In many online materials, Jubao Pigeon King still bears the name of "seafood restaurant", which is the last glory of the restaurant. In 1988, Hong Kong businessman Mo Qingzhi invested in Guangzhou, and the state-owned Jiangsu Pavilion was upgraded and renamed Jubao, and the largest seafood restaurant on Beijing Road was born. Since then, the pigeon has been a famous dish in the restaurant, and from time to time there are "pigeon week" promotions. In 1996, Jubao ushered in its peak, opening branches in Tianhe, Yuexiu, and even Shatin, Hong Kong. After 1997, Beijing Road gradually evolved into a pedestrian street, due to the lack of land rights, when the rent suddenly doubled, the 1,600 square meters of Jubao was closed in 2015. The former overlord is currently curled up in a 30-square-meter stall, operating the iconic dish of the year - suckling pigeon.
The style of Jubao dishes is similar to Lan Kwai Fong, and there are only two kinds of pigeon main dishes: braised pigeon and cinnamon pigeon. Braised pigeon must eat in the store, although Jubao has lost its former status in the industry, but the meal is still attentive, all the braised pigeon are sealed in the early morning with icing, and there are customers who order before entering the pot in turn. With great care, customers will be rewarded with a crispy, homogeneous pigeon with a crispy crust and a satisfying juicy juice that will always satisfy the taste, with the right amount of marinade and no saltiness that will overshadow the pigeon's aroma. It should be noted that Jubao does not provide the original pigeon, even if it is a braised pigeon, it will be 4 cuts and plated. Don't worry, because the pigeon is fat, it is sure to be tender and juicy. Considering only the taste, Jubao is not flawless, if the original pigeon is full of paranoia, Jubao has shortcomings.
The cinnamon suckling pigeon is a braised pigeon genre, and the taste is somewhat similar to the Swiss pigeon in Lan Kwai Fong. Compared with Swiss juice, Jubao's sauce is lighter, its sweetness is very weak, and the conservative saltiness and aroma are easy to taste, compared to the flavor, the tender taste of pigeon meat is more advantageous. On the whole, the characteristics of cinnamon pigeon are not distinctive, if the stomach space is limited, it is recommended to give priority to braised pigeon.
Jubao also produces braised and cinnamon pigeon plate rice, if you need to satisfy your hunger, you may wish to pay attention. The rest of the dishes are very ordinary, among which roast duck, white cut chicken, barbecued pork and soy sauce chicken are excellent.
The dining space is located on the second floor, and because of the long and narrow structure, the restaurant has chosen a square table for two people that is easy to assemble, and there are about 30 seats. Jubao has set up a vertical air conditioner for home use, because the space is not enclosed, the restaurant is relatively hot in summer, and the staff almost only communicate in Cantonese, and the level of Mandarin is low, which also adds a bit of local characteristics. Compared with pigeon-themed restaurants, Jubao has an advantage in quality control.
