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【課程介紹】
北京傳統烤鴨分燜爐烤鴨和掛爐烤鴨兩種，燜爐烤鴨是便宜坊具有一百餘年曆史的老北京特色美食，與全聚德掛爐烤鴨不同，燜爐烤鴨是采用燜爐炭火烘烤，由於燜著蓋烤，鴨子皮酥肉嫩，深得當時上層官紳的喜愛。當年著名京劇表演藝術家梅蘭芳、馬連良就是便宜坊烤鴨店的忠實顧客。
燜爐不占地，移動、拆裝、清洗方便。一爐可以烤十隻鴨子，不但可以烤鴨，還可以烤雞、烤肉、烤羊腿等，經濟實惠，深得廣大餐飲企業的歡迎。

【Course Introduction】
Beijing traditional roast duck is divided into two types: oven-roasted duck (menlu kaoya) and hanging-roasted duck (gualu kaoya). Oven-roasted duck is a time-honored Beijing specialty with over a century of history, represented by the renowned Bianyifang Restaurant. Unlike Quanjude's hanging-roasted duck, oven-roasted duck is baked in a closed oven using charcoal fire. Because the oven is covered during roasting, the duck has crispy skin and tender meat, which was deeply loved by the upper-class officials and gentry of that time. The famous Peking opera artists Mei Lanfang and Ma Lianliang were loyal customers of Bianyifang Roast Duck Restaurant.
The oven does not take up much space and is easy to move, assemble, disassemble, and clean. One oven can roast ten ducks at a time, and it can also roast chicken, meat, lamb legs, etc. It is economical and practical, making it popular among catering businesses.

【課程亮點】
1、烤鴨店一線廚師長親自授課
2、優選選用北京獨有的填鴨品種。
3、沿用傳統工藝，肋開、打撐、打氣、掛皮水、晾坯、烤製所有環節認真傳授。
4、鴨餅、蘸醬、小料以及鴨架湯全套學習。
5、講解花香酥、蔬香酥、酥不膩烤鴨特征特點

【Course Highlights】

1. Taught personally by the head chef from a prestigious roast duck restaurant

2. Uses premium Beijing-specific force-fed duck breed

3. Traditional techniques thoroughly taught: side-cutting, inserting support, inflating, applying maltose solution, air-drying, and roasting

4. Complete learning of pancakes, dipping sauce, condiments, and duck bone soup

5. Explanation of characteristics of "Floral Crispy," "Vegetable Crispy," and "Crispy-Not-Greasy" roast ducks

【課程內容】
1、學習整鴨肋開去內髒技術，內髒分料
2、學習肋口打鴨撐的技術
3、學習鴨坯打氣技術（氣泵和氣筒）
4、學習勾兌鴨皮水、掛皮水的技術
5、學習掛鉤、晾坯技術
6、整鴨烤製的溫度和時間控製（關鍵）
7、學習烙鴨餅
8、製作鴨醬和小料加工
9、學習熬製鴨湯
10、學習片鴨技術

【Course Content】

1. Learning the technique of side-cutting whole ducks to remove internal organs and sorting the internal organs

2. Learning the technique of inserting the duck support through the side cut

3. Learning duck inflating techniques (using air pump and hand pump)

4. Learning to prepare and apply the maltose solution

5. Learning hanging and air-drying techniques

6. Temperature and time control for roasting whole ducks (critical)

7. Learning to make duck pancakes

8. Preparing duck sauce and processing condiments

9. Learning to make duck bone soup

10. Learning duck slicing techniques

【回答您關心的問題】
1、請問燜爐、掛爐和電爐烤鴨成品上有什麽區別？
答：燜爐烤鴨是用木炭暗火烤製；掛爐烤鴨是用果木明火烤製；電爐是用電加熱烤製。三者的加工工藝完全一致，隻是選用的傳熱方式不同，從而口感上會略有不同。暗火是木炭，有一定的危險性，需要通風；明火在很多大城市都被禁止，也容易起煙。電爐也是燜爐的一種，環保又節能，火力均勻，烤出的鴨子色澤和口感都很好，是眾多烤鴨店使用最多的一種烤爐。

2、傳統的燜爐烤鴨的經營範圍和市場前景如何？
答：北京傳統烤鴨不事先醃製，主要是吃鴨子的原味。吃的時候要將鴨子片成一片一片的，用鴨餅卷著鴨肉、蔥絲、瓜條等，蘸食甜麵醬食用，是酒樓正餐的一道特色招牌菜，可以帶動冷菜、熱菜和酒水的銷量。所以北京傳統烤鴨特別適合在餐飲店裏麵售賣。現在也有在旅遊區或超市現烤現賣的商戶，看上去效果也挺好。

3、請問學校教的燜爐烤鴨正宗嗎？
答：91免费视频APP美食學校烤鴨專業是由京城老字號便宜坊烤鴨店（上百年曆史老店）廚師長親自授課，手法、配方、技術、口味完全傳承傳統工藝，可以放心學習。

4、燜爐還可以烤其它美食嗎？
答：燜爐不但可以烤鴨，還可以烤雞、烤羊，夏天還可以擺在門外做燒烤大排檔，是一個多功能用途的廚房設備。

【Answers to Your Concerns】

1. What are the differences in the finished products among oven-roasted, hanging-roasted, and electric oven-roasted ducks?
Answer: Oven-roasted duck uses charcoal for indirect heat roasting; hanging-roasted duck uses fruit wood for direct flame roasting; electric oven-roasted duck uses electric heating. The processing techniques are completely identical, only the heat transfer methods differ, resulting in slight variations in taste. Indirect charcoal fire has certain risks and requires ventilation; direct flame is prohibited in many large cities and tends to produce smoke. Electric ovens are a type of oven roaster—environmentally friendly, energy-saving, with even heat distribution, producing ducks with excellent color and taste. They are the most widely used type of roaster in many duck restaurants.

2. What is the business scope and market prospect of traditional oven-roasted duck?
Answer: Beijing traditional roast duck is not pre-marinated; it primarily focuses on the original flavor of the duck. When eating, the duck is sliced piece by piece, wrapped in pancakes with duck meat, scallion shreds, cucumber strips, etc., and dipped in sweet bean sauce. It is a signature dish for formal meals in restaurants and can boost sales of cold dishes, hot dishes, and beverages. Therefore, Beijing traditional roast duck is particularly suitable for sale in restaurants. Nowadays, there are also vendors roasting and selling fresh ducks in tourist areas or supermarkets, which also seems to work quite well.

3. Is the oven-roasted duck taught at the school authentic?
Answer: The roast duck program at Tangren Culinary School is taught personally by the head chef from Beijing's time-honored Bianyifang Roast Duck Restaurant (a century-old establishment). The techniques, recipes, methods, and flavors fully inherit traditional craftsmanship, so you can learn with confidence.

4. Can the oven roast other foods as well?
Answer: The oven can not only roast ducks but also chicken and lamb. In summer, it can be placed outside for barbecue stalls. It is a multi-purpose kitchen equipment.