北京烤鸭

　　北京烤鸭有信誉的北京最美味的食品。这通常是一种固定的旅游团在北京的晚餐。在北京，吃北京烤鸭是两件事中你是绝对应该做的，而另一件就是攀登长城。

　　烤鸭的起源,实际上是南京城市位于中国东部的江苏省。在永乐皇帝统治的明代(公元1368——1644年)的第十九年在(1421),这个皇帝把首都从南京搬到了北京,并因此北京烤鸭被介绍到了北京,成为一个皇室贡菜。

　　北京鸭子被称为填鸭,是商家为了提供食物才那样养着的。填鸭它们被关在笼子里,禁止移动,从而使它们的肉吃起来鲜嫩。

　　北京烤鸭有两种:焖炉烤鸭¬（放进烤箱烘烤）和挂炉烤鸭(挂在火上烤)。准备过程包括:先把鸭子抹上香料、盐及糖,然后把它们在空气中晾一段时间。要做焖炉烤鸭,首先把高粱茎放进烤箱里烧直到烤箱各部分都变热,然后把准备好的鸭子放到烤箱里面烤制，当看到鸭子变成枣红色就用炭灰的余热来给烤鸭上点油就好了。挂炉烤鸭是把准备好的鸭子放在烤炉炉中以枣木、梨木等果木为燃料，用明火烤制, 果木烧制时，无烟、底火旺，燃烧时间长。鸭子入炉后，要用挑杆有规律地调换鸭子的位置，以使鸭子受热均匀，周身都能烤到。烤出的鸭子外观饱满，颜色呈枣红色，皮层酥脆，外焦里嫩，并带有一股果木的清香，细品起来，滋味更加美妙。最好的烤鸭是酥皮、肉嫩。

　　北京烤鸭一直都是切薄片吃的。厨师把鸭子切成薄片的肉,每一块都有一块皮和完美的完成层的肉，这样肉是通常配与极薄煎饼、中国洋葱和特殊酱——通常是甜面酱一起吃。吃法是外包着薄饼酱料,涂上几块肉和卷起了煎饼。筷子是可选的。它是容易得多的东西只是为了攫取徒手。通常有很多菜肴的鸭子,包括一盘fine-cut烤盘的酒吧,酒吧和最后一道菜黄瓜根结线虫的paste-like酱油发酵面粉。吃晚饭的时候,通常以丰富的米色鸭汤由野鸭。

                           Beijing Roasted Duck

Beijing Roasted Duck has the reputation of being the most delicious food in Beijing. It is usually a fixed item of dinner on any Beijing tour itinerary. Eating Beijing Roasted Duck is also one of the two things you are absolutely supposed to do while inBeijing-- the other one is climbing the Great Wall.

The hometown of roasted duck is actually Nanjing City of Jiangsu Province in East China. In the 19thyear (1421) during the Yong le reign of the Ming Dynasty (1368-1644), the emperor moved the capital from Nanjing to Beijing , and hence roasted duck was introduced to Beijing and became an imperial dish.

Beijing ducks are called force-fed ducks, which 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.

Beijing Roasted Duck has two kinds: Men lu Roasted Duck (duck roasted in the oven) and Gualu Roasted Duck (duck roasted over the fire). The preparations include: first rubbing the ducks with spices, salt and sugar, and then hanging them in the air for some time. To make a Men lu Roasted Duck, first burn the Kaoliang stalks in the oven till the sides of the oven turn hot, then put the ready-duck inside until the duck is baked date-red and shining with oil by the heat of the oven and the remaining heat of the ash. To make a Gua lu Roasted Duck, the ready-duck is baked in the oven directly over the burning wood of peach, jujube or date trees, which give off a special fragrance, with very little smoke; bake until the duck becomes brown with rich grease perspiring outside and have a nice odor. The best roasted duck has a crisp skin and tender meat.

Beijing Roasted Duck is always served in well-cut slices. The chef cuts the meat into thin slices, each having a piece of skin and perfect with the complete layers of the meat. Then the meat is served with very thin pancakes, Chinese onions and special sauce -- usually sweet bean sauce. The way to eat it is to coat the thin pancake with sauce, slap on a few pieces of meat and roll up the pancake. Chopsticks are optional: it is much easier just to grab the thing with your bare hands. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. The dinner usually ends with a rich cream-colored duck soup made from the duck.