Introduction to the franchise of Drunken Immortal Duck: Authentic Drunken Immortal Duck combines modern technology with high production efficiency; The taste is crispy on the outside and tender on the inside, with a golden color. It is plump, fresh and tender, and fragrant all over the street. When smelling and eating, it is even more fragrant. The Drunken Immortal Duck is brewed with more than 20 types of Chinese medicinal herbs. It has a wide market, small investment, high profits, and low risks, making it 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。

The Zuixian Duck franchise company has invested a lot of energy and funds in long-term research and development of Zuixian Duck technology, and has conducted in-depth and detailed research and improvement on Zuixian Duck. We have found that in consumer psychology, the more Chinese herbal ingredients are used, the more scientific and healthy they are. This is actually a scientific misconception between operators and consumers. The key is how to use scientific raw material ratios and use the most scientific methods to study healthy products. We adopt the scientific and healthy theory of traditional Chinese medicine in the core material ratio of Drunken Immortal Duck. Based on the basic principle of warming and tonifying, we concentrate the earliest thirty or so raw materials into twenty or so material formulas, reducing the original complex preparation process and production costs. Its taste is more unique, operating costs are lower, and nutrition is 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 to make Drunken Immortal Duck include thawing the duck, changing the knife, boiling the ingredients, marinating, cleaning, air drying, cooking, and so on. To do a good job of Drunken Immortal Duck, three key points are essential:

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；

One is the formula, which is not authentic, and the color, aroma, and taste of the tea oil produced will definitely 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；

The second is marinating, just having a good formula is not enough, and marinating is also important. If the duck is not marinated well, it cannot taste well;

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。

The third is operation. Although the equipment operation may seem simple, improper operation can result in deviation in the color and taste of the fried duck. At the same time, the frying process is also a fragrant process. Only with good color, aroma, and taste can business thrive and thrive.

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