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Poultry Indulgence

Let’s indulge in a parade of poultry culinary delights at Rouge! Chicken, duck, goose and pigeon are cooked in either Sichuan style or Cantonese style to season your palate and fresh up your impression towards poultry delicacies.

Chef Recommendations

  • Chilled French Goose Liver
  • Chilled Pigeon in Chinese Yellow Wine
  • Double-boiled Pigeon and Meat Ball with Conpoy in Soup
  • Sauteed Pigeon Fillet with Yunnan Ham
  • Stewed Chicken with Goose Liver Sauce in Clay Pot
  • Sauteed Minced Goose with Water Chestnut and Baby Ginger
  • Minced Chicken Liver and Liver Sausage with Minced Spinach

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