There are many famous chefs in Quanjude Roast Duck Restaurant. As early as 30 years ago, the 75-year-old roast duck chef Zhang Wenzao had 50 years of experience in roast duck.
Observe the change of skin color of Beijing duck and the skill of hanging Beijing duck.
Adjust the weight of the hanging rod to distinguish the roast degree of duck meat. ...
It is the result of hard work. His disciples Wang, Cai Zenglian and Yuan ... are all famous roast duck masters. In particular, Wang Chunlong, a conditioning technician who is a chef, is good at cooking techniques such as frying, frying, stewing, roasting and frying. Can flexibly use the materials of various parts of Beijing duck and give full play to their respective essence. You can also make delicious food according to different tastes of customers. These dishes made a sumptuous and luxurious duck feast.