Question

制作北京烤鸭的过程，英文版

材料是北京烤鸭，嫩洋葱，和豆酱，薄饼。要用英语写制作过程。就是把烤鸭，酱，嫩洋葱弄在一起，然后包进薄饼里。初二中级水平，70个单词左右。

Answer 1

beijing duck
beijing roast duck
beijing duck or beijing roast duck
beijing roast duck 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 duck is seen to be one of the two things you are absolutely supposed to do while in beijing.
how roast duck was made?
you might want to know more about how peking roasted duck is made. the ducks 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 ducks 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.
select a duck with whole skin. first the ducks 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 duck by the neck, spread diluted maltose over it. hang the duck in an airy place to dry.
the stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. proper timing and temperature are important and the duck 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.
what is beijing duck recipe?
normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. it is not necessary to order extra soup, for the duck-bone soup is always included in you order. it will be served as the rear dish for the dinner.
history of roast duck
the art of roasting ducks evolved from techniques used to prepare sucking pigs.
the history of the roast duck can be traced back to as early as the yuan dynasty (1206-1368) when it was listed among the imperial dishes in the complete recipes for dishes and beverages, written in 1330 by hu sihui, an inspector of the imperial kitchen. details regarding the cooking process were also described in this early cookbook.
in the early 15th century, when the ming dynasty capital was shifted from nanjing to beijing, roast duck remained one of the famous dishes on imperial court menus. according to the local history, the earliest roast duck restaurant in beijing was the old bianyifang restaurant, which opened during the jiajing reign (1522-1566). distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the old bianyifang restaurant roasted its ducks with radiant heat. the walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. a duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.
during the qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. according to recipes from the suiyuan garden, the famous cookbook written by the poet and gourmet yuan mei, "roast duck is prepared by revolving a young duckling on a spit in an oven. the chefs of inspector feng's family excel in preparing this dish." other scholars, after dining on roast duck

Answer 2

食材清单：
1. Duck - 1 whole duck, about 4-5 pounds
2. Flour - 1 cup
3. Salt - 1 tablespoon
4. Black pepper - 1 tablespoon
5. Chinese five-spice powder - 1 tablespoon
6. Minced garlic - 2 tablespoons
7. Soy sauce - 1/4 cup
8. Water - 1/4 cup
9. Brown sugar - 2 tablespoons
10. Vinegar - 1 tablespoon
11. Oil - 2 tablespoons
制作步骤：
1. Preheat the oven to 425 degrees Fahrenheit.
2. Rinse the duck and pat it dry with a paper towel. Score the skin of the duck all over, being careful not to cut into the meat.
3. In a small bowl, mix together the flour, salt, black pepper, and Chinese five-spice powder. Coat the duck with the mixture, making sure to cover all sides.
4. In a separate bowl, whisk together the soy sauce, water, brown sugar, and vinegar to make the glaze. Set aside.
5. Heat the oil in a large skillet over medium-high heat. Place the duck in the skillet, skin-side down, and cook for about 5 minutes until the skin is golden brown. Turn the duck over and cook for another 2 minutes on the other side.
6. Transfer the duck to a roasting pan and brush it with the glaze. Roast in the preheated oven for about 45 minutes, brushing with the glaze every 10 minutes or so, until the skin is crispy and the internal temperature of the duck reaches 165 degrees Fahrenheit.
7. Let the duck rest for 10 minutes before slicing and serving. Serve with your favorite sides or with a green salad.
注意：制作过程中，可以根据个人口味加入辣椒或者其他的调味料，以打造出更具风味的北京烤鸭。

Answer 3

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