Imperial Pigeon (Suntang North Road Store)
火锅 · ⭐ 3.7
No. 1046–1048 Suntang North Road
Dishes
Cold-Pressed Red Date SaladA refreshing cold dish made with fresh red dates, sliced and mixed with garlic, vinegar, sugar, and sesame oil for a sweet-sour taste.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Cantonese腊味 Baozi Rice in Clay PotCantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
Sirloin Bone Braised Rice BowlA savory rice dish featuring sirloin bones, seasoned with soy sauce and aromatics, slow-cooked in a clay pot for rich flavor.
Fresh Milk PigeonFresh milk pigeon is a delicacy made from young pigeons, marinated and cooked quickly to retain tenderness and natural flavor.
Secret-Recipe Turtle and Pigeon StewA rich stew made with turtle and pigeon, slow-cooked with secret spices for a savory, nourishing dish.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Pigeon SoupPigeon soup is primarily made with pigeon, combined with nourishing ingredients such as goji berries and red dates, and slowly stewed. The broth is clear and bright, the meat is tender and flavorful, fully capturing the essence of the ingredients.