【课程介绍】
北京传统烤鸭分焖炉烤鸭和挂炉烤鸭两种，焖炉烤鸭是便宜坊具有一百余年历史的老北京特色美食，与全聚德挂炉烤鸭不同，焖炉烤鸭是采用焖炉炭火烘烤，由于焖着盖烤，鸭子皮酥肉嫩，深得当时上层官绅的喜爱。当年著名京剧表演艺术家梅兰芳、马连良就是便宜坊烤鸭店的忠实顾客。
焖炉不占地，移动、拆装、清洗方便。一炉可以烤十只鸭子，不但可以烤鸭，还可以烤鸡、烤肉、烤羊腿等，经济实惠，深得广大餐饮企业的欢迎。

【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.

【课程亮点】
1、烤鸭店一线厨师长亲自授课
2、优选选用北京独有的填鸭品种。
3、沿用传统工艺，肋开、打撑、打气、挂皮水、晾坯、烤制所有环节认真传授。
4、鸭饼、蘸酱、小料以及鸭架汤全套学习。
5、讲解花香酥、蔬香酥、酥不腻烤鸭特征特点

【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

【课程内容】
1、学习整鸭肋开去内脏技术，内脏分料
2、学习肋口打鸭撑的技术
3、学习鸭坯打气技术（气泵和气筒）
4、学习勾兑鸭皮水、挂皮水的技术
5、学习挂钩、晾坯技术
6、整鸭烤制的温度和时间控制（关键）
7、学习烙鸭饼
8、制作鸭酱和小料加工
9、学习熬制鸭汤
10、学习片鸭技术

【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

【回答您关心的问题】
1、请问焖炉、挂炉和电炉烤鸭成品上有什么区别？
答：焖炉烤鸭是用木炭暗火烤制；挂炉烤鸭是用果木明火烤制；电炉是用电加热烤制。三者的加工工艺完全一致，只是选用的传热方式不同，从而口感上会略有不同。暗火是木炭，有一定的危险性，需要通风；明火在很多大城市都被禁止，也容易起烟。电炉也是焖炉的一种，环保又节能，火力均匀，烤出的鸭子色泽和口感都很好，是众多烤鸭店使用最多的一种烤炉。

2、传统的焖炉烤鸭的经营范围和市场前景如何？
答：北京传统烤鸭不事先腌制，主要是吃鸭子的原味。吃的时候要将鸭子片成一片一片的，用鸭饼卷着鸭肉、葱丝、瓜条等，蘸食甜面酱食用，是酒楼正餐的一道特色招牌菜，可以带动冷菜、热菜和酒水的销量。所以北京传统烤鸭特别适合在餐饮店里面售卖。现在也有在旅游区或超市现烤现卖的商户，看上去效果也挺好。

3、请问学校教的焖炉烤鸭正宗吗？
答：唐人美食学校烤鸭专业是由京城老字号便宜坊烤鸭店（上百年历史老店）厨师长亲自授课，手法、配方、技术、口味完全传承传统工艺，可以放心学习。

4、焖炉还可以烤其它美食吗？
答：焖炉不但可以烤鸭，还可以烤鸡、烤羊，夏天还可以摆在门外做烧烤大排档，是一个多功能用途的厨房设备。

【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.