Must-try classic Longhua crispy roasted pigeon

Time-honored Chinese restaurant with an antique style Longhua Hotel's famous flying pigeon | Chinese stew | Shatian chicken porridge Reminds many people of the taste of Hong Kong Longhua Hotel is one of the oldest hotels in Hong Kong. Built in 1938 before the war, it still retains the style of the 1950s and 1960s Its braised pigeon is its signature dish, and even Hong Kong Governor Chris Patten is a regular customer. I think there are very few hotels with outdoor garden views This time I asked my good sister to come to taste You can try many famous dishes 🍲🍛🐦🐦🐦🐦🐦 I often order pigeon in teahouses. I am a picky eater and often complain that the pigeon is not crispy enough. And if the heat is not controlled, the shoe mouth and the dry body will appear This time I was able to taste what I think is the most delicious Longhua crispy roasted pigeon The crispy outer layer is bright red, and the pigeon skin still retains the aroma of oil. Pigeon meat is sweet and juicy I want to order takeout for my family to taste, but it’s better to eat it here We also ordered the famous #ShatinChickenPorridge Such a dense porridge, the chicken in the porridge is so tender and smooth, It has a good chicken flavor. A big pot of porridge is enough for many of us to share. I also highly recommend the Chinese stew, sweet and sour pork, deep-fried turbot and stir-fried clams with pepper. Such a rich selection of Chinese side dishes, coupled with the nostalgic setting and live music, seemed to take me back to the 1950s and 1960s. Lung Wah Hotel (Ha Wo Che Village) Address: 22 Ha Wo Che Village, Shatin, Hong Kong #Longhua Hotel #braised pigeon #Longhua crispy braised pigeon #crispy skin and tender inside #Chinese food #Chinese restaurant #Chinese restaurant #restaurant #braised pigeon #Hong Kong food #Shatin #nostalgic food #Hong Kong in those years #sweet and sour pork #Chinese stew #fried clams with black bean and pepper #winter melon soup with rice #Hong Kong restaurant #friends dinner #back to the past #hkfood