七十多年以前北京烤鸭养殖选胚再到上桌全过程

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鸭子嬉戏的人工小水池


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养鸭人的全家福 鸭子养好了，全家人的生计就有了保障


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择鸭坯，过去吃烤鸭的第一步就是选择鸭坯，与现在不同，当年的顾客可以自己选择鸭坯，照片中穿白大褂的师傅叫邹立贵，是全聚德的老职工1978年退休。


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师傅烤鸭进炉子 顾客选定自己满意的鸭坯后，烤鸭师傅即取走鸭坯，进一步加工之后便将鸭子挂进烤鸭炉，这也是整个烤鸭环节中最出彩儿的一段，店铺的名声，顾客的口碑全在烤鸭师傅手中这根特制的长杆上。

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师傅烤鸭过程 照片中烤炉两边还有对联“金炉不灭千年火，银钩长挂百味鲜”。





选用的木材以枣木为最好，其次为桃、杏、梨木。木材点燃后，炉温升至200℃以上时，便可以烤鸭了，烤鸭的温度是关键，一般炉温控制在250-300℃之间

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鸭子烤好了，顾客正在端详着！

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伙计开始用刀片烤鸭

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顾客一边擦手一边瞧着剩下的鸭架子 思考把鸭架子拿回家熬汤喝