“Quail from Liuhe are the best. There are even some that have already been prepared.
For siskin finch, braise using Suzhou wine lees, honey, and wine until soft. Add the same seasonings used for braising sparrows to them.
Inspector Shen of Suzhou makes a braised siskin with bones that melt in the mouth, but it’s method of preparation is unknown. His stir-fried fish slices are also exceptional. With such incredible culinary skills, they can truly be ranked number one in all of Suzhou.”