The Traditional Features of Lunjiao Street

Roasted goose with sheep forehead is delicious to attract northerners.

"Eating roast goose is always delicious." Many Hong Kong people have this knowledge. Shunde people know how to eat and drink, and have long been known as "food in Guangzhou, kitchen in Fengcheng". So many Hong Kong people come to Shunde and don't forget to bring some roast goose when they go back. The popularity of roast goose also has its historical reasons.

Beijing roast duck flies south to Guangdong, but many Cantonese people still think roast goose is good after eating Beijing roast duck. Some northern diners who used to eat Beijing roast duck came to Shunde to taste the roast goose with sheep forehead and immediately switched to roast goose. A piano professor from Beijing said that he still thinks Guangdong Lunjiao roast goose is more delicious than Beijing roast duck. On Lunjiao Avenue, the reporter met a stall owner, Mr. Ling, who has been engaged in this industry for decades and talked about "goose classic". The curing of Beijing roast duck is not to the taste of Cantonese, but it emphasizes appearance. The skin is thin and crisp, bright red and pleasing to the eye, but its meat is unsalted and tasteless. Roasted goose with sheep forehead belongs to crispy pie, its skin color is red as jujube, and its fragrance is overflowing, especially after it has been burnt for ten minutes, its skin is crisp without losing gravy, which is the highest state of eating roasted goose.

In ancient times, I went to Beijing to roast geese.

Roasted goose with sheep forehead is one of the traditional handicraft foods of Lunjiao in Shunde. Founded in the late Ming and early Qing dynasties, it became famous both inside and outside the province in 1930s, and has a history of more than 360 years. Roasted goose with sheep forehead is tender, crisp, sweet and delicious, and it has always been a favorite food of Lunjiao people.

There are roast goose stalls in all villages of Lunjiao, with more than 20 large and small. It is said that He Chongguang (1862- 1875), a scholar in Shunde, enjoyed the roast goose in his hometown very much and went to Beijing to take the exam and chose it as a "meal on the way". Today, many Hong Kong and Macao folks and overseas Chinese return to their hometown, and they must eat the roast goose with sheep forehead, a specialty of their hometown, and take a few with them when they leave.

The earliest production of roast goose with sheep forehead was a general baking fan, and it didn't gradually form its own characteristics until the beginning of the twentieth century. According to people of the older generation, as early as the eve of 1930, there were three sheep markets in Lujia, Qinghai and Tantou at that time, and there were also many stalls for roasting geese, among which Changji, run by He Chang, was the most famous, with crispy skin and smooth meat, and distinctive taste. The demand for roast goose is in short supply every day. Just as the name of "Roasting Goose Chang" spread in all directions, on one occasion, He Chang went to Lunjiao to buy meat geese and was robbed and killed by bandits. His son and daughter-in-law inherited their father's business, running roast goose, and it took many years to graduate. Other stalls in Houyange Roast Goose have gradually mastered the traditional technology of "Changji" Roast Goose, so that the traditional food technology of Yan Ge Roast Goose has been preserved to this day.

The reason why roast goose with sheep forehead is so popular is that it is very particular about materials and production. Goose is tender and black (about 2.05kg). In the process of baking, great attention is paid to the temperature, process materials and secret "roasted goose juice". Therefore, people who have been to Shunde have been deeply touched by the delicious "roast goose with sheep forehead". "Xiangyun yarn", commonly known as "yarn silk", is a general term for yarn and silk, and it is the only silk fabric dyed with pure plant dyes in the world textiles at present. It mainly uses the juice of plant potato stems to coat the cooked raw silk for many times, so that the fabric is attached with a layer of yellow-brown colloidal substance, and then it is evenly coated on the surface of the fabric with soil containing iron oxide, and the colloidal substance turns black after repeated sun drying and water washing. Clothes made of bamboo yarn rustle when worn, so it is called "Xiangyun yarn". Later, its homonym was "Xiangyun yarn".

The production of Xiangyun yarn by Lunjiao in Shunde is the result of the development of natural environment. Shunde because of its geographical location. It has always been an important sericulture and silk weaving base, providing production materials for the production of Xiangyun yarn. In the process of drying yam, four factors are essential: yam, river mud, grassland and sunshine. The first two of these four factors are particularly important. The pond mud of Shunde Lunjiao in the hinterland of the Pearl River Delta is rich in iron. According to the principle of proximity, this place is the most suitable area for making Xiangyun yarn.