Yangzhou nested duck with pigeon

At the table

How to enjoy it

Share the broth and meat. Ask the server to portion the nested birds so everyone can try the layers.

A useful check

Check for remaining bones even though the birds are boned. The described recipe includes pork ham and cooking wine; ask about ingredients if avoiding either.

How it may vary

This poultry-and-ham dish is neither vegetarian nor vegan. The representative recipe has no chili; extra sauces may differ.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Ask which birds the kitchen uses; do not assume wild duck is used today. Garnishes and serving size vary.

Typical ingredients

AI-generated ingredient illustration: raw skin-on duck breast and a cut portion showing dark meat beneath pale skin and fat.

Duck鸭肉

Pigeon鸽子

Generated guide illustration of ginger; not a restaurant or product photograph.

Ginger姜

AI-generated ingredient illustration of fresh scallions, with white bulbs, roots, and tubular green leaves.

Scallions葱

Generated guide illustration: an amber form of yellow rice wine; the dish reference does not specify a product.

Huangjiu for cooking黄酒

Generated guide illustration of salt; not a restaurant or product photograph.

Salt食盐

AI-generated ingredient illustration: a block and slices of dry-cured pork ham with a white fat layer.

Chinese cured ham火腿

Generated guide illustration of shiitake mushroom.

Shiitake mushroom香菇

Short plump winter bamboo shoots, including one with layered husk and one peeled to show pale flesh.

Winter bamboo shoots冬笋

Recipes vary by restaurant.

How does it taste?

Rich poultry broth with savory ham, mushrooms, ginger and cooking rice wine.

Chili heat
Texture: Tender layers of poultry beneath soft skin, with moist bamboo shoots and mushrooms.
How it’s made: Debone and blanch the birds, nest them with ham and mushrooms, then gently simmer with ginger, scallion and rice wine until tender. Add the remaining garnishes and serve whole in the cooking broth.

Ask which birds the kitchen uses; do not assume wild duck is used today. Garnishes and serving size vary.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Jiangsu.

About this regional connection

Jiangsu: Yangzhou traditional banquet dish; Chinese Recipes Jiangsu printed208 and Su-Yang printed172.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有三套鸭吗？

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

A whole bird with a hidden interior

This account describes a tradition or story, rather than an established historical fact.

At a Yangzhou banquet, the intact outer duck hides the work of boning and nesting three birds. Sharing it from the outside inward reveals different meats softened in the same broth. The technique and layered serving, rather than three separate ducks on a plate, explain the dish's appeal.