Close

One Pot Pigeon (Lunren Branch)

Cantonese cuisine · ⭐ 3.8

Opposite Yuanwang Building, Yunliang Road, Jizhou Village (next to Shunde No. 1 Experimental Middle School)

Dishes

• 

  Pigeon Soup with Chinese Yam Root

  A nourishing soup made with fresh pigeon and Chinese yam root, slow-cooked to enhance flavor and health benefits.
• 

  Signature Pigeon Rice

  A dish featuring tender pigeon meat and fragrant rice, slow-cooked with vegetables for a rich, savory flavor.
• 

  Herbal Medicinal Pigeon Stew

  A nourishing stew made with young pigeon and medicinal herbs like ginseng, astragalus, and goji berries, slow-cooked to enhance health benefits.
• 

  Flame-Infused Pigeon

  A dish featuring pigeon marinated in wine and spices, then flame-seared for dramatic presentation and rich flavor.
• 

  Pigeon Rice

  A savory dish featuring tender pigeon meat and fragrant rice, often enhanced with mushrooms and ham.
• 

  Salt-Baked Pigeon

  A traditional Chinese dish made by marinating pigeon in salt and spices, then steaming it to achieve tender, savory meat.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
• 

  Wild Vegetables

  Wild vegetables refer to edible plant shoots, leaves, or roots collected from natural environments. Common types include purslane, dandelion, shepherd's purse, and ferns. They are typically washed, blanched to remove bitterness, then stir-fried, dressed cold, or made into soup while preserving their natural flavor.
• 

  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.

Reviews