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廣東人嗜吃鵝肉，將鵝視為宴客要角，若酒席上少了鵝，感覺便不成敬意， 甚至還有「無鵝不成席」的說法。 而中菜烹鵝技法多樣，最常見、也最需師傅功底是燒鵝，另外還有燜鵝、鵝鬆、熬湯等吃法，鵝肉處理從火候控制、燜烤備料、醃漬，都需耐心及經驗，一道道美味的中式全鵝宴，上桌令人垂涎。 - 撰文｜賴鵬翔 雜誌期數 | 1348期 晶片戰爭全解析 -- ★26周年慶優惠 | 訂《今周刊》最低1期$35元 訂閱連結： https://bit.ly/3gnqHzC 當期雜誌：https://reurl.cc/yk76a6 -- Hosting provided by SoundOn
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