细数北京烤鸭的那些事儿
Beijing roast (烤) duck is a famous dish. It’s known around the world. It is a symbol of Beijing. This dish started in Hangzhou in the 14th century. Later, it became popular in Nanjing. The dish came to Beijing in 1420.
____△____ Ducks are raised outside the city. After they are killed, air is pumped (用泵输送) between skin and flesh for good looks. The insides are taken out, leaving the skin whole. Then, hot water is used to tighten the skin. Later, it is dried naturally and painted with maltose syrup (麦芽糖浆) for color. Finally, boiling water is poured inside, and the duck is roasted until juicy and crispy.
Serving Beijing roast duck follows tradition. The duck is often cut into different parts: skin, meat with skin, head, and bones. An experienced chef can cut over 100 pieces from one duck. Traditionally, the skin is eaten first, sometimes with sugar. Then comes meat wrapped in pastries with things like cucumber, or garlic.
Other parts can be cooked with vegetables for a tasty new dish. For example, many restaurants use duck bones to make soup with Chinese cabbage or winter melon. The best duck restaurants offer a feast with dishes made from every part of the duck.
原创编写 版权所有 侵权必究！ 每日更新 个性化阅读 英语飙升！