A Henan restaurant in NYC, Unlce Zhou, is serving up this dish and I was curious if it is found in LA or the SGV.
Quailsquaducken or Kaifeng Four Treasures (開封套四寶 Kāifēng Tàosìbǎo) starts with a Quail, deboned and then stuffed with rice, peas and shrimp. The Quail is placed inside a deboned Squab. The stuffed Quail and Squab is then inserted into a deboned Chicken followed by yes, placement inside a deboned fresh Duck.
All the poultry was bought live. It is then steamed in stock with ginger, onion, Shaoxing rice wine and salt for six hours. This dish takes two days to prepare and costs $225.
Apparently Chef Chén Yǒngxiáng (陳永祥 – 1860-1938) invented this dish in Kaifeng. Legend has it that after the Empress Dowager Cíxǐ (慈禧) fled Beijing during the Boxer Rebellion in the summer of 1900, she first went to Xian and then on to Kaifeng where Chef Chen presented the dish to her.
Uncle Zhou Outer Borough’s Thread:
Chef Chen's Restaurant
5408 Walnut Ave, Irvine, CA 92604
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