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Pingxing Pigeon King Hakka Restaurant (Daxin Branch)

粤菜 · ⭐ 3.9

Shop No. 170, Taoyuan Road (40 meters east of Exit A, Daxin Metro Station)

Dishes

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  Country-style Taro Stem Stir-fry with Pigeon Giblets

  This is a rustic dish featuring fresh taro stems and pigeon giblets (such as heart, liver, and gizzard) as main ingredients. The taro stems are peeled, cut into sections, and blanched to remove astringency. The pigeon giblets are cleaned, then marinated with cooking wine and ginger slices to reduce gaminess. In a hot wok with oil, minced garlic, ginger slices, and dried chili are stir-fried until fragrant. The giblets are added first and quickly stir-fried until they change color, followed by the taro stem sections. Seasoning typically includes salt, light soy sauce, and a bit of sugar. Finally, chopped scallions or green garlic can be added for aroma. The finished dish has crisp taro stems and tender giblets with a strong wok hei (breath of the wok) flavor.
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  Five-fingered Mulberry Bone Soup

  A nourishing soup made with pork bones and five-fingered mulberry, slow-cooked for a rich, savory flavor.
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  Three-Cup Duck

  客家三杯鸭是一道以鸭肉为主料的菜肴，主要食材包括鸭子、米酒、酱油和香油。制作时将鸭肉切块后煸炒至出油，加入米酒、酱油和香油，再放入蒜瓣、姜片、九层塔等调料同煮，使鸭肉充分吸收调味汁的味道。
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  Hakka Cuisine

  Hakka cuisine is a traditional Chinese culinary style from the Hakka people, featuring dishes like braised pork, stuffed tofu, and preserved vegetables, known for its rich flavors and rustic preparation methods.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stuffed and Pan-Fried Trio

  A classic Cantonese dish featuring eggplant, green pepper, and tofu stuffed with minced meat and pan-fried until golden.
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  Braised Perch in Special Sauce

  Fresh perch is braised in a special sauce, resulting in tender fish and rich, savory flavor.
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  Special Salt-Baked Pork Intestines

  Special Salt-Baked Pork Intestines is a traditional dish made from fresh pig small intestines. After cleaning, the intestines are stuffed with a filling primarily consisting of starch and five-spice powder. During preparation, the stuffed intestines are completely covered with coarse salt and slowly baked, allowing the heat to penetrate evenly. The finished dish has a slightly chewy outer skin from the salt-baking process, with a firm, fully cooked interior, carrying a subtle saltiness and five-spice aroma.
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  Pork Trotter and Peanut Stew

  A stew made with pork trotters and peanuts, slow-cooked until tender and flavorful.
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  Salt-Baked Intestine

  A traditional Chinese dish made by seasoning and steaming pig intestines in salt, resulting in a savory and chewy texture.
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  Secret-Recipe Beef Shank Stew

  Beef brisket, after blanching, is simmered in a clay pot with vegetables such as potatoes and carrots, along with seasonings like soy sauce, cooking wine, star anise, and cinnamon bark, until the beef becomes tender and fully infused with flavor.

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