一說到北京，

在人們印象中會想到爬長城、吃烤鴨，

說明烤鴨文化在人們心中已經

根深蒂固，源遠流長。

Speaking of Beijing, people will think of climbing the Great Wall and eating roast duck. Roast duck culture has been deeply in people's mind.

烤鴨，起源于中國南北朝時期，當時《食珍錄》中已記有炙鴨。為了增加鴨菜的風味，廚師采用炭火烘烤，被宮廷取名為“烤鴨”。

亞洲精品烤鴨——是在傳統烤鴨制作工藝的基礎上加以創新改進的；無論是從選材、烤制、配料上都非常講究，尤其是烤鴨烤制過程十分考究。鴨子入爐后，要用挑桿有規律的調換鴨子的位置，以使鴨子受熱均勻，周身都能烤到?？境龅镍喿油庥^飽滿，顏色呈棗紅色，皮層酥脆，外焦里嫩，味道醇厚，美而不膩。與傳統烤鴨相比，鴨皮脂肪含量從50%降到30%，酥脆之余保留住肉質水分，沒有干硬生澀之感。鴨皮口感很獨特，真正的“酥不膩”，又專門選出了甜度比較低的方粒白糖，用酥酥的鴨皮蘸了放在舌間，口感層次豐富，沁人心脾，回味無窮。

The traditional production process has been innovated and improved. All the material selection, baking and ingredients chosen are very particular, especially the baking process is very elegant. After the duck is put into the oven, it is necessary to regularly change the position of the duck with the stick, so that the duck is heated evenly and the whole body can be roasted. The roast duck has a plump appearance, bright red color, crispy skin, tender inside, mellow taste, beautiful but not greasy. Compared with the traditional roast duck, the fat content of duck skin is reduced from 50% to 30%, which is crispy and retains the moisture of the meat without the feeling of being hard and dry. Duck skin is very unique in taste, the real "crisp not greasy". Dipped in the white sugar cube with lower sweetness which is specially selected, it tastes rich in texture, refreshing with endless aftertaste.