Generally speaking, the tuition fee for learning roast duck technology is 3000-5000 yuan, and there are also 8000- 10000 yuan. Some of them are simply learning skills, and some of them are combined with joining, mainly depending on the students' own needs. The tuition fee of the roast duck technical training class is between 2,700 and 5,000 yuan, and various technologies such as Beijing roast duck, beer roast duck and crispy roast duck are taught.
Introduction to roast duck training:
1. Crispy roast duck: Crispy roast duck is a fashionable pioneer dish. Experienced modern green food such as boiling, pickling, draining, sterilization and baking. The crispy roast duck is ruddy in color, tender in skin, fragrant but not greasy, and has a long aftertaste.
Because the crispy roast duck has low fat content and is rich in protein, amino acids and other influencing ingredients, and because the pork market price is rising and the consumption trend is inclined to chickens, ducks and poultry, it is both an opportunity and an opportunity to operate the crispy roast duck.
2. Beijing Roast Duck: The beauty of roast duck comes from a precious variety of Beijing Roast Duck, which is the perfect meat duck in the world today.
Beijing roast duck is roasted by the on-site instructor. Roast duck is full in shape and uniform in color, preferably purplish red and brown, with no blood stains, thick skin, crisp skin and tender outside and tender inside. There is a feeling of melting in the mouth. You can smell it when you cut it. It smells like fruit. Top grade is the kind that tastes more delicious after refining. Beijing roast duck with the first snow. Com is red in color, tender in meat, mellow in taste, fat but not greasy.
3. Beer Roast Duck: Beer Roast Duck is made of selected Chinese herbal medicines and boiled into soup stock, which is marinated, marinated, soaked, drained and baked, with bright color and rich fragrance. Beer roast duck is made of dozens of Chinese herbal medicines, boiled into soup stock, combined with a unique pickling method, and carefully produced through many processes such as boiling brine, soaking, draining and baking. Make the roast duck reach a perfect position in food, fragrance and taste.
Bright color, crystal clear and round, rich fragrance, fragrant but not greasy, tender skin and tender meat, thin but not firewood, fragrant and delicious, with endless aftertaste. It has low fat content and high protein content, and is rich in various vitamins beneficial to human body. Long-term consumption can nourish yin and kidney, strengthen spleen and nourish stomach, and it is a rare green and healthy food in contemporary times. At the same time, it contains nutrition and health care functions of various Chinese herbal medicines. After eating roast duck, it has the effects of promoting digestion and ventilation, clearing away heat and promoting diuresis, stimulating appetite and strengthening spleen, nourishing yin and tonifying kidney, strengthening tendons and bones, and caring skin.