小白胖了
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.
大铭空调
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。Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection. 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。" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy. Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold duck roasted, bone cut into 0.6 cm wide, 4.5 cm long duck pieces, and then poured the sauce, as well as the dish on the table. 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。 The classmates, today I give everybody introduction is Beijing roast duck.Beijing roast duck is one of the famous cuisine is representative of Beijing.Beijing roast duck, it is win universal praise, fame Ding ding. The roast duck, one of Beijing's most famous home is outside the front door of the Quanjude roast duck restaurant, there should be the duck, about 100 only every day, people eat roast duck are scheduled for the first one or two days, can seat. Beijing roast duck taste good, looks good. Orange duck skin wrapped in crisp outside and tender inside the duck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious anomaly.Beijing roast duck is very complex: first put the processed duck in the furnace before, into the boiling water, such as roast duck, the duck will be cooked quickly, also can make the duck crispy outside and tender inside. The next step is to bake. The duck into the oven, bake the right dorsal duck was cut, so that the hot air from the mouth into the chamber to duck, duck belly in boiling water. Bake 6 to 7 minutes, when the dorsal duck right skin duck baked into orange, turned on, the left dorsal roast duck for 3 to 4 minutes, and then roast duck back 4 to 5 minutes, then according to the above steps until the duck cycle baked, all color maturity. This baked duck, duck skin fresh pine crisp, fresh meat. In this way, the roast duck is done. Roast duck on the table, there are professional cutting member of the duck meat cut into thin slices, wrapped in duck out pizza also speak effort. The remaining after eating duck duck shelf can be added to the tender bean curd or yellow teeth white soup, duck oil can be used to boil the egg pudding, made like food, eat it too wonderful for words.The roast duck is very important. I like the duck with sweet sauce and scallion white to eat, really " slobber DC three thousand feet ."! No wonder Beijing roast duck has " the best in all the land of delicious ", "the capital of food, than a duck, and sunburn. " praise!Students, after listening to my introduction, you is it right? " Slobber DC three thousand feet "? Then take action as soon as possible, toward the " Beijing duck " to enter.
舞言李萍
写作思路：根据题目要求，以介绍北京烤鸭作为主题，先介绍北京烤鸭的历史，接着介绍北京烤鸭的吃法。
My favorite food is Beijing roast duck.
我最喜欢的食物是北京烤鸭。
Beijing roast duck is a famous food of Quanjude roast duck restaurant in Beijing.
北京烤鸭，是北京全聚德烤鸭店的名食。
It has the characteristics of ruddy color, fresh and tender taste, mellow taste, fat but not greasy. It is known as the first delicious food in Beijing and enjoys a good reputation at home and abroad.
它以色泽红润，入口鲜嫩，口味醇厚，肥而不腻的特色，被誉为北京第一美味，名声享誉海内外。
Beijing roast duck is made of local rare Beijing duck.
北京烤鸭是用当地的名贵北京鸭制成的。
It is the best meat duck in the world.
它是当今世界上最优质的一种肉鸭。
Roast the duck, cut the meat into pieces and put it on the plate.
烤好的鸭子，将皮肉切成一片一片的装入盘中。
When eating, you can dip in some sweet sauce, wrap in Scallion section, involve in pancakes, and then taste.
食用时可以蘸点甜酱，裹着葱白段，卷入薄饼，即可入口品尝了。
Beijing roast duck with beautiful color, fragrance and taste sounds like a mouth watering duck.
色香味美的北京烤鸭，听起来真让人不由自主地垂涎欲滴。
Don't you want one too?
难道你不想也来一只吗？
S素年錦時
Beijing roast duckBeijing roast duck, Beijing Quanjude roast duck store food, with its ruddy color, entrance crisp, mellow flavor, fat but not greasy features, known as the first Beijing delicious, fame at home and abroad.Beijing roast duck is locally rare Beijing duck made of, it is one of the world's most high-quality a duck. Legend, the pure Beijing duck breeding, about originated two thousand years ago, because Liao, gold, Yuan emperors frequently in the northern grasslands of hunting, I got this white duck, after artificial rearing, continued, to obtain the fine varieties. Now, Beijing duck has become the world's rare species, renowned overseas.北京烤鸭北京烤鸭，是北京全聚德烤鸭店的名食，它以色泽红润，入口鲜嫩，口味醇厚，肥而不腻的特色，被誉为北京第一美味，名声享誉海内外。北京烤鸭是用当地的名贵北京鸭制成的，它是当今世界上最优质的一种肉鸭。传说，这种纯北京鸭的饲养，约起源于两千年前，是因辽、金、元的帝王经常在北方的草原上狩猎，偶获此纯白鸭，后经人工饲养，一直延续下来，才获此优良品种。现在，北京鸭已成为世界上名贵鸭种，蜚声海外。
水中央1985
Beijing roast duck taste good, looks good. Brown duck skin wrapped in crisp outside and tender inside the duck, a most delicious, but also with the sauce is full of fresh, so eat up lead a person to endless aftertastes.Beijing roast duck is very complex, the first after the treatment of duck in the furnace before, into the boiling water, it will make roast duck, duck crispy outside and tender inside. Bake 6 to 7 minutes, right dorsal duck duck baked into orange, turned on the fire, roast duck left dorsal 3 to 4 minutes. Then according to the above steps until all the coloring roast duck, maturity. In this way, roasted duck is done. Roasted duck on the table, there are professional cutting to cut into thin slices of duck. The remaining after eating duck duck shelf can add some material to make soup, duck oil can be used to boil the egg, make a pudding like dish, eat up too wonderful for words. When eating roasted duck is also very good. I like the duck pieces with the sauce and scallion white to eat, "wow"! Watching really "slobber DC three thousand feet"! No wonder the Beijing roast duck is "the best in all the land of delicious" praise!Students, after listening to my introduction, you is it right? "Slobber DC three thousand feet"? Then take action as soon as possible, starting towards the "Beijing roast duck".北京烤鸭味儿好，看相也好。褐色的鸭皮里包着外脆内嫩的鸭肉，美味至极，而且沾上酱汁更是满口留香，令人吃起来回味无穷。北京烤鸭的做法很复杂，先要把处理后的鸭子在入炉之前，灌进开水，这样烤鸭子时，才会使鸭肉外脆内嫩。烤了6至7分钟后，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。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。吃完鸭子后剩下的鸭架子可以加上一些材料做成汤，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。我喜欢把鸭片沾上酱汁和葱白来吃，“哇”！看着真是“口水直流三千尺”呀！难怪北京烤鸭有“天下第一美味”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”出发吧。
