#苏炳添 #
01
Su Bingtian's hometown
Recently, the epidemic situation in various places has quietly entered a state of tension, and the province has pressed the pause button, looking forward to unsealing all places as soon as possible, taking advantage of this beautiful summer to walk around, and you can also take a self-driving tour around the pearl river delta. If you have the opportunity to travel to Zhongshan, it is especially recommended that you taste the specialties of Zhongshan.
Zhongshan City is the hometown of Sun Yat-sen and the hometown of Asian flyer Su Bingtian. Su Bingtian was born and raised in Zhongshan, and the water of the Qijiang River nurtured him, with the excellent qualities of Zhongshan people and perseverance. The food of Zhongshan and Qijiang is even more memorable when training and competing in other places.
Shaxi buckle meat, Dongsheng crispy meat fish, Sanxiang sesame powder, Yakou wonton, Ishiki milk pigeon... Are representatives of Zhongshan cuisine, Zhongshan food culture is colorful, are the favorite of new and old Zhongshan people, Su Bingtian as a Zhongshan person, must have a special feeling for Zhongshan cuisine, he also did a wedding in his own courtyard when he got married, in the Zhongshan Hotel to choose Zhongshan traditional dishes, and Shiqi pigeon This dish is generally a common dish of wine banquets, and now it has also entered ordinary restaurants and ordinary people's homes.
02
Origin of ishiki suckling pigeon
According to the "Zhongshan Chronicle", the Shiqi milk pigeon can be traced back more than 100 years. In 1915, when a Zhongshan chinese in the United States returned to China, he brought the king pigeon, the big hem pigeon and other famous breeds to breed with local pigeons. Soon after, overseas Chinese brought Chin Ma pigeons from Japan, and also introduced Australian ground pigeons from Australia, after long-term breeding, in the 1930s or so, finally bred a collection of multi-place name breeding pigeons, suitable for local breeding of new varieties, because it was raised around Shiqi at that time, so it was called "Shiqi pigeon". After years of breeding practice, it has formed today's scale.
03
Ishiki suckling pigeon development
The Ishiki pigeon is mainly raised with beans and grains, which is relatively expensive, but it also achieves its unique taste. The pigeon itself also doubles as a diet because the milk pigeon meat is warm, easy to digest, tonify the liver and kidneys, improve the lean qi, regardless of the physique hot, cold can be eaten, so the dish lasts for a long time.
After a hundred years of inheritance, Zhongshan Shiqi pigeon is becoming more and more famous, not only Zhongshan and Cantonese people like, but also spread to home and abroad, attracting wave after wave of foodies, Shiqi pigeon skin crisp meat smooth, sweet and delicious, made of good color and fragrance, but also gradually become one of the representatives of Zhongshan cuisine.
04
Ishiki pigeon flavor
There are several common flavors of Shiqi pigeons: raw fried Miaoling pigeon, lemongrass salt baked pigeon, sand ginger suckling pigeon, crispy milk pigeon, braised suckling pigeon, etc. In 2020, Zhongshan Shiqi District also held the "Shiqi Milk Pigeon Competition", and the top ten gold medal winners were: Venice Western Restaurant, Pigeon Bird Restaurant, Fengyuan Restaurant, Taifuxuan, Xinxuan Restaurant Xinyue Store, Xincheng Harbor Restaurant, Shiqi lao Zhongshan Restaurant, Xinxuan Restaurant Shiqi Restaurant, Guest Chef Family, Happy Day Zhangxi Farm.
Now the epidemic has not been completely lifted, if you like the pigeon and can not come to Zhongshan is also a chance to taste, now online shopping is very convenient, high-quality merchants will also be on the shelves of food that is loved by the public. If you are temporarily inconvenient, you can try buying a small serving of ready-to-eat pigeons. Of course, in the future, I still hope that more friends will come to Zhongshan to play and taste the freshly baked Zhongshan cuisine.
I am Guangdong Hakka Hui Ge, currently in Zhongshan, is a travel and food depth enthusiast, also like to share the beautiful moments of walking and tasting food, look forward to your encouragement and support on the way forward.
If you want to learn more about rice noodles and other food recipes, please pay attention to Hui Ge Food Travelogue, thank you!