From Roasted Pigeon to Pig's Ear - Trying it All

I've wondered what makes certain animals acceptable and others unacceptable to eat. Cows. Pigs. Chicken. Our usual diets are likely a monotonous repeat of those 3 sources of protein. They're familiar, comforting, and easy to prepare. But, at least for me, there's no excitement in hearing that we'll have seasoned chicken breast for the 5th time this week. I can't help but be curious about what pigeon tastes like. What about squirells? Bison? Deer? I explored a restaurant that serves the Chinese delicacy of pigeon meat along with other simple Chinese dishes, excuted with skill.

Restaurant Interior

The restaurant is very typical for a higher-end Chinese restaurant. Porcelain cutlery and a smooth, white cloth draped over the table. The table setting is elegant with a single flower placed in a vase on the center of the table. I won't bore you too much with the archtectural descriptions, since I know we're drying to see the exotic foods they serve here - not only exotic, but packed with flavor.

Dishes

Mini Courgettes & Mushrooms - est. 58 rmb

The tiniest mini courgettes that make for the perfect, crunchy bite and the spongy mushrooms are a perfect duo. Covered in a mala/Sichuan peppercorn dressing, it's adicting. I was really hoping they used up more of the plate for this dish. It was one of the best cold appetizers I'd had. All the vegetables were cooked-through just right, avoiding the mushiness and keeping the "al-dente" ness.

Stir-fried Pig's Ear - est. 118 rmb

Red chilis and green spring onion - it's almost the colors of Christmas. They all support the main character: pig ears. Gelatinous and chewy and fatty with a crunch from the cartilage, it's so good! I'd never try to source or cook pig's ear for myself, but that's what makes it a great order at a Chinese restaurant.

Braised Tofu Skins - est. 50 rmb

Tofu skins, soaked in broth, isn't an orthodox way to serve tofu. With a warm, spcy broth and soaked strings of tofu skin, but a relatively mild flavor profile, it's one of those dishes you can never get tired of.

Chinese Brocoli in Soy - est. 68 rmb

Uhhh...it's vegetables. BUT, there really is a difference between vegetable prep in many Western countries and China. Raw carrots with a ranch dip or peas boiled in water, that's not a sight you'll see in any Chinese home. Vegetables are TASTY in Chinese cuisine. Your parents don't need to force you to eat it.

Roasted Pigeon - 65 rmb/bird

Pigeon tastes like chicken with 1000x the flavor. The dark meat is still juicy, but holds a deep pleasantly gamey flavor that makes it superior to chicken. The skin is caremalized like savory candy - it cracks when you bite into it and separates into delicious shards. I'll take this over chicken any day (if it wasn't so expensive for 2 small pieces).

Sesame Doughuts - 28 rmb/3 pieces

The visual is spectacular: puffed up golden balls that resemble the Snitch from Harry Potter. The best way to describe it is a donut with a mochi-like dough and empty in the middle. It comes out piping hot, and fills the table with the scent of sesame seeds. It's light, fluffy, and perfect enjoyed with some tea. Try it out!

Conclusion

This restaurant specializes in both Hunan and Cantonese cuisine. This post mainly covers its specialty dishes from Hunan cuisine: spicy pig ears, tofu in a chili broth, and a cold appetizer in peppercorn dressing. However, their Cantonese dimsum is also definitely worth-trying. For unique Chinese dishes done well, try this restaurant out! Try out the pigeon too!

Address: Pudong New Area, Dingxiang Rd, 1399 nong, no. 30

Restaurant Name: 芷江饭店·早茶融合粤湘菜(联洋店)