用英语解释北京烤鸭的好吃,2007年11月27日8点之前要

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用英语解释北京烤鸭的好吃,2007年11月27日8点之前要

用英语解释北京烤鸭的好吃,2007年11月27日8点之前要
用英语解释北京烤鸭的好吃,2007年11月27日8点之前要

用英语解释北京烤鸭的好吃,2007年11月27日8点之前要
The Beijing roast duck,is the Beijing famous food,it by luster redcolorful,pulp delicate,flavor mellow,fat but not greasycharacteristic,is "the world delicacy" but is renowned at home andabroad by the reputation.
Hands down,America of the roast duck,is the source to preciousvariety Peking duck,it is now the world highest quality one kind ofmeat duck.It is said,this special pure white Beijing duck's raising,approximately gets up before the millennium about,is because allprevious dynasties of king the distant gold dollar swims hunts for,the partner attains this pure white wild duck to plant,latter raisesfor You Lieer,continuously continues down,only then this is finepurebred,and cultivates now the precious meat duck to plant.Namelywith fills in feeds one kind of white duck which the method fattens,therefore "force feed duck".Not only that,Peking duck once inhundred years before passes on to Europe and America,amazes the worldwith a single brilliant feat after breeding.Thus,took the highquality variety Peking duck,becomes the world precious duck to plantthe origin already long time.
In the roast duck family most magnificent had to be the Quanjude,was it has established roast duck family's Beijing vivid ambassador the status.Quanjude founder Yang Quan the kernel previously was the small trader who lives the duck business after the job chicken,accumulated the capital gradually,founded the Quanjude roast duck shop,invited once a roast duck skilled worker who serves as a petty government official in the clear palace imperial kitchen,with the palace the roaster roast duck the technical fine roast duck,causes the roaster roast duck to come in the folk multiplication.The Quanjude adopts is the roaster roasts the law,does not cut up the chest and abdominal cavities to the duck.Only opens a small hole on the duck body,takes the internal organs,then fills the boiling water toward the duck belly inside,after then ties again the small hole hangs on the fire roasts.Because this method both does not let the duck roast dehydrates and may let duck's skin zhang open is not roasted softly,roasts the duck skin is very thin very crisply,has become the roast duck most delicious part.The roaster has the stove hole not to have the fire door,take fruit trees and so on jujube wood,pear as the fuel,with open fire.When fruit tree burn,smokeless,the fire in a stove is prosperous,the combustion time is long.After the duck enters the stove,must use to select the pole in a disorderly way to exchange duck's position,causes duck being heated to be even,the whole body all can roast.Roasts the duck outward appearance is full,the color assumes the deep red,the cerebral cortex is crisp,outside Jiao Linen,and has a fruit tree's delicate fragrance,the fine goods gets up,the taste is more wonderful.Strictly speaking,only then this kind roasts the law only then to call Beijing the roast duck.

Beijing Duck or Beijing Roast Duck
Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating...

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Beijing Duck or Beijing Roast Duck
Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking duck is seen to be one of the two things you are absolutely supposed to do while in Beijing.
How roast duck was made?
You might want to know more about how Peking Roasted Duck is made. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.
Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.

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