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Haogexuan · Zhongshan Imperial Pigeon Theme Restaurant (Huangpu Branch)

Cantonese cuisine · ⭐ 3.1

No. 658 Hulin Road, Unit 119, Floors 1–2, Building A2, Ruihe City

Dishes

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  Winter Melon Soup Base

  A soup base made by stewing chicken bones, ham, and dried scallops inside a hollowed winter melon, resulting in a clear, fresh, and subtly sweet broth.
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  Winter Melon with Royal Pigeon

  A Cantonese dish featuring a hollowed winter melon filled with tender royal pigeon meat, gently stewed to preserve its natural flavor and nourishing qualities.
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  Turmeric and Pigeon Soup

  A nourishing soup made with pigeon and turmeric, slow-cooked to enhance flavor and health benefits.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Medicinal Tofu Ling Pigeon Stew

  A nourishing stew made with pigeon and medicinal herbs like Tofuling, slow-cooked to enhance flavor and health benefits.
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  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.
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  Tea-Smoked Pigeon

  Tea-Smoked Pigeon is a Chinese dish featuring pigeon marinated and smoked with tea leaves, resulting in a delicate, aromatic flavor.
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  Taro and Preserved Meat Baked Rice

  A savory dish made with taro, preserved meat, and rice, steamed then baked until golden and fragrant.
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  Pigeon Rice

  A traditional Chinese dish made with pigeon meat, rice, and vegetables, slow-cooked to infuse flavor into the rice.
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  Pigeon Kidney Baked Rice

  Pigeon kidney baked rice features pigeon kidneys and vegetables baked with rice, creating a rich and savory dish.

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