Pan Rongji's whole duck, the color is very deep, reddish brown, some parts are even black ~ After cutting the block, the outer skin is bright and has a Beijing roast duck leather feeling. It is the duck purchased this time. The most beautiful ~ duck meat is not dry, for the soft-moisturized ~ The sweet, salty and braised flavor of the skin is the most balanced. There is no strong role between the three, and the aroma of duck meat is still transparent between chewing. Their braised liver is connected with the heart and liver. The braised liver is suitable for the taste, sweet, very delicious, but it is really a bit dry~