怎么用英语给老外介绍北京烤鸭

A. 英语介绍北京烤鸭

1. 烤成的鸭比生鸭重量减轻1/3左右，色呈枣红，油润发亮，皮脆肉嫩，腴美香醇，处焦里嫩，香气扑鼻。一般成品重2公斤左右，用刀片成柳叶片，以108片为合格，趁热上席，当客片下，下刀快如闪电，片片带皮，令人叹为观止。

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. "北京烤鸭"吃法多样，最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃，并根据个人的爱好加上适当的佐料，如葱段、甜机酱、蒜泥等。喜食甜味的，可加白糖吃，还可根据季节的不同，与以黄瓜条和青萝卜条吃，以清口解腻。片过鸭骨架加白菜或冬瓜熬汤，别具有风味。烤后的凉鸭，连骨剁成0.6厘米宽、4.5厘米长的鸭块，再浇全味汁，亦可作凉菜上席。

" 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. 同学们，今天我给大家介绍的是北京烤鸭。
北京烤鸭是北京驰名中外的京菜代表之一。
讲到北京烤鸭，那可是脍炙人口，盛名鼎鼎。吃烤鸭，北京最著名的一家便是前门外的全聚德烤鸭店了，在那儿，每天应市的烤鸭约有百把只，人们吃烤鸭都要在前一二天预定，才能入座。 北京烤鸭味儿好，看相也好。橘黄色的鸭皮里包着外脆内嫩的鸭肉，令人垂涎三尺。裹上葱白、沾上甜酱吃更是满口留香，异常鲜美。
北京烤鸭的做法非常复杂：先要把处理后的鸭子在入炉之前，灌进开水，这样烤鸭子时，鸭子才会熟得快，也会使鸭肉外脆内嫩。接下来就是烤了。鸭子进炉后，先烤鸭子被刀切了的右背侧，使热气从刀口处进入鸭膛，把鸭肚子里的水煮沸。烤了6至7分钟后，当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，然后烤鸭背4至5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。这样烤出来的鸭子，鸭皮鲜黄松脆，肉质鲜嫩。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，包在鸭肉外面的薄饼也讲劲道。吃完鸭子后剩下的鸭架子可以加上嫩豆腐或黄牙白做成汤，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。我喜欢把鸭片沾上甜酱和葱白来吃，真是“口水直流三千尺”呀！难怪北京烤鸭有“天下第一美味”、“京师美食，莫过于鸭，而炙者尤佳”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”进军吧。

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. 用英语来描写你的家乡的美食(北京烤鸭）

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. 北京烤鸭的做法 英语写

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.

这段是做法：
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. 我最喜欢的食物是北京烤鸭的英语作文

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.
翻译：
在我们中国，有许多美味的食物。在纪录片《舌尖上的中国》里，我们可以看到中国烹饪的精华所在。在所有的菜肴里，我最喜欢的是酸甜排骨和牛肉。酸甜排骨是一道大受欢迎的传统菜肴。它的烹饪方法很简单，但味道却很好。酸味和甜味融合在一起，吃起来回味无穷。牛肉在普通家庭中也很受追捧。牛肉这种食材有许多烹制方法，可以炒或炖，味道不同但却同样味美。但是，家的味道才是最受大众欢迎的味道。

E. 英语作文邀请信邀请外国友人去吃北京烤鸭

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. 英文演讲比赛 介绍中国饮食文化 我想介绍北京烤鸭 介绍到一半不知道怎么写了应该都介绍什么

既然是英文演讲比赛就有外向洋人的针对性，网络有北京烤鸭 条目看了一下很详细，这里不摘录，只越供一些背景素材，摘优用之，英文你翻译吧。
1.老外给北京烤鸭起洋名
中新北京网2007年9月12日电昨天下午，经过海选初评后的部分“洋店名”在全聚德、张一元、瑞蚨祥、戴月轩4家老字号店堂内首次亮相。截至目前已有超过4万余名志愿者通过互联网提交了自己翻译的老字号名称，其中60%来自海外。
昨天下午，记者在全聚德和平门店看到，全聚德的企业理念“全而无缺聚而不散仁德至上”被译成“Moral，All，Together”，用三个词来概括了全、聚、仁，将Moral放在最前面体现“仁德至上”。瑞蚨祥被译为“RefinedDraper's”，既表达了优雅的含义，又带出了“瑞、蚨”的发音。全聚德展出的5种品牌译法最受关注:“QJDRoastDuck(全聚德烤鸭)”、“China'sJoyDuck(中国的快乐鸭)”、“Trump-Juicy-Duck(王牌多汁鸭)”、“ChinaGrillDuck(中国烤鸭)”、“ChumJadeDuck(流着汁水的鲜嫩烤鸭)”。
“我觉得QJDRoastDuck好，如果把‘BEIJING’加进去就更好了。”一位就餐完的瑞典客人饶有兴致地对翻译名称给予点评。一位背着双肩包的美国年轻人也主动上前当起了评委:“我喜欢ChinaGrillDuck，美国人爱吃烤肉，Grill就是表达烧烤的意思。”记者在点评卡上看到，洋评委对译品的点评很细，包括OK(好)、VERYGOOD(很好)，SOSO(一般)等。
2.外国人眼中的中国元素：北京烤鸭
如果要问外国朋友来北京最想吃什么，十个中八个会回答“Peking Duck”。
北京烤鸭享誉海内外，历史悠久，距今已经160多年，号称天下第一吃，是清代宫廷御菜。“烤鸭”早在明朝时就已成为北京官府人家的席上珍品。朱元璋建都南京后，明宫御厨便取用南京肥厚多肉的湖鸭制作菜肴。明朝迁都北京，烤鸭技术也被带到北京，并进一步发展，烤鸭很快就成为全国风味名菜。北京两家有名的烤鸭店“便宜坊”“全聚德”，便是明朝时开业的。
3.CNN公布全球50大美食排行榜
CNNGo.com公布透过社交网站facebook选出：泰国「马沙文咖喱」第1，意大利拿坡里披萨第2墨西哥巧克力第3，北京烤鸭排第5。
4.北京外国人--北京烤鸭夺得人气金牌
纵情享乐的文人雅士们对代表中国古老文化的各种珍馐美食的优劣看法不一。不过，最终的发言权还是属于奥运期间大量拥入中国首都的外国游客。对于每个光临北京的游客来说，一定不可错过的美食无疑是北京烤鸭。这曾是只供帝王享用的美味佳肴，如今已经成为中国最受欢迎的一道国菜。
到周末，事情已经变得明朗，北京的招牌美食正轻而易举地斩获人气金牌，正如中国运动员毫不费力地收进一块块奥运金牌。北京奥运会组织者宣布他们不得不加倍供应这种著名的禽类，以满足运动员们的需求。“我们把北京烤鸭的供应量从每天300只增加到600只”。奥运村副村长邓亚萍说，“能吃到正宗北京烤鸭对运动员来说是一大乐事。”
与东道主对关乎国家形象事宜的认真态度一致，北京烤鸭的人气被官方新闻社不失时机地注意到了。一篇报道自豪地宣称：“著名的北京烤鸭成为主办城市最受欢迎食品比赛的夺金热门。”
早在中国首都迎来奥运会之前，组织者就开始筹划利用奥运会这个平台“输出”中国知名品牌。他们研究了1964年东京奥运会的经验，日本借奥运把日本寿司推向世界。他们还注意到，韩国成功利用1988年汉城奥运会，把韩国泡菜“包装”为一种享誉国际的美食。
5.十国大使夫人齐聚 全球中餐烤鸭推广大使海选字号 2013年11月08日13:48 来源：商界
北京，2013年11月6日 —在北京的外国朋友往这儿看，关注北京美食的饕餮客往这儿看，2013年10月开始报名的“烤鸭学员全球大招募”活动，马上就要揭开评选序幕啦!
对于来北京的每一位客人，无论是外乡人还是外国人，北京烤鸭是不能错过的一道菜。自从周总理把烤鸭带上国宴餐桌的那一刻，“北京烤鸭”便承载了更多中国文化色彩，很多举世瞩目的外交事件中都有烤鸭的身影，这道名菜给凝重严肃的国家大事增添了不少趣意。从秘密访华的基辛格博士，到老布什总统全家，都与烤鸭结下了不解之缘。随着国力强盛，“烤鸭”也与“京剧”、“书法”、“孔子”等词，一并成为中国文化的代表，蜚声国际。
美食就是这样，可以让圣人们接地气儿。为了鼓励外国朋友参与此次“百万精彩烤鸭学员全球大招募”活动，一场平凡而热闹的茶话会于上周在金百万东直门烤鸭店举行—平凡，是因为这是一场纯粹的民间活动;热闹，是因为众多国际友人的积极参与。出席茶话会的有来自英国和意大利的大使夫人、塞尔维亚驻华参赞及友人、奥地利驻华使馆高级工程师、贝宁大使馆代表等诸多国际友人。关于各自钟爱的美食，贵宾们从英国的下午茶谈到奥地利的甜点，从意大利的风味谈到中国的火锅，包罗万象妙趣横生。在中国久了，有太多可以交流，如使馆工作人员的中国厨艺、不同地方风味的体验、湖南湖北和重庆四川的不同辣味风格、烤鸭烹饪中的智慧等。对于中餐厨师能将整只鸭子包括鸭掌、鸭架、鸭肠等全部入菜的做法，外国友人们感到非常神奇。贵宾们将受邀成为本次比赛的评委，与选手展开互动交流。
此次招募“中餐烤鸭推广大使”的活动延续了金百万一直坚持的“烤鸭大众化”理念。面向在中国生活、对中餐文化感兴趣的外国朋友，提供学习烤鸭技术的平台和“零门槛”的厨艺培训。活动中教授的，是最传统的烤制工艺，包括制作鸭坯和烤制的工艺。
海选出的20名洋学员将参加23-24号的决选，最终胜出的5名来自五大洲的优秀学员，将有机会参加金百万提供的为期一周的集中强化培训，向大厨学习烤鸭技术，并成为“全球中餐烤鸭推广大使”，将中国的美食文化推广到五湖四海。
6.和老外聊天地道口语爱上北京烤鸭
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. 北京烤鸭英语作文

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。

H. 用英语解释北京烤鸭

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. 用英语介绍北京烤鸭的吃法

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. 如何用英语给老外介绍中国的食品

北京烤鸭：
Peking Duck, or more accurately, Peking Roast Duck (Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鸭; 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