DutchNews.nl – Some 500,000 geese need to be culled, headline of Dutchnews in The Netherlands, based on article posted in Dutch daily newspaper Trouw yesterday.
“Most of the geese will be gassed, as currently happens around Amsterdam’s Schiphol airport, Trouw says. The paper bases its claims on interim reports from provincial government bodies which signed up to an agreement on combating the geese nuisance two years ago.”
What a shame to gas the Canadian and Nile geese which use to migrate and now remain in The Netherlands. I wonder whether it is contemplated to offer the Geese as a staple food next like chicken, turkey or game meat.
Within Cantonese Cuisine, Cantonese style roasting techniques are renowned as Siu Mei 燒味 literally meaning ‘roast flavored’ meats. The first four are classic types of roasting:
- barbecued pork (cha siu叉燒)
- roast goose (siu ngoh 燒鵝)
- roast pork (siu yuk 燒肉)
- roast suckling pig (siu zyu 燒豬)
- roast duck (siu ngaap 燒鴨)
Often alongside the roast meats, you will find these three dishes as well
- White cut chicken (baak cit gai 白切雞) – marinated steamed chicken
- Soy sauce chicken (si yao gai 豉油雞) – chicken cooked with soy sauce
- Orange cuttlefish ( lou seoi mak jyu 鹵水墨魚) – marinated cuttlefish
Roast Goose Siu Ngoh 燒鵝
Roast Goose is popular in Hong Kong and Guangdong Province in southern China. If prepared correctly a true delicacy, Roast Goose 燒鵝 (siu ngoh in Cantonese) is one of the signature roast dishes with a crisp skin where the layer of fat has melted away during roasting process resulting in succulent meat. Roast Goose appears to share similarity to Peking Duck (specially bred BeiJing White Duck) but roast goose is bigger, cheaper as for flavoring it only has a spice rub in the cavity.
Whereas the technique for roasting BeiJing Duck is much more elaborate, way of serving differs as well. BeiJing Duck is brought to the dining table where the meat is sliced in as much of 100 thin flakes each covered with a piece of crispy skin attached. On the dining table a steam basket with pancakes, thinly cut scallion, cucumber and sweet bean sauce or hoisin sauce as accompaniments. The pancakes is spread lightly with plum sauce, sprigs of scallion than duck flakes with crispy skin rolled up and you take a bite to heaven.
The famous Cantonese style roast Goose as a whole chopped and served as a main dish with plum sauce or as well known rice dish known as Siu ngoh fan 燒鵝飯. Chopped pieces of Goose are topped on rice with KaiLan (Chinese broccoli, dark green stem vegetabes with or without tiny yellow flowerbuds) where the drippings of the goose is poured on top. You do not need to be a connoisseur to appreciate and enjoy this dish and agree upon the tender meat, a mouthful of bliss bursting with flavor.
TV documentary Hong Kong to the World
A beautiful documentary series co-produced by RHTK and National Geographic Channel titled “Hong Kong to the World” showcases in one of the four one-hour episodes the secrets of roasting meats ‘Siu Mei’. In the program Siu Mei Kung Fu, episode 1, the famous Hong Kong movie star, Eric Tsang enters into the unfamiliar territory of a traditional roasting workshop. Starting from the most basic roasting techniques, secrets will be revealed and stories behind the delicious Hongkong-style roasts. Affinities to culinary kung fu with reference to hand-to-hand fighting skills as time-honored techniques, balancing yin and yang and involving god-like blade skills, are worthy to be considered “siu mei kung fu”!
One of our favorite destinations discovering Hong Kong to shop for food, electronics and sightseeing on our must see or to-do lists and that behavior hasn’t changed with every visit. Because Hong Kong city and islands still captivates with its spectacular scenery and many attractions. Over time we have introduced ourselves to street food and culinary delights, of which some establishments are famous for more than half a century. One of the restaurants is the legendary Goose restaurant Yung Kee – the fact that we try to visit on our returns makes us long distance regulars – a place to satisfy our roast goose gourmet craving. However over time we have found other locations in Hong Kong which serve roasted goose as good and even less expensive than Yung Kee.
Prepare a trip to Chinatown or Hong Kong, sample the dish(es) or try a recipe
Outside of Hong Kong, Guang Dong Province, in China towns in diaspora across the world you will find the roasted meats to sooth your craving, not often the roasted Goose but most likely the roasted duck version. The more reason to get my hands on a few birds of the large flock of geese which is to be culled soon, Schiphol Airport is not even that far away from my home. Will post separately a roast goose recipe shortly.
Note: If you are planning a trip to Hong Kong soon and are compiling a bucket list of places to visit, things to see, do click on all the highlighted links in this post for information and watch the mentioned documentary TV episode it’s worth to watch, read and experience it by yourself. Here’s another 25 reasons to go to Hong Kong by Condé Nast Traveller.