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1，北京烤鴨的作文400字

《北京烤鴨》

北京烤鴨的作文400字

2，描寫北京烤鴨的作文

http://baike.baidu.com/view/35863.htm

描寫北京烤鴨的作文

3，一篇關于北京烤鴨廣告的英語作文100詞

First,check you have all the ingredients.You need green onion,sauce.relish,roast duck,and pancake.Put the pancake on the hand.Put the ingredients into a pancake,roll the pancake.You can put sauce on the pancake befor you eat it.

一篇關于北京烤鴨廣告的英語作文100詞

4，味道好極了作文500字荷包蛋

　　長城代表著中國的歷史文化,那中國的飲食代表又是誰呢?讓我來告訴你們吧!那就是北京烤鴨!下面就讓我來介紹一下北京烤鴨吧!北京烤鴨的皮成金褐色,猶如涂了亮漆一般.那油仿佛要從皮里滲透出來.那香噴噴的味道撲鼻而來,令人饞延欲滴.拿上一片嘗一嘗,那真是人間美味,那皮,油而不膩,那肉嫩嫩的,滑滑的,嘗一口,那滋味久久流在嘴里.我一看見北京烤鴨上了桌,就迫不及待地抓了一塊,把它往嘴里送.正當我吃得津津有味的時候,爸爸媽媽卻哈哈大笑起來,說：“云云,烤鴨可不是這樣吃的.你有沒有看見旁邊有一些配料和調味品.你應該像我這樣做,而不是拿起一塊烤鴨就往嘴里送.”說完,他就認真地做了起來.他拿了一張荷葉餅,然后在上面放了一小塊鴨皮,再在上面放幾根蔥和黃瓜,最后再將它們包扎好,放入我的手中.這時,我才恍然大悟,說：“哦!原來吃烤鴨有這么多講究.”說完,我就自己動手做了起來.　　北京的烤鴨果然名不虛傳.它的味道實在是好極了!　　長城代表著中國的歷史文化,那中國的飲食代表又是誰呢?讓我來告訴你們吧!那就是北京烤鴨!下面就讓我來介紹一下北京烤鴨吧!北京烤鴨的皮成金褐色,猶如涂了亮漆一般.那油仿佛要從皮里滲透出來.那香噴噴的味道撲鼻而來,令人饞延欲滴.拿上一片嘗一嘗,那真是人間美味,那皮,油而不膩,那肉嫩嫩的,滑滑的,嘗一口,那滋味久久流在嘴里.我一看見北京烤鴨上了桌,就迫不及待地抓了一塊,把它往嘴里送.正當我吃得津津有味的時候,爸爸媽媽卻哈哈大笑起來,說：“云云,烤鴨可不是這樣吃的.你有沒有看見旁邊有一些配料和調味品.你應該像我這樣做,而不是拿起一塊烤鴨就往嘴里送.”說完,他就認真地做了起來.他拿了一張荷葉餅,然后在上面放了一小塊鴨皮,再在上面放幾根蔥和黃瓜,最后再將它們包扎好,放入我的手中.這時,我才恍然大悟,說：“哦!原來吃烤鴨有這么多講究.”說完,我就自己動手做了起來.　　北京的烤鴨果然名不虛傳.它的味道實在是好極了!　　北京烤鴨　　同學們,今天我給大家介紹的是北京烤鴨.　　北京烤鴨是北京馳名中外的京菜代表之一.　　講到北京烤鴨,那可是膾炙人口,盛名鼎鼎.吃烤鴨,北京最著名的一家便是前門外的全聚德烤鴨店了,在那兒,每天應市的烤鴨約有百把只,人們吃烤鴨都要在前一二天預定,才能入座.　　北京烤鴨味兒好,看相也好.橘黃色的鴨皮里包著外脆內嫩的鴨肉,令人垂涎三尺.裹上蔥白、沾上甜醬吃更是滿口留香,異常鮮美.　　北京烤鴨的做法非常復雜：先要把處理后的鴨子在入爐之前,

5，吃北京烤鴨的英語作文

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. 這段是做法： Select a duck with whole skin. First the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry. The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.

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".北京烤鴨味兒好，看相也好。褐色的鴨皮里包著外脆內嫩的鴨肉，美味至極，而且沾上醬汁更是滿口留香，令人吃起來回味無窮。北京烤鴨的做法很復雜，先要把處理后的鴨子在入爐之前，灌進開水，這樣烤鴨子時，才會使鴨肉外脆內嫩。烤了6至7分鐘后，鴨子右背側的鴨皮烤成橘黃色時，就翻過來，用火烤鴨子的左背側3至4分鐘。接著就照上面的步驟循環地烤，直到鴨肉全部上色成熟為止。這樣，烤鴨就做好了。烤鴨上桌后，有專業的切割員把鴨肉切成薄薄的肉片。吃完鴨子后剩下的鴨架子可以加上一些材料做成湯，鴨油能用來熬蛋，做成布丁似的菜，吃起來也妙不可言。吃烤鴨時也挺有講究。我喜歡把鴨片沾上醬汁和蔥白來吃，“哇”！看著真是“口水直流三千尺”呀！難怪北京烤鴨有“天下第一美味”的贊語呢！同學們，聽了我的介紹，你們是不是也“口水直流三千尺”了呢？那就趕快行動起來，向著“北京烤鴨”出發吧。