Learn the old Beijing roast duck technology, go to Beijing Tangren Cooking Training School, set up Beijing roast duck courses, have professional teachers who have worked for many years to teach, optimize the varieties of Beijing stuffed ducks, follow the traditional technology, carefully teach all links of rib opening, rib bracing, inflation, skin hanging, blank drying and roasting, control the temperature and time of whole duck roasting, and provide complete technical training on sliced duck technology, roast duck cake, dipping sauce, small materials and duck rack soup. Learn at any time until you learn.
Beijing Tangren Food Training School, an established school for more than 30 years, has been focusing on catering technical training services for more than 30 years. China chefs, Chinese cakes, queuing snacks, international cuisine, baking of western pastry, coffee and milk tea are offered in the school 100 courses. Flexible class hours, small class teaching, appointment for classes, providing group training services for enterprises and institutions.
Stewed roast duck, because there is no open flame in the roasting process, there is no impurity on the surface of roast duck. Its sebum is crisp, the meat is fresh and tender, elegant and fragrant. The duck body is full and full, and the whole body is even and purple, which is oily and pleasing to the eye. With lotus leaf cake, onion and sauce, it is delicious, mellow and memorable. Very popular with consumers. The stewed roast duck is red in color, crisp and tender in taste, and fragrant in mouth. Everyone who has eaten is full of praise.