Huaguoshan Wind Goose is a specialty of Sun Wukong's hometown Huaguoshan area. It has a history of more than 3,000 years and is said to be the originator of Chinese cuisine--the Shang Dynasty prime minister Yi Yin's seclusion in the Huaguo Mountain. The skin is thin and tender, and the wax is delicious. Goose meat is rich in flavor, savory and delicious, fat and delicious, smooth and not greasy, coupled with the soft soup with the Tanggu wine, the scorpion has arrived in the country.

It is said that Yi Yin, the first foodie and dietician in China, retired in the retreat and later resigned in the 100s. When he lived in the Great Land of Yifeng, he saw that the white geese of the Weihe River had a large amount and good texture, and he was accompanied by a multi-flavored Chinese medicine. A kind of seasoning, cooked into a goose for the residents to store and eat. This wind goose, the meat is tight and crisp, loose and chewy; the goose skin is moderately oily, the meat is neutral and slippery, the chew is slow, and the mouth is full of fluid. Only in Lianyungang can it be so delicious. Huaguo Goose Food Company adheres to the processing technology of the folks for nearly a thousand years, using the green goose source originating from the north of Huaguo Mountain and the largest green natural pollution-free pasture in Jiangsu Province - Wancao Caohe Caohe, using low salt The tenderization technology has been refined through 63 processes. The product is the first green brand certified by the National Green Food Certification Center in the national goose industry. It has been selected as the special food for the capital state banquet, Jiangsu famous brand products, the world women in 2003. Special food for beach volleyball competition won the gold medal of the 9th Food Expo of Jiangsu Province. It was once the first international agricultural trade fair of the capital, the Shanghai Famous Special Product Trade Fair, Jiangsu Agricultural International Cooperation Fair and the 9th Jiangsu Food Expo.

Huaguoshan Wind Goose Quality Technical Requirements 1. Variety Sumu White Goose. Second, feeding conditions 1. Breeding environment: the Baili River in the area of ​​production, rye grassland resources are abundant. 2. 3. Growth period: 3 to 5 months. 4. The weight of the stall is 4.0 to 4.60 kg for the goose and 3.12 to 3.82 kg for the goose. 5. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Third, processing 1. Process: slaughter → boiled → pickled → air dried → effluent → cleaned → marinated → drained, cooled → trimmed. 2. (2) Pickling: The weight ratio of the brine to the product is 2:1, the salinity of the marinated brine is 10 to 12° Be, and the curing time is 3 to 4 hours. (3) Air drying: the temperature is 14 to 16 ° C, the air drying time is 2 to 4 days, and the water loss rate is 20 to 30%. (4) Halogen: The salinity of the brine is 2 to 7 ° Be, the temperature is ≥ 95 ° C, and the time is 45 to 55 minutes. Fourth, the quality characteristics 1. Sensory features: Goose body is yellow sauce, thin skin, dense meat, chewy, moderate and tender. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Huaguoshan Wind Goose can submit an application to the Quality and Technical Supervision Bureau of Guanyun County, Jiangsu Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced. The testing mechanism of Huaguoshan Wind Goose is selected by the Jiangsu Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.