If you want to ask me what I like best, I will not hesitate to answer you Beijing roast duck. From the first time I ate Beijing roast duck, I fell in love with it. If I haven't eaten it for a while, I will miss it very much and write, it's like I smell the smell of Beijing roast duck.

I still remember the first time my family went to the roast duck restaurant to eat Beijing roast duck. After half a day, the roast duck was not served. I asked my mother, "Why is it so slow?" Mother said, "Roasted duck is delicious only when it is roasted now." 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?" 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 on the plates. I just wanted to eat one piece. My mother said, "It's not like this. Look at how I eat it." Mother first took a pancake, dipped some roast duck meat in sauce, put it on the pancake, put a cucumber on the pancake, and finally rolled them up with the pancake. Mom said, "This way, you can eat." I did as my mother did, wrapped the roast duck, put it in my mouth and took a bite. Ah, it was delicious! I ate several rolls in a row. The roast duck is tender inside, crispy and delicious, which makes people memorable. After dinner, my parents looked at me and laughed. I looked in front of the mirror and found that there was a lot of sauce on my mouth.

Mother said, "Beijing roast duck is very famous at home and abroad." Someone said, "It's a pity that you don't eat Beijing roast duck until you come to Beijing and reach the Great Wall." Friend, have you ever tried Beijing roast duck?

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous. To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down. Beijing roast duck tastes good and looks good. The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool. Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside. The next step is baking. After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach. After roasting for 6-7 minutes, when the duck skin on the right back side of the duck is roasted orange, turn it over, roast the left back side of the duck for 3-4 minutes, then roast the duck for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is fully colored and mature. The duck baked in this way has bright yellow and crisp skin and tender meat. In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it. After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular. I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"!

Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

Beijing roast duck composition Beijing roast duck students, today I will introduce you to Beijing roast duck.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous.

To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.

Beijing roast duck tastes good and looks good.

The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool.

Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside.

The next step is baking.

After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach.

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

The duck baked in this way has bright yellow and crisp skin and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it.

After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular.

I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

...

Beijing roast duck composition Beijing roast duck students, today I will introduce you to Beijing roast duck.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous.

To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.

Beijing roast duck tastes good and looks good.

The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool.

Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside.

The next step is baking.

After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach.

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

The duck baked in this way has bright yellow and crisp skin and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it.

After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular.

I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

Writing a composition about roast duck (500 words) Students, have you ever heard of Beijing roast duck? Have you ever tried Beijing roast 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 listening to this sentence, I want to see this "new friend" even more.

As it happens, my father came back from a business trip in Beijing and just brought a Beijing roast duck.

As soon as my mother took out the Beijing roast duck at lunch, the delicious smell came to my nose and hooked up all the greedy insects in my stomach.

I can't wait to pick up the roast duck and eat it. Ah! It's the best on earth! Fragrant and crisp.

Gee, why doesn't Beijing roast duck have bones? Mom said, "You ate the bone! ""impossible, all I eat is meat! ""You eat slowly again! "Mom said mysteriously.

I eat slowly and taste carefully, haha! I finally got the bone, and I bit it. Ah, why is it so brittle? It tastes like meat, no wonder! It's rotten but not broken. I really want to learn to cook Beijing roast duck.

According to my mother, Beijing roast duck was cooked in Puwufang, which was founded in Suzhou in 185 1 year, with a history of more than 50 years. 1956, at the initiative of Premier Zhou, Puwufang was moved to Beijing.

It turns out that Beijing roast duck still has such a history! Students have a taste and eat when they are free. I'm sure you will be full of praise after eating.

When writing a composition about Beijing Roast Duck, ask me what I like best. I will not hesitate to answer you about Beijing Roast Duck. From the first time I ate Beijing Roast Duck, I fell in love with it. If I haven't eaten it for a while, I will miss it very much and write, it's like I smell the smell of Beijing Roast Duck.

I still remember the first time my family went to the roast duck restaurant to eat Beijing roast duck. After half a day, the roast duck was not served. I asked my mother, "Why is it so slow?" Mother said, "Roasted duck is delicious only when it is roasted now.

"After a while, the waiter served four plates, one with sauce, one with cucumber, one with onion and one with pancakes.

I asked my mother, "What are these for?" Mother said, "These are the ingredients for eating roast duck.

"After a while, the waiter brought two more plates. When I saw the roast duck cut into pieces and placed neatly on the plates, I just wanted to eat one piece. My mother said," That's not how I eat it. Look at how I eat it.

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

Mom said, "This way, you can eat.

"I did as my mother did, wrapped the roast duck, put it in my mouth and took a bite. Oh, it's delicious! I ate several rolls in a row.

The roast duck is tender inside, crispy and delicious, which makes people memorable.

After dinner, my parents looked at me and laughed. I looked in front of the mirror and found that there was a lot of sauce on my mouth.

Mother said, "Beijing Roast Duck is very famous at home and abroad.

"Someone said," It's a pity that you don't eat Beijing roast duck until you reach the Great Wall in Beijing.

"Friend, have you ever eaten Beijing roast duck? Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous.

To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.

Beijing roast duck tastes good and looks good.

The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool.

Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside.

The next step is baking.

After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach.

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

The duck baked in this way has bright yellow and crisp skin and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it.

After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular.

I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

Speaking of flavor food, the first thing I think of is roast duck, roast duck with maltose.

Roast duck is a famous food, which is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy.

Flavor characteristics: slightly yellow in color, soft and fragrant, used for wrapping other vegetarian foods, commonly used for banquets and home-cooked snacks.

Therefore, I will do it myself. In the past, the oven was relatively small. I roasted the whole chicken once, but I didn't try the duck. I felt a little reluctant. Now I have changed to a 40L large oven in Kepu, and finally I have the desire to try it.

So last weekend, I started to cook roast duck.

First of all, raw materials: a domestic duck weighing about 3 kg, 20 grams of maltose syrup, 30 grams of water, cooking wine 10 grams, and several slices of ginger; Dip: 30 grams of sweet noodle sauce, 20 grams of purified water and 50 grams of green onions; Noodles: 200 grams of medium gluten flour, water 100 grams.

The main steps are as follows: 1. Slaughter ducks, remove blood and hair, do not break the chamber, cut a small hole from the tail, hollow out the internal organs, wash them, soak them in a large basin of clear water with cooking wine and ginger for 2 hours, then take them out and filter the blood for later use; 2. Boil a large pot of water until it boils; 3. Put the duck into the pot, pour boiling water over the whole duck from top to bottom with a large spoon, and pay attention to pouring boiling water into the inner chamber. You can pour the duck upside down and pour boiling water into the tail opening; 4. Water it repeatedly for several times until the epidermis is firm and broken, remove the duck and drain the water, and chop off the duck claws and wings (if you like to eat roast duck wings, you don't have to chop them); 5. 20 grams of maltose syrup and 30 grams of water are mixed evenly; 6. Brush the sugar juice evenly on the duck with a brush, then hang it in a cool and ventilated place and air dry it naturally for 24 hours, and brush the sugar juice again after the skin is dried halfway; 7. Cross the air-dried duck across the barbecue fork, paying attention to fixing the head and tail with a triangular fork, otherwise the duck will not rotate with it when the barbecue fork rotates, and it will only let the barbecue fork idle; 8. Put the roast fork together with the duck into the middle of the oven and fix it; 9. Turn the function key to rotary baking, and fire up and down 250 degrees; 10. Close the oven door and bake for about 25 minutes. 1 1. Bake until the duck skin is caramel, turn off the fire, open the door and let it cool slightly, then take it out; 12. When the skin is not hot, slice the duck skin one by one with a knife.

Finally, when eating, mix the sweet noodle sauce with water, shred the green onions and serve with the branded dough.

Naturally, the roast duck cooked by ourselves can't compare with Quanjude, and the knife skill of sliced duck is a little worse, but it is better than cleanliness and hygiene. You can eat it as you like, haha!

If you want to ask me what I like best, I will not hesitate to answer you: Beijing roast duck! Compared with Beijing roast duck, everyone knows it, right? The orange duck skin is wrapped with duck meat crispy outside and crispy inside, which makes your mouth water. thousands of feet! The practice of Beijing roast duck is very complicated, but when it is cooked, it will feel very simple: put the processed duck into the roasting pot and pour boiling water, so that the roasted duck will be crispy outside and crispy inside, and the roasting speed will be improved.

After the duck enters the furnace, roast it for 6-7 minutes, then turn it over and roast the other side. After 6-7 minutes, turn it over and roast it for 6-7 minutes, and so on until the duck meat is completely cooked.

After the roast duck is served, a professional will slice the duck, only to see the master holding the roast duck with one hand and cutting a hole from the duck's neck with the other hand, and then cutting down along the hole, cutting the meat piece by piece and putting it on a plate.

Finally, I started eating. I couldn't wait to pick up a piece of dough, picked a big white duck, dipped it in some sauce, and served it with green shredded cucumber and onion. I quickly wrapped it into a roll and stuffed it into my mouth.

That's called a cool! The smoothness of duck meat, accompanied by the coolness of cucumber, has been spinning deep into my stomach. The crisp duck skin, the spicy onion and the tender meat are dancing a beautiful waltz in my stomach.

My mouth was full of oil, and I smiled and said to my mother, "It's a pity that you don't eat roast duck until you reach the Great Wall!" "I wrote it myself! ! ...

Pay attention to the color, flavor and shape of Beijing Roast Duck in the composition of Beijing Roast Duck. Beijing Roast Duck is a famous food in Beijing Quanjude Roast Duck Restaurant. It is known as the first delicious food in Beijing with its rosy color, fresh and tender entrance, mellow taste and fat but not greasy, and its reputation is well-known at home and abroad.

Beijing roast duck is made from the local precious Beijing duck, which is the best meat duck in the world today.

Legend has it that the breeding of this pure Beijing duck originated about two thousand years ago, because emperors of Liao, Jin and Yuan often hunted on the grasslands in the north, and this pure white duck was occasionally obtained. After artificial breeding, it was continued until this excellent variety was obtained.

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

The preparation method of Beijing roast duck is: a Beijing stuffed duck, a bowl of sugar water and sorghum stalks with roots.

First of all, remove the duck's hands and tongue, and pump air from the incision on the duck's neck to between the subcutaneous fat and the connective tissue, so that the gas can fill the duck's whole body evenly.

Then, the duck's internal organs are taken out and supported between the spine and the trigeminal bone of the chest with sorghum stalks.

Water is discharged from the knife edge and discharged from * * * until it is cleaned.

Then hang the ducks and wash their skins with boiling water. When finished, pour the ducks with sugar water and dry them in the sun.

Finally, pour water from the duckbill, then lift the pole and send the duck into the oven to start roasting.

Roasted duck skin is jujube red, bright and shiny, crispy and tender, how can it not make people salivate? Roasted duck, cut the flesh into pieces and put it on a plate. When eating, you can dip it in sweet sauce, wrap it in scallion, roll it into pancakes, and you can taste it at the entrance.

Beijing roast duck with beautiful color and fragrance sounds really mouth watering. Don't you want to have one? If you want to ask me what I like best, I will not hesitate to answer you Beijing Roast Duck. From the first time I ate Beijing Roast Duck, I fell in love with Beijing Roast Duck. If I haven't eaten it for a while, I will miss it very much and write that it is like I smell the smell of Beijing Roast Duck.

I still remember the first time my family went to the roast duck restaurant to eat Beijing roast duck. After half a day, the roast duck was not served. I asked my mother, "Why is it so slow?" Mother said, "Roasted duck is delicious only when it is roasted now.

"After a while, the waiter served four plates, one with sauce, one with cucumber, one with onion and one with pancakes.

I asked my mother, "What are these for?" Mother said, "These are the ingredients for eating roast duck.

"After a while, the waiter brought two more plates. When I saw the roast duck cut into pieces and placed neatly on the plates, I just wanted to eat one piece. My mother said," That's not how I eat it. Look at how I eat it.

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

Mom said, "This way, you can eat.

"I did as my mother did, wrapped the roast duck, put it in my mouth and took a bite. Oh, it's delicious! I ate several rolls in a row.

The roast duck is tender inside and tender outside, crisp and delicious, which makes people memorable.

After dinner, my parents looked at me and laughed. I looked in front of the mirror and found that there was a lot of sauce on my mouth.

Mother said, "Beijing Roast Duck is very famous at home and abroad.

"Someone said," It's a pity that you don't eat Beijing roast duck until you reach the Great Wall in Beijing.

"Friend, have you ever eaten Beijing roast duck? Hope to adopt, hope to help you.

For the composition of Beijing Roast Duck, I only need about 300 words to ask what I like best, and I will answer you without hesitation. From the first time I ate Beijing Roast Duck, I fell in love with Beijing Roast Duck. If I haven't eaten it for a while, I will miss it very much and write, it's like I smell the smell of Beijing Roast Duck.

I still remember the first time my family went to the roast duck restaurant to eat Beijing roast duck. After half a day, the roast duck was not served. I asked my mother, "Why is it so slow?" Mother said, "Roasted duck is delicious only when it is roasted now.

"After a while, the waiter served four plates, one with sauce, one with cucumber, one with onion and one with pancakes.

I asked my mother, "What are these for?" Mother said, "These are the ingredients for eating roast duck.

"After a while, the waiter brought two more plates. When I saw the roast duck cut into pieces and placed neatly on the plates, I just wanted to eat one piece. My mother said," That's not how I eat it. Look at how I eat it.

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

Mom said, "This way, you can eat.

"I did as my mother did, wrapped the roast duck, put it in my mouth and took a bite. Oh, it's delicious! I ate several rolls in a row.

The roast duck is tender inside, crispy and delicious, which makes people memorable.

After dinner, my parents looked at me and laughed. I looked in front of the mirror and found that there was a lot of sauce on my mouth.

Mother said, "Beijing Roast Duck is very famous at home and abroad.

"Someone said," It's a pity that you don't eat Beijing roast duck until you reach the Great Wall in Beijing.

"Friend, have you ever eaten Beijing roast duck? ...

Beijing Roast Duck A composition of 30 words Students, today I will introduce you to Beijing Roast Duck.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous.

To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.

You can also contribute that Beijing roast duck tastes good and looks good.

The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool.

Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside.

The next step is baking.

After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach.

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

The duck baked in this way has bright yellow and crisp skin and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it.

After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular.

I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

The Great Wall represents the history and culture of China. Who is the representative of China's diet? Let me tell you! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if it were painted with bright paint.

The oil seems to seep out of the skin.

The delicious smell came to the nose, making people want to drip.

Take a slice and taste it. It's really delicious. The skin is oily but not greasy. The meat is tender and slippery. Take a bite and the taste will flow in your mouth for a long time.

As soon as I saw the Beijing roast duck on the table, I couldn't wait to grab a piece and send it to my mouth.

Just as I was eating with relish, my parents burst out laughing and said, "Yunyun, roast duck is not eaten like this."

Have you seen some ingredients and condiments beside it?

You should do it like me, instead of picking up a roast duck and sending it to your mouth.

"Say that finish, he did it seriously.

He took a lotus leaf cake, then put a small piece of duck skin on it, then put some onions and cucumbers on it, and finally wrapped them up and put them in my hand.

At this moment, it dawned on me and I said, "Oh! It turns out that eating roast duck is so particular.

"Say that finish, I will do it myself.

Beijing's roast duck really lives up to its reputation.

It tastes really good! The Great Wall represents the history and culture of China. Who is the representative of China's diet? Let me tell you! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if it were painted with bright paint.

The oil seems to seep out of the skin.

The delicious smell came to the nose, making people want to drip.

Take a slice and taste it. It's really delicious. The skin is oily but not greasy. The meat is tender and slippery. Take a bite and the taste will flow in your mouth for a long time.

As soon as I saw the Beijing roast duck on the table, I couldn't wait to grab a piece and send it to my mouth.

Just as I was eating with relish, my parents burst out laughing and said, "Yunyun, roast duck is not eaten like this."

Have you seen some ingredients and condiments beside it?

You should do it like me, instead of picking up a roast duck and sending it to your mouth.

"Say that finish, he did it seriously.

He took a lotus leaf cake, then put a small piece of duck skin on it, then put some onions and cucumbers on it, and finally wrapped them up and put them in my hand.

At this moment, it dawned on me and I said, "Oh! It turns out that eating roast duck is so particular.

"Say that finish, I will do it myself.

Beijing's roast duck really lives up to its reputation.

It tastes really good! Beijing roast duck students, today I will introduce you to Beijing roast duck.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is well-known and famous.

To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast ducks in the market every day, and people have to book one or two days before they can sit down.

Beijing roast duck tastes good and looks good.

The orange duck skin is covered with crispy duck meat on the outside and tender duck meat on the inside, which makes people drool.

Wrapped in scallion and dipped in sweet sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crispy outside and tender inside.

The next step is baking.

After the duck enters the furnace, roast the right back side of the duck with a knife, so that the hot air can enter the duck chamber from the knife edge and boil the water in the duck's stomach.

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

The duck baked in this way has bright yellow and crisp skin and tender meat.

In this way, the roast duck is ready.

After the roast duck was served, a professional cutter cut the duck into thin slices, and the pancakes wrapped around the duck also talked about it.

After eating the duck, the remaining duck shelf can be made into soup with tender tofu or yellow teeth, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular.

I like to eat sliced duck with sweet sauce and scallion. It's really "mouth watering"! No wonder Beijing roast duck has the praise of "the best taste in the world" and "duck is the best food in Beijing, and the roasted one is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March towards "Beijing Roast Duck".

Please indicate the source? 600 words about writing a composition about roast duck.