[Xunweixiangjiang] Longhua pigeon: 80 years old brine makes Hong Kong "king of heaven" delicacies
The skin is crispy and golden, the outside is scorched and the inside is tender, the aroma is tangy, and the juice is overflowing. Longhua pigeon, along with Yong Kee roast goose, Ah Yi abalone, and Xin Tong Le shark fin, are regarded as the "Four Kings" in the food industry in Hong Kong.
Whether it is infiltrated with brine that has been on fire for more than 80 years, or cooked with the secret pigeon oil that has not changed for a long time, this crispy pigeon from Sha Tin, Hong Kong is well-known both at home and abroad.
Celebrities such as Jin Yong, Red Line Girl, Chen Baozhu, Xiao Fangfang, Bruce Lee and other celebrities all travel here deliberately, just to taste the secret delicacies in this mountain.
Let us follow Zhong Marie, the third-generation person in charge of Longhua Hotel, to explore the delicious secrets behind this classic dish.
(Reporter Fan Siyi from Hong Kong)
Editor in charge: [Ji Xiang]