making goose.
after a few days of observation, relatives saw Zhu Manxing's academic attitude and savvy were good, and began to pass the whole set of ways to produce goose. In 1986, Zhu Manxing returned to Dongguan to start a fire in Xie Gang and became a "goose goose".
improved flavor made "smile goose"
Zhu Manxing began to do two things: one is to improve taste to conform to Dongguan people's preference; two is the improved burning tool.
he studied in Shunde is a sweet taste of the Cantonese style burning goose, but Dongguan people preferred "salted mouth burning goose", so he improved the pickling material, mainly "octagonal, cinnamon, leaf" and other materials, combined with the improvement process, confecting his own secret recipe. At the same time, he changed and changed the large cylinder used for the braised burning, finally abandoned the VAT to the stainless steel cylinder, and added the hook in the cylinder to make the use of the fire more scientific, and the operation of the burning goose was more controllable.
materials and processes should be strictly controlled. Zhu Manxing insisted on the choice of 8 Jin of Qingyuan black brown goose, hot hot water to use 80 degrees of hot water - too hot water will burn goose skin, too cold water leads to uncleanness. Over the years, he has been able to judge whether the water temperature is right or not.