Braised Quail

Quail meat is highly nutritious, rich in protein and vitamins, making it an excellent health supplement and is often referred to as the 'ginseng of animals.' It’s a delicacy served at banquets. Quails can also serve medicinal purposes and as ornamental birds; long-term consumption is believed to help with conditions such as vascular sclerosis, hypertension, neurasthenia, tuberculosis, and hepatitis. According to Compendium of Materia Medica, quail meat can 'strengthen the five organs, replenish energy, strengthen bones and muscles, resist cold and heat, and alleviate heat accumulation.' Traditional Chinese medicine suggests that removing the feathers and entrails, using the fresh meat, can bolster the body's energy, strengthen bones and muscles, and mitigate diarrhea, dysentery, and coughing. In our region, we often say, 'For poultry, choose pigeon or quail.' In cooking, quail can be braised, stewed, roasted, stir-fried, fried, or deep-fried.