In Kaifeng, first of all, the whole duck is lying in the middle of the soup basin with its head and tail intact. When people finish eating the tender duck, a fragrant whole chicken is displayed inside. After the chicken is peeled off, the whole pigeon with delicious taste is presented to people. Finally, in the whole pigeon's belly, there is a whole quail, and its stomach is full of sea cucumbers, mushrooms and bamboo shoots. This original dish, tender and smooth, bright in color and consistent in shape, can be called a unique skill of Henan cuisine-a set of four treasures. This unique dish is unique in that the four layers of birds are complete and crispy. From small quails to big ducks, they are all wrapped around each other, but you can't eat a bone.

Among all the cuisines in China, Henan cuisine occupies a certain position, and one set of Four Treasures is the representative work of Henan cuisine. "I'd rather eat four ounces of birds than half a catty of animals." It turns out that chicken, duck, pigeon and quail are tender and delicious, and can be fried, fried, boiled, fried, roasted, smoked, steamed and cooked into thousands of delicious dishes by famous chefs from all over the world. As far as the whole chicken and duck with the flavor of Henan cuisine is concerned, there are no fewer than ten kinds of eight-treasure duck, winter palace duck, steamed duck, seasoning duck, Henan roast duck, imperial concubine chicken, Taibai chicken, cheese chicken, brine chicken, Yuanyang chicken, crispy chicken, umami chicken, braised chicken and braised pork at the crossing. There are countless kinds of slices, segments, strips, slices, silk, diced, Rong, bacon, clams and wings processed by chickens, ducks and pigeons.

However, few people cook two or three birds as a whole. Occasionally, three sets of ducks and three collars are mentioned. There is almost nothing to do. It is even harder to really add four birds together. Chen Jing and his brother, the first-class chefs in Kaifeng, have mastered this delicious skill, and the name of this dish has not been found in more than 20 unique cookbooks in various provinces and cities in China.