The Great Wall represents China’s history and culture, so who is the representative of China’s food? Let me tell you! That’s Peking duck! Now let me introduce Beijing roast duck! The skin of Peking duck is golden brown, as if it has been painted with lacquer. The oil seemed to seep out of the skin. The fragrant smell hits your nostrils and makes you want to drink. Take a piece and taste it. It is really delicious. The skin is oily but not greasy. The meat is tender and smooth. Take one bite and the taste will flow in your mouth for a long time. As soon as I saw the Peking duck on the table, I couldn't wait to grab a piece and put it in my mouth. Just as I was eating with gusto, my parents burst out laughing and said, "Well, that's not how roast duck is eaten. Did you see some ingredients and condiments on the side? You should do what I did instead of taking it." Pick up a piece of roast duck and put it in your mouth." After saying that, he started to do it seriously. He took a piece of lotus leaf pancake, then put a small piece of duck skin on it, then put a few green onions and cucumbers on top, and finally wrapped them up and put them in my hands. At this time, I suddenly realized and said: "Oh! So there are so many things to pay attention to when eating roast duck." After saying that, I started making it myself. Beijing’s roast duck certainly deserves its reputation. It tastes so good! The Great Wall represents China’s history and culture, so who is the representative of China’s food? Let me tell you! That’s Peking duck! Now let me introduce Beijing roast duck! The skin of Peking duck is golden brown, as if it has been painted with lacquer. The oil seemed to seep out of the skin. The fragrant smell hits your nostrils and makes you want to drink. Take a piece and taste it. It is really delicious. The skin is oily but not greasy. The meat is tender and smooth. Take one bite and the taste will flow in your mouth for a long time. As soon as I saw the Peking duck on the table, I couldn't wait to grab a piece and put it in my mouth. Just as I was eating with gusto, my parents burst out laughing and said, "Well, that's not how roast duck is eaten. Did you see some ingredients and condiments on the side? You should do what I did instead of taking it." Pick up a piece of roast duck and put it in your mouth." After saying that, he started to do it seriously. He took a piece of lotus leaf pancake, then put a small piece of duck skin on it, then put a few green onions and cucumbers on top, and finally wrapped them up and put them in my hands. At this time, I suddenly realized and said: "Oh! So there are so many things to pay attention to when eating roast duck." After saying that, I started making it myself. Beijing’s roast duck certainly deserves its reputation. It tastes so good! Peking Roast Duck Composition

If you ask me what my favorite food is, I will answer you without hesitation Peking Roast Duck. From the first time I ate Peking Roast Duck, I fell in love with Peking Roast Duck. If I haven’t eaten it for a while It makes me miss it so much. As I write this, I feel like I can smell the aroma of roast duck.

I still remember the first time our family went to a roast duck restaurant to eat Peking duck. After ordering for a long time, the roast duck was not served. I asked my mother: "Why is it so slow?" My mother said: "The roast duck needs to be fresh. It tastes best when grilled.

"After a while, the waiter brought four plates, one with sauce, one with cucumbers, one with onions, and one with green onions. Place the pancakes.

I asked my mother: "What are these for?" My mother said: "These are the ingredients for roast duck.

"After a while, the waiter Two more plates were served. When I saw that the roast duck was cut into pieces and placed neatly on the plate, I was about to pick up a piece and eat it. My mother said, "That's not how you eat it. Look at how I eat it."

"My mother first took a pancake, dipped a few pieces of roast duck in the sauce, put it on the pancake, put a piece of cucumber on the pancake, and finally rolled them up with the pancake.

My mother said: "You can eat it this way."

"I followed my mother's instructions, wrapped the roast duck, put it in my mouth, and took a bite, ah, it was really delicious. Delicious! I ate several rolls in a row.

The roast duck is charred on the outside, tender on the inside, crispy and delicious, leaving you with endless aftertaste.

After eating, my father and mother looked at me and laughed. I went to the mirror and saw that there was a lot of sauce on my mouth. < /p>

“Friend, have you ever eaten Peking duck? Peking Roast Duck is one of the representatives of Beijing cuisine that is famous both at home and abroad.

Speaking of Beijing roast duck, it is very popular and famous.

The most famous roast duck restaurant in Beijing is the Quanjude Roast Duck Restaurant outside Qianmen. There, there are about a hundred roast ducks on sale every day, and people have to make reservations one or two days in advance to eat roast duck. , to be seated.

Peking duck tastes good and looks good.

The orange duck skin is filled with duck meat that is crispy on the outside and tender on the inside. It is mouth-watering.

Wrapped in scallions and dipped in sweet sauce, it is full of flavor and extremely delicious.

The method of making Peking duck is very complicated: first, the processed duck must be poured into boiling water before being put into the oven, so that when roasting the duck, the duck will cook faster and the duck meat will be crispy on the outside and crispy on the inside. Tender.

The next step is to bake.

After the duck enters the oven, roast the right back side of the duck where it has been cut with a knife, so that the hot air enters the duck's chamber from the knife edge and boils the water in the duck's belly.

After roasting for 6 to 7 minutes, when the duck skin on the right side of the duck is roasted orange, turn it over and roast the left side of the duck for 3 to 4 minutes, then roast the duck back for 4 to 5 minutes, then follow the above steps and roast in a cycle until the duck meat is fully colored and mature.

The duck roasted in this way has bright yellow and crispy skin and fresh and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, professional cutters cut the duck into thin slices, and the pizza wrapped around the duck was also very chewy.

The remaining duck rack after eating the duck can be added with soft tofu or yellow toothpaste to make soup. The duck fat can be used to boil eggs and make a pudding-like dish, which is also delicious. .

You are also very particular about eating roast duck.

I like to dip the duck slices in sweet sauce and scallions. It really makes my mouth water! No wonder Beijing Roast Duck is praised as "the most delicious in the world" and "The best delicacy in the capital is duck, and roasting it is especially good"! Classmates, after listening to my introduction, are you salivating? Then take action quickly and march towards "Peking Roast Duck". Composition on Peking Roast Duck

Peking Roast Duck Students, today I will introduce to you Peking Roast Duck.

Peking duck is one of the representatives of Beijing cuisine that is famous both at home and abroad.

Speaking of Beijing roast duck, it is very popular and famous.

The most famous roast duck restaurant in Beijing is the Quanjude Roast Duck Restaurant outside Qianmen. There, there are about a hundred roast ducks on sale every day, and people have to make reservations one or two days in advance to eat roast duck. , to be seated.

Peking duck tastes good and looks good.

The orange duck skin is filled with duck meat that is crispy on the outside and tender on the inside. It is mouth-watering.

Wrapped in scallions and dipped in sweet sauce, it is full of flavor and extremely delicious.

The method of making Peking duck is very complicated: first, the processed duck must be poured into boiling water before being put into the oven, so that when roasting the duck, the duck will cook faster and the duck meat will be crispy on the outside and crispy on the inside. Tender.

The next step is to bake.

After the duck enters the oven, roast the right back side of the duck where it has been cut with a knife, so that the hot air enters the duck's chamber from the knife edge and boils the water in the duck's belly.

After roasting for 6 to 7 minutes, when the duck skin on the right side of the duck is roasted orange, turn it over and roast the left side of the duck for 3 to 4 minutes, then roast the duck back for 4 to 5 minutes, then follow the above steps and roast in a cycle until the duck meat is fully colored and mature.

The duck roasted in this way has bright yellow and crispy skin and fresh and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, professional cutters cut the duck into thin slices, and the pizza wrapped around the duck was also very chewy.

The remaining duck rack after eating the duck can be added with soft tofu or yellow toothpaste to make soup. The duck fat can be used to boil eggs and make a pudding-like dish, which is also delicious. .

You are also very particular about eating roast duck.

I like to dip the duck slices in sweet sauce and scallions. It really makes my mouth water! No wonder Beijing Roast Duck is praised as "the most delicious in the world" and "The best delicacy in the capital is duck, and roasting it is especially good"! Classmates, after listening to my introduction, are you salivating? Then take action quickly and march towards "Peking Roast Duck". How to write the essay "Beijing Roast Duck"

Peking Roast Duck Peking Roast Duck, as the name suggests, is a snack in Beijing.

Besides, it is also a famous and famous dish! Peking duck is rich in flavor, fat but not greasy.

The plump duck has a faint aroma of oil, paired with crispy and delicious peanuts, a bowl of red sauce, and green coriander... the fragrant and shiny duck The photo-reading is so mouth-watering that I want to swallow the whole duck in one bite! The preparation process of Peking duck is very simple, and only high-quality Peking duck is used.

First, make a small hole in the duck, take out the internal organs, add boiling water to the duck belly, and then hang the duck on the oven. This will prevent the duck from losing its moisture and Preventing the duck from becoming tender is a double-edged sword! After waiting for a while, take the duck out.

The duck was still steaming freshly out of the oven, charred on the outside and tender on the inside, with a slight fruity aroma.

Only the authentic Peking duck can be made using this roasting method.

When eating Peking duck, I like to add a little sweet noodle sauce, spread it on the lotus leaf pancake, add a few slices of duck meat, then add some shredded radish and green onions, and roll the pancake Pick it up, put it in your mouth and bite it gently, the fragrance will linger on your lips and teeth, and you will have endless aftertaste! The fragrance brought by radish and green onion sublimates the taste of roast duck. As I ate it, I said: "It's delicious, it's delicious!"

(Article describing the appearance of Beijing roast duck

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 o 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 bee the world's rare species, renowned overseas .Beijing Roast Duck Peking Roast Duck is a famous dish of Quanjude Roast Duck Restaurant in Beijing. It is known as the best delicacy in Beijing and is well-known at home and abroad for its ruddy color, fresh and tender taste, mellow taste, and fat but not greasy.

Peking duck is made from the precious local Peking duck, which is the best quality meat duck in the world today.

Legend has it that the breeding of this pure Peking duck originated from about two years ago. Thousands of years ago, the emperors of Liao, Jin and Yuan often hunted on the northern grasslands and accidentally obtained this pure white duck. Later, they were artificially raised and continued to produce this excellent breed.

Now. , Peking duck has become a rare duck species in the world and is famous overseas.

... Beijing Traditional Snack Roast Duck Fifth Grade Essay 500

It tastes great. The Great Wall represents China’s history and culture, so who is the representative of China’s food? Let me tell you! That’s Peking duck! Now let me introduce you to Beijing Roast Duck! The skin of the Peking duck is golden brown, as if it has been coated with lacquer. The oil seems to seep out from the skin. The fragrant smell is tangy and makes you want to drink. Take a piece and taste it. It is truly delicious. , the skin is oily but not greasy, and the meat is tender and smooth. Take a bite and the taste will flow in your mouth for a long time. As soon as I saw the Peking duck on the table, I couldn’t wait to grab a piece and put it in my mouth. Just when I was eating with gusto, my parents burst out laughing and said, "So, this is not how roast duck is eaten. Did you see some ingredients and condiments on the side? You should do it like me, Instead of picking up a piece of roast duck and putting it in your mouth." After that, he started to work seriously. He took a piece of lotus leaf pancake, then put a small piece of duck skin on it, and then put a few pieces on it. Onions and cucumbers, and finally wrapped them up and put them in my hands. At this time, I suddenly realized and said: "Oh! It turns out there are so many things to pay attention to when eating roast duck." After that, I started making it myself. Beijing The roast duck is indeed well-deserved. It tastes really good! The Great Wall represents China’s history and culture, so who is the representative of China’s food? Let me tell you! That’s Peking duck! Now let me introduce you to Beijing Roast Duck! The skin of the Peking duck is golden brown, as if it has been coated with lacquer. The oil seems to seep out from the skin. The fragrant smell is tangy and makes you want to drink. Take a piece and taste it. It is truly delicious. , the skin is oily but not greasy, and the meat is tender and smooth. Take a bite and the taste will flow in your mouth for a long time. As soon as I saw the Peking duck on the table, I couldn’t wait to grab a piece and put it in my mouth. Just when I was eating with gusto, my parents burst out laughing and said, "So, this is not how roast duck is eaten. Did you see some ingredients and condiments on the side? You should do it like me, Instead of picking up a piece of roast duck and putting it in your mouth." After that, he started to work seriously. He took a piece of lotus leaf pancake, then put a small piece of duck skin on it, and then put a few pieces on it. Onions and cucumbers, and finally wrapped them up and put them in my hands. At this time, I suddenly realized and said: "Oh! It turns out there are so many things to pay attention to when eating roast duck." After that, I started making it myself. Beijing The roast duck is indeed well-deserved. It tastes really good! Peking duck classmates, today I will introduce to you Beijing roast duck. Peking duck is one of the representatives of Beijing cuisine that is famous both at home and abroad. When it comes to Beijing roast duck, it is very popular and famous. The most famous restaurant in Beijing for eating roast duck is Qianmen. There is a Quanjude Roast Duck restaurant outside. There, there are about a hundred roast ducks for sale every day. People have to make reservations one or two days in advance before they can take a seat. Peking Roast Duck tastes good and looks good. It is orange. The duck skin is wrapped in duck meat that is crispy on the outside and tender on the inside. It is mouth-watering. Wrapped in white scallions and dipped in sweet sauce, it is full of fragrance and extremely delicious. The preparation of Beijing roast duck is very complicated: first, the processed Before the duck is put into the oven, pour boiling water into it so that when roasting the duck, the duck will cook faster and the duck meat will be crispy on the outside and tender on the inside. The next step is roasting. After the duck is put into the oven, the roasted duck will be cut first. the right dorsal side of the duck, so that the heat enters the duck's body from the knife edge, and boils the water in the duck's belly. After roasting for 6 to 7 minutes, when the duck skin on the right dorsal side of the duck is roasted orange, turn it over and cook over the fire. Roast the left side of the duck for 3 to 4 minutes, then roast the back of the duck for 4 to 5 minutes, and then repeat the above steps until the duck meat is fully colored and mature. The skin of the duck roasted in this way will be bright and crispy. , the meat is fresh and tender. In this way, the roast duck is ready. After the roast duck is served, a professional cutter cuts the duck meat into thin slices, and the pancakes wrapped around the duck meat are also chewy. After eating the duck, what is left The duck rack can be added with soft tofu or yellow tooth white to make soup. The duck fat can be used to boil eggs and make a pudding-like dish. It tastes wonderful. You are also very particular when eating roast duck. I like to cook duck Eat the slices dipped in sweet sauce and scallions, and it will really make your mouth water! No wonder Beijing Roast Duck is praised as "the most delicious in the world" and "The best delicacy in the capital is duck, and roasting it is especially good"! Classmates, after listening to my introduction, are you salivating? Then act quickly and march toward "Peking Roast Duck". An essay on roast duck (500 words)

Students, have you heard of Peking Roast Duck? Have you ever eaten Peking duck? As soon as I heard the name, I knew it was Beijing roast duck. My mother said that this Beijing roast duck is one of the specialties of Beijing. After hearing this, I wanted to meet this "new friend" even more.

Coincidentally, my father came back from a business trip to Beijing and brought a Peking duck.

As soon as my mother took out the Peking duck during lunch, the fragrant smell hit my nostrils and attracted all the greedy insects in my stomach.

I couldn’t wait to pick up the roast duck with my hands and eat it, ah! It is truly the best in the world! Sweet and crispy.

Hey, why does Peking duck have no bones? Mom said: "You have eaten the bones!" "It's impossible, all I eat is meat!" "Eat slowly and see!" Mom said mysteriously.

I ate slowly and tasted it carefully, haha! Finally I ate the bone. I bit it and thought, ah, why is it so brittle? It tastes like meat, no wonder! It's really rotten but not broken. I really want to learn how to make Peking duck.

I heard from my mother that Peking duck is made in Puwufang. It was founded in Suzhou in 1851 and has a history of more than 150 years. In 1956, under the initiative of Premier Zhou, Puwufang opened Moved to Beijing.

It turns out that Beijing roast duck still has such a history! Students, try it and eat it when you have time. I'm sure you will be full of praise after eating it. Describe the details of roast duck. Describe the details of the roast duck. Quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick...

Peking duck is a famous food in Beijing. It is famous for its red color and meat quality. Tender, mellow in taste, fat but not greasy, it is known as "the world's delicacy" and is famous both at home and abroad.

Peking duck is one of the representatives of Beijing cuisine that is famous both at home and abroad.

Speaking of Beijing roast duck, it is very popular and famous.

The most famous roast duck restaurant in Beijing is the Quanjude Roast Duck Restaurant outside Qianmen. There, there are about a hundred roast ducks on sale every day, and people have to make reservations one or two days in advance to eat roast duck. , to be seated.

Peking duck tastes good and looks good.

The orange duck skin is filled with duck meat that is crispy on the outside and tender on the inside. It is mouth-watering.

Wrapped in scallions and dipped in sweet sauce, it is full of flavor and extremely delicious.

The method of making Peking duck is very complicated: first, the processed duck must be poured into boiling water before being put into the oven, so that when roasting the duck, the duck will cook faster and the duck meat will be crispy on the outside and crispy on the inside. Tender.

The next step is to bake.

After the duck enters the oven, roast the right back side of the duck where it has been cut with a knife, so that the hot air enters the duck's chamber from the knife edge and boils the water in the duck's belly.

After roasting for 6 to 7 minutes, when the duck skin on the right side of the duck is roasted orange, turn it over and roast the left side of the duck for 3 to 4 minutes, then roast the duck back for 4 to 5 minutes, then follow the above steps and roast in a cycle until the duck meat is fully colored and mature.

The duck roasted in this way has bright yellow and crispy skin and fresh and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, professional cutters cut the duck into thin slices, and the pizza wrapped around the duck was also very chewy.

The remaining duck rack after eating the duck can be added with soft tofu or yellow toothpaste to make soup. The duck fat can be used to boil eggs and make a pudding-like dish, which is also delicious. .

You are also very particular about eating roast duck.

I like to dip the duck slices in sweet sauce and scallions. It really makes my mouth water! No wonder Beijing Roast Duck is praised as "the most delicious in the world" and "The best delicacy in the capital is duck, and roasting it is especially good"! Hope to adopt it!

Tonight at 7:15, my parents took me and set off like a Peking duck.

After ordering, I noticed the environment here: elegant wooden tables and chairs, with very smooth surfaces and exquisite carvings on the table edges.

The beautiful huge crystal lamp hanging from the ceiling, coupled with the gentle manners of the waiters, wearing cheongsams and small scarves, really made me feel like I was sitting in a magnificent palace.

Phew, finally the food is served.

The waitress pushed over a large dining cart containing a red roast duck.

Then the master took a knife and was carefully cutting the skin and meat.

It doesn’t matter if you don’t understand it, at least you know where the meat slices and skin we eat come from.

I saw the chef gently holding down the roast duck with his right hand wearing a plastic glove, and cutting a slit in the duck's neck with his other hand, and then peeling off the skin bit by bit along the slit. It was cut off.

Wow! When the skin was placed on the duck leg, a pool of oily water actually flowed out.

The oil and water are golden, just like my favorite chicken soup.

After the skin is done, next comes the tender meat.

The meat is white and thick. When the master cuts off a piece, I want to stuff it into my mouth immediately and take it for myself.

It’s truly a Peking duck! Finally it's time to eat.

I couldn’t wait to take a piece of dough, pick a big white piece of duck meat, and dip it in some sauce.

Take another piece of red duck skin, and add green cucumber shreds and white green onions.

I quickly wrapped it into a duck roll and stuffed it into my mouth: wow! The meat is silky, the duck skin is crispy and tender, the cucumber is refreshing, and the onion is spicy.

What a perfect match! The silky texture of the meat is accompanied by the refreshing taste of the cucumber, which swirls all the way to the depths of the stomach. One word: refreshing! The crispy tenderness of the duck skin and the spiciness of the green onions danced a beautiful waltz on my tongue, making me addicted.

After I finished eating, I ate several more: it made me cry.

Why? What else could it be for, just because of green onions?

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