Kaifeng Tao Sibao is a special delicacy in Kaifeng City, Henan Province. The "Four Treasures" definitely combine the strong, fragrant, fresh and wild flavors of chicken, duck, pigeon and quail into one, with original flavor, mellow and rich aroma, tenderness and not greasy, and a variety of flavors, not fat but not greasy. , refreshing and delicious, with a long aftertaste and a strong aroma.

The ancient capital of Kaifeng is not only a city of scenic spots, but also a city of gourmet food. Specialty snacks such as soup dumplings, peanut cakes, lotus cakes, etc. can be found in the streets and alleys. They are high quality and low price, and can be consumed by ordinary people. Those who are a little more particular will go to "Youyixin" near the bell tower to eat "set of four treasures".

"Taiwan Four Treasures" is a masterpiece of the famous Kaifeng chef Chen family that has been handed down for hundreds of years. It is named after the four flavors of duck, chicken, pigeon and quail. The four birds are nested layer by layer and have a complete shape. . "Tao Si Bao" was improved by Chen Yongxiang, Kaifeng's yamen chef in the late Qing Dynasty, on the basis of the traditional famous dish "Tao Sanhuan". Chen served the "Imperial Dinner" for Empress Dowager Cixi when she returned to Beijing from Xi'an and passed through Kaifeng. A "Tao Si Bao" "Four Treasures", the Queen Mother was full of praise after eating it. Later, her grandsons Chen Jinghe and Chen Jingwang brothers inherited and developed this unique skill, making the dishes more perfect in color, flavor and shape.

They all say "set of tricks" "Four Treasures" is a unique specialty of Henan cuisine. It combines the strong, fragrant, fresh and wild flavors of chicken, duck, pigeon and quail into one. The four whole birds are layered with each other, and each one is complete and complete. After several dishes are served at a banquet, this dish is served in a blue and white porcelain soup basin. What is shown to the diners is the whole duck, which is intact and floating in the soup. After eating the first layer of delicious duck, a fragrant whole chicken comes into view; after eating the chicken, a delicious whole pigeon appears in front of you; finally, a body is revealed in the pigeon's belly. The whole quail is filled with diced sea cucumbers, shredded shiitake mushrooms and magnolia slices. It is a dish with many flavors, not fat but not greasy, refreshing and delicious, and has a long aftertaste.

"Set of Four Treasures". "Belonging to the Yamen School, the production is exquisite, and the color, fragrance and shape are very particular. The production is labor-intensive and time-consuming. Technology and heat are the key. The most complicated part is deboning, which requires full concentration, just like artistic sculpture. Use the neck opening to remove the bones one by one. The original shape of each one remains unchanged. Although the skin is as thin as paper in some places, the key is to set the "Four Treasures" set, which requires ducks, chickens, pigeons, and quails to be matched head to tail. , leg set leg. The trick is to fill the washed quail belly with sea cucumber and mushroom ingredients, use a bamboo needle to close the break, and blanch it in a pot of boiling water. This not only removes blood foam, but more importantly tightens the skin and flesh, making it easier to insert a condom into the pigeon's abdomen. After the pigeons are nested in the quails, they still need to be blanched in boiling water. Then insert the condom into the belly of the chicken. The similarly blanched chicken is then stuffed into the duck belly. In the end, it became a four-treasure duck with a round body and rich content. Then add condiments, put it in a basin, add soup, and steam it until it is crispy from the inside to the outside, with a mellow aroma. When it is put on the table and placed in front of people, people will feel that this is not only a delicious dish with beautiful appearance and fragrance, but also a finely processed work of art.