San Tao Ya (Three Sets Duck)

Carefully debone the Duck, Chicken, and Pigeon, ensuring the skin remains as intact as possible. Season the inside and outside of each deboned bird with a pinch of Salt and White pepper.

Rehydrate the Dried shiitake mushrooms in warm water until soft, then remove the stems and slice them. Slice the Jinhua ham into thin pieces. Prepare the Ginger by slicing it and cut the Scallions into 5cm sections.

Stuff the deboned Pigeon with a small amount of sliced Jinhua ham, sliced Dried shiitake mushrooms, Ginger slices, and Scallion sections.