The tuition fee for learning to make roast duck ranges from 2000 to 5000 yuan.

Learning roast duck technology normally 3000 ~ 5000 yuan tuition, there are 8000 to 10,000, some are simply learning technology, some are technology and join together, mainly to see how the students' own needs are. Roast duck technology training course tuition for 2700 yuan to 5000 yuan between, teaching the kinds of Peking duck, beer roasted duck, crispy roast duck and other kinds of technology.

One, duck training introduction:

1, crispy roast duck: crispy roast duck is a fashion, entrepreneurial dishes, experienced boiling brine, marinated, drained, sterilized, roasted modern green cuisine, crispy roast duck finished red, crispy meat tender, fragrant and not greasy, eaten for a long time, a long aftertaste.

Because the crispy roast duck fat content is low, and rich in protein, amino acids and other influences, and because of the price of pork market now, making the consumer trend to chicken and duck poultry tilt, business crispy roast duck is both opportunity and opportunity.

2, Peking Duck: the beauty of roast duck, is derived from the valuable varieties of Peking Duck, it is the world's more perfect kind of meat duck.

Peking duck are on-site teaching staff now baked, roast duck to the full size, uniform color, to be red, charred yellow for the best, no traces of blood staining, thick skin, crispy skin, outside the burnt inside, tender, there is a sense of melting in the mouth, a blade down to the smell of flavor, and with a fragrance of the fruit and wood, savor, taste even more delicious as a top quality. Learning to cook network of Peking duck color red, tender meat, taste mellow, fat and not greasy.

3, beer roasted duck: beer roasted duck selected herbs boiled into the old broth, marinated, boiled brine, soaking, draining and roasting and other crafts made, bright color, rich flavor. Beer roasted duck selected dozens of Chinese herbal formulas made of packets, boiled into the old broth, with a unique marinade, by boiling brine, soaking, draining, roasting and other crafts carefully made; so that the roasted duck in the food, aroma and flavor to achieve perfection.

It is brightly colored, crystalline and rounded, with a strong fragrance, not greasy, crispy skin and tender meat, lean but not faggot, with an overwhelming aroma, Maigasa, and a lingering aftertaste. It is low in fat, high in protein, and rich in a variety of vitamins that are beneficial to the human body. Long-term consumption can nourish yin and tonify the kidneys, strengthen the spleen and nourish the stomach, making it a rare contemporary green health food. At the same time it contains a variety of Chinese herbs nutrition and health effects, eaten after the roast duck with digestion and ventilation, clearing heat and water in addition to dampness, appetizers and spleen, nourishing yin and kidneys, strong muscles and bones, skin beauty and other effects.