Yellow Mountain Stewed Pigeon, or Huángshān Dùn Gē, is a cozy, heartwarming dish straight from Anhui Province, China. Picture this: tender pigeon meat, slow-cooked with fragrant herbs and spices, soaking up all the goodness in a rich, savory broth. It’s a classic from the Huangshan (Yellow Mountain) region, known for its fresh ingredients and nourishing vibes. Perfect for a chilly day or when you just need a comforting meal, this Huizhou gem is all about simple ingredients and big flavors. Let’s dive into making this Anhui favorite at home!
Ingredients
Serves 4
For the Stew
- 2 whole pigeons (about 1 lb each), cleaned and gutted
- 2 tbsp vegetable oil
- 1-inch piece of ginger, thinly sliced
- 3 cloves garlic, smashed
- 2 scallions, cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 1/2 tsp white pepper
- 5 dried shiitake mushrooms, soaked and sliced
- 1 small handful of dried Chinese dates (jujubes), about 6–8
- 1 small handful of goji berries (about 1 tbsp)
- 4 cups chicken stock or water
- 1 star anise
- 1 cinnamon stick
- 2 slices dried licorice root (optional, for authentic flavor)
- Salt, to taste
- Fresh cilantro or scallions, chopped (for garnish)
Equipment
- Large pot or Dutch oven with lid
- Strainer (for soaking mushrooms)
- Paper towels
- Tongs
Step-by-Step Recipe
Step 1: Prep the Pigeons
First things first, let’s get those pigeons ready. If you’re buying fresh pigeons, they should already be cleaned and gutted, but give them a quick rinse under cold water to make sure. Pat them dry with paper towels—dry pigeons will brown better. If you’re feeling fancy, you can chop each pigeon into quarters for easier cooking, but keeping them whole gives a more traditional presentation. Either way, set them aside for now.
Step 2: Soak the Shiitake Mushrooms and Dates
While you’re prepping, let’s get the dried shiitake mushrooms and Chinese dates ready. Soak the mushrooms in warm water for 20–30 minutes until they’re soft and plump. Squeeze out the excess water, remove the tough stems, and slice them into strips. For the Chinese dates, give them a quick rinse and soak in warm water for 10 minutes to soften them up. Keep the mushroom soaking liquid (about 1/2 cup, strained) to add extra umami to the stew later.
Step 3: Brown the Pigeons
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the ginger slices, smashed garlic, and scallions, and stir-fry for 1–2 minutes until they’re fragrant and just starting to turn golden. Now, add the pigeons (whole or quartered) to the pot. Sear them for about 3–4 minutes on each side, turning with tongs, until the skin is lightly golden. This step locks in the juices and adds a deeper flavor to the stew. Don’t skip it!
Step 4: Deglaze and Season
Once the pigeons are nicely browned, splash in the Shaoxing wine to deglaze the pot. Scrape up any tasty bits stuck to the bottom with a wooden spoon—that’s pure flavor! Add the light soy sauce, dark soy sauce (if using), sugar, and white pepper, giving everything a good stir to coat the pigeons. The soy sauces add savory depth, while the sugar balances things out with a hint of sweetness.
Step 5: Add the Good Stuff and Stew
Now, toss in the sliced shiitake mushrooms, soaked Chinese dates, goji berries, star anise, cinnamon stick, and dried licorice root (if using). Pour in 4 cups of chicken stock or water, along with the reserved mushroom soaking liquid. The liquid should just cover the pigeons—if not, add a bit more stock or water. Bring everything to a gentle boil over medium-high heat, then lower the heat to a simmer. Cover the pot with a lid and let it stew for 1–1.5 hours, checking occasionally to make sure it’s not sticking. The pigeons should be super tender, and the broth should be rich and aromatic.
Step 6: Adjust and Finish
After about an hour, check the pigeon for tenderness—it should be falling-apart soft but not mushy. If it needs more time, let it simmer a bit longer. Taste the broth and add a pinch of salt if needed, but go easy since the soy sauce already brings some saltiness. Fish out the star anise, cinnamon stick, and licorice root (if used) so they don’t overpower the dish. If the broth is too thin for your liking, you can simmer uncovered for another 5–10 minutes to reduce it slightly.
Step 7: Serve It Up
Carefully transfer the pigeons to a large serving bowl, pouring the broth, mushrooms, dates, and goji berries over the top. Garnish with a sprinkle of chopped cilantro or scallions for a pop of freshness. Serve hot with steamed rice or plain steamed buns to soak up that delicious broth. You can either carve the pigeons at the table for a family-style meal or let everyone dig in and pull the tender meat apart themselves.
Tips for Success
- Pigeon Sourcing: Look for fresh or frozen pigeons at Asian markets or specialty butchers. If pigeons aren’t available, a small Cornish hen can work as a substitute, though the flavor will be slightly different.
- Herb Balance: Don’t overdo the star anise or licorice root—they’re strong! One piece of each is enough to add that authentic Huangshan flavor without overpowering the dish.
- Broth Consistency: If you prefer a thicker broth, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in during the last 5 minutes of cooking.
- Make-Ahead: This dish tastes even better the next day as the flavors meld. Reheat gently on the stove with a splash of water to keep it from drying out.
Cultural Context
Yellow Mountain Stewed Pigeon is a gem of Huizhou cuisine, one of China’s eight great culinary traditions, hailing from the stunning Huangshan region of Anhui. Pigeons are prized in Chinese cooking for their tender meat and nourishing qualities, often used in stews to boost health and warmth. The addition of Chinese dates and goji berries reflects Anhui’s love for balancing flavors with ingredients that are as good for your body as they are for your taste buds. This dish is often served at family gatherings or during cooler months, symbolizing care and comfort.
Final Thoughts
Yellow Mountain Stewed Pigeon is all about cozy, soul-warming goodness with a touch of Anhui magic. The tender pigeon, fragrant broth, and sweet pops of dates and goji berries make every bite a delight. It’s a bit of a slow-cook project, but the result is so worth it—a dish that feels like a warm hug from the Huangshan mountains. Whether you’re cooking for loved ones or just treating yourself, this Anhui classic will leave you feeling nourished and happy. Grab a bowl of rice, dig in, and enjoy the flavors of tradition!
