The killing of pigeons is different from that of chickens and ducks. Chickens and ducks need to be bled, but pigeons are the opposite, as they do not need to be bled. The reason for this is that pigeons that are not bled have a better taste, and another reason is that pigeons that are not bled have higher nutritional value. Of course, if you are concerned, you can also bleed and kill them before cooking.

The benefits of pigeon blood

Pigeons are very nutritious, whether it is pigeon meat or pigeon blood, both are very nutritious and are the top-grade food for tonifying the body. Why pigeon meat can be stewed for a long time without becoming soft has a lot to do with pigeon blood. If the two are separated, the effect will not be ideal. If you want to stew pigeons, it is recommended to drown them to death instead of killing them like chickens. Drowning pigeons have a much better tonifying effect.

Nutritional Analysis

Pigeon meat has a high protein content, high digestibility, and low fat content, making it the most suitable for human consumption among meat foods from animals and birds.

In addition, the calcium, iron, copper, and vitamins A, B vitamins, and vitamin E in pigeon meat are all higher than those in chicken, fish, beef, and mutton. Pigeon meat also contains a rich amount of pantothetic acid, which has a good therapeutic effect on hair loss, premature graying, and premature aging. The cartilage in the bones of milk pigeons is rich and can be compared with the cartilage in deer antler. Regular consumption can improve the vitality of skin cells, enhance skin elasticity, improve blood circulation, and make the complexion rosy.

Milk pigeons contain more branched-chain amino acids and arginine, which can promote protein synthesis in the body and accelerate wound healing. The liver of pigeons contains the best bile, which can help the human body make good use of cholesterol and prevent atherosclerosis. The pigeon is known as a ‘sweet blood animal’ in folk, and eating it is helpful for people with anemia to recover health. Generally, all people can eat it. It is also an ideal nutritional food for the elderly, pregnant women, children, people with physical weakness, and patients in need of调理.

Preparation Guide

Pigeon meat is fresh, tender, and delicious, and can be used to make congee, stew, roast, fry, and can also be used to make snacks and so on;

Steaming or making soup can preserve the nutritional components to the maximum extent;

When stir-frying pigeon meat slices, it is best to match it with lean pork; when frying pigeons, the ingredients cannot be without honey, sweet bean paste, five-spice powder, and refined peanut oil.

Pigeon meat can be cooked all year round, but it is most delicious in spring and early summer. To invigorate the brain and improve eyesight, or to recover and nourish after illness, milk pigeons can be matched with ginseng and Fructus Lycii, accompanied by scallions, ginger, sugar, and wine, and then steamed and eaten.

Pigeon meat can also be paired with Astragalus and Fructus Lycii, with the same method of consumption as mentioned above. It has the effects of nourishing the kidney and replenishing the Qi, dispelling wind and detoxifying, invigorating the Qi deficiency, enriching the essence and blood, warming the loins and knees, and promoting urination; it can strengthen the body and kidney, vitality, brain-nourishing, improving memory, lowering blood pressure, adjusting blood sugar in the human body, nourishing the face and beautifying, making the skin white and tender, and prolonging life.