This video features Squab Stewed with Huadiao Wine (花雕醉乳鸽) made by Zhang Jianhui, a chef from the Dragon Chinese Restaurant in Hotel Canton (广州大厦).

Different from the popular roasted squabs, this dish is a fresh way of squab cooking. Cooked with famous corn-fed Zhongshan squabs, five Chinese herbs and 12-year aged huadiao wine (Chinese yellow wine), it tastes refreshing and full of flavor. 

Full text of the video transcript:

It is said that “one squab is better than nine chickens,” so it's pretty good to eat squabs now. 

I am Zhang Jianhui, a chef from the Dragon Chinese Restaurant in Hotel Canton. 

The squab used to cook the Squab Stewed with Huadiao Wine is bred in Zhongshan city. It's fed with corn instead of forage. 

Herbs like dried clove, bay leaf, licorice, crushed spicy ginger and clove that cooked with the squab can remove its original fishy smell. 

The flavor of the huadiao wine we later put in is stronger than the flavor of the herbs. This huadiao wine aged for 12 years is the most suitable one to create the strong aroma of the squab. 

Owing to the overnight soaking the squab tastes very good and even its bones are tasty with a strong aroma of the huadiao wine. It's very refreshing to eat squabs in this season. 

Other signature foods of ours include Stewed Teal Soup with Ten-year Dried Tangerine Peel and Fish Maw, which is good for the health in this weather of Guangdong and Glutinous rice roll, which caters more to the taste of the young.

Address:  Dragon Chinese Restaurant, F3, Hotel Canton, No.374, Beijing Road, Yuexiu District, Guangzhou

Translated by He Yinru (intern), Lyu Yun
Supervised and Edited by Lyu Yun
Video editors: Zhong Menglan (intern), He Yinru (intern), Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）