宋希杰

覆著黃金衣，鮮香酥脆滑。石岐乳鴿，傳承百年技藝，香滿天下。

It is said that if you dont eat the toasted squab in Zhongshan， you will fail to reach Zhongshan. It can not only catch your eyes， but also amaze your taste buds. As we all know， the squab is a common ingredient in many dishes. However， Shiqi Squab turns into a luminous star that rises in all cuisines because of its tender meat and its special cooking techniques.

According to Zhongshan Record， there were many overseas Chinese bringing in pigeons from all over the world in 1915. Then they interbred them with native pigeons and bred a new kind of pigeon whose meat is thick and tender.

The first time I tasted this delicacy was on my birthday at a restaurant with my family. As soon as we got the menu， my dad immediately ordered a Shiqi Squab. Not until we tried it did we find it so impressive. Later， learning from the head chef， we knew that Shiqi Squab is cooked in a special and complicated way. Firstly， the squab needs to be marinated three times and then it should be dried for 40 to 60 minutes before being fried twice. It takes a long time to finish this delectable food. No wonder its really a delicious dish. So not only do the local people love it， but also countless foreigners come to try it， which is really crispy， juicy and impressive！

Take a bite of Shiqi Squab and you will surely fall in love with it.

指導(dǎo)老師 張 燕