Published
#RoastGoose is a common #Cantonese dish. The traditional way of preparing it is to roast the marinated whole goose in high temperature. Geese with crisp skin and juicy meat are deemed the best. The “#Ultrasonic roast goose” introduced in this episode is unique. Instead of fans, it deploys a tailor-made “goose air dryer” to dry the geese in a specific time. Ultrasonic shock is also used to dilate the pores and expand the fat. The alternating cold and hot air repeatedly relaxes and firms the meat, so that the roast geese feature crispier skin.
- Category
- 문화 - Culture
- Tags
- Cantonese barbecue meat, Roast Goose, Siu Mei
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