The set of four treasures is a traditional dish in Kaifeng, which can be called "a wonder of Henan cuisine". The "set of four treasures" must be a combination of chicken, duck, pigeon and quail, which are thick, fragrant, fresh and wild. The four birds are covered layer by layer, all of which are intact without a bone. After several dishes at the banquet, this dish is served in a blue and white porcelain soup pot, showing the whole duck in complete shape floating in the soup in front of the diners. Its color is bright and mellow. After eating the first layer of delicious ducks, a fresh and fragrant chicken will come into sight; After the chicken was eaten, the whole pigeon with delicious taste appeared again, and finally a quail with complete body was exposed in the pigeon's belly, which was filled with diced sea cucumber, shredded mushrooms and slices of magnolia. A dish has a variety of flavors, not fat or greasy, fresh and delicious, and has a long aftertaste. The set of four treasures belongs to the Yamen Sect. It is finely made, and its color, fragrance and shape are very particular. It takes time and labor to make it, but the technology is not good enough. The most complicated thing is to cut bones and concentrate on it, just like artistic sculpture. Open the neck and pick out the bones one by one, leaving the original shape unchanged. Although the skin of some places is as thin as paper, it still has to be filled with water without leakage. After bone removal, the body and legs of the four birds are combined into one body. The set of four treasures was created by Chen Yongxiang, a famous chef in Kaifeng at the end of the Qing Dynasty. Chen once hosted "imperial meals" for Empress Dowager Cixi. There are more than 300 kinds of famous dishes in the Chen family. The "Set of Four Treasures" is a pearl of it. At present, Chen Jing and the three brothers inherit the ancestral industry and carry forward this dish. (Kaifeng)