The Chinese Food: Braised squab
Braised squab, or braised squab for short, is a Cantonese dish in Guangdong, China. Squab is a young pigeon whose meat is younger than that of an adult pigeon, so it is often used as food. The difference between roast pigeon and roast goose or duck is that roast pigeon is not cooked by fire, but fried in high temperature cooking oil. The squabs will be marinated in brine first, then hung to dry, and then fried in a rolling pan. This will not only keep the skin crispy, but also help remove excess oil. Because the roast pigeon skin is crisp and tender, it is loved by many people. Roast pigeon is rich in nutrition, but it has a high fat content and should not be eaten in excess.
