It is a restaurant that Cai Lan once made a special trip to taste. The restaurant is not pigeon-themed, and only one dish on the menu is braised pigeon. However, its flavor is outstanding, the quality control is stable, and it is also a must-eat item in the store, if you want to taste the roast pigeon by chance, the store is a very safe choice.

The so-called "Sha Tin Pigeon" is borrowed from the name of Hong Kong Sha Tin, and the meat pigeon in the store is mainly from Qingyuan, Guangdong, among which some pigeon farms in Fogang County have deep cooperation with it. Due to the abundant supply, the store was able to select young pigeons around 22 days old for braised pigeon, so from the perspective of meat source, the taste is guaranteed to be tender, even if it is cut into four dishes, the fascia can seal the fat and make the pigeon leg juice abundant.

In terms of taste, the most remarkable thing about the pigeon is that the smell is very weak, and at the same time, the pigeon skin is not salty. When it comes to weakening the smell, it is not easy to take into account the aroma of pigeons, and the braised pigeon in Sha Tin is a good example, and it is not for nothing that it can win an industry award.

In terms of culinary skills, the restaurant is also quite eye-catching. Most restaurants prefer to over-oil the braised pigeon at around 130°C, while the restaurant uses high-temperature oil at 180°C. Due to the proper oiling time, the muscles are soft and the skin is crispy. In addition, the pigeon is golden in color, not the deep red of ordinary restaurants. Usually, this is related to the icing ingredient, and when there is less sugar, the skin is lighter in color.

The strength of Qingxin Chicken Sha Tin Pigeon Store should not be underestimated, and in less than 10 years, 7 branches have been opened in Guangzhou. When the business expanded to Foshan, it set a sales record of 3,000 pigeons sold in a single day. In addition to the pigeon, other dishes in the store are also medals to get soft, among which the chicken dishes are extremely heavy, you can also pay attention to the fried beef river, frankincense slur pork, Qingxin special first pack, although the store can not host the whole pigeon feast, but the Cantonese cuisine is excellent, if the pigeon dishes are richer, it will undoubtedly get a better performance in this list.

In this list, the stores are also very competitive in terms of service. The waiter is a professional and effective advising the customer, and his emotions are focused and natural, and he can recommend dishes with the customer's dining occasion in mind.

What is Sha Tin Suckling Pigeon?

Sha Tin refers to the Sha Tin district of Hong Kong, in the 50s, Sha Tin District was not prosperous, there were many mainland immigrants living in the area, chicken congee is actually a more down-to-earth delicacy. The popularity of the Sha Tin pigeon is due to the Lung Wah Hotel, which opened in 1938 and was one of the first restaurants in Hong Kong to cook pigeon dishes. Due to the scarcity of pigeon farms, the supply of suckling pigeons was very limited at that time, and even in Hong Kong, which is more developed than the mainland, braised pigeon was still a safe finale delicacy. The restaurant that can produce the pigeon is usually very strong, and the Longhua Hotel is full of celebrity halo, Bruce Lee once stayed in Longhua, and Jin Yong wrote the "Book of Swords and Enmity" when he also lived in Longhua for a long time. In the 1980s, Longhua Hotel ushered in its peak, the last Hong Kong Governor Chris Patten often patronized Longhua to taste the pigeon, and Chiang Ching-kuo also asked someone to buy Longhua's pigeon. From a taste point of view, the uniqueness of Longhua's suckling pigeon lies in the malt sugar coating and secret marinade. Measured by the level of restaurants in Guangzhou today, these culinary techniques are no longer unique, and you don't have to make a special trip to Hong Kong to taste the pigeon.