For those who grew up in rural areas, it is likely that you’ve witnessed elders slaughtering chickens and ducks at home. Typically, they would slit their throats and let the blood drain, and once the blood has dried, they dip the birds in boiling water to remove their feathers. While this is a common practice, you may have never seen how older generations slaughter pigeons. Pigeon meat is highly nutritious and thus, a delicacy favored by many. However, when it comes to killing pigeons, the elders don’t cut their throats to let the blood drain; instead, they drown the pigeons in water. Why is that?
Firstly, pigeons are exceptionally nutritious. There’s even a saying in the countryside that one pigeon is as good as nine chickens. Pigeon soup is believed to be highly beneficial for children and pregnant women, enriching the blood and invigorating the body. Some believe that the most nutritious part of a pigeon is its blood, which is rich in protein, lipids, and trace elements. It would be a waste to let it drain out, so to maximize the nutritional value, people often choose to drown the pigeons, keeping the blood within their bodies. During the cooking process, the blood permeates the meat, ensuring the perfect nutritional balance. Of course, this method can affect the meat’s quality due to the water in the pigeon’s lungs.
However, people from some regions argue that when killing pigeons, you shouldn’t stop the bleeding as it may result in a loss of nutrients. If one truly wishes to do so, it is possible, but it is not common practice.
To ensure the best quality and taste of pigeon meat, it is commonly known that pigeon stew is the most nutritious dish.
According to Cong Ly & Xa Hoi
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