Description
The most famous street food in Kashgar, the southern pearl of Xinjiang. Edible pigeons (squab)—revered for highly restorative properties—are marinated whole in a special spice bath and charcoal-grilled until shatteringly crisp. Lean, wildly aromatic, and profoundly flavorful.
Restaurants serving Kao Ge Zi (Kashgar Roasted Pigeon)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pigeon(whole)
- Onion
- Cumin powder
- Chili powder
- Lamb fat(for brushing)
- Salt
Instructions
- [Authentic Recipe]
- (Pigeon Prep) Pluck and gut a plump edible pigeon (squab), keeping it completely whole from head to feet.
- (Marinade) Marinate whole in onion juice, salt, cumin, black pepper, and Sichuan pepper to erase the wild bird odor and infuse aroma.
- (Grilling Tech) Skewer the pigeon flat using iron rods (or a special two-pronged skewer).
- Place over high charcoal heat. Because pigeon is incredibly lean compared to chicken, overcooking turns it to dry sawdust.
- Therefore, constantly brush the entire bird heavily with 'lamb fat (or a special oil blend)' while grilling.
- Once the skin absorbs the oil, pulls taut ('POP!'), and turns a crispy golden brown, shower it massively with cumin and chili powder.
- Serve whole on a plate.
Learn more Spice, substitutes, tips
Key spices
Unique rich iron flavor of game bird red meat and cumin aroma、クミンの香り
Substitutes at Japanese supermarkets
(Substitute with small whole chicken or quail roasted over charcoal)
Pairing
Cold Beer / Xinjiang Red Wine
Trivia
[Trivia] In Chinese medicinal philosophy, it is said 'One pigeon defeats nine chickens' (Yi Ge Sheng Jiu Ji) due to its insanely high nutritional value and blood-replenishing properties. The ultimate stamina food of Kashgar to heal the exhaustion of harsh Silk Road travel.
Eating tips & etiquette
[Unique Eating] Eating politely is impossible. Grab the legs and wings with both hands, revert to your wild roots, and tear the meat directly with your teeth. Unlike white chicken meat, pigeon is 'pitch-red meat', spreading an intense, gamey umami resembling liver or duck.
Allergen
Poultry (Pigeon meat)