任性小馆·400亩自家鸽场
粤菜 · ⭐ 4.4
Room 109, No. 668-2 Shaitai South Road
Dishes
Soul-Calling SoupA nourishing soup made from pork bones, chicken frames, and medicinal herbs, simmered slowly to create a rich, savory broth with health benefits.
Soul-Stirring Pigeon SoupSoul-Stirring Pigeon Soup is a traditional Chinese soup made primarily with fresh young pigeons, combined with Chinese medicinal herbs such as goji berries, red dates, codonopsis root, and astragalus, along with ginger slices and scallions. The pigeons are cleaned, blanched to remove impurities, then simmered with all ingredients in a double-boiler for 2-3 hours over low heat until the meat is tender and the broth is clear and aromatic. The resulting soup is rich, savory, and nourishing.
Rich Man's Fried RiceRich fried rice made with rice, eggs, ham, shrimp, peas, and corn, stir-fried together. First, rice is separated, then ingredients and seasonings are added gradually and mixed evenly.
Handmade Hakka Stuffed TofuHandmade Hakka Stuffed Tofu is a traditional Hakka dish. Main ingredients include fresh soft tofu, minced pork, shiitake mushrooms, dried shrimp, and scallions. The tofu is cut into blocks, hollowed out in the center, and stuffed with a filling made from minced pork, chopped mushrooms, dried shrimp, and seasonings. It is typically pan-fried or braised, resulting in a slightly crispy exterior and juicy filling. The dish features tender tofu and savory stuffing, often served with a sauce.
Lemon-Flavored Roasted ChickenA tender roasted chicken dish infused with fresh lemon, perfect for a light and flavorful meal.
Deep-Fried Lemon-Scented Squab PotDeep-Fried Lemon-Scented Squab Pot is a Cantonese-style dish featuring tender young squab. The whole squab is first marinated with lemon juice, salt, and other seasonings, then deep-fried in hot oil until the skin turns golden and crispy. The fried squab is then placed in a clay pot with lemon slices, ginger, garlic, and a small amount of broth or water, and simmered over low heat to allow the lemon fragrance to infuse the meat. The result is squab with crispy skin, tender meat, and a refreshing lemon aroma.
Claypot Baked Pigeon Kidney RiceClaypot Baked Pigeon Kidney Rice is a Cantonese claypot rice dish. Main ingredients include fresh pigeon kidneys, high-quality rice, shredded ginger, spring onion sections, and seasonings. The rice is first partially cooked in a claypot, then marinated pigeon kidneys are added, and the pot is covered and baked over medium-low heat. The pigeon kidneys have a crisp texture, while the rice absorbs their umami and oils, forming a fragrant crust at the bottom. It is typically served with soy sauce or a special sauce.
Braised Lemon-Scented SquabA tender squab pigeon braised with lemon slices, resulting in a rich, tangy flavor and succulent meat.
Pan-Fried Lemon FishPan-Fried Lemon Fish is a dish made primarily with fresh fish fillets. Main ingredients include fish fillets (commonly sea bass or cod), lemon, salt, black pepper, and a small amount of flour. The fish fillets are marinated briefly with salt and black pepper, then lightly coated with flour. They are pan-fried in oil until golden brown and cooked through. Fresh lemon juice is drizzled over the fish before serving, or it is garnished with lemon slices. The dish features crispy exterior and tender interior with a refreshing lemon aroma.
香茅乳鸽香茅乳鸽是一道以乳鸽为主料，搭配香茅、姜片、蒜等调料腌制后蒸制而成的菜肴。乳鸽肉质细嫩，香茅带来独特的清香，通过蒸制保留食材原味。- Lemongrass Roasted ChickenA dish of whole chicken marinated with lemongrass, ginger, and garlic, then slowly roasted to tender perfection.
- Herb-braised SquabHerb-braised squab is a delicacy made by slow-cooking young pigeons with herbs and savory seasonings, resulting in tender, flavorful meat.