怎麼用英語給老外介紹北京烤鴨

A. 英語介紹北京烤鴨

1. 烤成的鴨比生鴨重量減輕1/3左右，色呈棗紅，油潤發亮，皮脆肉嫩，腴美香醇，處焦里嫩，香氣撲鼻。一般成品重2公斤左右，用刀片成柳葉片，以108片為合格，趁熱上席，當客片下，下刀快如閃電，片片帶皮，令人嘆為觀止。

Roasted ck than ck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection.

2. "北京烤鴨"吃法多樣，最適合卷在荷葉餅里或夾在空心芝麻燒餅里吃，並根據個人的愛好加上適當的佐料，如蔥段、甜機醬、蒜泥等。喜食甜味的，可加白糖吃，還可根據季節的不同，與以黃瓜條和青蘿卜條吃，以清口解膩。片過鴨骨架加白菜或冬瓜熬湯，別具有風味。烤後的涼鴨，連骨剁成0.6厘米寬、4.5厘米長的鴨塊，再澆全味汁，亦可作冷盤上席。

" Beijing ck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy. Tablets had ck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold ck roasted, bone cut into 0.6 cm wide, 4.5 cm long ck pieces, and then poured the sauce, as well as the dish on the table.

3. 同學們，今天我給大家介紹的是北京烤鴨。
北京烤鴨是北京馳名中外的京菜代表之一。
講到北京烤鴨，那可是膾炙人口，盛名鼎鼎。吃烤鴨，北京最著名的一家便是前門外的全聚德烤鴨店了，在那兒，每天應市的烤鴨約有百把只，人們吃烤鴨都要在前一二天預定，才能入座。 北京烤鴨味兒好，看相也好。橘黃色的鴨皮里包著外脆內嫩的鴨肉，令人垂涎三尺。裹上蔥白、沾上甜醬吃更是滿口留香，異常鮮美。
北京烤鴨的做法非常復雜：先要把處理後的鴨子在入爐之前，灌進開水，這樣烤鴨子時，鴨子才會熟得快，也會使鴨肉外脆內嫩。接下來就是烤了。鴨子進爐後，先烤鴨子被刀切了的右背側，使熱氣從刀口處進入鴨膛，把鴨肚子里的水煮沸。烤了6至7分鍾後，當鴨子右背側的鴨皮烤成橘黃色時，就翻過來，用火烤鴨子的左背側3至4分鍾，然後烤鴨背4至5分鍾，接著就照上面的步驟循環地烤，直到鴨肉全部上色成熟為止。這樣烤出來的鴨子，鴨皮鮮黃鬆脆，肉質鮮嫩。這樣，烤鴨就做好了。 烤鴨上桌後，有專業的切割員把鴨肉切成薄薄的肉片，包在鴨肉外面的薄餅也講勁道。吃完鴨子後剩下的鴨架子可以加上嫩豆腐或黃牙白做成湯，鴨油能用來熬蛋，做成布丁似的菜，吃起來也妙不可言。
吃烤鴨時也挺有講究。我喜歡把鴨片沾上甜醬和蔥白來吃，真是「口水直流三千尺」呀！難怪北京烤鴨有「天下第一美味」、「京師美食，莫過於鴨，而炙者尤佳」的贊語呢！
同學們，聽了我的介紹，你們是不是也「口水直流三千尺」了呢？那就趕快行動起來，向著「北京烤鴨」進軍吧。

The classmates, today I give everybody introction is Beijing roast ck.
Beijing roast ck is one of the famous cuisine is representative of Beijing.
Beijing roast ck, it is win universal praise, fame Ding ding. The roast ck, one of Beijing's most famous home is outside the front door of the Quanjude roast ck restaurant, there should be the ck, about 100 only every day, people eat roast ck are scheled for the first one or two days, can seat. Beijing roast ck taste good, looks good. Orange ck skin wrapped in crisp outside and tender inside the ck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious anomaly.
Beijing roast ck is very complex: first put the processed ck in the furnace before, into the boiling water, such as roast ck, the ck will be cooked quickly, also can make the ck crispy outside and tender inside. The next step is to bake. The ck into the oven, bake the right dorsal ck was cut, so that the hot air from the mouth into the chamber to ck, ck belly in boiling water. Bake 6 to 7 minutes, when the dorsal ck right skin ck baked into orange, turned on, the left dorsal roast ck for 3 to 4 minutes, and then roast ck back 4 to 5 minutes, then according to the above steps until the ck cycle baked, all color maturity. This baked ck, ck skin fresh pine crisp, fresh meat. In this way, the roast ck is done. Roast ck on the table, there are professional cutting member of the ck meat cut into thin slices, wrapped in ck out pizza also speak effort. The remaining after eating ck ck shelf can be added to the tender bean curd or yellow teeth white soup, ck oil can be used to boil the egg pudding, made like food, eat it too wonderful for words.
The roast ck is very important. I like the ck with sweet sauce and scallion white to eat, really " slobber DC three thousand feet ."! No wonder Beijing roast ck has " the best in all the land of delicious ", "the capital of food, than a ck, and sunburn. " praise!
Students, after listening to my introction, you is it right? " Slobber DC three thousand feet "? Then take action as soon as possible, toward the " Beijing ck " to enter.

B. 用英語來描寫你的家鄉的美食(北京烤鴨）

For every tourist who comes to Beij in9， ing roast ck is undoubtedly a must-not-miss cuisine.Roast Duck is a world-renowned Beijing special cuisine，developed by Chinese Han people in the Ming Dynasty，and served as royal food at that time.Beij ing roast ck is both delicious and good for health.It also meets the eating habits of all ethnic peoples in China.During the time of 2008 Beijing Olympic Games，Beijing Roast Duck and Chinese mplings were incted into Chinese Olympic menu，and much loved by athletes from all over the world.In the Olympic
Village，about 700 Beijing Roast Ducks were consumed every day on average.

C. 北京烤鴨的做法 英語寫

Beijing Duck or Beijing Roast Duck
Beijing Roast ck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking ck is seen to be one of the two things you are absolutely supposed to do while in Beijing.

How roast ck was made?
You might want to know more about how Peking Roasted Duck is made. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

Special farms supply plump Beijing cks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.

這段是做法：
Select a ck with whole skin. First the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the ck by the neck, spread diluted maltose over it. Hang the ck in an airy place to dry.
The stuffed ck is hung in the roaster and kettles of hot water are placed in front to fill out the ck. Proper timing and temperature are important and the ck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.

D. 我最喜歡的食物是北京烤鴨的英語作文

In
our
China,
there
are
many
delicious
dishes.
In
the
record
A
Bite
of
China,
we
can
see
the
essence
of
Chinese
diet.
Among
so
many
dishes,
I
like
sweet
andsour
spare
rib
and
beef
most.
Sweet
and
sour
spare
rib
is
a
traditional
andpopular
Chinese
cuisine.
Its
cooking
method
is
simple
but
it
taste
well.
Sweetand
sour
contains
together,
tasting
much
better.
Beef
is
popular
in
generalfamilies.
There
are
various
methods
to
cook
this
food
material.
We
can
fry
orstew
and
we
can
get
different
but
tasty
foods.
However,
taste
of
home
are
themost
popular
in
families.
翻譯：
在我們中國，有許多美味的食物。在紀錄片《舌尖上的中國》里，我們可以看到中國烹飪的精華所在。在所有的菜餚里，我最喜歡的是酸甜排骨和牛肉。酸甜排骨是一道大受歡迎的傳統菜餚。它的烹飪方法很簡單，但味道卻很好。酸味和甜味融合在一起，吃起來回味無窮。牛肉在普通家庭中也很受追捧。牛肉這種食材有許多烹制方法，可以炒或燉，味道不同但卻同樣味美。但是，家的味道才是最受大眾歡迎的味道。

E. 英語作文邀請信邀請外國友人去吃北京烤鴨

dear friend,
since the new year is coming, i would like to invit you to spend the new year's day in china. there're many different traditions in china that you can enjoy. on the other hand, you can make many new friends in china. in china, we usually wear new clothes and get together on new year's eve. it is a time for us to celebrate the new year with our families. many famous chinese dishes such as mplings are served at this time. i hope you will be interested to come. i'm waiting for your reply.
yous.
Name

F. 英文演講比賽 介紹中國飲食文化 我想介紹北京烤鴨 介紹到一半不知道怎麼寫了應該都介紹什麼

既然是英文演講比賽就有外向洋人的針對性，網路有北京烤鴨 條目看了一下很詳細，這里不摘錄，只越供一些背景素材，摘優用之，英文你翻譯吧。
1.老外給北京烤鴨起洋名
中新北京網2007年9月12日電昨天下午，經過海選初評後的部分「洋店名」在全聚德、張一元、瑞蚨祥、戴月軒4家老字型大小店堂內首次亮相。截至目前已有超過4萬余名志願者通過互聯網提交了自己翻譯的老字型大小名稱，其中60%來自海外。
昨天下午，記者在全聚德和平門店看到，全聚德的企業理念「全而無缺聚而不散仁德至上」被譯成「Moral，All，Together」，用三個詞來概括了全、聚、仁，將Moral放在最前面體現「仁德至上」。瑞蚨祥被譯為「RefinedDraper's」，既表達了優雅的含義，又帶出了「瑞、蚨」的發音。全聚德展出的5種品牌譯法最受關注:「QJDRoastDuck(全聚德烤鴨)」、「China'sJoyDuck(中國的快樂鴨)」、「Trump-Juicy-Duck(王牌多汁鴨)」、「ChinaGrillDuck(中國烤鴨)」、「ChumJadeDuck(流著汁水的鮮嫩烤鴨)」。
「我覺得QJDRoastDuck好，如果把『BEIJING』加進去就更好了。」一位就餐完的瑞典客人饒有興致地對翻譯名稱給予點評。一位背著雙肩包的美國年輕人也主動上前當起了評委:「我喜歡ChinaGrillDuck，美國人愛吃烤肉，Grill就是表達燒烤的意思。」記者在點評卡上看到，洋評委對譯品的點評很細，包括OK(好)、VERYGOOD(很好)，SOSO(一般)等。
2.外國人眼中的中國元素：北京烤鴨
如果要問外國朋友來北京最想吃什麼，十個中八個會回答「Peking Duck」。
北京烤鴨享譽海內外，歷史悠久，距今已經160多年，號稱天下第一吃，是清代宮廷御菜。「烤鴨」早在明朝時就已成為北京官府人家的席上珍品。朱元璋建都南京後，明宮御廚便取用南京肥厚多肉的湖鴨製作菜餚。明朝遷都北京，烤鴨技術也被帶到北京，並進一步發展，烤鴨很快就成為全國風味名菜。北京兩家有名的烤鴨店「便宜坊」「全聚德」，便是明朝時開業的。
3.CNN公布全球50大美食排行榜
CNNGo.com公布透過社交網站facebook選出：泰國「馬沙文咖喱」第1，義大利拿坡里披薩第2墨西哥巧克力第3，北京烤鴨排第5。
4.北京外國人--北京烤鴨奪得人氣金牌
縱情享樂的文人雅士們對代表中國古老文化的各種珍饈美食的優劣看法不一。不過，最終的發言權還是屬於奧運期間大量擁入中國首都的外國遊客。對於每個光臨北京的遊客來說，一定不可錯過的美食無疑是北京烤鴨。這曾是只供帝王享用的美味佳餚，如今已經成為中國最受歡迎的一道國菜。
到周末，事情已經變得明朗，北京的招牌美食正輕而易舉地斬獲人氣金牌，正如中國運動員毫不費力地收進一塊塊奧運金牌。北京奧運會組織者宣布他們不得不加倍供應這種著名的禽類，以滿足運動員們的需求。「我們把北京烤鴨的供應量從每天300隻增加到600隻」。奧運村副村長鄧亞萍說，「能吃到正宗北京烤鴨對運動員來說是一大樂事。」
與東道主對關乎國家形象事宜的認真態度一致，北京烤鴨的人氣被官方新聞社不失時機地注意到了。一篇報道自豪地宣稱：「著名的北京烤鴨成為主辦城市最受歡迎食品比賽的奪金熱門。」
早在中國首都迎來奧運會之前，組織者就開始籌劃利用奧運會這個平台「輸出」中國知名品牌。他們研究了1964年東京奧運會的經驗，日本借奧運把日本壽司推向世界。他們還注意到，韓國成功利用1988年漢城奧運會，把韓國泡菜「包裝」為一種享譽國際的美食。
5.十國大使夫人齊聚 全球中餐烤鴨推廣大使海選字型大小 2013年11月08日13:48 來源：商界
北京，2013年11月6日 —在北京的外國朋友往這兒看，關注北京美食的饕餮客往這兒看，2013年10月開始報名的「烤鴨學員全球大招募」活動，馬上就要揭開評選序幕啦!
對於來北京的每一位客人，無論是外鄉人還是外國人，北京烤鴨是不能錯過的一道菜。自從周總理把烤鴨帶上國宴餐桌的那一刻，「北京烤鴨」便承載了更多中國文化色彩，很多舉世矚目的外交事件中都有烤鴨的身影，這道名菜給凝重嚴肅的國家大事增添了不少趣意。從秘密訪華的基辛格博士，到老布希總統全家，都與烤鴨結下了不解之緣。隨著國力強盛，「烤鴨」也與「京劇」、「書法」、「孔子」等詞，一並成為中國文化的代表，蜚聲國際。
美食就是這樣，可以讓聖人們接地氣兒。為了鼓勵外國朋友參與此次「百萬精彩烤鴨學員全球大招募」活動，一場平凡而熱鬧的茶話會於上周在金百萬東直門烤鴨店舉行—平凡，是因為這是一場純粹的民間活動;熱鬧，是因為眾多國際友人的積極參與。出席茶話會的有來自英國和義大利的大使夫人、塞爾維亞駐華參贊及友人、奧地利駐華使館高級工程師、貝南大使館代表等諸多國際友人。關於各自鍾愛的美食，貴賓們從英國的下午茶談到奧地利的甜點，從義大利的風味談到中國的火鍋，包羅萬象妙趣橫生。在中國久了，有太多可以交流，如使館工作人員的中國廚藝、不同地方風味的體驗、湖南湖北和重慶四川的不同辣味風格、烤鴨烹飪中的智慧等。對於中餐廚師能將整隻鴨子包括鴨掌、鴨架、鴨腸等全部入菜的做法，外國友人們感到非常神奇。貴賓們將受邀成為本次比賽的評委，與選手展開互動交流。
此次招募「中餐烤鴨推廣大使」的活動延續了金百萬一直堅持的「烤鴨大眾化」理念。面向在中國生活、對中餐文化感興趣的外國朋友，提供學習烤鴨技術的平台和「零門檻」的廚藝培訓。活動中教授的，是最傳統的烤制工藝，包括製作鴨坯和烤制的工藝。
海選出的20名洋學員將參加23-24號的決選，最終勝出的5名來自五大洲的優秀學員，將有機會參加金百萬提供的為期一周的集中強化培訓，向大廚學習烤鴨技術，並成為「全球中餐烤鴨推廣大使」，將中國的美食文化推廣到五湖四海。
6.和老外聊天地道口語愛上北京烤鴨
Amy: wow, the ck looks so delicious. Should we order it, Rick?
Rick: the chef is going to slice it into thin pieces. There will be around one hundred and twenty pieces of both skin and meat for each.
A: I see. The chef is so skillful with his knief.
R: absolutely. It is said that they serve 3,000 cks every day.
A: incrediable. By the way, what are these in the plates?
R: oh, they are pancakes, hollowed sesame buns, scallions, cucumbers and hoisin sauce. I will show you how to make one.
A: thank you. I couldn't wait any longer to have a taste.
R: Just roll it up and have a bite, Amy.
A: oh, it's terrific. I love the falovr. Can you tell me how it was prepared?
R: certainly. First, a Beijing ck is specially selected. After it is cleaned and dressed, it will be roasted in an open oven. Only wood of fruit trees are used to fuel the fire to give the ck a unique fragrance. When the skin turns golden brown, it is ready to be served.
A: it sounds really complicated. No wonder it tastes so great.
R: Yes, Amy, please have some more.

G. 北京烤鴨英語作文

Beijing roast ck taste good, looks good. Brown ck skin wrapped in crisp outside and tender inside the ck, a most delicious, but also with the sauce is full of fresh, so eat up lead a person to endless aftertastes.
Beijing roast ck is very complex, the first after the treatment of ck in the furnace before, into the boiling water, it will make roast ck, ck crispy outside and tender inside. Bake 6 to 7 minutes, right dorsal ck ck baked into orange, turned on the fire, roast ck left dorsal 3 to 4 minutes. Then according to the above steps until all the coloring roast ck, maturity. In this way, roasted ck is done. Roasted ck on the table, there are professional cutting to cut into thin slices of ck. The remaining after eating ck ck shelf can add some material to make soup, ck oil can be used to boil the egg, make a pudding like dish, eat up too wonderful for words. When eating roasted ck is also very good. I like the ck pieces with the sauce and scallion white to eat, "wow"! Watching really "slobber DC three thousand feet"! No wonder the Beijing roast ck is "the best in all the land of delicious" praise!
Students, after listening to my introction, you is it right? "Slobber DC three thousand feet"? Then take action as soon as possible, starting towards the "Beijing roast ck".

北京烤鴨味兒好，看相也好。褐色的鴨皮里包著外脆內嫩的鴨肉，美味至極，而且沾上醬汁更是滿口留香，令人吃起來回味無窮。
北京烤鴨的做法很復雜，先要把處理後的鴨子在入爐之前，灌進開水，這樣烤鴨子時，才會使鴨肉外脆內嫩。烤了6至7分鍾後，鴨子右背側的鴨皮烤成橘黃色時，就翻過來，用火烤鴨子的左背側3至4分鍾。接著就照上面的步驟循環地烤，直到鴨肉全部上色成熟為止。這樣，烤鴨就做好了。烤鴨上桌後，有專業的切割員把鴨肉切成薄薄的肉片。吃完鴨子後剩下的鴨架子可以加上一些材料做成湯，鴨油能用來熬蛋，做成布丁似的菜，吃起來也妙不可言。吃烤鴨時也挺有講究。我喜歡把鴨片沾上醬汁和蔥白來吃，「哇」！看著真是「口水直流三千尺」呀！難怪北京烤鴨有「天下第一美味」的贊語呢！
同學們，聽了我的介紹，你們是不是也「口水直流三千尺」了呢？那就趕快行動起來，向著「北京烤鴨」出發吧。

H. 用英語解釋北京烤鴨

The Beijing roast ck, is the Beijing famous food, it by luster redcolorful, pulp delicate, flavor mellow, fat but not greasycharacteristic, is "the world delicacy" but is renowned at home andabroad by the reputation.

Hands down, America of the roast ck, is the source to preciousvariety Peking ck, it is now the world highest quality one kind ofmeat ck. It is said, this special pure white Beijing ck's raising,approximately gets up before the millennium about, is because allprevious dynasties of king the distant gold dollar swims hunts for,the partner attains this pure white wild ck to plant, latter raisesfor You Lieer, continuously continues down, only then this is finepurebred, and cultivates now the precious meat ck to plant. Namelywith fills in feeds one kind of white ck which the method fattens,therefore "force feed ck". Not only that, Peking ck once inhundred years before passes on to Europe and America, amazes the worldwith a single brilliant feat after breeding. Thus, took the highquality variety Peking ck, becomes the world precious ck to plantthe origin already long time.
In the roast ck family most magnificent had to be the Quanjude, was it has established roast ck family's Beijing vivid ambassador the status.Quanjude founder Yang Quan the kernel previously was the small trader who lives the ck business after the job chicken, accumulated the capital graally, founded the Quanjude roast ck shop, invited once a roast ck skilled worker who serves as a petty government official in the clear palace imperial kitchen, with the palace the roaster roast ck the technical fine roast ck, causes the roaster roast ck to come in the folk multiplication.The Quanjude adopts is the roaster roasts the law, does not cut up the chest and abdominal cavities to the ck.Only opens a small hole on the ck body, takes the internal organs, then fills the boiling water toward the ck belly inside, after then ties again the small hole hangs on the fire roasts.Because this method both does not let the ck roast dehydrates and may let ck's skin zhang open is not roasted softly, roasts the ck skin is very thin very crisply, has become the roast ck most delicious part.The roaster has the stove hole not to have the fire door, take fruit trees and so on jujube wood, pear as the fuel, with open fire.When fruit tree burn, smokeless, the fire in a stove is prosperous, the combustion time is long.After the ck enters the stove, must use to select the pole in a disorderly way to exchange ck's position, causes ck being heated to be even, the whole body all can roast.Roasts the ck outward appearance is full, the color assumes the deep red, the cerebral cortex is crisp, outside Jiao Linen, and has a fruit tree's delicate fragrance, the fine goods gets up, the taste is more wonderful.Strictly speaking, only then this kind roasts the law only then to call Beijing the roast ck.

I. 用英語介紹北京烤鴨的吃法

Add onion sweetened soybean paste, can be equipped with cucumber, radish, fermented flour paste a little pick with chopsticks, a major contributing factor in the lotus leaf on the cake, put a few films ck covered in the above, add onions on a few, radish or cucumber, the Netherlands Leaf roll up cake, is really very delicious.

J. 如何用英語給老外介紹中國的食品

北京烤鴨：
Peking Duck, or more accurately, Peking Roast Duck (Simplified Chinese: 北京烤鴨; Traditional Chinese: 北京烤鴨; pinyin: Běijī kǎo yā), is a famous ck dish from northeastern China. The name comes from the traditional, pre-Hanyu Pinyin anglicization of the name of Beijing. It is also known as Beijing Duck or Beijing Roast Duck.

The dish is mostly prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat. Most Chinese restaurants will make two dishes out of one ck -- one with thin slices of skin with a small layer of fat, or none at all, underneath, and another one with the ck meat. The latter is often a stir-fry dish. The leftover ck, consisting of bones, is often then given to patrons so that it can be later boiled into soup. However, many modern restaurants will also make them into a broth for the customers.

The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 - 1368). By the time of the early 15th century it had become one of the favorite dishes of the imperial Ming family.

The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊). Both establishments have a history of well over a hundred years and have an extensive network of chain stores