Pigeon stewed slowly in a clay pot with Chinese yam, ham and ginger until the meat is soft and the broth clear and rich.
What makes it huangshan braised pigeon
Pigeon, stewed whole or in pieces.
Chinese yam, which softens into the broth.
A slow simmer in a clay pot, seasoned with little more than ham, ginger, wine and salt.
Where it comes from
A mountain dish of the Huangshan area, where pigeon and Chinese yam are both thought of as restoring. It shows the gentler side of Hui cooking — not dark and heavy but slow: the pot left over low charcoal for hours.