Immortal Duck and Ham

China’s famous modernist writer Lu Xun once cut short a trip to Hangzhou because，he wrote to a friend，the weather in July was like being“steamed into immortal duck”.He never returned in his lifetime.Though uncomfortable for a human，searing temperatures followed by a steady simmer are what give this Hangzhou classic dish its signature flakey texture and savory broth.A whole duck is boiled in a covered crock pot at a hightemperature together with authentic Jinhua ham，ginger，and green onion，then simmered on low heat for about two hours until flakey.The ham is then sliced and placed over the duck.Everything is seasoned with salt and cooking wine and put to simmer for another five minutes before serving.Unfortunately，this dish is falling out of fashion and can be hard to find.However，a similar dish with ham，duck，and Chinese cabbage，called ham and duck hotpot is served at the 90-year-old Tian Xiang Lou Restaurant on Yan’an Road.

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