Pigeons are the best traditional ingredient in Zhongshan, especially in Ishiki. Legend has it that when the overseas Chinese who went to the United States to make a living returned home, in addition to this clothing, they also brought back the unique agricultural items and livestock breeds in the United States, including pigeons, and after the pigeons brought back were mixed with the local pigeons in Shiqi, they not only retained the advantages of the two kinds of pigeons, but also became easy to breed.
Among the most classic of the many pigeon dishes, the fresh fried pigeon is the most important. The pigeons are selected for about 15 days and soaked in white brine boiled with spices such as fragrant leaves, cinnamon, grass fruits, star anise and other spices until they are seven or eight times ripe, and then evenly dipped in the juice made of Zhejiang vinegar and maltose to make the pigeons finally fried out of the golden and crispy color. Because the skin of the pigeon is more moist, the suckling pigeons with malt syrup cannot be fried immediately, and it takes about 40 to 60 minutes of air drying process, and it will be crispy after frying. The control of the oil temperature when frying is also one of the keys, the high temperature helps to lock in the gravy inside, while frying and scooping hot oil on the pigeons, so that you can better dig up the heat and heat.
The fried pigeons emit a golden red glow, the oil is moist but not scorched, at this time drain the excess oil can be plated. The appearance is crisp, the gravy is fragrant and non-greasy, the texture of the meat is slippery and tight, and even the bones are crisp enough to be chewed.