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If you’ve ever ordered kung pao chicken in a Chinatown restaurant, chances are good that the main ingredient came from the Lee family, owners of the wholesale/retail store Bo Bo Poultry. Chinese chefs and diners prefer their chickens raised leaner—which results in a more flavorful and slightly tougher bird—with all parts (heads, toes, and in-between) intact. But whole and wholesome chicken isn’t all you’ll find inside the small cooler in this mainly wholesale storefront operation. Along with chickens raised in upstate New York, packed whole and in parts, a random day’s offerings can include bags of pheasant, rabbit, tiny poussin (tender, single-serving birds), quail, duck, guinea hen, squab, capon, the hefty stewing hen Hispanic cooks call gallina, and even the rare Silkie chicken, a blueberry-hued, long-legged bird rarely offered in restaurants. Turkeys make their appearance seasonally, and quail eggs are frequently found. The Lee’s birds, raised on soybeans and corn alone, along with whatever bugs they find while pecking around the farm, roam free for nearly twice the length of time as their standard supermarket cousins. — Jack Robertiello

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