Squabs are immature pigeons, which refer to young pigeons within 4 weeks of age. Young pigeons within one week of age can generally grow to 500 to 600 grams. It is large in size, rich in nutrients and has high medicinal value. It is a high-grade nutritional supplement. The meat is tender and delicious, ranking first among blood meat products. Squab contains more than 17 kinds of amino acids, the total amino acid content is as high as 59.3%, and contains more than 10 trace elements and multivitamins. It is high in protein and low in fat, rich in mineral elements, has a balanced amino acid composition, and is easily digested by the human body. Absorption, there is a folk saying that one pigeon is better than nine chickens. Pigeons belong to the class Aves, order Columbiformes, family Doveidae, and genus Columbine. The ancestors of pigeons are wild rock pigeons. Meat pigeons are a breed formed through long-term selective breeding. Because they are large and not good at flying, people raise them for meat. Squab is a type of pigeon, a meat pigeon.

The difference between squabs and pigeons is generally based on their calls, beaks, nose tumors, eyelids, feathers, and pigeon feet.

The difference in calls: Pigeons have a lower-pitched cooing sound, while squabs generally have a higher-pitched squeaking sound.

Differences in pigeon beaks: The beaks of pigeons are mostly black and very hard, while the beaks of squabs are pink and relatively soft.

The difference in nose tumors: the older the pigeons, the more dry and white the nose tumors are with obvious cracks, while the nose tumors of squabs are smaller and pink.

Differences in eyelids: The older pigeons have deeper and more wrinkles on their eyelids, on the contrary, the wrinkles on the eyelids of squabs are shallower and less obvious.

Differences in feathers: Pigeon feathers are very close to the light, while squab feathers are not so complete, and there are sparse yellow lanugo hairs on the head.

Differences in meat quality: Pigeon is suitable for making soup. The meat of pigeon is relatively dense, and the soup is sweeter. It is not easy to cook when making soup, and it is rich in nutritional value. The meat of squab is relatively tender and has a relatively high fat content, so it is suitable for barbecue. If it is made into soup, it will be greasier.