The four-hour accurate time of the "All Duck Season Roast Duck" ensures the first and last of the product. The selection and roasting method are strictly followed by the ancient method, and the improved form of duck sauce is created to remove the oil and ensure that the taste is not strong. Duck liver sauce is made from fresh duck liver and mashed into mud, made from French brandy for 12 hours and baked in the oven. Cooling slices are placed on toast slices that are roasted golden, smooth and melodious.