A 600-word essay about roast duck If you ask me what my favorite food is, I will answer you without hesitation: Peking duck. From the first time I ate Peking duck, I fell in love with Peking duck. If I haven’t eaten it for a while,
I miss it so much, and 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 roasted freshly to be delicious."
After a while, the waiter brought four plates, one with sauce, one with cucumbers, one with onions, and one with pancakes.
I asked my mother: "What are these for?" My mother said: "These are the ingredients for eating roast duck." After a while, the waiter brought two more plates. I saw that the roast duck was cut into pieces and placed neatly.
Put it on the plate. Just when I wanted to pick up a piece to eat, my mother said: "That's not how I eat it. Look at how I eat it." My mother first took a piece of pancake, put a few pieces of roast duck meat in it, dipped it in the sauce, and put it on the plate.
On the pancake, another piece of cucumber is placed on the pancake, and finally they are rolled up in 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's so delicious!
I ate several rolls in a row.
The roast duck is charred on the outside, tender on the inside, crispy and delicious, and will leave 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.
My mother said: "Peking roast duck is very famous at home and abroad." Someone said: "When you come to Beijing, if you don't visit the Great Wall, you are not a true man. It would be a pity not to eat Beijing roast duck." Friends, have you ever eaten Beijing roast 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.
For roast duck, the most famous restaurant in Beijing is the Quanjude Roast Duck Restaurant outside Qianmen. There, there are about a hundred roast ducks on sale every day. People who want to eat roast duck have to make a reservation one or two days in advance before they can have a seat.
Peking duck tastes good and looks good.
The orange duck skin is wrapped in 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 leaves a mouthful of aroma and is 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. This way, 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 to bake.
After the duck is put into 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, and then bake as follows
Repeat the above steps until the duck meat is fully browned 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 chewy.
The remaining duck rack after eating the duck can be added with soft tofu or yellow tooth white to make soup. The duck fat can be used to boil eggs and made into a pudding-like dish, which tastes wonderful.
You are also very particular when eating roast duck.
I like to eat the duck slices dipped in sweet sauce and scallions. It really makes my mouth water!
No wonder Peking 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 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.
For roast duck, the most famous restaurant in Beijing is the Quanjude Roast Duck Restaurant outside Qianmen. There, there are about a hundred roast ducks on sale every day. People who want to eat roast duck have to make a reservation one or two days in advance before they can have a seat.
Peking duck tastes good and looks good.
The orange duck skin is wrapped in 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 leaves a mouthful of aroma and is 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. This way, 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 to bake.
After the duck is put into 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, and then bake as follows
Repeat the above steps until the duck meat is fully browned 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.