Roast with the most

Roast with the most

馋哭了! 用英语聊聊北京烤鸭的前世今生

Peking duck is an icon of Beijing cuisine and enjoying the treat is one of the must-dos in the capital. Among the fast-changing trends of international cuisine, the dish is a rare, enduring classic, receiving worldwide recognition for its tempting sheen, crispy skin and tender, juicy meat.

北京烤鸭可谓是京菜的典型代表，而吃烤鸭则是到北京的必打卡项目之一。在瞬息万变的国际美食潮流中，北京烤鸭是不可多得且经久不衰的经典菜肴，烤鸭色泽诱人，外皮酥脆，肉质细嫩多汁，享誉全球。

When serving the dish, chef and duck appear before diners. The chef deftly slices off delectable parts of skin first, with the meat then pared together into succulent slivers, enough to serve a full meal for four or five.

上菜时，片鸭师傅将整只烤鸭端到食客面前。师傅先是技法娴熟地将外皮的精华部分切成小片，之后再将鸭肉片成美味多汁的薄片，一套烤鸭便是四到五人份的全餐。

The morsels are delicately paired with a sweet bean paste, rested on a bed of shredded cucumber, spring onions or radishes and wrapped in a bite-sized, wafer-thin crepe. Rolled into little envelopes, these duck pancakes are a taste and tactile experience that most characterizes the sophisticated palate and pragmatism of the city.

片好的鸭肉和鸭皮稍蘸甜面酱，佐以黄瓜条、葱丝或萝卜条，再一同卷到一口量、薄如纸的荷叶饼里。卷成信封形状的烤鸭卷饼便是一场舌尖和指尖上的盛宴，将京城菜肴的味蕾匠心与务实精神演绎得淋漓尽致。

Sometimes, any extra meat is stripped from the bones, shredded and stir-fried with garlic, chives or asparagus.

有时，鸭架上剩下的鸭肉也会剔下来切成碎片，再配以大蒜、香葱或者芦笋爆炒。

Taste is not the only reason for Peking duck's unique status, though. The Chinese believe that other poultry is hot in nature and therefore brings excessive heat to the body. Duck, however, is considered moderate, even slightly cold, because it comes from water and it is believed to be good for the lungs and other parts of the respiratory system.

然而，口味并不是成就北京烤鸭独特地位的唯一因素。中国人认为其他禽肉性热，吃完会上火。而鸭子为水禽，因此鸭肉性温、甚至略带寒性，鸭肉能润肺，对呼吸系统的其他部位也有滋补作用。