Cantonese Roast Pigeon

Cantonese Roast Pigeon is a classic Cantonese delicacy, typically made from young, whole pigeons that are marinated, blanched, air-dried, and then roasted until the skin is exceptionally crispy and the meat is tender and flavorful. It is a signature dish in Guangdong province and is often served at banquets and special occasions.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of B vitamins, iron, and zinc, with a typical serving containing roughly 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	30 g
Carbs	1 g
Fat	25 g
Fiber	0 g
Sugar	0 g
Sodium	450 mg
Iron	3.5 mg
Zinc	2.8 mg
Niacin (B3)	8.0 mg
Vitamin B6	0.6 mg
Phosphorus	250 mg
Selenium	18 mcg
Potassium	220 mg
Cholesterol	95 mg

Per 1 whole roasted pigeon (approx. 200 g) · estimated, varies by recipe

💡 What's interesting

The unique preparation method, which involves air-drying the bird before roasting, is key to achieving its signature shatteringly crisp skin, a prized texture in Cantonese cuisine. Nutritionally, pigeon meat is considered a lean, high-quality protein source.