Zashu ~ A Hometown Specialty

Blanch chives or green onions until soft, then remove and sauté the pickled radish, pickled bamboo shoots, and pickled ginger in the pot to reduce moisture.

Pigeon is merely a supporting role; you can substitute it with chicken or duck. The goal is to capture its savory flavor. Cook the pigeon and duck giblets with soy sauce, then slice the giblets after they cool.

Take a chive and bundle it with several white ingredients and the sliced duck giblets and liver. Traditionally, pickled cucumbers and duck intestines are also included.

Chop the pigeon and arrange it on a plate.

The sauce at the bottom is the soul of the dish. How do you make it? It’s the leftover sauce from cooking the soy sauce pigeon. Dip a bundle into the sauce; the sour crunch combined with the meat's aroma offers a unique flavor.

Each bite bursts with different textures and flavors in your mouth. I believe this is the taste I have always missed.