Q 怎样将鸭子烤制表皮饱满？
Q How to make duck skin plump?
A 鸭子表面要吹干；两次挂糖水很重要。
A The duck surface should be dried; It is important to hang sugar water twice.
Q 怎样鉴别是用填鸭或饲养鸭烤的？
Q How to identify whether it is roasted with stuffed duck or raised duck?
A 填鸭添喂的是豆饼、玉米、花生饼，没有饲料，填喂时间是鸭子育肥的关键，这样喂养其脂肪多，肉与脂肪比例几乎相同，烤制后皮膨起充分，呈蜂窝状，口感酥脆、肉质细腻；饲养鸭喂的是饲料，体形也不会太大，烤制后皮非常薄且硬，口感像棉团，肉老而柴。
A The stuffed ducks are fed with bean cake, corn and peanut cake. There is no feed. The feeding time is the key to fattening the ducks. In this way, the ducks are fed with more fat, almost the same proportion of meat and fat. After roasting, the skin swells fully, which is honeycombed. The taste is crisp and the meat is delicate; The ducks are fed with fodder, and their body size is not too large. The skin is very thin and hard after baking, and the taste is like cotton ball. The meat is old and firewood.
Q 烤鸭皮水配比还有哪些？
Q What is the ratio of roast duck skin to water?
A 方法一：清水8千克、饴糖1千克、大红浙醋300克混合，放入蒸箱蒸热融化取出。方法二：取蜂蜜1千克、清水7千克混合，放入蒸箱蒸化即可。方法三：清水6千克，麦芽糖、大红浙醋各150克混合，放入蒸箱蒸化即可。
A Method 1: Mix 8kg of water, 1kg of caramel, and 300g of red Zhejiang vinegar, and steam them in a steamer until they are melted. Method 2: Mix 1kg honey and 7kg clean water, and put them into the steamer for steaming. Method 3: Mix 6 kg of water, 150 g of maltose and 150 g of Dahongzhe vinegar, and steam them in a steamer.
Q 风干后冷冻的作用？
Q Function of freezing after air drying?
A 只有冷冻才能真正定形，其皮下组织增厚，一经烤制，脂肪更易排除，成品更加酥脆且不油腻。冷冻还有排酸作用。
A Only freezing can really set the shape. Its subcutaneous tissue thickens. Once baked, the fat is easier to remove, and the finished product is more crisp and not greasy. Freezing can also discharge acid.
Q 为什么选脂肪含量高的鸭坯？
Q Why do you choose duck billets with high fat content?
A 鸭子的皮下脂肪多，直接影响鸭皮及膨化效果，经过风干和冷冻过程后，皮下脂肪和皮、肉易分开，脂肪夹在皮和肉之间，烤制时先将脂肪烤化，并将脂肪烤到皮里，呈现膨化效果。
A Ducks have a lot of subcutaneous fat, which directly affects the duck skin and the puffing effect. After air drying and freezing, the subcutaneous fat is easy to separate from the skin and meat, and the fat is sandwiched between the skin and meat. When baking, the fat is roasted first, and the fat is roasted into the skin, showing the puffing effect.
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