Beijing Roast Duck 北京烤鸭

北京烤鸭已是名扬世界的美食品，历代美食家吃北京烤鸭，吃出了许多讲究来，似乎非如此吃食，则不能体现出正宗风味。

Beijing-style roast duck, or Peking duck, is now a world-famous delicacy. Generations of gastronomes have developed rules of eating Peking duck.

这些讲究归纳起来，主要有四个：

To experience the genuine flavor, we must follow these four rules:

讲究季节：

Seasons:

吃烤鸭必须在合适的季节里，季节不好则影响口味。品味者主张在冬、春、秋三季吃烤鸭其味最佳。原因是冬春二季的北京鸭，肉质肥嫩；秋天天高气爽，温度和湿度都特别适宜制作烤鸭，而此时的鸭子也比较肥壮。夏季气候炎热，空气湿度较大，此时的北京鸭肉少膘薄，质量较差，烤制后的鸭皮容易发艮(即不松脆)，所以口味相对较差。

In winter and spring, ducks in Beijing are fat and taste tender; in autumn, the weather is very clear. Hence, the temperature and humidity are just fine to roast ducks. Meanwhile, ducks in autumn are also very fat and strong. In summer, it is very hot and humid and ducks in Beijing are thin and of low quality.

讲究片法：

Slicing skill:

因为片得好不仅菜肴造型更佳，而且口味更美。烤鸭烤制成后，要在鸭脯凹塌前及时片下皮肉装盘供食。此时的鸭肉吃在嘴里酥香味美。片鸭的方法也有讲究，一是趁热先片下鸭皮吃，酥脆香美；然后再片鸭肉吃。二是片片有皮带肉，薄而不碎。一只2公斤重的鸭子，能片出100余片鸭肉片，而且大小均匀如丁香叶口感则酥香鲜嫩，独具风味。

Good slicing skills improve the taste. After a duck is roasted, the skin and flesh of the sunken part on the chest should be sliced and served immediately, because at this time, the meat is crispy and tasty. Every slice should have a piece of skin with it and the pieces should be thin and complete. A single two-kilogram duck can produce more than 100 slices of meat of the size of clove leaves.

讲究佐料：

Condiments:

吃烤鸭的佐料有三种类型，它们各具不同风味，适应不同宾客的口味需好。一种是甜面酱加葱段，再配黄瓜条或青萝卜条等，以清口解腻；一种是蒜泥加酱油，也可配黄瓜条或青萝卜条等，蒜泥口感清香又带一丝辣意，也可解油腻，它是早年很受欢迎的一种佐料；还有一种是以白糖为佐料的甜食法，较受不喜葱蒜的顾客偏爱，尤受年青女性的欢迎。第一种佐料方式现在是最为常用的，其中所用甜面酱讲究用北京“六必居”出产的，不然口味就不能算作正宗。

Three types of condiments with different flavors are available for different demands of guests. The first type consists of plum sauce, shallot segments, cucumbers, or green turnips, which can help alleviate the oiliness. The second type is a garlic spread and soybean sauce. Sometimes cucumbers or green turnip bars are also served. The garlic spread is slightly spicy, which can also ease the oiliness. The third type consists of only white sugar, which is for guests who dislike shallots or garlic, especially young women. The first type is very common nowadays. The sweet fermented flour paste should be produced by “Liu Bi Ju” in Beijing; otherwise, it will reduce the genuineness of the taste.

讲究佐食：

Side Dishes:

常用的吃烤鸭的佐食品有二种，一为荷叶饼；一为空心芝麻烧饼。荷叶饼可一揭两片，每片抹上甜面酱再放葱段、黄瓜条、(或青萝卜条)、烤鸭片，或者抹上蒜泥、酱油、黄瓜条(或青萝卜、条)，再夹上烤鸭片卷起来吃。早年，全聚德烤鸭店还常、年备有一种、配以大麦米和红小豆熬制的小米粥。这种小米粥色泽美观，滑润爽口，吃完烤鸭后再喝上一小碗这种特制的小米粥，一定会给你带来无比的、舒畅感。

Two kinds of foods are available while eating Beijing Roast Duck: Lotus leaf shaped pancake and sesame seed cake. Lotus leaf shaped pancake can be sliced into two pieces to wrap the duck and vegetables. Quanjude Roast Duck Restaurant serves congee with millet, barley and adzuki bean. The congee looks nice and tastes delicious. Having a bowl of such congee after eating Beijing Roast Duck will surely make you contented.