石岐鸽是国家地理标志产品。中山食出联合粤菜大师推出超有料的石岐鸽羹，真材实料 0添加，轻颜充能，美味即食。

Store at room temperature and away from light.

Shiqi pigeon soup is complicated and delicate, because Roast squab, old chicken, lean meat and Jinhua ham should be boiled with pigeon bones for four hours until the soup is shiny and moist. Roast squab shredded meat, Yunnan agaric, Jinhua ham, chicken, Rolls of dried bean milk creams are all put into the slow stew. In the slow stew over warm heat, the ingredients release rich gelatinous substances, and a pot of thick soup is poured directly onto the hearts of Guangdong people, making those who love to eat lose their eyebrows! The most satisfying thing about eating Shiqi Pigeon Soup is its rich taste, distinct layers, warm and fresh sweetness without being greasy. The pigeon meat is silky smooth and cleverly matched, and when eaten in one bowl, it leaves an endless aftertaste. In the world of traditional Chinese medicine, pigeon meat is known as the "treasure of qi and blood". Its characteristics of low fat and high protein, coupled with rich trace elements and amino acids.