用英语来描写你的家乡的美食(北京烤鸭）( 六 )

1 烤成的鸭比生鸭重量减轻1/3左右，色呈枣红，油润发亮，皮脆肉嫩，腴美香醇，处焦里嫩，香气扑鼻。
一般成品重2公斤左右，用刀片成柳叶片，以108片为合格，趁热上席，当客片下，下刀快如闪电，片片带皮，令人叹为观止。
Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection
2 "北京烤鸭"吃法多样，最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃，并根据个人的爱好加上适当的佐料，如葱段、甜机酱、蒜泥等。
喜食甜味的，可加白糖吃，还可根据季节的不同，与以黄瓜条和青萝卜条吃，以清口解腻。
片过鸭骨架加白菜或冬瓜熬汤，别具有风味。
烤后的凉鸭，连骨剁成06厘米宽、45厘米长的鸭块，再浇全味汁，亦可作凉菜上席。
" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor Cold duck roasted, bone cut into 06 cm wide, 45 cm long duck pieces, and then poured the sauce, as well as the dish on the table
3 同学们，今天我给大家介绍的是北京烤鸭。
北京烤鸭是北京驰名中外的京菜代表之一。
讲到北京烤鸭，那可是脍炙人口，盛名鼎鼎。
吃烤鸭，北京最著名的一家便是前门外的全聚德烤鸭店了，在那儿，每天应市的烤鸭约有百把只，人们吃烤鸭都要在前一二天预定，才能入座。
北京烤鸭味儿好，看相也好。
橘**的鸭皮里包着外脆内嫩的鸭肉，令人垂涎三尺。
裹上葱白、沾上甜酱吃更是满口留香，异常鲜美。
北京烤鸭的做法非常复杂：先要把处理后的鸭子在入炉之前，灌进开水，这样烤鸭子时，鸭子才会熟得快，也会使鸭肉外脆内嫩。
接下来就是烤了。
鸭子进炉后，先烤鸭子被刀切了的右背侧，使热气从刀口处进入鸭膛，把鸭肚子里的水煮沸。
烤了6至7分钟后，当鸭子右背侧的鸭皮烤成橘**时，就翻过来，用火烤鸭子的左背侧3至4分钟，然后烤鸭背4至5分钟，接着就照上面的步骤循环地烤，直到鸭肉全部上色成熟为止。