If every city has its own gastronomic landmark, roast duck represents Beijing, hot pot represents Sichuan, then roast goose must belong to Hong Kong. It is conservatively estimated that there are no less than 100 roast meat shops in Hong Kong, but the big market is divided into three parts of the world by Gan Kee (Yong Kee, Gan Pai, Gan Restaurant), and tourists often come for a goose.
The history of Yung Kee began in 1942, when it was founded by Gan Suihui and started with a big brand stall of roast meat. In the 60s, Gan Suihui's three sons worked in the shop one after another, each with their own division of labor, and the family business began here. In 1968, Yong Kee Restaurant was selected as one of the world's top 15 restaurants by Fortune Magazine, and it was the only Chinese restaurant selected by the magazine. After receiving a Michelin star rating consecutively, it is famous all over the world. Hong Kong Chief Executive Donald Tsang, the richest man in China, and actor Chow Yun-fat are all guests of Yung Kee Restaurant.
"The foundation is eternal, the expectation is ten thousand years", the eight characters on the foundation stone of the Yung Kee Building are written on the lifelong wish of the founder of Yong Kee and the king of roast goose, Gan Suihui. However, less than six years after his death, the foundation of Yung Kee had been greatly loosened, and his eldest son's two sons started a new business, creating "Gan Pai Roast Goose" and "Gan Fan Restaurant". As the chef of Yuen Yung Kee created the "Gan Pai Roast Goose" with a secret recipe, it was awarded a Michelin star within four months of opening.
Despite staging a real-life "The Storm of the Heart", Yung Kee still stands tall in Central and is the epitome of puff pastry roast goose. The practice of roast goose originated in Guangdong, and many restaurants follow the method of crispy roast goose, and the sound can be heard at the entrance, which represents the roast goose in Sham Tseng Chenji. And crisp, refers to the crisp, layered, and even melt in the mouth, many foreign tourists, celebrities and overseas Chinese come to order a specially packaged roast goose on the return trip, so it is also known as "flying roast goose".
The essence of roast goose lies in goose fat. With a melting point of only around 16 degrees Celsius, goose fat slides at any time, making it the least burdensome animal oil in animal fat, and is comparable to olive oil in French cuisine. Yong Kee selects the right size of the black-maned goose and fires it in a charcoal oven, with uniform red color and fragrant skin and tender meat. Served with plum juice, it is greasy and appetizing.
Yung Kee's famous dishes are not limited to roast goose, but also ginger preserved eggs, shrimp and pomelo peel, stir-fried lobster rice, money chicken, stewed grouper tail, roasted goose noodles, boat porridge and so on. Won the highest honor gold medal, Liyunzi pipa shrimp, a plate of six fresh shrimp, each with Liyunzi (i.e. crab roe of the cockroach), dew bamboo shoots, carrot shredded shrimp stuffed with tofu skin and then fried, Liyunzi fresh and sweet, shrimp and crab two kinds of seafood delicious match seamlessly, refreshing and sweet, plump and sweet. The cockroach is a small crab species in Guangdong Province, and when the eggs of the female cockroach are taken when they are pregnant, it takes about three cockroaches to have enough eggs to make a shrimp. A plate of six shrimp requires the eggs of eighteen female cockroaches (about 200 or more). Eating with Liyunzi is a "nostalgic dish" in the sixties and seventies, and it is difficult to eat in ordinary restaurants.
Yung Kee is still strong in Hong Kong's food scene today, thanks to its tradition and innovation. The level of service is not low, with uniformed doormen parking your car, and receptionists holding radio-free telephones at the front desk and waiters on each floor so that the manager can say the names of the guests when they are seated and introduce the dishes. In between servings, the waiter will observe the speed of the customer's meal so that the next dish can be served at the best time.
