一说到北京，

在人们印象中会想到爬长城、吃烤鸭，

说明烤鸭文化在人们心中已经

根深蒂固，源远流长。

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.

烤鸭，起源于中国南北朝时期，当时《食珍录》中已记有炙鸭。为了增加鸭菜的风味，厨师采用炭火烘烤，被宫廷取名为“烤鸭”。

亚洲精品烤鸭——是在传统烤鸭制作工艺的基础上加以创新改进的；无论是从选材、烤制、配料上都非常讲究，尤其是烤鸭烤制过程十分考究。鸭子入炉后，要用挑杆有规律的调换鸭子的位置，以使鸭子受热均匀，周身都能烤到。烤出的鸭子外观饱满，颜色呈枣红色，皮层酥脆，外焦里嫩，味道醇厚，美而不腻。与传统烤鸭相比，鸭皮脂肪含量从50%降到30%，酥脆之余保留住肉质水分，没有干硬生涩之感。鸭皮口感很独特，真正的“酥不腻”，又专门选出了甜度比较低的方粒白糖，用酥酥的鸭皮蘸了放在舌间，口感层次丰富，沁人心脾，回味无穷。

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.