Shiqi Roast Pigeon

Shiqi Roast Pigeon

　　Shiqi Roast Pigeon is one of the famous specialties of Zhongshan City, Guangdong Province. Originally, Shiqi pigeons were an excellent breed introduced from abroad by overseas Chinese from Zhongshan. They were later crossbred with high-quality local pigeons from Shiqi, Zhongshan, to produce this type of roast pigeon. Known for their large size, tender meat, and especially thick breast meat, these pigeons can be prepared in a wide variety of ways. Dishes made with them include braised roast pigeon, crispy skin roast pigeon, open-fire roast pigeon, Songjiang roast pigeon, Jiangnan white flower pigeon, oil-immersed roast pigeon, white-cut roast pigeon, and soy sauce king roast pigeon.

　　Shiqi is renowned for its production of roast pigeons, which are celebrated in the markets of Guangdong, Hong Kong, and Macau for their large size, thick breast meat, plump muscles, and tender, smooth, and delicious flesh. Many restaurants and eateries in Shiqi prepare roast pigeons that are also highly favored by diners.

　　Among them, the most famous is the braised roast pigeon from Fu Hua Palace of China Travel Service Group. It features a golden color, crispy skin, tender meat, soft bones, and a delicious taste that leaves a lingering fragrance in the mouth—truly highly praised by food connoisseurs. Meanwhile, the stewed pigeon with wolfberries and Chinese yam not only has a delicious and savory broth but also extremely tender pigeon meat. Many restaurants also come up with unique methods, resulting in a wide variety of pigeon dishes such as hanging-roasted pigeon, deep-fried pigeon, and marinated pigeon, all offering different flavors and equally loved by diners.

　　As a famous dish of Zhongshan, roast pigeon not only excels in color, aroma, and taste, but also serves a medicinal and dietary function. The meat of the pigeon is mild in nature and benefits the kidneys and lungs. It is effective in treating long-term deficiencies and damage to the lungs and kidneys, and can also help cure stubborn skin sores. That’s why this dish has remained popular through the ages.

　　Shiqi Roast Pigeon: Famous for being crispy, fresh, and tender, it is made by marinating pigeons that are 21–28 days old and then roasting them in an oven. The pigeon skin is crispy, the meat is tender, and there's a pocket of juice inside. This juice is pure and fresh without being greasy, offering a refreshing and delicious taste. Pigeon meat has a relatively mild nature, making it suitable for people with both hot and cold body constitutions. It nourishes the liver and kidneys, enriches vital energy, and is especially good for growing teenage boys. This Shiqi roast pigeon is meant to be eaten by tearing it apart by hand. Take a bite of the skin, suck out the juice inside, and then slowly savor the meat. The skin is crispy, the juice is fresh, and the meat is tender.