醉仙鸭的吃法多种多样，一般是将烤熟的整鸭趁热用刀切成丁香状的薄片，片片有皮，片片有肉，然后蘸甜面酱，加葱白，用荷叶饼卷着吃。如把鸭腰、肫创始烤鸭的古城西安，在本世纪二十年代恢复了烤鸭，先由一家“烧烤店”兼营，后发展到多家经营。

Zuixian Duck can be eaten in a variety of ways. Generally, the roasted whole duck is cut into clove shaped slices with a knife while it is hot. The slices have skin and meat. Then it is dipped in sweet flour paste, added with green onion, and eaten with lotus leaf cake. For example, Xi'an, the ancient city where duck loins and gizzards were created as roast ducks, restored roast ducks in the 1920s. It was first run by a "barbecue shop" and then developed into a number of businesses.

鸭肉营养丰富，特别适宜夏秋季节食用，既能补充过度消耗的营养，又可祛除暑热给人体带来的不适。不应久食烟熏和烘烤的鸭肉，因其加工后可产生苯并芘物质，此物有致癌作用.

Duck meat is rich in nutrition, especially suitable for summer and autumn. It can not only supplement the nutrition consumed excessively, but also eliminate the discomfort caused by summer heat. Smoked and roasted duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect

醉仙鸭技艺是经过多次反复改进。如前所述，唐代的烤鸭方法是“明火暗味烤活鸭”，宋时变为“埋鸭于煻灰中烤而熟之”，元代采取放羊肚、调料于鸭腹内，投入焖炉中，通过炉墙的热度将鸭焖烤而熟。由于这种方法“火力文而不烈”，烤出的鸭子外皮焦黄，肉质鲜嫩，“一咬就流油”，而不觉腻。

The skill of drunk immortal duck has been improved repeatedly. As mentioned above, the method of roast duck in the Tang Dynasty was "roast live duck with open fire and dark taste". In the Song Dynasty, it became "bury duck and roast it in ashes". In the Yuan Dynasty, the duck was braised and roasted through the heat of the furnace wall by putting lamb belly and spices in the duck belly. Because this method is "gentle but not strong", the skin of the roasted duck is burnt yellow, the meat is fresh and tender, and "once bitten, the oil will flow" without feeling greasy.

清代烤鸭技术又有了新的改进，烤制前，鸭子要经过打气、掏膛、洗膛、挂钩、烫皮、打糖、晾皮等八道工序处理。在烤法上，曾出现过用烤乳猪的炉制作“挂炉鸭”，即是以枣、梨等木为燃料，靠炉壁的反射作用将鸭用明火烤制而成。特点是色泽枣红，外皮光亮，入口即酥，味道香甜。

The roast duck technology in the Qing Dynasty has been improved. Before roasting, the duck has to go through eight processes, including air pumping, evisceration, chamber washing, hooking, skin scalding, sugar beating and skin drying. In terms of roasting method, there was a time when the oven of roast suckling pig was used to make "duck in oven", that is, the duck was baked with open fire by using wood such as dates and pears as fuel and relying on the reflection of the furnace wall. It is characterized by its red color, bright skin, crisp taste and sweet taste.

有关醉仙鸭做法技艺的改进就讲解到这里了，您对此有什么不了解的地方或者说您有需求投资加盟的话，不妨先来我们网站https://www.zuixianya666.com咨询看看相关事项做个充分的准备。

This is the end of the discussion about the improvement of the technique of drunk immortal duck. If you don't know anything about it or if you need to invest in it, please come to our website first https://www.zuixianya666.com Ask about relevant matters and make full preparations.