Ishiki suckling pigeon is a famous snack in Zhongshan City, and it is often eaten on weekdays by braised, fried, and salt-baked. Chef Leung of Golden Diamond Hotel innovated this approach to suckling pigeons, combining the exotic flavors of Southeast Asia with local Chinese seasoning characteristics, and finally blending a new taste of suckling pigeons, the supreme Thai pigeon. This Thai pigeon has a very refreshing taste, with a slight sweetness and a slightly spicy aftertaste, which is very debilitating. "After eating a bite, I still want to eat" is Chef Liang's evaluation of this dish. This Thai pigeon has been precipitated over time and now has a mild taste and is often loved by Southeast Asian guests. At the same time, this milk pigeon also won the title of top ten famous dishes in Zhongshan. (Nandu reporter Liu Xianpei shooting clip: reporter Wu Jin, intern Fu Yujie, editor Hou Yuxiao, intern Chen Yingjun)