羲和烤鴨採用北京雁栖湖邊養殖四十天、重五斤八兩到六斤「四期鴨」製作,經過吹氣、燙皮、冷凍、上色等多重準備工序,再待三天後才烤製。 Tags: 116 views 0 likes 0 comments Share this: Travel with Muimui About author 15 subscribers 4603 viewes https://www.youtube.com/channel/UC_PYLwwHQT1O_3w0eG8jGgQ View all posts