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来北京怎么少得了吃北京烤鸭?说起北京烤鸭,老字号已是占尽风头,但是这家鸭班不容小觑。鸭班这个称呼由来已久,指的是老饭店的厨房里,专门制作烤鸭的这一支班组,鸭坯如何存放,鸭子要烤制多久,如何控制火候才能烤出外酥里嫩的口感,一只鸭子能切成多少片,每一片的下刀角度和力度要如何掌握,对这些问题,鸭班的厨师了熟于心,可以说,他们是制作烤鸭的行家里手。餐馆采用这个称呼命名,足见对自己做烤鸭的水平有着满满的自信。走进鸭班的大门,青砖砌成的墙
Beijing Peking duck how rare to eat? Speaking Peking duck, the old name is the limelight, but this duck class can not be underestimated. Duck this term a long time, referring to the old hotel kitchen, specializing in the production of roasted duck this team, how to store ducks, ducks to be roasted for how long, how to control the heat before baking to tender out the tenderness of the taste, a Ducks can be cut into the number of pieces, each piece under the knife point of view and how to control the intensity of these problems, duck class chefs familiar, we can say that they are experts in making roast duck. Named after the restaurant, this restaurant shows its full confidence in the level of roast duck. Into the duck’s door, brick walls