红烧乳鸽 (hóngshāo rǔgē) · crispy roast squab

Measure Word

一只红烧乳鸽 zhī

Meanings

1 crispy roast squab

Made with

About the dish

粤菜 Cantonese · 热菜 Hot dish

A young pigeon simmered in spiced stock, then fried until the skin is crisp and golden brown, often served chopped on the bone with the head on the plate. Despite 红烧, it is not braised in soy sauce.

Characters

Examples

HSK 5

在广东，红烧乳鸽一般是用手拿着吃的。

Zài Guǎngdōng, hóngshāo rǔgē yìbān shì yòng shǒu ná zhe chī de.

In Guangdong, crispy roast squab is usually eaten with your hands.

HSK 6

红烧乳鸽的皮又脆又香。

Hóngshāo rǔgē de pí yòu cuì yòu xiāng.

The skin of crispy roast squab is crisp and fragrant.

Tips

usage

Despite 红烧, this squab is not braised in soy sauce like 红烧肉. Cantonese cooks simmer it in spiced stock and then fry it, which gives the crisp reddish-brown skin.