Mall Roasted Onion Quail

Mall Roasted Onion Quail

　　The quail was originally a wild bird species, known in ancient times as "an" or "baomu," among other names. Its body closely resembles that of a young chicken, with a small head and bald tail. It is highly terrestrial and is an omnivorous migratory bird. “If you’re going to eat poultry, start with quail.” Quail meat is delicious and considered a delicacy among game meats. It is rich in protein, fat, and minerals, offering high nutritional value. At the same time, quail also has medicinal properties. The *Compendium of Materia Medica* states that it can “nourish the five internal organs, benefit the middle energizer and replenish qi, strengthen muscles and bones, withstand cold and heat, and eliminate nodular heat,” making it an excellent health food.

　　 Quails can be found almost all over the country, with many inhabiting the grasslands, shrubs, and bamboo groves in the northern and central hilly areas of Shangcheng County. Quail catchers often set up nets and lie in wait on summer nights, placing a female quail inside the net to lure in male quails, which are then sold live at the market. Taverns and restaurants buy the live quails and keep them in cages until needed. Shangcheng has a variety of ways to cook quail, but “Roasted Onion Quail” is especially famous across the north and south. The cooking process is as follows: First, take eight live quails, stun them on the spot, skin and gut them, wash and dry them, then use a sharp knife to disjoint them and crush their bones with the back of the knife. Lightly salt them and marinate for about ten minutes, then mix with egg white, flour, and cooking wine. Second, when the oil in the pan is heated to about 70% hot, fry the quails until golden brown and remove them. Then fry five or six sections of chopped green onions in the oil until they turn yellow. Third, remove the oil from the pan, place the fried quails back in, add half a ladle of pure chicken broth, along with ginger slices and MSG. Remove the chopped green onions, coat the quails in the sauce, and serve them on a plate. This method of cooking yields quails with crispy bones, tender meat, and a fragrant quail flavor.

　　 The art of cooking quail in Shangcheng has a long history and flourished during the Qing Dynasty. At that time, there were many officials from Shangcheng serving in the capital, including some who held high-ranking positions. They brought imperial culinary techniques to Shangcheng, blending them with traditional local methods and innovating to create a unique style. Today, there are still several veteran chefs in Shangcheng who can prepare this dish. Younger chefs, trained by the older generation, are also skilled in cooking it, ensuring that the traditional quail-cooking techniques are carried on.