With more than 100,000 pigeons sold in a single day, Guangzhou is the world's largest trading market, but high-quality pigeon halls are very difficult to find. Traditional Cantonese restaurants usually only have one dish, braised suckling pigeon, and restaurants that can afford to buy "all-pigeon feasts" have serious loopholes in terms of environment and service. Big pigeon rice is undoubtedly a miracle in the industry, the restaurant has a balanced performance in all dimensions, and it is also the most mature pigeon-themed restaurant in Chinese mainland.
The big pigeon rice is very good at taking care of the customer's feelings, and the pigeon products are only on the plate, and the customer is asked if they need to be cut when the meal is served, which shows intimacy. The biggest advantage of the braised pigeon is that the smell is weak, the skin is crispy, the whole neck is very crunchy, and the bones can also be chewed. When the oil is over, the big pigeon rice is very bold, the whole pigeon into the oil time is 2 minutes, during which the fire source will not be cut off, some times, the pigeon juice is not full enough, but the crispy pigeon skin has never lost the level.
The popularity of salt-baked pigeon is second only to that of braised pigeon. The big pigeon rice is 20-22 days old, which can not only ensure that the pigeon meat is rich in a certain amount of oil, but also take into account the delicate taste. The high-temperature sand and gravel force out the oil, and the fat slurry floats on the surface of the skin and texture, with a golden color and a pleasing appearance. The pigeon is called salt-baked, but there is also a process of marinating and oiling when cooking. In the standard process, the salt-baked pigeon with big pigeon rice is oiled for 1 minute, and the marinade is based on bone broth, which is fragrant and fragrant.
Just like the name of the store, pigeon baked rice for the big pigeon rice has made a great contribution, in the early stage of business, many diners are willing to rank in order to taste pigeon rice, and now pigeon rice is also a must-order on the table. In terms of meat source, pigeon rice is different from salted and braised pigeons, which are more than 4 weeks old and have been out of the category of suckling pigeons (i.e. young pigeons), at this stage, the pigeons will try to fly, and the muscles are more chewy and fatty than ordinary suckling pigeons. The pigeon rice did not put too much soy sauce and bone broth, but chose pigeon soup, which has the original flavor. The rice is soaked properly, and you can get a sufficient amount of rice char by simply operating the rice cooker.
In addition to stir-frying dishes and baked rice, the restaurant also serves grilled skewers, which are similar to chicken kidneys, with a delicate aroma. In terms of soup, Indian coconut stewed pigeon is the most popular, its taste is sweet, but some diners think that the pigeon flavor is not strong. Pigeon balls are very rare, the meatballs are not all cooked by pigeon meat, the breast is only in the core, and the outside is wrapped in pork belly, which makes the fat richer and the taste fresh. There are a variety of pigeon dishes in the big pigeon rice, in addition to spicy pigeon, lion's mane mushroom pigeon soup, pigeon soup vegetables, fried pigeon offal and other dishes.
There are still diners who think that the pigeon dishes in the store are not rich enough, but in fact, the ingenuity of the big pigeon rice for the suckling pigeon is far more than the menu shows, and the chef team has developed more than 50 new dishes. The selection process is determined by the market, and the restaurant does not deliberately highlight the variety of dishes, and only the products that are widely recognized by diners are retained. As a result, the big pigeon rice has become the pigeon-themed restaurant with the widest audience, and its flavor is enough to satisfy customers from all over the world. Thanks to careful management, these flavors are extremely stable.
Stable quality control starts with the source of meat. As a leader in the industry, the sales volume of big pigeon rice pigeons has exceeded 3 million / year, the proprietor has 2 pigeon farms, in order to reserve room for screening, and 9 pigeon farms in the province to establish cooperation. This ensures that the ingredients are fresh and the taste of the dishes is beneficial.
As the catering brand with the highest sales volume of suckling pigeons, in addition to the wide audience of flavor, the scale of the store also contributes. As of 2018, there have been 9 stores in Guangzhou, all of which are more than 2,000 square meters, which is extremely rare in pigeon-themed restaurants.
The main store in Tangxia impresses diners with its huge noodle space, a small bridge in the restaurant, and even a banyan tree to create the feeling of outdoor dining. The rest of the tables are neatly arranged, with tables and chairs reminiscent of a solid tea restaurant, and an open kitchen with pigeons lined up like Cantonese roast meat stalls. The bustling Tangxia Main Store is complemented by the nearby urban village of Tangxia, the largest urban village in Guangzhou, which can be described as a flat version of the Kowloon Walled City.
Branches on Jiangyan Road, Huangbian, Huangpu and Dongpu show a similar situation, with the latter two being closer to restaurants. The big pigeon rice has always upgraded the restaurant environment, and the branches located in the hill top and zoo can better represent the future of the big pigeon rice. The proprietor also creates an outdoor sense of the space, but incorporates more Lingnan cultural elements such as color matching glass, swanqi doors, and Cantonese architecture. Compared with the old store, this new school experiment is more elegant.
Although there are many stores, the service quality of each store is close by virtue of its management level. The clerks who welcome, wait, order, deliver, and change the bone plate perform their duties, and the efficiency is extremely high. However, it is precisely because of the process management that the attitude of the staff is not friendly enough, and in order to pursue efficiency, they may direct other things when the waiter chooses the meal.
What is a raw pigeon?
The original pigeon refers to the full-fledged pigeon, which provides a richer juicy, but it is a bit awkward to eat: it needs to be torn with the help of kitchen gloves. In order to pursue a decent meal, many Cantonese restaurants will cut the whole pigeon into 4 or 6 portions and put it on a plate. It is important to know that the crude fat of meat pigeons is rarely higher than 6%, which is the lean body type among common birds. Cutting and serving on a plate leads to the loss of lipid, and the flavor and demeanor cannot be both, so it is recommended to choose the original plan.
