Probably many Kaifeng people may not have heard of this dish, and even if they have heard of it, there may not be many people who have tasted it. As for the reason, the main one is one, expensive!
Xiaobian had seen the introduction of the set of four treasures on CCTV before, which made me particularly fascinated by the distant Xinjiang at that time. Returning to Kaifeng in recent years, of course, you can't miss the most delicious food in such a hometown.
The set of four treasures is to remove the bones of the four kinds of birds, ducks, chickens, pigeons and quails, and the irrigation water cannot leak. Then the perfect assembly of the head cover, the leg leg, the wing cover, the innermost quail has nothing to put on in its stomach, so let's put a belly seasoning.
Now that there is a pressure cooker, the four kinds of poultry that have been set up are put into the pressure cooker and cooked. Maybe when there was no pressure cooker before, it took hours just to cook the dish, not to mention the time-consuming process of slaughtering leg hair and deboning. Therefore, in the past, if you want to eat this dish, you must make a reservation at least one day in advance to taste it.
To be able to process ordinary ingredients into the first major dish in the Central Plains really requires unique creativity.
However, due to the complicated craftsmanship of this dish, the requirements are extremely high, and the cost is naturally not low. Therefore, it is far away from the people, so that many local people do not have this kind of mouth blessing, and its popularity is far lower than that of small steamed buns and bucket chickens.
If you look at the raw materials alone, duck, chicken, pigeon and quail are common common ingredients in the Central Plains, and the price is cheap. The price is 588 yuan a piece, really not cheap.
From last year to the present, Xiaobian has eaten four sets of four treasures in another new restaurant on Sihou Street. The Chen family, who invented this dish, has never been there once, mainly because they are not familiar with that side and cannot make reservations. The price of this 588 is another new pricing.
The size of the chickens and ducks is not too big, and they are smaller than the chickens and ducks we usually buy. As for the pigeons, there are more artificial breeding, and quail in my impression, in the past when the wheat was about to be harvested, there were often some elderly people who took a whistle to learn the mother quail barking, and used love to seduce the male quail. But when it comes to eating, wild ones may be a bit less permissible. But in any case, the purchase cost of these four ingredients is unlikely to exceed a hundred dollars.
The complex craftsmanship is definitely the essence of this dish.
If nothing else, just by opening your mouth from the neck and removing the bones inside to ensure that the skin does not rot, there are very few chefs who can do this.
However, according to insiders, as long as this part of the duck is handled well, it is difficult to ensure that there is no skin and flesh inside. Fortunately, the three are all wrapped up inside, so they can't see it from the outside, and the requirements are not so high.
Even so, removing the internal organs from the neck opening and removing the bones is an internal medicine job with a surgical scalpel, and the hand-eye-body technique does not need to be practiced. But the feeling at hand is not a joke.
Deboning may take a few hours, maybe for professionals to do this, practice can make skill, may be much faster.
Therefore, according to insiders, some people do this job professionally, that is to say, they specialize in selling this, of course, most of them are aimed at hotels, especially large hotels.
Just like the breakfast sellers before, tofu brain is made by yourself. Selling braised noodles, noodles themselves and. But now, you can pay attention to which one is making its own tofu brain and making its own braised noodles, which is definitely worth your consumption. Because anyone who insists on making a special feature, whether it meets your taste or not, is a craftsman worthy of respect.
Insiders who understand the industry say that from the takeaway people who specialize in making sets of four treasures, buy a set of two hundred yuan, and you can also stew when you go home.
However, whether there is such a large pressure cooker, whether the seasoning is enough to meet the requirements, whether the heat can be mastered, these are all problems.
Therefore, for those who drink the whole bottle of Maotai and smoke Chinese seeds, the price of 588 is not a problem. For most people, it is not a question of whether they can afford to eat, but a question of whether they are willing to eat.
For example, sell an acre of corn today, first eat enough and then say. Or take half a month's minimum insurance, you can also pick up a meal. As for tomorrow, that's tomorrow.
Income limits consumption. Everyone wants to eat well, drink well and enjoy life, and no one wants to be poor for a lifetime. It's just that the price of 588 is still reluctant to consume for the average people.
Overall, this set of four treasures can definitely be called the largest dish in KFC, and it is also worthy of the title of the best in the Central Plains, and it is indeed worth a taste.
In addition to the set of four treasures, kaifeng dishes are really not expensive, and I will slowly introduce them later when I have time.
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