Taiyuan Smoked Pigeon

Taiyuan Smoked Pigeon

　　Taiyuan Smoked Pigeon is a traditional local delicacy from Taiyuan County with a history of nearly 100 years, originating in the Qing Dynasty. In the past, this delicacy was often served by merchants to entertain domestic and foreign business partners. At that time, the smoked pigeon from “Longshengchang” on Nanmenloutou Lane, West Street inside Taiyuan City, and “Sanshengyuan” outside the South Gate of Taiyuan were the most famous.

　　The preparation of Taiyuan Smoked Pigeon generally uses wild pigeons. The slaughtered pigeons are soaked in 80-degree boiling water for three minutes, after which their feathers are removed. An incision is made from the rump, the internal organs are taken out, and then the pigeons are rinsed in cold water—never use hot water as it can affect the skin color of the pigeons. The cleaned pigeons are then soaked in clear water for two hours.

　　Before stewing, the pigeons are first blanched in boiling water. Then they are placed in a braising pot along with seasonings and herbs such as Sichuan peppercorn, star anise, cloves, cardamom, nutmeg, ginger, scallions, salt, and others. Once it comes to a boil, it is simmered over low heat. When the pigeon can be easily pierced with chopsticks, it is considered basically cooked. After removing it, the pigeon is placed inside a smoking tube. Sawdust from poplar and willow trees, as well as cypress sawdust, is placed in the smoking pot, which is then heated. When smoke begins to rise, a clay pot is placed on top, and the pigeon is smoked until it turns golden-red.

　　The resulting pigeon, with its golden-red hue, rich smoky aroma, mellow flavor, and high nutritional value, is truly mouthwatering when served at the table.