Xiangge was founded in 2011, and the proprietor has operated restaurants in Zhongshan and Yingde, all of which use suckling pigeons as their signboards. Its pigeon farm business resources are concentrated in Zhongshan, and the fragrant pigeon side of Guangzhou is the most popular in each store, with more than 10 kinds of pigeon meals in the store, some of which are very rare. For tourists, the streetscape of the urban village near the restaurant is also a good visual experience, and it is not impossible to taste the fragrant pigeon side for this purpose.
Among the pigeon meals, the braised pigeon is always the most popular. This dish is called teriyaki and is actually cooked in a very similar way to frying – the final step of the dish is to pour hot oil over the pigeons. The hot oil causes the muscles to contract, releasing more fat, and the icing on the surface of the pigeon skin seals the juice and also brings a crispy texture.
The fragrant pigeon side goes one step further, its braised pigeon adopts a raw frying scheme, there is no pre-marinated treatment before adding oil, and the meat has almost no loss of fat and water, and it is extremely juicy. This makes the pigeon's leg unbelievably delicious, the braised pigeon does not sew the belly like the roast goose, but the fascia of the leg is enough to seal the juice, resulting in the most original soup, which can be carefully torn along the leg before being enjoyed. The muscles are also full of juice, and although there is not much coarse fat, the fibers are delicate and compact, but the entrance has the illusion of melting.
Before tasting the pigeon's body, it is best to eat all the wings and legs, otherwise the juice will be lost if the fascia is damaged. The edible parts of the pigeon's body are mainly contributed by the pigeon's breast. Its advantage lies in the delicate fiber; The disadvantage is that it smells fishy. The pigeon skin on the side of the fragrant pigeon is slightly salty, which is a shortcoming, but tasting it with the pigeon breast can neutralize the fishy shame. In contrast, the dipping sauce provided by the store is less distracting, and its appearance and taste are very similar to that of instant fabrics.
In addition to the braised pigeon, the restaurant's old fire soup is also excellent, and the dishes have won awards together with Guangzhou restaurants. According to the standard process, the cooking time will reach 6 hours, and the soup is unusually delicious. The restaurant has developed a number of derivative dishes based on the old fire soup, such as pigeon rice and pigeon kidney baked rice, and many customers have commented that the flavor is fresh and fragrant, which is due to the addition of soup to the rice.
In contrast, the fresh Huaishan milk soup is more special, the dish is based on the old fire soup, and milk and pigeon are added before the pot. Its soup body is milky white, the turbidity is very large, the milky aroma and soup are blended with each other, and the pigeon meat is not dry or firewood. There are not many soup residues in the pot, only Huaishan and sporadic red dates, Huaishan has been boiled to a state of slag, and the taste is sand cotton. The pigeon is tender and juicy, and the fishy smell is more pronounced than the teriyaki plan, so the store provides soy sauce and green pepper dipping sauce. Even if you eat it with condiments, the soup is still in the limelight over pigeon meat, so it is recommended to order pumpkin slices to stew together, which will significantly sublimate the flavor of the soup.
In addition, the suckling pigeon dishes in the store also include salted baking, soy sauce, shallots drizzled with oil, and lotus leaf steaming. In order to get the taste, the pigeon body is opened. This results in a loss of juice, but it doesn't prevent the meat from being tender, so you can just click on it to your liking. Among them, the salt-baked pigeon is worth noting, the high temperature squeezes out the oil, the fresh fragrance is more distinct, and the pigeon bones also have an oil fragrance. Other non-pigeon dishes have a Cantonese home-style twist, including fish and shellfish, as well as chicken and turtles, and in winter, new soups such as fish and sheep are available. If you're focusing on pigeon meals, you may want to order vegetables to balance the tastes.
There are about 20 employees (including chefs) in the restaurant, and the quality of service is commendable. The hostess of the restaurant usually solicits business at the door, has a friendly attitude, answers all questions, and will also enter the store from time to time to inspect the overall situation. In addition to the turnover factor, ordinary waiters can also provide dining guidance.
As a stall restaurant, the interior decoration is naturally not exquisite, except for the yellow stickers on the columns, there are no extra decorations. In addition, the tables and chairs in the hall are arranged relatively closely, and the sound of conversation during dinner is incessant, which inevitably seems noisy, but fortunately, the restaurant is equipped with central air conditioning, so diners will not be too troubled in a crowded environment. In autumn and winter, you can also dine outside the hall, the restaurant is surrounded by many shops, and it is still crowded at night, and the strong atmosphere of fireworks is the symbol of the urban village, which is also a characteristic of Guangzhou. Dongxiaonan has undergone rectification, and the streetscape is clean and full of popularity.
