英语介绍北京烤鸭

1.烤成的鸭比生鸭重量减轻1/3左右,色呈枣红,油润发亮,皮脆肉嫩,腴美香醇,处焦里嫩,香气扑鼻.一般成品重2公斤左右,用刀片成柳叶片,以108片为合格,趁热上席,当客片下,下刀快如闪电,片片带皮,令人叹为观止.

Roastedduckthanduckweightabout1/3,colorisred,shinybright,crispskinandtendermeat,delicioustaste,placeJiaotender,fragrant.Thegeneralyieldofabout2kgweight,leafbladeinto,with108piecesofqualified,whileitishotonthetable,whentheguestpiece,theknifeasquickaslightning,patchesofskin,itisastheacmeofperfection.

2.北京烤鸭吃法多样,最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃,并根据个人的爱好加上适当的佐料,如葱段、甜机酱、蒜泥等.喜食甜味的,可加白糖吃,还可根据季节的不同,与以黄瓜条和青萝卜条吃,以清口解腻.片过鸭骨架加白菜或冬瓜熬汤,别具有风味.烤后的凉鸭,连骨剁成0.6厘米宽、4.5厘米长的鸭块,再浇全味汁,亦可作凉菜上席.

Beijingduckeatavariety,themostsuitablefoldersorinthehollowsesameeatinthelotusleafcake,andaccordingtopersonalpreferenceswithappropriatecondiments,suchasonion,sweetsauce,garlicandothermachine.Eatingsweet,canaddsugartoeat,canalsoaccordingtodifferentseasons,withcucumberandgreenradishtoeat,toclearthemouthofgreasy.Tabletshadduckskeletonwithcabbageorwaxgourdsoup,donothavetheflavor.Coldduckroasted,bonecutinto0.6cmwide,4.5cmlongduckpieces,andthenpouredthesauce,aswellasthedishonthetable.

3.同学们,今天我给大家介绍的是北京烤鸭.

北京烤鸭是北京驰名中外的京菜代表之一.

讲到北京烤鸭,那可是脍炙人口,盛名鼎鼎.吃烤鸭,北京最著名的一家便是前门外的全聚德烤鸭店了,在那儿,每天应市的烤鸭约有百把只,人们吃烤鸭都要在前一二天预定,才能入座.北京烤鸭味儿好,看相也好.橘黄色的鸭皮里包着外脆内嫩的鸭肉,令人垂涎三尺.裹上葱白、沾上甜酱吃更是满口留香,异常鲜美.

北京烤鸭的做法非常复杂：先要把处理后的鸭子在入炉之前,灌进开水,这样烤鸭子时,鸭子才会熟得快,也会使鸭肉外脆内嫩.接下来就是烤了.鸭子进炉后,先烤鸭子被刀切了的右背侧,使热气从刀口处进入鸭膛,把鸭肚子里的水煮沸.烤了6至7分钟后,当鸭子右背侧的鸭皮烤成橘黄色时,就翻过来,用火烤鸭子的左背侧3至4分钟,然后烤鸭背4至5分钟,接着就照上面的步骤循环地烤,直到鸭肉全部上色成熟为止.这样烤出来的鸭子,鸭皮鲜黄松脆,肉质鲜嫩.这样烤鸭就做好了.烤鸭上桌后,有专业的切割员把鸭肉切成薄薄的肉片,包在鸭肉外面的薄饼也讲劲道.吃完鸭子后剩下的鸭架子可以加上嫩豆腐或黄牙白做成汤,鸭油能用来熬蛋,做成布丁似的菜,吃起来也妙不可言.

吃烤鸭时也挺有讲究.我喜欢把鸭片沾上甜酱和葱白来吃,真是“口水直流三千尺”呀!难怪北京烤鸭有“天下第一美味”、“京师美食,莫过于鸭,而炙者尤佳”的赞语呢!

同学们,听了我的介绍,你们是不是也“口水直流三千尺”了呢?那就赶快行动起来,向着“北京烤鸭”进军吧.

Theclassmates,todayIgiveeverybodyintroductionisBeijingroastduck.

BeijingroastduckisoneofthefamouscuisineisrepresentativeofBeijing.

Beijingroastduck,itiswinuniversalpraise,fameDingding.Theroastduck,oneofBeijing'smostfamoushomeisoutsidethefrontdooroftheQuanjuderoastduckrestaurant,thereshouldbetheduck,about100onlyeveryday,peopleeatroastduckarescheduledforthefirstoneortwodays,canseat.Beijingroastducktastegood,looksgood.Orangeduckskinwrappedincrispoutsideandtenderinsidetheduck,adroolwithenvy.Wrappedinwhite,withsweetsaucetoeatisfulloffresh,deliciousanomaly.

Beijingroastduckisverycomplex:firstputtheprocessedduckinthefurnacebefore,intotheboilingwater,suchasroastduck,theduckwillbecookedquickly,alsocanmaketheduckcrispyoutsideandtenderinside.Thenextstepistobake.Theduckintotheoven,baketherightdorsalduckwascut,sothatthehotairfromthemouthintothechambertoduck,duckbellyinboilingwater.Bake6to7minutes,whenthedorsalduckrightskinduckbakedintoorange,turnedon,theleftdorsalroastduckfor3to4minutes,andthenroastduckback4to5minutes,thenaccordingtotheabovestepsuntiltheduckcyclebaked,allcolormaturity.Thisbakedduck,duckskinfreshpinecrisp,freshmeat.Inthisway,theroastduckisdone.Roastduckonthetable,thereareprofessionalcuttingmemberoftheduckmeatcutintothinslices,wrappedinduckoutpizzaalsospeakeffort.Theremainingaftereatingduckduckshelfcanbeaddedtothetenderbeancurdoryellowteethwhitesoup,duckoilcanbeusedtoboiltheeggpudding,madelikefood,eatittoowonderfulforwords.

Theroastduckisveryimportant.Iliketheduckwithsweetsauceandscallionwhitetoeat,reallyslobberDCthreethousandfeet.!NowonderBeijingroastduckhasthebestinallthelandofdelicious,thecapitaloffood,thanaduck,andsunburn.praise!

Students,afterlisteningtomyintroduction,youisitright?SlobberDCthreethousandfeet?Thentakeactionassoonaspossible,towardtheBeijingducktoenter.