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Jiangshan Pigeon (Laixi Store)

地方菜 · ⭐ 3.8

Tuan Dao East Road (opposite the south gate of Aomen Garden Residential Community)

Dishes

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  Two Dishes from One Pigeon

  A Chinese dish featuring a pigeon prepared in two different ways—such as braised or stewed, and another part used for pigeon egg custard or stir-fried meat—showcasing culinary versatility.
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  Braised Young Pigeon Soup

  A delicate soup made from young pigeons, slowly simmered with ingredients like goji berries and red dates, resulting in a clear, flavorful broth rich in nutrients.
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  Baby Bok Choy Stir-fried with Pigeon Blood

  Baby bok choy stir-fried with pigeon blood, a unique dish combining tender blood and crisp vegetables for a savory experience.
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  Stir-fried Pigeon Offal with Green Chili

  A stir-fry dish made with pigeon offal and green chili, known for its fresh, savory flavor and crisp texture.
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  Whole Pigeon Soup

  A nourishing soup made with whole pigeon and medicinal herbs like goji berries and codonopsis, known for its clear broth and rich flavor.
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  Stewed Young Pigeon

  A Chinese dish made by slowly stewing young pigeons with ginger and scallions until tender, resulting in a rich and nourishing broth.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Roast Pigeon

  A whole pigeon roasted to perfection, with crispy skin and tender meat, seasoned with traditional spices.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Pigeon Soup

  Pigeon soup is primarily made with pigeon, combined with nourishing ingredients such as goji berries and red dates, and slowly stewed. The broth is clear and bright, the meat is tender and flavorful, fully capturing the essence of the ingredients.

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