Harbin's tourism boom has not only boosted the ice and snow economy, Northeastern delicacies such as goose stewed in iron pots have also become popular in many places, ushering in new opportunities for the goose industry.
△ CCTV Finance "Zhengdian Finance" column video
Goose stewed in iron pot is a special dish in Northeast China. It uses farm goose as raw material and is cooked in a traditional cast iron pot. The skin of the stewed goose is golden in color, and the meat is rotten and fall off the bones. Fragrant but not greasy.
At the delicious iron pot stew restaurant in Harbin, you have to wait in line for two or three hours during peak meal times, but this does not affect the enthusiasm of tourists at all.
Shanghai tourist: This is more authentic, and they are all cooked with sauce. Especially these side dishes, they don’t seem to be available in Shanghai.
Iron pot stew is usually made on the spot in front of diners. Everyone sits around a big pot and eats together, which is very lively.
Zhejiang tourist: The taste here is more authentic and the atmosphere is better.
Stewing goose in an iron pot not only brings customers to restaurants, but also gives goose farmers new opportunities. In Linkou County, Mudanjiang City, due to the local mountains and dense forests, it is very suitable for the development of understory goose breeding. Locally, almost every village raises geese, with the total number of geese raised in the county reaching 1.5 million.
Goose is full of treasures. Not only goose down and goose meat are favored by consumers, but goose paws, goose heads, goose intestines, etc. are also high-quality ingredients for processing specialty foods. Goose oil and goose blood also have development and application value. At present, Heilongjiang Province has issued an action plan to revitalize the goose industry, proposing that by 2025, more than 50 million commercial geese will be sold annually in the province, and the goose industry revenue will exceed 10 billion yuan.
source CCTV Finance
responsible editor Yuan Xi
responsible proofreader Liu Zixue
chief editor He Xiaoyu
final review editorial board member Li Rong
