You must try roast goose when you immigrate to Slovakia.

Starting from Bratislava, the capital of Slovakia, about 20 kilometers south at the foot of Carpathian Mountain, there is a village called Slovenian Skifrom. Village names like Slovenski ·GROB are very common in Slovakia, but when it comes to? Goose village is so famous in Europe that not only local people know it, but also politicians from all over Europe will come to Slovakia? Goose village tastes the roasted goose here.

GROB, Slovenia is a veritable goose village with a population of 2000. Because of its unique roast goose, gourmets all over the world know its existence. What is commendable is that every household in the village has followed the traditional goose roasting method of 100 years, attracting tens of thousands of world food tourists to gather here every year! In fact, roast goose can be eaten in many villages in Slovakia, but GROB in Slovenia at the foot of Carpathian Mountain is recognized as the birthplace of fresh roast goose!

GROB, Slovenia is famous for roasting geese, because the local natural environment is suitable for raising geese. There is a rare plain under the Carpathian Mountain, and the streams flowing down from the mountain gradually merge into the river. The grass and wetlands along the river are the ideal places to raise geese. Coupled with the crop corn here, it solves the feed problem of raising geese.

It takes three to four months for a goose to reach the best meat quality from hatching to becoming a roasted goose. Three weeks before slaughter, every goose should be stuffed with corn every day like a Beijing duck to ensure that the foie gras and meat are fresh and tender enough. It is said that this is the most difficult process in the whole process of raising geese. Imagine how hard it takes a worker to control the constant struggle of a goose weighing seven or eight kilograms during feeding. In fact, thinking about geese is very painful.

Although the process of roasting goose is a traditional century-old process, it is also very particular. Goose roasting stoves are usually made of stone. Before roasting the goose, the oven is usually heated by firewood. This process usually takes three to four hours. After the oven is heated, remove the firewood, chop off the slaughtered goose head and feet, put them into a special pottery baking tray, and put the whole baking tray into the oven. Because the roast goose here is famous, the oven is very big now. Usually an oven can hold dozens of geese to barbecue together.

It takes three hours to roast the goose. In this process, you don't need to bake anything, just smell the unique aroma from the barbecue, swallow your saliva, hold down your forefinger and wait patiently. During the roasting process, goose body will shed some goose oil and juice, which will be collected and smeared on a Slovak potato powder pancake called LOKSE, which is similar to Tianjin pancake in China.

The procedure of eating roast goose is usually to serve foie gras first. The delicious foie gras is cooked just right and tastes fragrant and tender in the mouth. Slovaks have a strong taste, so there is more salt in the soup. To this end, the enthusiastic host will provide freshly baked bread with delicious foie gras, which has a unique flavor.

After eating the foie gras, the main course roast goose appeared. The whole goose is yellow and brown in color and tender outside. Cut it into several pieces and put it in a big plate. Each piece looks like 400 to 500 grams. This dish is also served with potato cakes, pickled cucumbers, pickled peppers and cooked meat, which they call. Salad? Shredded purple cabbage. Although it's food with meals, it's really spectacular to pile up a large plate of bright colors.

Although the pieces cut by the goose are very big, they have been roasted thoroughly, so they have been boneless and crispy, so the exclamations on the table have not stopped, and the knives and forks have already started. Fragrant but not greasy is a major feature of roast goose here. With pickles and other appetizers, and poultry. Therefore, when eating, I don't feel as cautious as the elbow of a German pig. While eating, I comfort myself that eating fat is not in this meal!

Open a bottle of local wine, whether it is red wine or white wine, which is located on the famous wine road in Slovakia. Slovenian GROB wine listed on the wine list will not be bad. Why else does the Austrian royal family have a soft spot for wines in this area?

Although the roast goose here has a history of more than 100 years, before that, there was only roast goose to entertain relatives and friends on Fridays. Because of its exquisite skills, it has gradually become the favorite of the people in Siliba Township, so that the local roast goose, a delicious human food, is gradually known by more people, and gourmets in surrounding towns are also eager for it. Just in the 1960s and 1970s, the flexible housewife in Skogrob, Slovenia, began to invite guests to enjoy the roast goose at home and started the roast goose business. In the 1990s, there began to be several restaurants specializing in roast goose in the village. From the beginning, it was like a farmhouse in China, with poor equipment and conditions. The traditional season is only from September to December. Gradually, the business of roast goose is getting better and better. There are more and more different types of roast goose shops in the village, and their business hours are gradually extended. Today, they can eat roast goose all year round. But on weekends or holidays, it is still crowded, so you must make an appointment by phone in advance during this time.

In Slovenia of GROB, there are now more than 20 roast goose shops of different sizes. There are also small family-style restaurants that still focus on their own small yards, where people feel that they are not eating in restaurants, but visiting local people and maintaining the simple atmosphere of Slovak farmers. There are also well-known hotels in the local area, such as Pivotica Uzlatej Husy (Golden Goose Wine Cellar), which has received many domestic and foreign celebrities, including Slovak President, Prime Minister and Members of Parliament. There are also many foreign diplomats and ambassadors who are guests here. Many international dignitaries visiting Slovakia also indicated that they would come here for dinner. This restaurant has an elegant environment, not only a beautiful courtyard, but also several restaurants have been made into different styles by them. The whole restaurant can accommodate hundreds of people at a time. The cellar with 150 different wines makes it the best cellar in Slovakia.