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Every veteran foodie knows that if you want to eat really delicious "local specialties", you must eat locally to be the best. Although the traffic is now very convenient, many local specialties have gone out of the local area and opened all over the country, but I don't know if you have found that when the local specialties go out of the local area, it will be because of the influence of factors such as the source of ingredients and the improvement of taste, and it is difficult to feel authentic. Therefore, as a foodie, every time she travels or travels to a place, she will always find a way to taste the local food. This summer, Sanma came to Nakayama Ishiki again, where there is a famous overseas delicacy "Ishiki Milk Pigeon", because when I came to Nakayama Ishiki, I missed it for one reason or another, so I decided to taste this authentic food this time.
Shiqi pigeon is a famous specialty of Zhongshan City, Guangdong Province, and the locals will say: If you have not tasted Shiqi pigeon, you are not counted as having come to Zhongshan Shiqi. In the "Chronicle of Zhongshan City", the origin of the "Shiqi Pigeon" is recorded: there has always been a custom of raising pigeons in the Zhongshan area, in 1915, the overseas Chinese in Zhongshan brought back the "White Feather King Pigeon" and "Hemu Pigeon" from the United States, and later the overseas Chinese of Zhongshan brought back the "Chin Ma Pigeon" from Japan, and these brought back pigeon breeds were paired and hybridized with the local excellent pigeon breeds, and by the 1930s, the "Shiqi Pigeon" with excellent pedigree and suitable for local breeding was born. At the same time, the feeding method of the suckling pigeons to be brought to the table is very particular: when the pigeons are born, they are first fed with rice through the big pigeons, and after 15 days, they are fed with rice, wheat beans, mung beans, etc. In about 25 days, the suckling pigeons can eat.
After coming to Zhongshan Ishiki, Sansan Looking for the "most authentic" restaurants in the streets and alleys of Ishiki, hoping to taste the famous local Ishiki pigeon. On the recommendation of the locals, I came to two branches of a restaurant to taste the Shiqi pigeon, where the Shiqi pigeon is braised, salt baked, and brine, and also uses the pigeon's offal to make some stir-fried vegetables, pot rice, fried rice, and stewed soup. I have tasted two flavors of Shiqi pigeon: red roasted pigeon (22 yuan) and salt baked pigeon (26 yuan), in addition, I also tasted the salmon pigeon liver cabbage heart fried rice (19 yuan) and bitter melon fried pigeon kidney rice (15 yuan) made of the corner of the Shiqi pigeon, each method is very distinctive, very delicious, this time in Zhongshan Shiqi to eat the pigeon, can be said to be the best pigeon I have ever eaten.
Shanshan Sanya personally recommends the braised suckling pigeon because it best experiences the wonderful taste of the suckling pigeon: it is tender and juicy. When the pigeons were still brought up with heat, a smell of pigeons came to my face, and when I tore it open with my hands, I saw what it was called tender and juicy, hot and spicy oil and water coming out of the inside, and I had an appetite when I looked at it. The braised pigeon here is a selection of miaoling pigeon, the size is about the size of a palm, the entrance can feel that the skin is crisp, the pigeon meat is very tender, the taste of various spices into the bones, the bones are also baked crisp and soft, chewing is also very flavorful. In addition, eating braised suckling pigeons will let you choose the original, open both sides, open the four sides to eat, it is recommended to eat only the original, so that you can enjoy the feeling of hot and spicy hand tearing juice down.
In addition, other methods are also very good, the salt baked pigeon is larger than the braised pigeon, salty and fragrant, this method will not be greasy to eat, the pigeon meat will be more chewy, more fragrant. Salmon pigeon liver dish heart fried rice, this is a very special fried rice, other places rarely such a collocation, fried rice is very fragrant, with salmon and pigeon liver, let people are very evocative. Cold melon pigeon kidney rice, this summer dish, heat relief, bitter melon thickness is just right, sweet but not bitter, with pigeon kidney, is also a very good dish.
Because the time for Sansan Sanma to come to Nakayama Ishiki this time is relatively short, but I have tasted several ways to eat Ishiki's milk pigeon, and there are many ways to eat without tasting, I hope that the next time I go to Nakayama Ishiki, I will taste this "Ishiki milk pigeon" that I already think is the most delicious.
So, have you ever traveled to Zhongshan, Guangdong? When you come to Zhongshan, have you tasted the Ishiki pigeon? Which method do you think is best for ishiki pigeon? Where have you ever eaten the best Ishigi pigeon? Welcome to leave a message to share. This article is a copyright work, without the written authorization of Shanshan Sanya, it is strictly forbidden to carry and reprint. If you need to reprint, please contact the author, thank you.