Braised Pigeon

Braised Pigeon (Simplified Chinese: 红烧乳鸽; Traditional Chinese: 紅燒乳鴿; Pinyin: Hóngshāo rǔgē) is a Cantonese preparation of young pigeon (squab) simmered or soaked in a savory master stock, then often deep-fried or roasted so the skin turns glossy and crisp while the meat stays tender. It appears in plain text among Guangfu famous dishes on Guangdong Food, alongside roast meats of the Siu Mei tradition.

Characteristics

Birds are small and served whole or halved; skin is lacquered brown-red, meat dark and fine-grained. Flavor is soy-aromatic rather than chili-hot. Distinct from northern roast pigeon styles and from Hakka salt-baked poultry.

Ingredients (overview)

Young pigeon, soy sauce, rock sugar or maltose notes, Shaoxing wine, ginger, scallion, spices in a master stock; oil for finishing fry. Some shops hang birds similarly to Cantonese Roast Duck.

History and culture

Guangfu banquet and restaurant classic named on Guangdong Food; common in Hong Kong roast-meat and banquet menus. Complements Poon Choi feast culture and Siu Mei windows without being identical to roast goose or duck.

Serving and variations

Banquet main or shared plate, often with dipping salt or spiced salt. See Guangdong Food, Hong Kong Food, and Poon Choi.

See also

• Guangdong Food
• Hong Kong Food
• Poon Choi
• Siu Mei
• Cantonese Roast Duck
• Roast Goose
• Salt Baked Chicken
• List of dishes (A-Z)