less, your cholesterol is high!" ”

Now the old man quit, dropped his chopsticks and began to lose his temper: "Don't let people eat well?!" "This can't be eaten, that can't be eaten, it is better to close his mouth and pull it down.

Li Jingguo surrendered: "Let me let you eat another piece." "If you don't want him to eat less, it's no wonder that you have to come out with your wife on your back, hmph, see if he doesn't go back to the old man's state.

Next is also a big dish, abalone juice fish maw. Soak the fish gelatin in cold water for 12 hours, use the chicken broth as the base, add abalone, oyster sauce, dried scallops and other fresh ingredients, and simmer the fish gelatin over low heat.

Sprinkle with a pinch of salt and garnish with coriander.

The texture of the fish gelatin is like meat, and the mouth is full of overflowing soup, and you can't swallow it before you have time to chew it.

Jin Changguo ate several chopsticks, and then wiped the oil on his mouth and said to them: "This thing is in our Chaozhou, and it is going to be an heirloom." If a girl doesn't have a few pieces of good fish gelatin as a dowry, she will be looked down upon by her in-laws! ”

Tang Yuan smiled: "Did the master also have fish gelatin as a dowry when she married you?" ”

"Not really!" The old man proudly gestured to a few people, "This is so long and so big...... But when it was the hardest, your wife sold it in order to maintain the whole family...... "This matter is still Jin Changguo's heart disease."

Li Jingguo replied without feeling: "Why don't you buy her another one?" ”

"Stinky boy! Can the old one be the same as the current one? And do you know how much it costs? ”

"How much?" Li Jingguo was at a loss again......

"Ranging from tens of thousands to hundreds of thousands!" Jin Changguo said a few numbers slowly, and unexpectedly saw the surprise on everyone's faces, "This thing is more valuable than gold in Chaozhou." ”

Tang Yuan really didn't expect that there were such expensive ingredients in Chinese food. In his impression, Chinese food is only ordinary poultry and fish, but Western food, although the method is simple, but the pursuit of the highest end and fresh ingredients.

This is also the reason why he sometimes feels that Chinese food is really a little unpopular.

But after listening to Jin Changguo's words today, he felt that he was too naïve. In addition to making ordinary ingredients complex, Chinese food can also bring high-end ingredients back to their roots.

Just like the roast goose just now, he only tasted one bite and knew that this goose was extraordinary, and it was definitely not ordinary.

And the juice in the goose meat is the umami of duck meat, and there is not much seasoning in it.

He couldn't help but have a new understanding of the two brothers of the Yu family. These two people not only have an extreme passion for Chinese food, but also have superb cooking skills.

Alas...... He sighed silently, it seems that the road to Yu Jianguo to be his second chef is far away.

In the end, the conch and vegetarian dishes were served, Jin Changguo was not happy, and pulled the waiter and refused to let go: "Are you chefs afraid that I won't give money?" Why did you serve me vegetarian dishes? ”

The waiter struggled, and secretly said that the old man was really strong: "Master Dayu said, for the sake of your body, you can't eat too much meat, and let the others forgive me, and he will make up for you when you come alone next time." ”

Oh ho, and I treated it differently......

The old man was so angry that he didn't eat the food, so he wanted to reason with Yu Jianguo, but the waiter saw that the posture was not right, and quickly slipped away.

No one at the table paid any attention to him, and when he made a fuss for a while, he also laughed, and scolded for the third time: "Stinky boy-"

Yu Jianguo has been in Jinfu Building for many years, and he has a clear understanding of the tastes and food consumption of old customers. Jin Changguo's three highs are serious, and there are so many red cabbages today. Even if he has the heart of hospitality, he can't ignore the old man's body.

I can only say sorry to the other three.

Tang Yuan came over after eating, Tang Jingling had a small amount of food, and most of the dishes went into Li Jingguo's stomach, and he had already begun to burp.

As for Jin Changguo, he touched his protruding little belly and retaliated by drinking the juice of the sauce pork knuckle to nothing......

Lee Ching-kuo: ! Now, it's hard not to sue! He's still waiting for the last bite of the rice left in the soup bowl!