Roasted Pigeon (烧乳鸽)
Pigeons are bred for meat, generally called squab and harvested from young birds. In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning "loose, fat flesh") is a young domestic pigeon or its meat. Historically, squabs or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally not regarded as a contemporary staple food, and may be considered peculiar or exotic.
Cantonese style pigeon is typically braised in soy sauce or rice wine. After, it is placed in a roasting pan and roasted for about an hour. The dish is served immediately; it is garnished with quince puree. It can also be served with Brussels sprouts, braised celery as well. The meat is widely described as tasting like dark chicken meat.
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Roast pigeon, www.the-health-site.com
Squab (food), en.wikipedia.org
How to cook a Pigeon, www.milescollins.com