Yan Guo Zhongshan Shiqi Milk Pigeon Specialty Store (Jiangyan Road Branch)
粤菜 · ⭐ 3.5
No. 227 Jiangyan Road, First Floor, Nanzhu Garden, Unit 4 (near Nanzhu Plaza)
Dishes
Pigeon Rice BakePigeon rice bake features tender pigeon meat baked with rice and vegetables, creating a rich and savory dish.
Five-fingered桃 Roasted PigeonA Cantonese dish featuring tender pigeon slow-cooked with five-fingered桃 (Bauhinia), known for its nourishing and health-promoting properties.
Braised Squab in Spiced SauceA dish of young squab pigeon braised in a fragrant spiced sauce, resulting in tender and flavorful meat.
Whole Braised Young PigeonWhole braised young pigeon is a traditional Chinese dish made with whole young pigeons and seasonings such as soy sauce, sugar, and cooking wine, then simmered. The meat is tender and flavorful, with a unique sauce aroma and a sweet-salty taste.
Turfu Ling PigeonTurfu Ling Pigeon is a dish made with young pigeon and turfu ling, a type of medicinal herb. The tender pigeon meat is combined with the herb, which has detoxifying properties, resulting in a mild and healthy flavor.
Shajiang Oil-Basted Young PigeonShajiang oil-basted young pigeon is a dish made with young pigeon as the main ingredient, combined with shajiang, scallions, and ginger, and cooked with oil. The pigeon meat is tender, and the shajiang adds a rich aroma.
Braised Pig Intestine with Perilla SauceBraised Pig Intestine with Perilla Sauce is a Chinese dish made with pig intestines and perilla sauce, braised together. The main ingredients are pig intestines and perilla, which are cooked with seasoning to create a fresh and fragrant flavor.
Swallow Pot Simmered SquabSwallow Pot Simmered Squab is a traditional Chinese stewed dish, primarily featuring squab (young pigeon). The cleaned squab is placed in a special clay or earthenware 'swallow pot,' simmered with water or broth, along with basic seasonings like ginger slices and scallion sections, over low heat for an extended period until the meat becomes tender and falls off the bone, and the broth turns rich. The finished dish has a clear or milky broth, tender and flavorful pigeon meat, highlighting the natural taste of the ingredients.
Beef Tendon Meatballs with Mulberry LeavesBeef Tendon Meatballs with Mulberry Leaves is a dish made with beef tendon meatballs and mulberry leaves. The meatballs are usually made from beef, minced and seasoned, then formed into balls. The mulberry leaves are a green vegetable. This dish is generally cooked by stir-frying or boiling, with a tender texture and fresh, crisp taste.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Braised Pork Ribs with PerillaA Chinese dish featuring pork ribs marinated and baked with fresh perilla leaves, resulting in a savory, aromatic flavor.
Cured Meat and Pigeon Kidney Baked RiceCured meat and pigeon kidney baked rice is a dish made with cured meat and pigeon kidney as main ingredients. The cured meat and pigeon kidney are mixed with rice and then baked or steamed, resulting in a rich texture and unique flavor.
Herbal-Stewed SquabHerbal-Stewed Squab is a traditional Chinese nourishing dish, primarily made with tender squab and various Chinese medicinal herbs (such as angelica root, codonopsis root, goji berries, and astragalus). The cleaned squab is simmered together with the herbs in water or broth over low heat for several hours, allowing the essence of the herbs to infuse into the soup and the meat to become tender. The resulting dish features a clear broth, delicate meat, and a subtle herbal aroma, emphasizing the natural flavors of the ingredients for health benefits.