Excuse me, what is the bird in your flight and its specific habits? thank you

Turtledove belongs to the order Doveiformes, Pigeonidae and Siniperca in Europe and North Africa. Its English name is turtle dove, and its Latin name is Streptopelia turtur, also known as Turtledove. The scientific name is Streptopelia turtur. Body length is 28 cm (1 1 inch). The body is reddish-brown, the head is blue-gray, the tail tip is white, it looks like a pigeon, and there are white or yellow-brown spots on the back of the neck. Foraging on the ground and eating many small seeds. Migratory birds spend the winter in North Africa. The word turtledove also refers to other kinds of turtledoves, including S. decaocto and S. capicola. Sometimes it is listed as a species, and its scientific name is S. risorea. Laughing pigeons (Senegalese turtledoves and brown turtledoves) and spotted pigeons (China turtledoves and Pearl-necked turtledoves) were introduced to places other than the place of origin. Commonly known as turtledove, there is the word turtle, because it sounds like a turtle. This bird has nothing to do with crustaceans. These slender, fast-flying game birds are widely distributed in temperate and tropical regions of the Old World. Ring-necked turtledove is a domesticated species of turtledove, and now there are wild populations in the New World of California and Florida. This genus is about 15 species and distributed in Africa, Europe and Asia. There are five species in China, almost all over the provinces.

In the middle is turtledove.

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China is a common species. The upper body feathers are mainly brown, and the head and neck are grayish brown, dyed with wine color; The forehead and the top of the head are gray or blue-gray, and there are Kuroha with blue-gray feather edges on both sides of the base of the back neck, and the shoulder feather edges are reddish brown; The upper back is brown, and the lower back to the waist is blue-gray; The tail end is blue-gray, and the central tail feather is brown; Pink chin and throat; The lower body is reddish brown. Male and female feathers are similar in color. Habitat in mountainous, hilly or plain forest areas, mainly in the forest edge, cultivated land and its vicinity to gather several small groups. In autumn and winter, they move to the plain and often live in groups with turtledoves. Fly like a dove and often glide. The song is monotonous and low. Very vigilant. Foraging sorghum, wheat seeds, rice and fruits, and sometimes eating insect larvae. The nest is built in a tree, usually 3 ~ 7 meters above the ground, made of branches, and has a simple structure. The nest is flat, with an outer diameter of about 30×40 cm and an inner diameter of about 8.0×8.5 cm. Each nest lays two eggs. Egg white, egg diameter is 33×24 mm, incubation period is about 18 days, and embryo period is about 18 days. Turtle dove is a kind of hunting bird with economic value, because of its delicious meat and large number.

Turtle dove-cultural introduction

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1. The site should be a sunny slope with good ventilation, dryness and high terrain. Set high-altitude cages with an area of 40 square meters to 60 square meters and a height of 2.5 meters to 3 meters. They are made of bamboo and tied with plastic nets. Build a bird shed in the cage, so that the turtledove can shelter from the rain in rainy days and bask in the sun in summer. Cages in bird farms should be 1.5 m to 2 m above the ground. Bamboo or branches should be used as fake trees and artificial nests to facilitate turtles to lay eggs.

2. Choose breeding birds. Adult birds with large size, strong body, no disease and 10 months old were selected as breeding birds and raised separately. Food containing protein, lecithin and calcium should be added to feed to facilitate reproduction.

Turtle dove-breeding and brooding

Turtledove chicks

1, spawn. Wild birds usually mate and lay eggs in spring and autumn. Female birds can be artificially injected with estrogen to promote estrus in a short time so that they can lay eggs every month.

2. hatch. Collect postpartum eggs and put them in an incubator for artificial incubation. During the incubation process, the temperature and relative humidity should be adjusted to ensure that the incubation rate is above 98% (there are few unfertilized eggs in turtledove).

3. Young bird management. After the chicks hatch, keep warm and drink water in time. Drinking water should be replaced every four hours with potassium permanganate solution with a concentration of two ten thousandths. After hatching, chicks usually have foraging behavior for 6 to 8 hours. It is best to choose millet or small, digestible food as food, or use chick pellet feed. After 1 week, 20% of the seeds of various plants, such as Bizi and rice, can be added to the feed mixture.

Turtledove chicks

4, timely disease prevention Due to the high density of artificial breeding, it is easy to get sick. You should do a good job in the cage, disinfect it regularly, clean up the feces in time and carry out epidemic prevention regularly. Found sick birds should be treated in isolation, dead birds should be buried or burned, and all birds in cages should be disinfected.

5, timely sale of turtledove growth period is very short, generally 4 weeks to 5 weeks old can be sold, after 4 months of sexual development mature.

Turtledove-fire turtledove

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Chinese name: Turtledove, alias: Red Dove, English name: Red collared Dove, Latin name: stroptopelia, distribution: Himalayas, India, China to Southeast Asia, Philippines.

Distribution: Residents in sparse woodlands in South China and East China, relatively flat coastal woodlands and secondary vegetation. And through the southern and eastern parts of the Qinghai-Tibet Plateau to most parts of North China, East China and South China.

Habit: Looking for food while walking eagerly on the ground. The body length is about 30 cm. The cry is deep, repeated several times in a row, with stress on the first syllable. The burgundy turtledove is called red, and it is white at the front of the black half-collar. The male bird's head is gray, his lower body is pink, his wings are covered with brown feathers, his primary flight feathers are nearly black and blue-gray, and his outer tail is white. The female bird is light and dark, with a dark brown head and less red feathers. The iris is brown, the mouth is gray and the feet are red.

Turtle dove-turtledove

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Turtle dove is a common species in China. Medium-sized, with a body length of 27 ~ 35 cm; The wings have no metallic feather color, and the second and third flight feathers are the longest; The feet are short and strong, and the tarsometatarsal is longer than the middle toe. The upper body feathers are mainly brown, and the head and neck are grayish brown, dyed with wine color; The forehead and the top of the head are gray or blue-gray, and there are Kuroha with blue-gray feather edges on both sides of the base of the back neck, and the shoulder feather edges are reddish brown; The upper back is brown, and the lower back to the waist is blue-gray; The tail end is blue-gray, and the central tail feather is brown; Pink chin and throat; The lower body is reddish brown. Male and female feathers are similar in color.

Habitat in mountainous, hilly or plain forest areas, mainly in the forest edge, cultivated land and its vicinity to gather several small groups. Almost all provinces and regions in China. In autumn and winter, they move to the plain and often live in groups with turtledoves. Fly like a dove and often glide. The song is monotonous and low. Very vigilant. Foraging sorghum, wheat seeds, rice and fruits, sometimes eating insect larvae, and often eating camphor seeds in winter. The nest is built in a tree, usually 3 ~ 7 meters above the ground, made of branches, and has a simple structure. Turtle dove is a kind of hunting bird with economic value because of its large number.

Turtledove-Pearl-necked turtledove

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Known as the "middle point" and "pearl neck point", they belong to the pigeon family, and are common in medium-sized (30 cm) pink-brown turtledoves.

Hermaphrodite, with a slightly longer tail, wide white at the front of the lateral tail feathers, darker flying feathers than body feathers, and mostly grayish brown body feathers. The most obvious feature is that there are black patches with white spots on the neck. The iris is orange; The mouth is dark brown; Feet are purple. Shout: The soft and pleasant "goo goo goo" is repeated repeatedly, and the last sound is aggravated.

Distribution: Common, widely distributed in Southeast Asia; Introduced from lesser sunda islands to other places as far away as Australia. Distribution: Residents and caged birds are common in eastern China, Taiwan Province and coastal provinces. Common in open lowlands and villages in Central China, Southwest China, South China and East China. Tiger subspecies is located in southwest Yunnan, west of Nujiang River. Vacillans are located in the rest of Yunnan and southern Sichuan; Hainan is located in Hainan Island; Formosa, Taiwan Province Province; Named subspecies are found in other areas of its distribution. Habit: Turtledove with pearl neck is born with human beings, living in open and sparse forests, around villages and rice fields, foraging on the ground, often opposite to open roads. After being disturbed, slowly flap your wings and fly to the ground.

Turtle dove-medicinal value

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Name of Chinese Medicine: [Turtledove]

Commentary: Ban Jia, Jin Ge, Gui Ge, Zane Zhu.

Smell: (pigeon meat) is sweet, flat and non-toxic.

Indications: improving eyesight, benefiting qi and making people not choke.

Attachment: Turtle excrement, like sand at night, is evenly divided into the end, only in the ear, which can be cured, purulent in the ear and more ears.

Turtle dove-food and nutrition

Braised turtledove

Braised turtledove

First, raw materials:

1. Material: 5 turtledoves, mung bean rice 15g, and 25g cooked carrots. 2. Seasoning: cooking wine, soy sauce, sugar, refined salt, monosodium glutamate, onion, sesame oil, cooked vegetable oil and flour.

Second, the method:

1. Kill the turtledove, remove the hair and internal organs, cut off the head and feet, wash, cut each one into 4 pieces and mix well with flour and salt. Cut carrots and onions into small pieces. 2. Add vegetable oil to the wok. When it is 70% hot, put the turtledove into the wok, stir-fry for about 1 minute, pour in the onion, stir-fry slightly, and pour in the colander. 3. Leave the oil in the pot, stir-fry the green beans and carrots slightly, add the turtledove, onion, cooking wine, soy sauce, sugar and appropriate amount of water, cover the pot, and move to slow fire. After the soup is boiled, add monosodium glutamate and drizzle with sesame oil. Press: Turtledove is sweet and flat. It has the effects of benefiting qi, improving eyesight and strengthening bones and muscles. "Materia Medica Yi Yan" says:' A long illness damages people's food. "Carrots have the effects of invigorating the spleen and lowering qi, widening the chest and burping, and nourishing the five internal organs. Used together, it has the effects of invigorating the middle energizer and spleen, benefiting qi and improving eyesight, and is suitable for patients with qi deficiency and spleen deficiency, and has therapeutic effect on patients with dry eyes and blurred vision caused by vitamin A deficiency.

Wine fermented turtledove

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Ingredients: 5 turtledoves, green beans 15g, cooked carrots 25g, sweet wine 100g, Shaoxing wine 15g, soy sauce 25g, scallion 6g, ginger 5g, sugar 5g, salt 1g, monosodium glutamate1.

Features: bright color, fresh meat and mellow wine.

How to make it: kill the turtledove, pluck the feathers, dig out the internal organs and cut off the head and feet. Blanch in a boiling water pot, wash, cut into 4 pieces each, and mix well with salt and flour. Carrots and scallions are cut into hob blocks of the same size. Put the vegetable oil into a wok in a big fire, and when it is 70% hot (about 175℃), add the turtledove pieces and fry until cooked, and pour them into a colander. Leave 15g oil in the original pot, add scallion to make it fragrant, add turtledove, boil Shao wine, add distiller's grains and stir well, then add 200g white sugar, soy sauce, ginger slices (beaten loose) and water. Cover and simmer for 3 minutes on medium heat. Take out ginger slices, add mung beans, carrots and monosodium glutamate, thicken with wet starch and pour in sesame oil, and serve.

American ginseng turtledove box

American ginseng turtledove box

Ingredients: 2 turtledoves and 6 grams of American ginseng. Ingredients: 3 grams of monosodium glutamate, a little salt. Methods: 1. Wash the turtledove, remove claws, tails and internal organs, wash the blood with boiling water and put it in a stew. 2. Add American ginseng, monosodium glutamate and salt, add appropriate amount of boiling water and stew for about 2 hours.

Special point: the color is red and the taste is fresh and sweet. Medicinal value: American ginseng is sweet and bitter, cold in nature, and can nourish yin, clear fire and promote fluid production. Stewed with turtledove, the taste is sweet and flat, which can make people's ears bright, skin moist and energetic, and can replenish deficiency and qi and blood. It is especially suitable for people with physical weakness, yin deficiency and excessive fire, expectoration with blood, and easy to catch cold and dry mouth.

Snowball turtledove

Ingredients: Turtle dove 10, egg yolk cake 50g, egg white100g, fried pine nuts 50g, glutinous rice100g, golden hook soaked in water 20g, cooked cloud leg 40g, soaked mushrooms 30g, winter bamboo shoots 40g, onion1

Cooking method: 1. Slaughter the turtledove, bleed it, blanch it in boiling water, rinse it with clear water, and chop off its arms and claws. Cut straight from the neck, take out the bones and internal organs, take out the whole pigeon's bones, and then rinse them with clear water. Wash glutinous rice, soak it in warm water for 30 minutes, steam it on the pet, mix 20 grams of cloud legs and 2 grams of refined salt. 1g monosodium glutamate is made into 12 balls. Beat the egg whites until they are frothy, add the flour and stir well. Wrap dumplings with egg paste and stick coriander leaves. 2. Put the pot on medium heat, inject cooked lard, heat it to 30%, and slowly fry it in glutinous rice balls. When the egg foam paste is fully cooked, take out the oil filter and put it around the plate. 3. Dice the golden hook shrimp, 20g of cloud leg, winter mushroom, winter bamboo shoot, egg yolk crisp and onion ginger into powder, put the above seven ingredients into a bowl, mix in 2g of pine nuts, salt13g, pepper and monosodium glutamate to form a stuffing, brew the stuffing into the belly of the turtle, and steam it in a cage for 3h. 4. Take out the turtledove, brush it with sesame oil, and bake it in the oven until it is golden on both sides. Take it out, put it on a plate, and put dumplings in the middle. (Process key): oven temperature is 230℃ and baking time is about 15 minutes.

[Flavor characteristics] 1. Turtle dove belongs to pigeon family, and there are 6 species in Yunnan. This kind of bird is fat and full-chested, widely distributed in mountainous areas of Yunnan and? Area, feeding on fruits, grains and grass seeds, can secrete a kind of "pigeon milk" from crops to feed young black, and at the same time can chew and suck drinks directly without looking up like other birds. Turtle dove is a famous game dish with solid meat, delicious taste, rich protein and low fat content. This dish is made of pearl pigeon or vegetable pigeon. The finished product is crisp and tender, beautiful in shape and white in color, suitable for both meat and vegetables and wine and rice.

Stewed turtledove with mushrooms

First, raw materials:

1. Material: 4 turtledoves, water mushroom100g. 2. Seasoning: refined salt, cooking wine, monosodium glutamate, pepper, starch, lard, sesame oil and broth.

Second, the method:

1. Wash the processed turtledove with clean water and dry it. Stir the soy sauce and salt in a bowl, spread it all over the turtle, and let it dry for 10 minutes to taste. Then put it into a bowl, pour the broth, steam it in a cage for 2 hours until the turtledove is cooked, take it out and let it cool, and keep the soup. 2. Pour lard into the pot. When the oil is 80% hot, fry the turtledove in the oil pan until the skin is tight, pick it up and cool it, and cut it into pieces 4 cm long and 3 cm wide. 3. Leave the oil in the wok, stir-fry the mushrooms in the wok, pour in the soup of steamed turtledove, add the turtledove pieces, add refined salt, Hu Shu powder and essence, cook until the turtledove pieces are tasty, and take them out at least on the plate. Thicken the pot evenly with wet starch, pour the soup on the turtledove block and sprinkle with sesame oil. Press: This dish is made of warm-yang turtledove and mushrooms that can invigorate qi, strengthen the body, benefit the stomach, help food, fight cancer and lower blood pressure. It can often be used as a dietotherapy dish for physical weakness, qi and blood deficiency, spleen and kidney yang deficiency and cancer.

Fried turtledove

Materials: 5 turtledoves, pig leg 150g, egg white 1. Dry starch 15g, tomato sauce 25g, Shaoxing wine 10g, onion 10g, sugar 5g, refined salt 1g, spicy soy sauce 5g, monosodium glutamate 2g, soy sauce 10g and sesame oil 10g.

Features: bright red color, fresh fragrance, sweet and sour slightly spicy.

Production method: Slaughter the turtledove, pluck its feathers, cut it open along the back bone (don't cut off the abdomen), dig out the internal organs, wash it, cut off the head and claws, remove the spine and legs, put it face down on the chopping board, pat it flat with a knife, chop it with a blade crisscross several times, and sprinkle with dry starch for later use. Chop the pork leg into mud, add salt, egg white and water, mix well and spread it flat on the turtledove meat. Heat the wok on medium heat, add vegetable oil, when it is 50% hot, move to low heat, put the turtledove skin down in the wok and fry for about 1 min, turn over and fry for about 1 min, and take out the oil. Move the pan to high fire, add onion, Shaoxing wine, soy sauce, self-sugar, spicy soy sauce and water, add tomato sauce and monosodium glutamate after boiling, turn the wok, take it out when the juice is thick, cut it into small pieces, put it in a pigeon-shaped plate, pour the original marinade and pour sesame oil.

Steamed wax pigeon

I. Raw materials: 1. Main materials: several turtledoves. 2. Seasoning, refined salt, cooking wine, sugar, onion, ginger and sesame oil.

Method: 1. Slaughter the selected turtledove, unhairing, cleaning, eviscerating, pickling with salt for 7-8 hours, taking it out and soaking it in clear water to reduce the salty taste. Flatten the turtledove with wooden boards and expose it to the sun. You can also bake it overnight with slow fire and dry it the next day. Three days later, the wax pigeon is ready. 2. Wash the wax pigeon, put it in a pot, add cooking wine, salt, sugar, onion and ginger slices, steam it in a cage for 50 minutes, then cut it into pieces and sprinkle with sesame oil. By squeezing, silver carp meat has the effects of tonifying kidney, improving eyesight and benefiting qi. "Jiadiao Materia Medica" contains "main eyesight, eat more meat to benefit qi and help yin and yang." "Herbal Yi Yan" contains "Long-term illness damages people's food, benefiting qi and nourishing yin." Indications: chronic physical weakness, qi deficiency, blurred vision, enuresis, frequent urination and other symptoms. Eating by healthy people can prevent diseases and strengthen the body.

Mushroom turtledove soup

Jiangsu cuisine

Ingredients: 2 turtledoves, 50g of water mushroom. Accessories: chicken soup 1000g, Shaoxing wine 20g, fresh onion 5g, fresh ginger 10g, monosodium glutamate 2g.

Practice 1: Slaughter the turtledove, blanch it with hot water of about 650C, and remove feathers; Cut from the back of the turtledove, take out the internal organs, blanch with boiling water, remove blood stains and wash; Cut off the roots of mushrooms and wash them; Wash onion and cut into sections, and slice ginger. 2. Put the turtledove and mushroom in a saucepan, add onion, ginger slices, salt, monosodium glutamate and chicken soup, cover the pot and steam thoroughly.

Fried turtledove with onion

Ingredients: 250g of turtledove breast, 0g of onion 1 00g, 4g of refined salt, 5g of chopped green onion, and 0g of monosodium glutamate1g. Chicken soup100g, sugar 25g, Jiang Mo 5g, lard 75g, Shaoxing wine15g and water starch 20g.

Method: (1) Bleach the breast of Turtle dove with clear water to remove blood stains and drain it, pat it loose with the back of a knife, cut it into cubes, add 2g of refined salt, Shaoxing wine and starch, mix well and size it. Wash the onion and cut it into small dices. (2) Put a small pot on high fire, add cooked lard, heat it to 50%, stir-fry the turtledove until it is milky white, and take it out. Put the wok on the fire again, stir-fry chopped green onion until fragrant, add Jiang Mo, chicken soup, refined salt, white sugar, monosodium glutamate and water starch, add diced turtledove, stir-fry evenly, and sprinkle with chopped green onion.

Crispy turtledove

Hunan cuisine

Materials: 3 turtledoves (about 600g). Ingredients: pork belly150g, tomato sauce 50g. Seasoning: Shaoxing wine 50g, rock sugar 15g, pepper seed 0.5g, pepper powder 0.5g, onion 10g, ginger 10g, soy sauce 50g, refined salt 1.5g, sesame oil 5g and tea oil1000.

Practice (1): scald the turtledove in boiling water for a while to remove hair, cut off the food bag next to the food bag, cut off the internal organs next to the anus, cut off the claw tips, and put it in boiling water 1 min to remove fishy smell. Cut the pork belly into 3 strips. (2) Take a 1 large pottery bowl, use bamboo grates as the bottom, put pork belly first, then put three turtledoves, add 500g Shaoxing wine, soy sauce, salt, rock sugar, pepper, scallion, ginger slices and water, cover the porcelain plate, boil it over high fire, and then move it to low fire for 40 minutes. (3) Put the wok on a big fire, add tea oil and heat it to 60%, then fry the pigeons on both sides. When it turns golden yellow, pour the oil into the colander and drain the oil. Then put the pigeons on the chopping board, chop them into strips 3 cm long and 0.7 cm wide, and put them neatly in the middle of the porcelain board; Take the head and feet of 1 turtledove, put them on the front and back of turtledove meat respectively, sprinkle with sesame oil, sprinkle with pepper powder, and put tomato sauce on the side of the plate.

The characteristic turtledove is a kind of fat and delicious wild bird, which lives between mountains and fields. People kill it with bird's nest and eat it as a meal, which is full of game characteristics. Crispy turtledove is fried with slow fire. Its appearance is slightly brittle and its interior is soft and delicious. It tastes better with ketchup.

Fried turtledove slices

Ingredients: 200 grams of turtledove breast. Ingredients: 50g cooked bamboo shoots, water-soaked mushrooms 10g, cooked ham 15g.

Seasoning: egg white 1, chopped green onion 5g, Jiang Mo 5g, refined salt 5g, sugar 5g, Shaoxing wine 15g, wet starch 15g, chicken soup 150g, sesame oil 15g and cooked lard 500g (about 50g).

Method: (1) Slice the breast of Turtle dove with a bevel knife, put it in a bowl, and add egg white, salt (1g) and wet starch (10g) to make a paste. Sliced ham, bamboo shoots and mushrooms. Put sugar, salt (4g), Shaoxing wine and wet starch (5g) into a bowl, and add chicken soup to make a marinade. (2) Put the pot on a big fire, add cooked lard and heat it to 40%. Put the cooked turtledove into the pot to drain the oil, and push it away with a spoon. When the meat becomes discolored and erect, pour it into a colander to drain the oil. (3) Stir-fry bamboo shoots, ham and shiitake mushrooms in the residual oil in the original pot, then add the prepared seasoning marinade to boil, pour the turtledove slices, turn them over several times, pour the sesame oil into the pot and put them on a plate, and sprinkle with onion and Jiang Mo.

Fried turtledove

There are many turtledoves in Huizhou mountainous area, and the meat is tender and plump. This dish is fried and slippery. Crispy outside and tender inside, sweet and sour and delicious, with excellent flavor. According to the memory of traditional Chinese medicine, turtledove is sweet and non-toxic, eating more and improving eyesight, benefiting qi and helping yin and yang.

Ingredients: 200g of turtledove meat. Ingredients: garlic cloves 15g, red peppers 10g, green beans 10g. Seasoning: salt 5g, vinegar 30g, sugar 25g, wet starch 10g, sesame oil 10g, cooked lard 500g (about 40g).

Method: (1) Cut the turtledove meat into 2.5cm square pieces and put them in a bowl. Add soy sauce and wet starch (5g) and mix well. Add sugar, vinegar, refined salt, tomato sauce and wet starch (5g) into a bowl, and add water (20g) to make a marinade. Crush garlic cloves and dice red peppers. (2) Put the pot on the fire, add cooked lard and burn it to 70% heat, fry the turtledove meat in the pot until golden brown, and pour it into a colander to drain the oil. (3) Saute garlic cloves and diced red pepper in the residual oil of the original pot, and add green beans; Pour in the marinade, stir in the pot with a spoon, and when the marinade is just thick, add the turtledove and turn it over a few times, then pour in the sesame oil and serve.

Stewed turtledove with spiced sauce

Stewed turtledove with spiced sauce

Material: 4 turtledoves. Accessories: monosodium glutamate 1 g, soy sauce 5 g, salt water 2.5 kg, sesame oil 25 g.

Method: Choose fresh pigeons, dry their fur (the fur is scalded with alcohol), dig out a shotgun, wash it, cut it from the back and tail, remove the dirt, head and claws, twist off the wings on the back, put it in a boiling water pot to boil blood, marinate it in salt water for half an hour until it is cooked, and take it out and cut it into 4cm long, 65438+.

Features: the meat is tender and delicious.

Autumn pear turtledove

Ingredients: 200 grams of turtledove meat and 400 grams of Sydney.

50g of egg white and starch, 5g of salt, 20g of Shaoxing wine, 0/00g of edible oil, 0/5g of sugar and 0/0g of ginger juice.

The production process (1) is to slice the turtledove meat, grab the pulp with salt, egg white and starch, and then smooth it thoroughly with warm oil. Slice Sydney, soak in light salt water for 5 minutes, and take out hot oil. (2) Put the turtledove slices and Sydney slices into a frying spoon, heat them with strong fire, add Shaoxing wine, sugar and ginger juice, stir fry slightly, hook in a little starch, and pour in scallion oil to serve.

Characteristics: Sydney is white, crisp and tender, with smooth and tender meat, salty and sweet.