"Fat and crispy,
After eating or thinking,
And called the boss to come to one,
Come on, come on. ”
——Hit a Zhongshan cuisine
I know! It must be a highly sought after Cantonese delicacy - Zhongshan Shiqi Pigeon!
Speaking of suckling pigeons,
Guangdong people super recognized suckling pigeon ——
Shiki pigeon in Nakayama
Definitely on the list
A brief introduction to the Ishiki pigeon
Zhongshan City is an important production area of China's first carnivorous pigeon, The Shiqi Milk Pigeon. The local overseas Chinese villagers in Zhongshan introduced good breeding pigeons from the Americas as early as 400 years ago, when they were only raised and bred as ornamental pigeons, and later saw that they bred quickly, adapted to good adaptability and unique flavor, they gradually turned it into domestic food pigeons, and raising pigeons and eating pigeons has slowly become a fashion of local rich and noble families.
Breed characteristics of ishiki suckling pigeons
Shiqi milk pigeon has a wide mouth, fine coat color, delicate body shape, plump chest muscles, smooth bone and meat, and has the effect of nourishing yin and tonifying kidneys, driving wind and blood, and is listed as a "bird with beneficial body".
What is even more precious is that the Ishiki milk pigeon has been passed down by its father, the white feathered king pigeon, not only has white feathers, but also has a white carcass and a pleasant posture, which is welcomed by the market.
Why is is the Ishiki pigeon delicious
The main reason why the Ishiki pigeon is famous, in addition to having the advantage of blood in multiple hybridization, is due to the feeding method and fine feed. When the young pigeons break their shells, they are not fed manually, but the big pigeons act as "breeders". The big pigeons first eat the rice into the stomach and digest it into grain pulp, and then spit it out to feed the young pigeons. After 13 days of this feeding, the young birds enter the growing season. During the growth period, the feed for the big pigeons also has to add fine ingredients such as wheat, mung beans and sesame seeds, so that the big pigeons can feed the young birds with the pulp of the fine feed for 10 days, at which time the weight of the suckling pigeons quickly increases to about 700 grams, the chest is about three fingers wide, the wings have milk bags, and the head has yellow milk hairs.
Of course, these are only the traditional pigeon selection criteria. In recent years, Zhongshan people have kept pace with the times, adhering to the creed of "tender entrance", and choosing pigeons tends to be "younger". First of all, I favored the thirteen-day pigeon, known as the "cartilaginous milk pigeon", and it is said that the pigeons at this time are the most soft and crispy. Later, he favored the "wonderful young pigeon", that is, the "nine-day pigeon" with a growth period of only 9 days and a weight of only about 200 grams. This young suckling pigeon relies on constant feeding and fattening, so its flesh is more tender.
How to eat is the Ishiki pigeon
There are many ways to cook is the Ishiki pigeon, including: braised suckling pigeon, crispy suckling pigeon, open roast suckling pigeon, Matsue suckling pigeon, Gangnam white flower pigeon, oil-soaked suckling pigeon, white cut suckling pigeon, soy sauce king suckling pigeon and soy sauce king pigeon.
When eating pigeons, you can't be too Sven, and it is most refreshing to wear film gloves and tear them apart directly by hand. The skin of the pigeon is crispy and the gravy is full, which makes people salivate, and they want to eat it again.
It is understood that in order to ensure the deliciousness of pigeon meat, the time from slaughter to table of Shiqi pigeons must be controlled within 2 hours.
In Zhongshan,
Where is the pigeon that deserves to be called
What about the best "Ishiki Pigeon"?
Shiqi District planned for 2020
"Ishiki Pigeon Racing"
The "Top Ten Gold Awards" and dishes were selected
Let's take a look
Recommended dishes
Signature braised pigeon
Gently tear it open with your hands, full of gravy! This gravy is simply the soul of ishiki's pigeon. These pigeons are baked or fried and tender on the outside and tender on the inside. You don't have to chop the pigeon open, you can keep the rich juice inside the pigeon, and when you eat it, you tear it and peel it and peel it and sip it. Taking a bite, the gravy bursts in the mouth, which is the eternal delicious memory of zhongshan people.
Tips：
Gloves with two in one hand, double layer protection is safer.
Five-fingered peach medicinal pigeon
The soup base is carefully boiled with more than a dozen herbs such as five-fingered peach, goji berries, ginseng, pepper, ginger slices and so on.
First of all, you must drink the soup, which is the most essence, this soup contains both the sweet aroma of five-fingered peach and other medicinal herbs, and the sweetness of pigeon meat, which is delicious and fragrant. At the end of the cooking, the soup is still clear and transparent, and there is not much oil. The pigeon meat is dipped in pigeon bird Xuan's homemade bean paste, which is also quite umami.
Fried rice with pigeon blood
It is a unique dish, chewed in the mouth, the more chewy the more fragrant, the taste is really wonderful.
Pigeons are sweet-blooded animals, and people with anemia can improve skin cell vitality, enhance skin elasticity, improve blood circulation, and have a rosy complexion, especially suitable for women.
In fact, the pigeon is not only a delicacy for the locals, but also a kind of feeling. Nowadays, Shiqi pigeon has become the image window of Zhongshan City, not only the local people must have pigeons at the wedding and birthday banquet, overseas Chinese provinces must eat pigeons, and now even foreign tourists also say: "Live casually, eat non-suckling pigeons!" ”
Of course
There are also many restaurants that eat suckling pigeons that are also very good,
There are also many dishes waiting to be discovered.
Welcome to the message area to share!
Source: Zhongshan Tourism, South +, Zhongshan Network, etc
Intern Editor: Xu Shuyu