Zuixian duck experts introduced that the authentic Zuixian duck combines with modern technology, which is highly productive. It tastes crisp outside and tender inside, golden yellow in color, fat, fresh and tender, fragrant in the street, smelling and eating more fragrant. Zuixian duck is made of more than 20 kinds of Chinese herbal medicines. It has a wide market, small investment, high profit and low risk, and is suitable for personal entrepreneurship.

　　醉仙鸭加盟公司在长期的醉仙鸭技术研发中投入了大量精力与经费，对醉仙鸭进行了深入细致的研究与改进。我们发现，在消费心理中，所谓中草药配料采用越多，越是科学健康的，这其实是一个经营者与消费者的科学误区，关键是如何采用科学的原料配比，用更科学的方法去研究健康的产品。我们在醉仙鸭核心材料配比中，采用科学健康的中医药理论，以温补为基本原理，把更早的三十几种原料浓缩为二十几种材料配方，减少了原有复杂的配制过程和制作成本，其品味更加独特，经营成本更加低廉，营养更加科学健康。

　　Li and Ying Zuixian duck joined in the company invested a lot of energy and funds in the long-term technical research and development of Zuixian duck, and carried out in-depth and detailed research and improvement on Zuixian duck. We found that in consumer psychology, the more Chinese herbal ingredients are used, the more scientific and healthy they are. This is actually a scientific misunderstanding between operators and consumers. The key is how to use scientific raw material ratio and use the most scientific method to study healthy products. In the core material proportioning of Zuixian duck, we adopted scientific and healthy theory of traditional Chinese medicine, based on the basic principle of warming and toning, concentrated the first 30 kinds of raw materials into more than 20 kinds of material formulas, reduced the original complex preparation process and production cost, and its taste was more unique, its operating cost was lower, and its nutrition was more scientific and healthy.
                           

　　做醉仙鸭的步骤分为鸭解冻、改刀、熬料、腌制、清洗、晾干、上锅、出锅等。做好醉仙鸭，关键的三个要点必不可少：

　　The steps of making Zuixian duck include thawing duck, changing knife, boiling material, salting, cleaning, drying, putting on pot, putting out pot, etc. Three key points are essential to make a good drunk duck

　　一是配方，配方不正宗，做出来的茶油鸭色、香、味肯定会大打折扣；

　　First, the formula is not authentic, and the color, fragrance and taste of the tea oil duck will be greatly reduced;

　　二是腌制，光有好的配方还不行，腌制也很重要，腌不好鸭子就不能很好的入味；

　　Second, pickling, only good formula is not good, pickling is also very important, not good pickling duck can not be good taste;

　　三是操作，设备操作看似简单，但操作不当炸出来的鸭子颜色就会出现偏差，口感也会不好，同时炸的过程也是飘香的过程。色、香、味俱佳，才能使生意兴隆火爆。

　　Third, the operation of the equipment seems to be simple, but the color of the duck fried by improper operation will deviate, the taste will be bad, and the process of frying is also the process of fragrance. Good color, fragrance and taste can make the business prosperous.