One hundred years ago in Zhongshan, people had already cooked squab with "burning". Burning here refers to making meat attractive and delicious by barbecue, baking, frying and pouring oil.

The traditional roast pigeon is exquisite.

Firstly, the pigeons are soaked in the secret brine of cinnamon, fragrant leaves, dried tangerine peel and star anise to inject rich and mellow fragrance into the pigeons.

Pigeons are wet after bathing. At this time, they should be hung with water and then painted with the color of sweet and sour water. The skin will be crisp and red after frying.

Zizi ~ Pigeons are cooked with strong fire first, and the gravy is locked. After two or three minutes, the crispy skin is fried with slow fire. After a complicated process, roasted pigeons will finally harm the world!

In the face of powerful enemies, we must tear the devil with our hands! Tear from the tender leg position first ...

Smoked gravy flows from fingertips to elbows ... take a bite, slender and smooth calves and crisp skin ... so fragrant that three souls can't see seven souls!

Take pigeons into the nest.

Besides braising in soy sauce, there are many ways to eat pigeons, such as "drunken pigeons" eaten cold in summer. Pigeons are soaked in a sauce mixed with carved flowers and sesame oil, and then cut into pieces to eat. When eating, the skin is fresh and tender, cool and silky. The slightly drunk brine is really charming ~