"Sets of four treasures" is Kaifeng famous chef Chen's family handed down a hundred years of masterpieces, because of the collection of duck, chicken, pigeon, quail four flavors in one, four birds layer by layer and the shape of the complete body and the name. "Set of four treasures" by the end of the Qing Dynasty Kaifeng court chef Chen Yongxiang in the traditional famous dishes "set of three rings" based on the improvement and become. After his grandson, Chen Jinghe, Chen Jingwang brothers inherited and developed this skill, so that the color, flavor and shape of the dishes more perfect.
"Set of four treasures" is a traditional dish of Kaifeng, known as "Yu cuisine a great". "Set of four treasures" is absolutely in the set of chicken, duck, pigeon, quail, thick, fragrant, fresh, wild four flavors in one, the four birds layer by layer, each complete body, without a bone. Whenever the banquet on the banquet after a few dishes, this dish will be served with a fine porcelain soup pot, showing in front of the diners is that the body shape is complete, floating in the soup of the whole duck.
Its color and lustre are bright, and the fragrance is mellow. When finished eating the first layer of fresh and flavorful duck, a fragrant chicken will come into view; chicken to eat, the delicious taste of the whole pigeon and appeared in front of the last pigeon belly reveals a complete body, belly full of sea cucumbers, mushrooms and slices of magnolia quail. A dish with a variety of flavors, not fat and not greasy, refreshing and tasty, long aftertaste, it really makes people clap their hands.
"Set of four treasures" belongs to the Nga Men school, the production of fine, color, flavor and shape is very concerned about the production of labor-intensive and time-consuming, the technology is not good not, not a good grasp of the fire can not be. The most complex is to pick the bones, full attention, as if the art of carving. To the neck opening, the bones are picked out one by one, each in its original form.
There are places where the skin is as thin as paper, but still have to achieve the water does not leak. After picking out the bones of the four birds body set body, legs set legs, become one. "Set of four treasures" set is a key, which requires ducks, chickens, pigeons, quail head and tail, body set body, legs set legs. The trick is, in the processing of clean quail belly filled with sea cucumbers, mushrooms, after the ingredients, with a bamboo needle to break the mouth of the insertion of the closure, in the pot of boiling water blanch. This not only removes the blood foam, but more importantly, makes the skin and flesh tighten, making it easy to insert sets in the belly of the pigeon.
After the quail set into the pigeon, still have to blanch in the pot with boiling water. Then again to the chicken belly insert set. The same blanched chicken and then to the duck belly filling. Finally became a body shape round, rich content of the four treasures fill duck. Then with condiments, pots and soup, steamed in a cage, from inside to outside of the body crispy, mellow aroma. Serve on the table, in front of people, people will feel that this is not only a good color and flavor of the cuisine, but also a finely processed work of art.