This is a famous traditional dish in Honghu, Hubei province. The cooking method is refined and the timing is important. The braised mallard meat is crispy and tender with a savoury taste. To cook this dish, the selected green-head mallard is stripped of its feathers and intestines, head, tail, paws, feet and spine. It is chopped and sautéed with sesame oil, Shaoxing wine and braised with mixed flavourings until the soup is thick. Finally, shallot slices and pepper are added to complete the dish.