Three-Nested Duck
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Three-Nested Duck (Simplified Chinese: 三套鸭; Traditional Chinese: 三套鴨; Pinyin: Sān tào yā) is a Yangzhou / Huaiyang banquet specialty in which a domestic duck is stuffed with a wild duck (or similar) that in turn holds a pigeon (or comparable smaller bird), then gently cooked so layers stay distinct—an elaborate Jiangsu Food showpiece.
Characteristics
Presentation emphasizes nested structure and clear, refined broth or braising juices rather than heavy chili. Knife and stuffing skill define restaurant versions.
Ingredients (overview)
Three birds of decreasing size (classically duck, wild duck, pigeon), broth, ginger, scallion, light seasonings. Exact bird choices may vary with supply.
History and culture
Listed among Su-cuisine classics with Boiled Shredded Tofu and Crystal Salted Pork Hock on Jiangsu Food. It is banquet cookery, not everyday home food.
Serving and variations
Banquet centerpiece, carved or portioned tableside in formal service. See Jiangsu Food.