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Yu Tian Ge (Baolong Store)

特色菜 · ⭐ 3.6

C5-01, Bao Long New World, Tongji Street

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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  Stir-fried Pigeon Blood

  A traditional dish made by stir-frying fresh pigeon blood with aromatics like ginger, garlic, and scallions for a quick, smooth texture 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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  Roasted Bean Worms

  A dish made by roasting bean worms, a protein-rich delicacy popular in certain regions of China.
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  Baiji Flatbread

  Baiji饼 is a traditional Chinese wheat-based food made from flour, water, and a small amount of salt. After fermentation, the dough is rolled into round sheets and baked in an oven or pan until golden brown on both sides. The crust is crispy while the inside remains soft, often used to wrap腊汁肉, beef, or vegetables to create a unique stuffed flatbread dish.
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  Stir-fried Cabbage with Meat

  Cauliflower stir-fried with pork is a home-style dish using cauliflower and pork as main ingredients. Cut cauliflower into small florets and pork into slices or strips. Stir-fry pork until it changes color, then add cauliflower and cook until tender yet crisp, seasoned to taste.
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  Stir-fried Pigeon Offal with Chili

  A dish made by stir-frying pigeon offal with chili peppers, resulting in a spicy and aromatic flavor.

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