Chilled Taishan Squab | Pigeon (中國台山乳鴿) / Homegrown Market / 1 portion 5 x 300g

🚚  The fastest delivery time : 2-day delivery. 

🐝  Supplier / Origin :  Taishan, Guangdong

🔖  Certification :  

🌱  Supplier introduction :  

We specialise in gluten-free, dairy-free, white sugar-free, low-sugar, additive-free, preservative-free, allergy-free, plant-based alternatives, all of which contribute to a healthier microbiome.

Please be open to "less processed" foods

As we strive to create products that retain most of their nutritional value, they may not look like the “highly processed” foods that can sit on supermarket shelves for more than two years.

Our products may...

1. Dispersion - because we do not use binders and emulsifiers
2. Goes bad faster - because we don't use preservatives
3. The colors may not look as bright - because we don't use any artificial colors
4. The flavor is a little different every time - because every batch is made with real ingredients, just like no apples are the same on the tree.

🛍  Product Description： 

台山乳鴿是廣東台山市的傳統名菜，以乳鴿（約28天齡的幼鴿）為主料，經醃製、炭燒或油炸而成。鴿肉鮮嫩多汁，外皮酥脆金黃，入口即化，富含蛋白質，素有「一鴿勝九雞」之譽。常見於粵菜宴席，是台山客家美食的代表，源自清代，現為廣東省非物質文化遺產。

Taishan squab is a traditional specialty of Taishan City, Guangdong Province. It features squab (approximately 28-day-old young pigeons) marinated and then either charcoal-grilled or deep-fried. The pigeon's meat is tender and juicy, with a crispy, golden skin that melts in your mouth. Rich in protein, it's often called "a pigeon is better than nine chickens." A common dish at Cantonese banquets, it's a representative Hakka delicacy of Taishan, originating in the Qing Dynasty and now a registered Intangible Cultural Heritage of Guangdong Province.

台山ひよこ羽は、広東省台山市の伝統的な名物料理です。ひよこ羽（生後約28日の若い鳩）をマリネし、炭火焼きまたは揚げにして食べます。鳩の肉は柔らかくジューシーで、パリッとした黄金色の皮は口の中でとろけるように柔らかく、タンパク質が豊富で、「一羽の鳩は九羽の鶏より優れている」と言われています。広東料理の宴会でよく食べられるこの料理は、台山を代表する客家料理で、清朝時代に起源を持ち、現在は広東省の無形文化遺産に登録されています。

Ingredients of marinade: star anise, cloves, cinnamon, sand ginger, orange peel, fennel, cardamom, bay leaves, rock sugar, light soy sauce, dark soy sauce, etc.

Traditional crafts in Shiqi Street, Zhongshan City, Guangdong Province

The cooking technique of Shiqi pigeon dishes is a traditional technique popular in Shiqi Street, Zhongshan City, Guangdong Province, and is one of the intangible cultural heritages of Zhongshan City. On May 18, 2022, the cooking skills of Shiqi pigeon dishes were included in the ninth batch of representative projects of Zhongshan City's intangible cultural heritage.

Shiqi Pigeon Dishes

The cooking technique of Shiqi squab dishes originated in Shiqi, Zhongshan. More than a hundred years ago, overseas Chinese in the United States brought back American pigeon breeds. During the breeding process, they paired and hybridized with local pigeons to cultivate a new breed of large meat pigeons that combines the advantages of many famous pigeons and is suitable for local breeding. It is called Shiqi pigeon. Since then, pigeon dishes cooked with Shiqi pigeon have gradually become famous all over the world, and have frequently appeared as a representative of Cantonese cuisine in major banquets such as state banquets, winning praise from all walks of life.

Characteristics

Shiqi pigeon dishes use cooking methods such as steaming, frying, stir-frying, roasting, deep-frying, stewing, smoking, simmering, braising, roasting and boiling. The skills are used according to the ingredients to cook a series of pigeon dishes, such as braised pigeon, deep-fried young pigeon, medicated pigeon, salt-baked pigeon, and soy sauce soaked pigeon. Among them, the braised baby pigeon has crispy skin, tenderness, fragrant bones, juice, and no pigeon smell. It is a classic Cantonese dish in Zhongshan.

🥘 Recipe:

Braised pigeon (紅燒乳鴿), also known as roasted pigeon, is a Cantonese dish from Guangdong, China. Squab refers to immature pigeons. Their meat is more tender than that of adult pigeons, so they are often used as food. The difference between roast pigeon and roast goose or roast duck is that roast pigeon is not roasted over a fire, but fried in high-temperature cooking oil. The squab is first marinated in brine, then hung up to air dry, and then fried in boiling oil. This not only keeps the skin of the squab crispy, but also helps to expel excess oil. Roasted pigeon is loved by many people because of its crispy skin and tender meat. Roasted pigeon is rich in nutrients, but the fat content is high, so it is not advisable to eat too much.

Among the roasted pigeons in Guangdong Province, the most famous one is the Shiqi roasted pigeon in Zhongshan City. The Tai Ping Guan Restaurant in Hong Kong and the Lung Wah Hotel in Shatin are also famous for their roasted pigeon. The roasted pigeon at Tao Tao Ju 陶陶居 in Guangzhou and Fo Xiao Lou 佛笑樓 in Macau are also famous dishes.

The famous Shiqi pigeon

The best way to eat "Shiqi Pigeon" is to cook it into "crispy pigeon", frying it until the skin is golden and crispy, and the inside is tender and juicy. It will leave a lingering fragrance in your mouth and you will be unable to stop eating it. 「石奇鳩」の一番美味しい食べ方は、皮が黄金色にカリッと揚がり、中は柔らかくジューシーになるまで揚げる「パリパリ鳩」に調理することです。口の中に余韻を残し、食べるのを止められなくなってしまいます。

"Shiqi Pigeon" is crispy on the outside and tender on the inside. It is very juicy when you bite it, and it tastes better when you tear it into pieces with your hands.「石奇鳩」は外はカリカリ、中は柔らかいです。噛むととてもジューシーで、手でちぎって食べるとさらに美味しいです。

Braised baby pigeon, crispy baby pigeon, braised baby pigeon, Songjiang baby pigeon, Jiangnan white pigeon, oil-soaked baby pigeon, white-cut baby pigeon, soy sauce baby pigeon.