Beijing Tang Ren Cuisine Training School can learn roast duck technology.

Learn old Beijing roast duck technology, to Beijing Tang Ren Cuisine Training School, opened Beijing roast duck course, there are many years of professional teachers, preferred Beijing duck varieties, along with the traditional technology, rib open, playing support, playing gas, hanging skin water, drying blanks, baking all aspects of the serious teachings, the whole duck baked temperature and time control, sliced duck technology, duck pancake, dipping sauce, small material And a full set of technical training, such as duck soup. The company's products and services are available in a wide range of colors and sizes.

Beijing Tang food training school, the 30 years of the old school, built more than 30 years to focus on catering technology training services. The school opened six areas of more than 100 kinds of courses, including Chinese chef, Chinese noodle, queuing snacks, international cuisine, pastry baking, coffee and milk tea and so on. Class time is flexible, small class teaching, class appointment, and group training services for enterprises and institutions.

Stewed oven roast duck, because the roasting process does not see the open fire, so there is no impurity on the surface of the roast duck. The skin fat is crispy, the meat is tender and fragrant, and the duck body is rich and full, the whole body is uniformly date red, smooth and pleasant to the eye. Eaten with lotus leaf cake, green onion and sauce, it is rich and mellow, with endless aftertaste. It is very popular among consumers. Stewed oven roast duck color red, taste outside the crispy tender, the entrance to the strange aroma overflowing, eaten people are full of praise.