Taosibao
Taosibao
It is definitely a combination of four flavors of chicken, duck, pigeon and quail. Four whole birds are layered, all intact, without a bone. Every time several dishes are served at the banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is presented to the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a delicious whole chicken came into view; After the chicken was finished, the delicious whole pigeon appeared again. Finally, a whole quail was exposed in the pigeon's stomach, which was stuffed with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. A set of four treasures belongs to the yamen school, which is beautifully made, with good color, fragrance and shape, and it takes time and labor. The technology is not too hard, and the temperature is not well mastered. The most complicated thing is bone removal and concentration, just like artistic sculpture. With the opening of the neck, the bones were removed one by one, and the original shape remained unchanged. In some places, although the skin is as thin as paper, it still needs to be filled with water. After bone removal, four birds were put on their bodies and legs to form a whole. The four treasures series was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a banquet in honor of Empress Dowager Cixi. The Chen family has more than 300 kinds of famous dishes, among which "Four Treasures" is a pearl. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.