Birds 45: Braised Quail and Siskin

Quail[1] from Liuhe[2] are the best. There are even some that have already been prepared.

For siskin finch,[3] 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.


[1]: The common quail (Coturnix coturnix)
[2]: Luhe District in Nanjing
[3]: The Eurasian siskin (Spinus spinus), a species of finch.


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