Composition Beijing Roast Duck Sexiang 550

The Great Wall represents the history and culture of China. Who is the representative of China's diet? Let me tell you something! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if painted with bright pigments. Oil seems to be oozing from the skin. The delicious smell comes to the nose and makes people want to drip. Take a slice and taste it. It is 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 laughed and said, "Yun Yun, roast duck is not eaten like this." Do you see some ingredients and condiments beside it? You should do it like me, not pick up a roast duck and send 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, and finally wrapped it up and put it in my hand. At this moment, I suddenly realized, and I said, "Oh! It turns out that eating roast duck has such great pressure. " Say that finish, I will do it myself. Beijing 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 something! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if painted with bright pigments. Oil seems to be oozing from the skin. The delicious smell comes to the nose and makes people want to drip. Take a slice and taste it. It is 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 enjoying my meal, my parents burst out laughing and said, "Yun Yun, roast duck is not eaten like this. "Did you see some ingredients and condiments beside it? You should do it like me, not pick up a roast duck and send 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, and finally wrapped it up and put it in my hand. At this moment, I suddenly realized, and I said, "Oh! It turns out that eating roast duck has such great pressure. " Say that finish, I will do it myself. Beijing roast duck really lives up to its reputation. It tastes really good!

If you want to ask me what I like best, I will not hesitate to answer you. 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 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?" Mom 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 plate, I just wanted to eat one piece. My mother said, "That's not how I eat. Look at how I eat.

"Mom took a pancake first, put some 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.

Mother said, "in 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 is 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.

"Some people say," It's a pity that we didn't eat Beijing roast duck until the Great Wall of 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 a household name.

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 duck in the market every day, and people have to book it for a day or two before they can sit down.

Beijing roast duck tastes good and looks good.

Orange duck skin, crispy duck meat outside, tender duck meat inside, making people drool.

Wrapped in chopped green onion and dipped in sweet sauce, it is fragrant and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before being put into the furnace, so that the duck will be cooked quickly when 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, let the hot air enter the duck cavity 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, roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature.

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

In this way, the roast duck is ready.

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

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

When eating roast duck, you are also very particular.

I like to eat sliced duck with chopped green onion in sweet sauce. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best dish in Beijing is duck, and the roast is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March on the "Beijing Roast Duck".

Beijing Roast Duck Composition Beijing Roast Duck Students, today I will introduce Beijing Roast Duck to you.

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 a household name.

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 duck in the market every day, and people have to book it for a day or two before they can sit down.

Beijing roast duck tastes good and looks good.

Orange duck skin, crispy duck meat outside, tender duck meat inside, making people drool.

Wrapped in chopped green onion and dipped in sweet sauce, it is fragrant and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before being put into the furnace, so that the duck will be cooked quickly when 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, let the hot air enter the duck cavity 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, roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature.

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

In this way, the roast duck is ready.

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

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

When eating roast duck, you are also very particular.

I like to eat sliced duck with chopped green onion in sweet sauce. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best dish in Beijing is duck, and the roast is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March on the "Beijing Roast Duck".

Beijing Roast Duck Beijing Roast Duck, as its name implies, is the local snacks of Beijing.

And it's a famous dish with a high reputation! Beijing roast duck tastes mellow, fat but not greasy.

The fat duck meat has a faint oily smell, with crispy and delicious peanuts and a bowl of green coriander with red sauce ... Seeing that delicious and shiny face really makes people salivate, and I can't wait to swallow the whole duck in one gulp! The production process of Beijing roast duck is very simple, and high-quality Beijing roast duck is selected.

First of all, make a small hole in the duck, take out the internal organs, add boiling water to the duck's belly, and then hang the duck in the oven, so that the water of the duck will not be lost and the duck will not be soft, killing two birds with one stone! After a while, take the duck out.

I saw that the freshly baked duck was still steaming, and it was tender and fruity.

Only by this roasting method can it be the authentic Beijing roast duck.

When I eat Beijing roast duck, I like to add a little sweet noodle sauce on the lotus leaf cake, add a few slices of duck meat, add some shredded radish and onion strips, roll up the cake and put it in my mouth for a gentle bite. It's memorable! The smell of radish and onion sublimated the taste of roast duck. I ate and said, "delicious, delicious!" " "Beijing roast duck is not only bright in color, but also delicious, and it is worthy of being a world-renowned delicacy.

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Beijing Roast Duck, the food of Beijing Quanjude Roast Duck Restaurant, is known as the first delicious food in Beijing and enjoys a good reputation at home and abroad because of its ruddy color, crisp roots, mellow taste and fat but not greasy. Beijing Roast Duck is made of Beijing Roast Duck, which is rare in the local area. It is the highest quality duck in the world. Legend has it that the breeding of purebred Peking Duck originated about 10,000 years ago. Because emperors such as Liao, Jin and Yuan often hunted in the northern grasslands, I got this white duck. After artificial breeding, it has continued to this day, and it has obtained excellent varieties. Now, Beijing roast duck is a rare variety in the world and enjoys a good reputation overseas. Beijing Roast Duck Beijing Roast Duck is a famous dish in Beijing Quanjude Roast Duck Restaurant. With its rosy color, fresh and refreshing entrance, mellow taste, fat but not greasy, it is known as the first food in Beijing and enjoys a good reputation at home and abroad.

Beijing roast duck is made from the local precious Beijing roast duck. It 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 the emperors of Liao, Jin and Yuan often hunted on the grasslands in the north and occasionally got this pure white duck. After artificial breeding, it continued until this excellent variety was obtained.

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

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Beijing traditional snack roast duck is delicious. The Great Wall represents the history and culture of China. Who is the representative of China's diet? Let me tell you something! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if painted with bright pigments. Oil seems to be oozing from the skin. It tastes delicious. Take a piece and taste it. It is really delicious. The skin is oily but not greasy. The meat is tender and slippery. When I taste it, that smell will flow in my 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. Mom and Dad laughed and said, "Yun Yun, roast duck is not eaten like this. Do you see 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. " Then he did it seriously. He took a lotus leaf cake, put a small piece of duck skin on it, put some onions and cucumbers on it, and finally wrapped it up and put it in my bag. It turns out that eating roast duck is so stressful. "After that, I cooked it myself. Beijing's roast duck really lives up to its reputation. It tastes really delicious! The Great Wall represents the history and culture of China. Who is the representative of China's diet? Let me tell you something! That's Beijing roast duck! Let me introduce Beijing roast duck! The skin of Beijing roast duck is golden brown, as if painted with bright pigments. Oil seems to be oozing from the skin. It tastes delicious. Take a piece and taste it. It is really delicious. The skin is oily but not greasy. The meat is tender and slippery. When I taste it, that smell will flow in my 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. Mom and Dad laughed and said, "Yun Yun, roast duck is not eaten like this. Do you see 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. " Then he did it seriously. He took a lotus leaf cake, put a small piece of duck skin on it, put some onions and cucumbers on it, and finally wrapped it up and put it in my bag. It turns out that eating roast duck is so stressful. "Then I cooked it myself. Beijing's roast duck really lives up to its reputation. It tastes really delicious! Students of Beijing Roast Duck, today I will introduce Beijing Roast Duck to you. 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 a household name. The most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There are about 100 roast ducks in the market every day. People have to make a reservation for a day or two before they can sit down. Beijing roast duck tastes delicious. Look at the face. No problem. The orange duck skin is covered with crispy duck meat and tender duck meat, which makes people drool. It's even more delicious when wrapped in onion and dipped in sweet sauce. The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before being put into the oven, so that it will be cooked quickly when roasted, and the duck meat will be crispy outside and tender inside. Next, it will be baked. After the duck is put into the oven, it will be cooked first. 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 orange, turn it over, roast the left back side of the duck for 3-4 minutes, roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature. Roast duck skin is Huang Liang, and the meat is crisp. In this way, the roast duck is ready. Pancakes wrapped in duck meat also speak strongly. After eating the duck, the remaining duck shelf can be made into tender tofu or yellow tooth soup, and boiled eggs with duck oil can be made into pudding-like dishes, which are also delicious. When eating roast duck, it is also very particular. I like dipping duck slices in sweet sauce and onion. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best dish in Beijing is duck, and the roast is the best"! Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March on Beijing Roast Duck.

Write a composition about roast duck (500 words) Students, have you ever heard of Beijing roast duck? Have you 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 Beijing's specialties. After listening to this sentence, I want to meet this "new friend" more.

It happened that my father came back from a business trip in Beijing and just brought a Beijing roast duck.

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

I can't wait to pick up the roast duck and eat it, ah! This is the best on earth! Fragrant and crisp.

Hey, 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, savor it, haha! I finally got the bone. I took a bite. Ah, why is it so brittle? It tastes like meat, no wonder! Rotten, but not broken. I really want to learn to cook Beijing roast duck.

According to my mother, Beijing Roast Duck is cooked in Puwufang founded by Suzhou 185 1 It has a history of 150 years. 1956 moved to Beijing at the initiative of Premier Zhou.

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

Describe the details of roast duck. Quick, quick, quick, quick, quick, quick, quick, urgent, urgent ... Beijing roast duck is a famous food in Beijing, which is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

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 a household name.

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 duck in the market every day, and people have to book it for a day or two before they can sit down.

Beijing roast duck tastes good and looks good.

Orange duck skin, crispy duck meat outside, tender duck meat inside, making people drool.

Wrapped in chopped green onion and dipped in sweet sauce, it is fragrant and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before being put into the furnace, so that the duck will be cooked quickly when 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, let the hot air enter the duck cavity 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, roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature.

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

In this way, the roast duck is ready.

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

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

When eating roast duck, you are also very particular.

I like to eat sliced duck with chopped green onion in sweet sauce. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best dish in Beijing is duck, and the roast is the best"! Hope to adopt!

At 7: 15 this evening, my parents took me, just like Beijing roast duck.

It was not until I ordered a good dish that I noticed the environment here: 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.

If it's not for nothing, at least you know where the meat slices and skins we eat come from.

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.

The skin is finished, and then the 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? What else is there? Because of onions.

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