中国古馔文化之南宋烧鹅Roast goose from the southern song dynasty

烧鹅，属于中国的粤菜，传承于中国的南宋。南宋末年，南宋朝廷战败，逃至广东新会崖门。在这里，与追来的元朝大军，发生了大规模的海战，南宋军队和南宋朝廷在这里战败，全军覆没，南宋朝亡。南宋朝廷里面的御厨逃到了新会一个村庄开了一间烧鹅店，传承了烧鹅的制作，流传至今。中国广东烧鹅非常讲究。对鹅的大小都做了规定。鹅身用醋涂抹，晾晒，再独秘制的生抽、糖、酒、五香等独门秘方制成酱料，置于鹅体内，缝好肚皮，糖水塗外皮，再用荔枝木炉火烤制，这样有荔枝香味。 烧鹅色相味俱全。肉嫩，多汁，肥而不腻，有甜有咸，再佐以酸梅酱蘸食，风味更佳。 酸梅酱是用青梅和盐为主料制作的一种酱料，清甜可口，甜中带有微辣，微酸，十分美味。

Roast goose is a Cantonese dish of China, inherited from the southern song dynasty. At the end of the southern song dynasty, the southern song court was defeated and fled to Xinhui Yamen in Guangdong province. Here, with the pursuit of the yuan army, there was a large-scale naval battle, the southern song army and the southern song court here was defeated and the whole army was destroyed. So the southern song dynasty fell. In the southern song dynasty, the imperial chef fled to a village in Xinhui and opened a roast goose shop.Cantonese roast goose is very particular. The size of the goose is specified. Goose body is daubed with vinegar. And dry it in the sun. Turn special light soy sauce, sugar, wine, spices and other secret ingredients into the sauce. Then put the sauce inside the goose body and sew the belly well. And then besmear the skin with the sugar water. Finally, bake with wood fire of litchi again, so that it will have litchi fragrance.The roast goose both looks and tastes good. The meat is tender, juicy, fat and not greasy, sweet and salty. If served with plum sauce, the flavor is even better.Sour plum sauce is made with green plum and salt as the main material. It is sweet and delicious. In the taste of sweet, it is slightly spicy, and slightly sour. It is very delicious.