奇速英语

北京烤鸭：108刀片皮的“非遗”美食

Beijing roast duck is a globally famous dish. It’s a symbol of Beijing, just like the Forbidden City or the old hutong lines. Legend has it that this dish originated in Hangzhou in the 14th century. Back then, street vendors sold the roast duck from door to door, and it became a local specialty near Nanjing, the first capital of the Ming dynasty. The dish made its way to Beijing when Emperor Yongle moved the capital there in 1420. Over time, chefs in Beijing perfected a unique breed of duck known for its white feathers, delicate skin, and tender meat. Many considered it superior to Nanjing ducks.

Preparing Beijing roast duck traditionally involves a meticulous process. Initially, the ducks are raised and fattened outside the city. After being slaughtered and plucked (屠宰和拔毛), air is carefully pumped between the skin and flesh to enhance its appearance after roasting. The internal organs are then removed, leaving the skin intact. Next, the complete skin is tightened with hot water, dried naturally, and painted with maltose syrup (麦芽糖浆) for a vibrant color. Finally, boiling water is poured inside, and the duck is roasted until it’s juicy and crispy.

Serving Beijing roast duck follows a ceremonial tradition. Using a specialized knife, the duck is skillfully carved into various cuts, including skin, meat with skin, the head, and strips of the backbone. An experienced chef can slice over 100 pieces from a single duck. Traditionally, the skin is enjoyed first, sometimes accompanied by sugar. This is followed by the meat wrapped in pastries with various accompaniments like cucumber, garlic, or pickled vegetables for added flavor.

Any leftover meat can then be stir-fried with beansprouts (豆芽), offering a delicious new dish. Additionally, many restaurants use the duck bones to create a hearty soup, often enhanced with Chinese cabbage or winter melon. The finest duck restaurants present a grand whole-duck feast, featuring dishes made from every part of the duck.