Close

Jizi Pigeon · 20 Years of Focus on Quality Pigeon (Huangbei Branch)

Cantonese cuisine · ⭐ 3.8

Tianlu Equestrian Club, Zhujiastreet, Huangpi, Lianhe Subdistrict

Dishes

• 

  Dongshan Salt-Baked Stone Ridge Squab

  A Cantonese classic dish featuring fresh Stone Ridge squab pigeon, slow-cooked in hot salt to achieve tender, flavorful meat with a savory aroma.
• 

  Pigeon Rice

  Pigeon rice features tender pigeon meat stir-fried with fragrant rice, creating a savory and satisfying dish.
• 

  Jizi Pigeon Kidney Rice

  A savory dish featuring tender pigeon meat and pork kidney, slow-cooked in a secret sauce and served over fragrant rice.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Braised Stuffed Eggplant Boxes

  Braised Stuffed Eggplant Boxes is a Chinese dish primarily made with long eggplants and seasoned pork filling. The eggplants are sliced into connected pieces to form pockets, which are then stuffed with the pork mixture. The stuffed eggplant boxes are lightly coated with starch, pan-fried until golden, and finally braised in a savory sauce made from soy sauce, sugar, and cooking wine. The slow braising allows the eggplants to become tender and fully absorb the flavorful sauce.
• 

  Stuffed and Pan-Fried Chili Peppers

  A Chinese home-style dish where fresh chili peppers are stuffed with seasoned meat and pan-fried until golden, offering a savory and tender bite.
• 

  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a Chinese home-style dish primarily made with fresh seasonal vegetables, commonly including bok choy, carrots, wood ear mushrooms, and bean sprouts. The vegetables are washed, cut into segments, and quickly stir-fried in a hot wok with oil after adding a small amount of salt and seasonings to maintain their crisp and tender texture.
• 

  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.
• 

  Braised Crispy Stone Ridge Squab

  A Cantonese dish featuring Stone Ridge squab pigeon, marinated, deep-fried until crispy skin, then braised in a savory sauce of soy, sugar, and wine. The result is tender meat with a crunchy exterior.
• 

  Crispy Sweet and Sour Pork

  A classic Cantonese dish featuring crispy fried pork tenderloin tossed in a sweet and sour sauce, with a crunchy exterior and tender interior.
• 

  茶树菇牛柳

  茶树菇牛柳以嫩牛柳和茶树菇为主要食材，牛柳切条后用调料腌制，与泡发的茶树菇一同炒制而成。制作过程中通常使用生抽、料酒、淀粉等调味，大火快炒保持牛肉鲜嫩，茶树菇吸味后口感爽滑。
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.

Reviews