How to eat Beijing Duck
The first is the season of eating roast duck.Really eat roast duck,spring,autumn,winter is all about.East,spring season,the duck meat is fat; And the autumn day high air,regardless of the temperature humidity is the most suitable for making the roast duck.The ducks,autumn is more fatness,the so-called "autumn high fat duck,steamed chicken fat" in the proverb to prove it.But in the summer,hot weather,people don't like greasy; Both Peking duck can't stand the heat,every arrive the summer,have DiaoBiao weight loss; Three to air humidity is big,often wet duck billet,baked,duck skin prone to gen (not crispy)
Duck meat slices after the plate set,cook duck head down,all the two half with the knife,at the same time,two little pills duck meat,at the end of the symmetrically order in a small son.At the same time,the article duck tenderloin acrossed on duck head,with good duck meat on the table at the same time,said the guest point of duck had finish,end.Duck head can dip in salt and pepper son to eat,some guests also special love to eat this for.Duck end have nothing to eat,of course,it is only used for decoration beckoned.Two duck fillet is left to the table of distinguished guests or older guests.
翻译 首先是吃烤鸭的季节.真正吃烤鸭,讲究的是春、秋、冬三季.东、春二季,鸭肉比较肥嫩；而秋季天高气爽,无论温度湿度都最适宜于制作烤鸭.秋天的鸭子,也比较肥壮,又所谓“秋高鸭肥,笼中鸡胖”的谚语为证.惟有夏季,一来天气炎热,人们本来就不喜油腻；二来北京鸭怕热,每到夏季都要掉膘减重；三来空气湿度大,鸭坯上常会湿漉漉的,这样烤出来,鸭皮易发艮（不松脆）
鸭肉片完装盘摆好后,厨师还要把鸭头掰下来,用刀一切两半儿,同时片两个小片儿鸭尾部的肉,对称地单放在一个 小盘儿里.同时,把两条鸭里脊肉横放在鸭头上面,与片好的鸭肉同时上桌,表示客人点的鸭子已上完,有头有尾.鸭头可以蘸花椒盐儿吃,有的客人还专爱吃这一口儿.鸭尾当然没什么可吃的,它只是用来摆设示意的.两条鸭里脊是留给本桌尊贵的宾客或年长的客人的
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