Drunken Immortal Duck Alliance reminds everyone to pay attention to this type of cooked food product, and still try to buy and eat it on the same day, in order to taste a better taste. Drunken duck is rich in protein, and if it is in summer, it usually cannot be used for six hours, and the rapidly growing Staphylococcus is no longer suitable for use. The winter storage time is about two days, but it is important to reheat the meat and ensure that it has a good odor. But if it's frozen, it can be extended for 3 days, and over time, the taste becomes incorrect.

醉仙鸭在冷藏后，尽量第二天再吃，这样可以保证烤鸭的新鲜度，冷藏时间长了，烤鸭的味道会有很大的差别，肉质也会有一些木头的感觉。如果你觉得隔夜的味道不好，你也可以在鸭皮上浇上热油，增加一些酥脆的味道。经过真空包装的醉仙鸭贮存期大多为1-3个月，而且味道不会有太大的变化。你也可以把醉仙鸭切成片，把一块块的好鸭肉放进油锅里翻炒，这样也可以发挥出醉仙鸭的酥脆口感，香气自然诱人。

After refrigeration, try to eat the Drunken Duck the next day to ensure its freshness. If the refrigeration time is long, the taste of the roast duck will vary greatly, and the meat quality will also have a wooden feel. If you find the taste unpleasant overnight, you can also pour hot oil on the duck skin to add some crispy flavor. The storage period of Zuixian ducks after vacuum packaging is mostly 1-3 months, and the taste will not change much. You can also cut the Drunken Immortal Duck into slices and stir fry the pieces of good duck meat in an oil pot. This can also unleash the crispy taste of Drunken Immortal Duck, with a naturally enticing aroma.

醉仙鸭加盟建议熟食产品尽量当天买的当天吃，以免影响口感。醉仙鸭配以四十多种特殊名贵中草药，经浸，腌制、酿、高温炸制（500度以上）而成，外酥里嫩、肥而不腻、香气逼人、催人流涎。

Drunken Xian Duck franchise suggests eating cooked products as much as possible on the day they are purchased to avoid affecting the taste. Drunken Immortal Duck is made with over forty special and precious Chinese herbal medicines, soaked, marinated, brewed, and fried at high temperatures (above 500 degrees Celsius). It is crispy on the outside and tender on the inside, fat but not greasy, with a captivating aroma and a mouthwatering sensation.

吃李与英醉仙鸭的佐料有三种类型，它们各具不同风味，适应不同宾客的口味需好。

There are three types of seasonings for eating Li and Yingzuixian ducks, each with different flavors that need to be well adapted to the tastes of different guests.

1：用甜面酱加一些葱段，再配些许的黄瓜条或是青萝卜条等等，清口解腻；

1: Add some scallion slices with sweet noodle sauce, and then add some cucumber or green radish strips, etc., to clear the mouth and relieve the greasy taste;

2：用蒜泥加酱油，也可配黄瓜条或青萝卜条等，蒜泥口感比较清香，又带有一丝辣意，也可解油腻，很受欢迎；

2: Adding soy sauce to garlic puree can also be paired with cucumber strips or green radish strips. The garlic puree has a refreshing taste with a hint of spiciness, and can also relieve the greasy taste, making it very popular;

3：以白糖为佐料的甜食法，如果顾客不喜欢葱蒜的话，可以选择第三种。种佐料方式现在是常用的，这样吃起来口味才是正宗的。

3: If customers don't like onions and garlic, they can choose the third type of dessert method using white sugar as a seasoning. The first seasoning method is now commonly used, which makes the taste authentic.