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開封套四寶
2011/3/25 9:10:23 點擊數： 【字體：大 中 小】
套四寶是開封的傳統菜肴，堪稱“豫菜一絕”。“套四寶”絕就絕在集雞、鴨、鴿、鵪鶉之濃、香、鮮、野四味于一體，四只全禽層層相套，個個通體完整，無一根骨頭。每當酒席宴會上過幾道菜之后，這道菜便用青花細瓷的湯盆端上，展現在食客面前的是那體形完整、浮于湯中的全鴨。其色澤光亮，醇香撲鼻。當食完第一層鮮香味美的鴨子后，一只清香的全雞便映入眼簾；雞肉吃后，滋味鮮美的全鴿又出現的面前，最后又在鴿子肚里露出一只體態完整，肚中裝滿海參丁、香菇絲和玉蘭片的鵪鶉。一道菜肴多種味道，不肥不膩，清爽可口，回味綿長。套四寶屬衙門派，制作精細，色香味形十分講究，制作時費工費時，技術不過三硬不行，火候掌握不好也不行最復雜的是剔骨，全神貫注，猶如藝術雕刻。以頸部開口，將骨頭一一剔出，個個原形不變。有的地方雖皮薄如紙，但仍得達到充水不漏。剔骨后將四禽身套身、腿套腿，成為一體。套四寶始創于清末開封名廚陳永祥之手，陳曾為慈禧太后辦過“御膳”。陳家名菜達300多種，“套四寶”屬其的一顆明珠，目前由陳景和三兄弟繼承祖業，將此菜發揚光大。
Kaifeng Enveloped Four Treasures
Kaifeng Enveloped Four Treasures is a traditional dish which is praised as a unique in Henan cuisine. The most special characteristic lays on its combining four animals together: chicken, duck, pigeon and quail. These four animals are enveloped one by one without breaking their bodies and at the same time without any bones. When we eat this dish, first we can see a whole duck lying in the first layer, then is the whole chicken, pigeon and quail one by one. And come to the last layer, lumps of trepang, shreds of mushroom and dried slices of tender bamboo shoots are filled in the internal of quail. Thus, only one dish can make us appreciate multiple flavor and the same time they are all very fresh, dainty, fat but not greasy. Kaifeng enveloped four treasures is an official food, which has extremely careful making skill and higher demands on the degree of fire and winkling out of bones. In order to remain the original shape, cooks must winkle out bones from their necks and then envelop four animals one by one. It’s said that this delicious dish stems from ChenYongxiang in Kaifeng, who had ever been in charge of the imperial meal for Empress Cixi at the end of Qing Dynasty. Among over 300 kinds of famous dishes in Chen family, enveloped four treasures is the best one, which nowadays has been carried forward by Chen Jinghe and his two brothers.
責任編輯：C005文章來源：印象河南網
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