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Six Pigeons (Qingdao Branch)

地方菜 · ⭐ 3.6

No. 26, Pingxiang Road

Dishes

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  Braised Pigeon Clay Pot Rice

  Braised pigeon served over rice cooked in a clay pot, with crispy bottom layer and savory flavor.
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  Skewered Roast Pigeon

  A Cantonese delicacy featuring young pigeons roasted in a special hanging oven, resulting in crispy skin and tender meat.
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  Stir-fried Tofu Skin Salad

  A cold dish made with tofu skin and vegetables, tossed in a spicy dressing of garlic, chili oil, soy sauce, and vinegar.
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  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
• 

  Sweet and Sour Peanuts

  Peanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
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  Bamboo Shoot and Scallop Stir-fry

  Fresh bamboo shoots stir-fried with scallops, offering a delicate and savory taste.
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  Spicy Stir-fried Pigeon Liver

  A dish made by quickly stir-frying fresh pigeon liver with chili, garlic, and other seasonings, resulting in a tender and spicy flavor.
• 

  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
• 

  Qingdao Cold Noodles

  A traditional cold dish from Qingdao, made from mung bean starch, served with a tangy and spicy sauce for a refreshing taste.
• 

  Golden Sesame Balls

  A classic Chinese dessert featuring glutinous rice balls coated in golden sesame seeds, filled with red bean or lotus paste, deep-fried until crispy and golden.

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