Abstract: In order to investigate the effect of Chinese leek extracts on the quality of sauce stewed pigeon meat, three kinds of Chinese leeks (‘Pingfeng 22’ ‘Pingfeng 8’ and ‘Hangyan 998’) were used to prepare extract, and different concentrations (0, 0.5%, 1.0%, 1.5%, 2.0%) of Chinese leek extracts were used to treat sauce stewed pigeon meat. The changes in output rate, quality characteristics, sensory characteristics, and microstructure of sauce stewed pigeon meat were comprehensively evaluated. The results showed that the variety ‘Hangyan 998’ had the highest content of flavonoids and polyphenols in Chinese leek extracts, and its ability to scavenge free radicals was the strongest. An increase in the amount of Chinese leek extracts added significantly improved the color, hardness, and chewiness of sauce stewed pigeon meat (P<0.05). All three Chinese leek extracts had inhibition on the oxidation of protein and fat, significantly reduced the thiobarbituric acid value and carbonyl group content, as well as enhanced the protection of sulfhydryl groups (P<0.05) with the most pronounced effect in the treatment group of ‘Hangyan 998’ (P<0.05). The sensory score of sauce stewed pigeon meat increased first and then decreased with the increase of Chinese leek extracts added. Among the groups with the same amount of Chinese leek extracts added, the group treated with ‘Hangyan 998’ had the highest sensory score, reached 95 points at 1.0%. Further analyses of the microstructure confirmed that Chinese leek extracts could improve the structure of muscle tissue in sauce stewed pigeon meat. This study provides certain data support and new ideas for improving the quality of sauce stewed pigeon meat.