Beijing roast duck composition 1 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 for a while, I will miss it and write, just like smelling Beijing roast duck.
I still remember the first time my family went to the roast duck restaurant to eat Beijing roast duck. After a long time, the roast duck didn't come. I asked my mother, "Why is it so slow?" Mother said, "Roasted duck is delicious only when 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?" Mom said, "These are the ingredients for eating roast duck." After a while, the waiter brought two more plates. I saw the roast duck cut into pieces and put it neatly on the plate. I just want to eat one piece. My mother said, "That's not true. You see how I eat. " Mother first took a pancake, dipped it in roast duck, put it on the pancake, put a cucumber on the pancake, and finally rolled them up with the pancake. Mom said, "so you can eat." I wrapped the roast duck as my mother did, put it in my mouth and took a bite. Ah, it's delicious! I ate several rolls in a row. The roast duck is tender inside and crisp outside, delicious and memorable. After dinner, my parents looked at me and smiled. I looked in the mirror and found 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 didn't eat Beijing roast duck until you came to Beijing and arrived at the Great Wall." Friend, have you ever tried Beijing roast duck?
Beijing Roast Duck Composition 2 Students who have been to Beijing must know that Beijing Roast Duck is really delicious "Wang Zhongwang"! Everyone who has eaten said yes! Let me introduce Beijing roast duck.
As soon as my mother and I entered the store, the aroma smelled good. The store is really a sea of people, and my mother finally found a table to sit down. I was curious about how Beijing roast duck was cooked, so I went to the open kitchen. Through the glass, I can clearly see that the chefs clean a duck first, and then put oil and seasoning on it. The red duck turns golden in an instant, and finally the most important "roast"! When roasting Beijing roast duck, the most important thing is time and heat. When baking, you need to set it to medium heat, and then you have to wait for 50 to 60 minutes.
The long wait finally ended, and Beijing roast duck was served on the table. Roast duck glistened with golden light and cigarette plumes, which really made people drool!
After a long time, I can finally put down my stomach and enjoy the food! I cut off a duck with a knife and put it in my mouth. First of all, the skin is crisp. The meat is not only tender, but also comes out of it as soon as I bite the oil, which is fat but not greasy. Everyone should be full of praise for such a delicious Beijing roast duck. I never let go of any edible place on the roast duck. I ate it all.
Beijing roast duck not only enjoyed a high reputation in Beijing, but even the Empress Dowager Cixi at that time liked drinking the emperor very much!
Would you like to have a try after listening to my introduction? What are you waiting for? See if I can give you a thumbs up!
Beijing Roast Duck Composition 3 The world is big and there are many delicious foods. As a snack, I can't resist the temptation of all kinds of delicious food, especially Beijing roast duck. I like it from the first time I eat it, and I have to taste it occasionally.
Beijing roast duck, as its name implies, is one of Beijing's specialties, the most famous of which is Quanjude roast duck. Someone said, "It's a pity that you didn't eat roast duck until you came to Beijing and the Great Wall!" That's true!
Beijing roast duck is made of high-quality meat duck from Beijing. When roasting, first make a small hole in the duck, take out the internal organs, then add boiling water to the duck's belly, and then hang the duck in the oven. This can not only prevent the duck from losing too much water, but also prevent the duck from baking soft, which can be described as killing two birds with one stone! The freshly baked duck is tender outside and transparent inside, with ruddy color, bright and oily, fragrant and mouth-watering.
After the delicious roast duck is roasted, a skilled chef will slice the meat and put it on a plate. When you eat it, you can dip it in sweet noodle sauce, wrap it with chopped green onion and shredded cucumber, and roll it into pancakes. You can taste it at the entrance. That smell is really hard to forget! Bite it down, and the fat duck skin is crisp and fragrant. They are served with fresh and refreshing shredded cucumber and sweet sauce, fat but not greasy, as if playing an appetizing symphony in your mouth, which really makes you want to stop!
It is said that in the early Ming Dynasty, the emperor loved roast duck, and the royal chefs in the court tried their best to study the practice of roast duck in order to please the sages. Later, the method of roast duck in the palace was handed down, and it has been handed down to this day, and it is now Beijing roast duck!
The delicious Beijing roast duck makes my forefinger move!
As the saying goes, "Food is the most important thing for the people". I have eaten many delicious foods since I was born, such as Daoxiao Noodles, crossing the bridge rice noodles, duck blood vermicelli ... These foods are unforgettable. But among them, Beijing roast duck, which is known as "delicious in the world", is the favorite, and it drools at the thought.
Beijing roast duck used to be court food, which was made in the Ming Dynasty. The roast duck is full and purple. Before serving, when the chef cuts it, there is a tangy smell. After smelling it, I realized that when cooking roast duck, there was something fruity in the ingredients.
The practice of Beijing roast duck is also very unique: it is divided into two parts: processed duck and roast duck, of which roast duck is the most unique, and the roasting process is also divided into two parts, one is called watering and the other is called roasting. Irrigation: Fill ducks with boiling water. When roasting, the duck will be cooked inside and roasted outside, so that the duck will be cooked quickly and the roasted duck will be crispy outside and tender inside. Roasting: Roast in several parts, first roast the left side, then roast the left and right sides and finally roast the back of the roast duck. It has been baked like this until the color turns purple.
Beijing roast duck is not only beautiful in appearance and unique in practice, but also attractive in taste and eating method.
How to eat Beijing roast duck: First, take out a piece of lotus leaf skin, which is the skin made of flour. Then put some fat but not greasy meat and crispy skin on the lotus leaf skin. After putting the skin and meat, put some cucumbers in it and occasionally put some shredded radish. Finally, roll it up or wrap it with a little sauce. But I like to spread a layer of sweet noodle sauce first. Add two pieces of meat and three pieces of skin, add a little bit of cucumber, roll it blindly or wrap it up and swallow it in one gulp. The taste is beyond words.
Beijing roast duck is my favorite food in my life, and I can't forget it. Whenever I mention it, it makes my mouth water. I really want to try again!
Beijing Roast Duck Composition 5 Beijing Roast Duck is very famous in China. It can be divided into two schools, namely Quanjude Roast Duck and Cheap Square Roast Duck. But no matter which one, it is warmly welcomed by the majority of diners.
Beijing roast duck looks orange and red, which is very charming. Smooth skin has luster, which makes people drool and brighten their eyes. I prefer to eat hanging ducks. Its method is simple and clear, and it is also very special. First, dig a small hole in a duck about the same size and weight, take out the internal organs, and then pour some boiling water into the duck's stomach. Then the cook hung the killed and washed ducks in the stove and cooked them with charcoal at the bottom of the stove. The duck in the stove is roasted like acetylene, but unfortunately it is rotten like acetylene.
When eating roast duck, it is simply the enjoyment of the gods. Roast duck can be eaten directly, but I prefer another way. I spread a thin cake on my hand, put some duck meat, some coriander and Flammulina velutipes, and finally put some hot sauce or sweet sauce, and fold it in half and you're done. I opened my mouth wide and bit half a cake in one bite. The bread is cold, the meat is crisp and tender, and the skin is oily but not greasy. It is mixed with delicious side dishes and plays like a symphony between the tip of the tongue, which makes me intoxicated. This taste is cool! I think this is the best thing I have ever eaten!
Because the roast duck is so delicious, my mouth is greasy and I look funny. Roast duck is fat but not greasy, which makes people never tire of eating it and has endless aftertaste. I can't help sighing that China cuisine is profound and colorful, and many such cuisines can be produced. If you have the opportunity to go to Beijing, don't forget to see its "Fanghua" and experience the feeling of being edified by food.
As the saying goes, "Food is the most important thing for the people". As a foodie, tasting delicious food is my hobby. When you come to this bustling old Beijing, you can't forget to taste Beijing roast duck.
Authentic Beijing roast duck, alias "sliced duck", people who have eaten it should know the charming fragrance of Beijing roast duck best. Under the bright red shell that looks like dripping oil, it is a white and tender duck. Clip out a piece, with special dough, fresh green onions and sweet sauce. It's really amazing!
Beijing roast duck is delicious, but the production process is quite complicated: first, choose the best Beijing roast duck, wash and peel it, fill it with water, and seal the cloaca with an iron needle. When the roast duck is used, the position of the duck is changed regularly with poles, so that the duck is heated evenly and the roast duck is crisp and tender.
Don't think that's enough. Because the whole duck is too big to eat, the next step is the important sliced duck. Sliced duck pays attention to the knife method and must be skilled in cutting, otherwise the cut duck meat is not only unsightly, but also destroys the taste of duck meat and is a failed roast duck.
Beijing roast duck has a unique and delicious taste and is deeply loved by people. As a professional "foodie", I naturally can't let go of this delicious food, so I want to eat like a pig!
When the Beijing roast duck was served, I couldn't wait to put a piece on the dough, dip it in sweet sauce, add some green onions, wrap it up and put it in my mouth. Wow! How delicious! The delicious taste of duck itself, coupled with the chewiness of dough, the spicy taste of green onions and the sweetness of sweet sauce, when they are perfectly intertwined and dancing on the tip of the tongue, ah! That's called a cool.
Beijing roast duck, delicious and tender, with a series of condiments, is guaranteed to make you drool before eating and linger after eating, which is impossible to prevent!
Beijing Roast Duck Composition 7 At 7: 00 15 this evening, my parents took me with them, just like Beijing Roast Duck.
It was not until I ordered delicious food that I noticed the environment there: elegant wooden tables and chairs, very smooth surfaces and exquisitely carved table edges. The beautiful huge crystal lamp hanging from the top, coupled with the gentle waiter wearing cheongsam and small silk scarf, really made me feel that I was sitting in a magnificent palace.
Alas, it's finally served. The waitress's sister pushes a big dinner cart with a red roast duck on it. Then the master took a knife and was carefully cutting the skin and meat. You can understand how the meat slices and skins we eat come from without looking. I saw the right hand of the chef wearing plastic gloves gently hold down the roast duck, and the other hand cut a hole in the duck neck, and then cut the skin bit by bit along the hole. Wow! When the duck legs were skinned, a pool of oil and water actually flowed out. It's golden yellow, just like my favorite chicken soup. After the skin is done, it is tender meat. The meat is white and thick. When the master cut off a piece, I wanted to put it in my mouth immediately and take it for myself. What a good Beijing roast duck!
It's finally time for dinner. I can't wait to take a piece of dough, pick a big white duck and dip it in some sauce. Take another piece of red duck skin with shredded cucumber and white onion. I quickly wrapped it into a duck roll and stuffed it into my mouth: Wow! The meat is silky, the duck skin is crisp and tender, the cucumber is refreshing and the onion is spicy. What a match! Silky flesh with refreshing cucumber, has been rotating to the depths of the stomach. One word: cool! Crispy duck skin and spicy onion danced a beautiful waltz on the tip of my tongue, which made me addicted.
After eating, I ate a few more: I pulled my tears out. Why can it be because of what? Just because of onions!