Roast squab (Zha ru ge)

Roast squabs, domesticated farm-raised young pigeons, are one of the unique delicacies originating from the Chinese Cantonese region. Traditionally, young squabs under four weeks of age are roasted and served whole, including the head and feet.

To prepare the meat for roasting, squabs are usually marinated or shortly braised in hot water and left to dry. Before or during cooking, the insides are spiced with five spice powder, and squab's skin is glazed with a mixture of soy sauce, rice wine, vinegar, ginger, honey or sugar, and occasionally hoisin sauce.

This technique provides the lacquered appearance, a dark amber color, and an incredibly crunchy texture of the skin. The five spice powder penetrates the meat from the inside and covers it in fragrant aromas. In Chinese culture, roast squabs are usually eaten on special occasions such as weddings and other formal gatherings, but are also available in many restaurants where they are served as a special delicacy.

Outside of China, roast squabs can be found on the menus of some Chinese restaurants, accompanied by vegetables and soy or hoisin sauce on the side.