鸭肉的英语作文

BeijingroastdUCK

写作思路：根据题目要求，以介绍北京烤鸭作为主题，先介绍北京烤鸭的历史，接着介绍北京烤鸭的吃法。

My favorite food is Beijing roast duck.

我最喜欢的食物是北京烤鸭。

Beijing roast duck is a famous food of Quanjude roast duck restaurant in Beijing.

北京烤鸭，是北京全聚德烤鸭店的名食。

It has the characteristics of ruddy color, fresh and tender taste, mellow taste, fat but not greasy. It is known as the first delicious food in Beijing and enjoys a good reputation at home and abroad.

它以色泽红润，入口鲜嫩，口味醇厚，肥而不腻的特色，被誉为北京第一美味，名声享誉海内外。

Beijing roast duck is made of local rare Beijing duck.

北京烤鸭是用当地的名贵北京鸭制成的。

It is the best meat duck in the world.

它是当今世界上最优质的一种肉鸭。

Roast the duck, cut the meat into pieces and put it on the plate.

烤好的鸭子，将皮肉切成一片一片的装入盘中。

When eating, you can dip in some sweet sauce, wrap in Scallion section, involve in pancakes, and then taste.

食用时可以蘸点甜酱，裹着葱白段，卷入薄饼，即可入口品尝了。

Beijing roast duck with beautiful color, fragrance and taste sounds like a mouth watering duck.

色香味美的北京烤鸭，听起来真让人不由自主地垂涎欲滴。

Don't you want one too?

难道你不想也来一只吗？

Beijing roast duck taste good, looks good. Brown duck skin wrapped in crisp outside and tender inside the duck, a most delicious, but also with the sauce is full of fresh, so eat up lead a person to endless aftertastes.Beijing roast duck is very complex, the first after the treatment of duck in the furnace before, into the boiling water, it will make roast duck, duck crispy outside and tender inside. Bake 6 to 7 minutes, right dorsal duck duck baked into orange, turned on the fire, roast duck left dorsal 3 to 4 minutes. Then according to the above steps until all the coloring roast duck, maturity. In this way, roasted duck is done. Roasted duck on the table, there are professional cutting to cut into thin slices of duck. The remaining after eating duck duck shelf can add some material to make soup, duck oil can be used to boil the egg, make a pudding like dish, eat up too wonderful for words. When eating roasted duck is also very good. I like the duck pieces with the sauce and scallion white to eat, "wow"! Watching really "slobber DC three thousand feet"! No wonder the Beijing roast duck is "the best in all the land of delicious" praise!Students, after listening to my introduction, you is it right? "Slobber DC three thousand feet"? Then take action as soon as possible, starting towards the "Beijing roast duck".北京烤鸭味儿好，看相也好。褐色的鸭皮里包着外脆内嫩的鸭肉，美味至极，而且沾上酱汁更是满口留香，令人吃起来回味无穷。北京烤鸭的做法很复杂，先要把处理后的鸭子在入炉之前，灌进开水，这样烤鸭子时，才会使鸭肉外脆内嫩。烤了6至7分钟后，鸭子右背侧的鸭皮烤成橘黄色时，就翻过来，用火烤鸭子的左背侧3至4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。这样，烤鸭就做好了。烤鸭上桌后，有专业的切割员把鸭肉切成薄薄的肉片。吃完鸭子后剩下的鸭架子可以加上一些材料做成汤，鸭油能用来熬蛋，做成布丁似的菜，吃起来也妙不可言。吃烤鸭时也挺有讲究。我喜欢把鸭片沾上酱汁和葱白来吃，“哇”！看着真是“口水直流三千尺”呀！难怪北京烤鸭有“天下第一美味”的赞语呢！同学们，听了我的介绍，你们是不是也“口水直流三千尺”了呢？那就赶快行动起来，向着“北京烤鸭”出发吧。