Beijing roast duck

(Taste and taste) Authentic Beijing Roast Duck. The duck meat is full of aroma and fragrance after heating

Crispy meat tender meat enough, duck skin crispy and refreshing, duck fat and not greasy

(Introduction of duck source) using a full 6 kg, raised for 8 months of Beijing crammed duck

Full catty full term (without 1 catty of dead sick duck quick duck)

(Eating Scene) A large family dinner dish with duck meat dipped in sauce, green onion, cucumber strips

You can eat authentic Peking Duck at home without going out

(feature selling point) apple charcoal roast for 120 minutes, more fragrant than sauce salted duck/marinated duck

Duck skin is crispy and refreshing, and duck meat is fat but not greasy

There is no traditional sauce salted duck eat not accustomed to the strange taste

(special process) first salted and then roasted 6 processes, duck skin and duck meat salted the same,

(1) acid washing: pure water cleaning low temperature ice acid massage

(2) marinate: 48 hours low temperature marinate 24 spices ancient recipe

12 secret system in addition to fishy process

(3) sterilization: 280 degrees high temperature sterilization, refuse to add preservatives

④ Apply color: Northeast Linden honey for 60 minutes repeatedly apply color

Air drying: air drying in a sterile environment for 12 hours

Baking carbon baking: 280℃ three carbon baking 1 Wuhuo crispy

2 section of soft fire tender 3 section of embers remove fat greasy

(Warrant period) 60 days super short shelf life, zero preservatives added, refrigerator preservation