Chinese
Huangshan Stewed Pigeon
“The pigeon is tenderly stewed with mushrooms and goji berries, infusing the broth with earthy and sweet notes.”
Pigeon Pea
Shiitake Mushroom
Ginger
Goji Berry
Rice Wine
HamMedium2 hours
Where it comes from
Hailing from the mountainous regions around Huangshan, this dish is a testament to the area's rich biodiversity and traditional stewing techniques. It is often served during family gatherings and celebrations, prized for its nourishing properties.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Grains & Staples
Other
How it's made
- 1
Clean the pigeon and chop it into manageable pieces.
- 2
Soak shiitake mushrooms until soft, then slice them.
- 3
In a pot, bring water to a boil and add pigeon pieces, ginger slices, and mushrooms.
- 4
Pour in rice wine and reduce to a simmer, allowing flavors to meld.
- 5
Add goji berries and thinly sliced ham, continuing to simmer.
- 6
Serve hot, ensuring each portion includes pigeon, mushrooms, and broth.
