Pigeons are regarded as high-protein and low-fat meat, and Guangzhou people love it no less than chickens and geese. Almost all Cantonese restaurants have a braised crispy pigeon. For 12 years, the owner of a shop in Guangzhou has made a world of pigeons alone in The blossoming Canton, supporting 12 stores and consuming 3.5 million pigeons a year.
The most common ingredients only need to be focused and persistent to make a unique flavor that can be passed on from generation to generation. Mr. Huang, the founder of Big Pigeon Rice, originally simply wanted to create a "warm and simple" restaurant. Because I focused on the pigeons from the beginning, I slowly turned the brand into a big guy in the pigeon industry.
Among the 12 stores in Guangzhou, I have only been to Huanshi Road and Beijing Road, if the old store in Huanshi is still a native Of Lingnan Folk Art Museum, then the Lingnan courtyard on Beijing Road has been upgraded to a Lingnan cultural theme space where retro and fashion coexist.
The Big Pigeon Rice Lingnan Courtyard is located in a three-story gray arcade building on the West Lake road, a row of round yellow oil-paper lanterns at the entrance is very eye-catching, the right hand on the first floor is burning The Laming stall, the left hand old brick and tile array wall, the nostalgic Lingnan atmosphere has been exuded in one step at a time.
The stairwell is a mechanical "folding fan Canton Tower", and the dynamic flop folding fan "rattles" between the switches, which is both a welcome to customers and a current appearance of food.
The halls on the second and third floors, the winding corridors, every space and corner are the living scenes of the Lingnan courtyard, with the ancestral hall as the screen, the door as the wall, the clear stone with Lingnan elements as the wall, the back against the banyan pond, next to the pawn cloth shop; a row of windmills' ceilings are alluded to when they run, the oil-paper lanterns on the beams interpret the "dragon dance culture", and the lion dance in the atrium is decorated with dragons and tigers... At a glance, it is all the thousands of customs of Canton.
Also interesting are the two pigeon door gods of red and green, and the two fighters in the milk pigeon dish, "Braised Pigeon" and "Salt Baked Pigeon", play the role of guardian.
The chandelier on the seat is the unique shape of the wok-ear room of Lingnan architecture, and under the glass panel of the table top is recycled old newspaper. Surrounded by a rich retro atmosphere, the diners sitting inside seem to be incarnated as young master Dongshan and Miss Xiguan.
The packaging line is quite stylish, and the production of big pigeon rice is not ambiguous. The signature braised suckling pigeon is 49 yuan a piece, the meat is delicious, the juice is rich, crisp and fragrant but moist, and it is indeed the responsibility of the first door god.
My favorite is a sesame pigeon, a selection of delicious little pigeons, crispy crusts, juicy tender meat, with the blessing of sesame seeds, a bite down, crisp and fragrant. It is particularly worth mentioning that each pigeon will be paired with a refreshing soybean cake, as if to clear the mouth of the aftertaste, so as not to affect the taste of the next pigeon.
Double-pot rice, marinated pigeon meat and pigeon kidneys, tender and flavorful, slowly baked out of the meat oil completely seeped into the fragrant glutinous rice. Specially ask the service staff to dig out the golden pot at the bottom, full of gravy, golden crispy aroma.
The big pigeon rice won one move at a time, and one pigeon ate more, capturing the stomach of the old Cantonese. And its "Lingnan Family Courtyard" has completed the comprehensive enjoyment of local culture from space to dishes, and the five facial features and even the whole body are full of color and fragrance.
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