This dish that combines the tastes of duck, chicken, pigeon, and quail together is famous as the top dish of Yu Dishes. It takes much time and skill to cook this dish, for the four birds should first become bone free and then covered one by one with intact skins. So the successful dish should exhibit the intact shapes of the four birds. When presented, the dish is held in a delicate china pot. You can see a whole duck floating in the soup of appealing color and smell.