北京烤鸭英文名？英文名:"Peking Roast Duck" (北京烤鸭) [编辑本段]简 介 北京烤鸭享誉海内外,历史悠久,距今已经160多年,号称天下第一吃,是清代宫廷御菜。那么，北京烤鸭英文名？一起来了解一下吧。
常见中国菜的英文名：
一、家常菜：
1.北京烤鸭 roast Peking duck
2.辣子鸡丁 saute diced chicken with hot peppers
3.宫保鸡丁 saute diced chicken with peanuts
4.红烧鲤鱼 braised common carp
5.茄汁虾仁 saute fish slices with bamboo shoots
6.涮羊肉 instant boiled sliced mutton
7.糖醋里脊 pork fillets with sweet&sour sauce
8. 麻婆豆腐 stewed beancurd with minced pork in pepper sauce
二、面食与糕点
1.担担面 noodles with sesame paste&pea sprouts
2.杂酱面 soy beans in minced meat&noodles
3.豆沙包 bean paste dumpling
4.叉烧包 stuffed bread with roast pork
5.花卷 twisted roll
三、中式早点
1.烧饼 Clay oven rolls
2.油条 Fried bread stick
3.韭菜盒 Fried leek dumplings
4.蒸饺 Steamed dumplings
5.馒头 Steamed buns
The Famous Peking Duck（北京烤鸭介绍） 北兆纳京烤鸭 中国传高猜数统菜谱by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
戚首Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous duck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The duck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. 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. Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. 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. Without these the dainty duck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the duck. But it is not necessary to order extra soup, for the duck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different duck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the duck there was quite moderate----400 RMB Yuan for a duck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graduated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe（咕咾肉的做法）菜谱 recipes 咕咾肉 中国传统菜谱
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
北京烤鸭是中国有名的菜品之一，以北京为发源地。它的特点是鸭子肉质鲜嫩、皮薄脆、味美香浓，颜色金黄。烤制时，先要将鸭子麻辣水泡浸泡，然后涂以糖浆，烤制后将皮和肉分离，皮脆肉嫩，搭配灯笼、青葱、大料、蒜泥等配料一起食用，口感更佳。
北京烤鸭是中国餐饮文化的一部分，吸引了国内外众多美食家的喜爱和关注，成为了各式宴会、家庭聚会、酒店菜单中备受推崇的佳肴。它不仅有着丰富的历史文化内涵，也是中外交流沟通的桥梁之一，成为了中华文化的一张名片。
北京烤鸭是具有世界声誉的北京著名菜式，起源于中国南北朝时期，用料为优质肉食鸭北京鸭，果木炭火烤制，色泽红润，肉质肥而不腻，外脆里嫩。分为两大流派，而北京最著名的烤鸭店也即是两派的代表。
Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.
The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names
英文名："Peking Roast Duck" (北京烤鸭) [编辑本段]简 介北京烤鸭享誉海内外，历史悠久，距今已经160多年，号称天下第一吃，是清代宫廷御菜。北京鸭属水禽，肉质细腻，口感良好，营养丰富，含有大量的不饱合脂肪酸，在人体内不积蓄，人体吸收后能软化心脑血管。该鸭的表皮中含有大量的胶原蛋白，是美容佳品。因此，北京烤鸭是老少皆宜的保健美食！现以北京前门大街的全聚德饭店挂炉烤鸭与便宜坊饭店所制焖炉烤鸭为佳。 [编辑本段]起源传说北京烤鸭其起源，到现在也没有一个定论。大致有五种传说。
第一种是杭州说，也叫元代说。说，南宋时，临安食肆林立，饮食业异常发达。浙江是著名水乡，产佳鸭。以火炙之，便成炙鸭。当时已是临安名馐。元灭宋，临安破，元兵虏临安百工到大都，便含厨工。炙鸭因此落户北京，经历代改良发展，成为今日之北京烤鸭。
第二种是南京说，也叫明代说。说，朱明建都南京，南京盛产湖鸭，御膳房便精心研究鸭菜，盐水鸭、香酥鸭、腊鸭、烤鸭，一鸭百味，均由此出。明成祖迁都北京，将烤鸭也带到北京，又由宫廷传入民间，成为北京名菜。
第三种说法是北京说，也叫土生土长说。说，八百多年前金朝建都北京。当时燕地林茂山青，溪沟环绕，有白鸭，肉厚嫩肥。
以上就是北京烤鸭英文名的全部内容，Beijing roast duck 北京烤鸭是北京的招牌菜，也是我饭店为您精心制作的一道特色菜。它的独特在于其本身的制作——是由灵芝和果木烤制而成的，不仅味道鲜美，而且营养价值含量丰富。“外焦里嫩、。
