Pheasant Congee with Red Dates

Pheasant in Chinese Cuisine

In China, pheasant was traditionally seen as an expensive ingredient, usually reserved as offerings for the imperial family. The Qing dynasty Qianlong Emperor once praised quail, stating that it was “known all across the North and South for its flavor”.

This dish combines the thick, sweet aftertaste of pheasant with the fresh sweetness of red date, creating a refreshing congee with a delightful aroma that strengthens the body and enhances strength.

A Great Dish for Women’s Health

This dish nourishes qi and blood, strengthens tendon, and fortifies bone. It is especially suitable for malnourished children; women with anemia; women suffering from postpartum weakness, metroptosis, or stomach pain; neurasthenia; or coronary or pulmonary heart disease.