It is this roast duck that register heat, consult the practice of Beijing roast duck, colour and lustre is ruddy and full, it is very inviting it seems that! On the spot piece, the flesh is qualitative fat and not be bored with, immediateness piece feed be born suddenly crisp sweet 4 excessive, entrance skin is fragile in tender, meaning making a person still was not used up. Look at the straight water that swallow a mouth, too sweet reallyAlso be Beijing roast duck have a way, cake skin is thick this kind! Divide duck skin, duck bosom, press thigh meatProbably 3 dishes, some people feel a bit expensive, actually not badPure green of west lake of draw materials wild goose does not have the Beijing force-feed duck that additive raises, weight is controlled in 2.5 kilogram equably, Marrow of the hundred years tradition that register heat | | | Spot of roast duck technician is baked makeTaste the model has kind. Duck framework is OK still make it this dish, sweet fragileNeed not go up now Beijing, can eat in Xiamen, the sweetmeats of Chinese kitchen also very sincerity, the club is marvellous!