Pigeon à la Chinoise

Pigeon à la Chinoise is a classic Cantonese dish where a whole pigeon is marinated in a blend of soy sauce, rice wine, and aromatic spices, then roasted or braised until the skin is glossy and the meat is tender. It is typically served with its rich, savory sauce and is considered a delicacy in Chinese cuisine.

🍽️ Nutrition at a glance

This dish is high in protein and moderate in fat, with very few carbohydrates, as it primarily consists of meat and a sauce based on soy and spices. A typical serving provides a good source of iron and B vitamins, with a calorie range of approximately 300-400 kcal per serving.

Nutrition breakdown

Calories	350 kcal
Protein	32 g
Carbs	4 g
Fat	22 g
Fiber	0 g
Sugar	2 g
Sodium	680 mg
Iron	4.2 mg
Niacin (B3)	9.8 mg
Phosphorus	280 mg
Zinc	2.1 mg
Selenium	24 µg
Vitamin B6	0.7 mg
Vitamin B12	1.2 µg
Potassium	310 mg

Per 1 whole roasted pigeon (approx. 250 g, edible portion) · estimated, varies by recipe

💡 What's interesting

In Chinese culture, pigeon is often associated with health and longevity, and the dish is sometimes served at celebrations or as a restorative food. The preparation method, which often involves a final step to crisp the skin, showcases the Cantonese emphasis on texture and layered flavors.