Project Update
Master Liu Brings Roast Duck Expertise to Jiaxing with Two Local Sauces
The Jiaxing rollout connects roast duck standards and team training with two sauces inspired by traditional Jiangnan fermented ingredients.
Announcements
News & Editorial
Updates, thought pieces, and stories around Master Liu, Imperial Duck King, and premium roast duck operations.
Master Interview
Master Liu Interview: Sharing Authentic Imperial Roast Duck Culture with the World
Master Liu explains how four decades of craft and a standardized new-style hanging-oven method can help authentic imperial roast duck reach the world.
Partnership
Imperial Duck King partners with Suncity Group on a roast duck technical advisory project
Master Liu created a new local-ingredient flavor formula for Suncity Group, allowing the duck to be enjoyed without scallions or a separate traditional sauce.
Field Report
Beijing roast duck lands in Lausanne, Switzerland under Master Liu’s on-site rollout plan
A live overseas rollout note on how Master Liu adapted sourcing, drying, menu design, and premium guest positioning in Lausanne.
News
2026 Jinan Foodservice Ingredients Expo in July, with strong relevance to Master Liu’s industry work
Based on CCTV Local reporting and event photos, this article connects the Jinan expo platform to Master Liu’s judging, skills exchange, and supply-chain perspective.
News
Master Liu at the Chinese Cuisine Conference
A Master Liu-focused conference feature on heritage, innovation, premium product development, and Chinese cuisine industry revitalization.
News
Master Liu Culinary Institute expands advisory reach for European restaurant partners
Advisory support for European partners broadened across training, output standards, equipment planning, and project rollout execution.
Editorial
Why the 48-hour glaze phase cannot be rushed when premium texture is the objective
This editorial explains why timing discipline still determines skin quality, color stability, and the final texture of a premium roast duck program.
News
Duck-focused banquet service programs gain traction with upscale international operators
With strong table theatre, premium pricing power, and banquet visibility, roast duck programs continue to gain momentum in upscale international dining.
Whitepaper
The thermodynamics of fruitwood smoke in hanging-oven roast duck systems
This whitepaper outlines the technical relationship between fruitwood burn behavior, smoke character, and heat control inside a hanging-oven duck system.