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Chinese·China · Hong Kong·Dinner
脆皮乳鸽 (Cui Pi Ru Ge)
Crispy roasted pigeon with a savory herb crust.
60 min total (prep 30 · cook 30)· Serves 4· Advanced·New
A delicacy in Guangzhou, often served at banquets and festive occasions.
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Method
- 1Boil pigeons in seasoned water until cooked.
- 2Brush with maltose and soy mixture.
- 3Roast in oven until skin is crisp.
- 4Serve with dipping sauce.
Chef's tips
- Ensure skin is dry before roasting.
- Adjust seasoning to taste.
The story
A delicacy in Guangzhou, often served at banquets and festive occasions.
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