北京烤鴨

　　北京烤鴨是自封建帝王時(shí)代就在北京城流行的著名菜肴，如今它被認(rèn)為是中國(guó)的一道國(guó)菜。這道菜以它薄而脆的酥皮，以及廚師們?cè)诳腿嗣媲捌�鴨子的真�?shí)情形而著稱(chēng)。專(zhuān)門(mén)用于制作烤鴨的鴨子在養(yǎng)殖65 天后就被屠宰了，鴨子在烤制前要先用調(diào)料腌制，然后才送進(jìn)燜爐或者掛爐。鴨肉通常配上蔥、黃瓜和甜面醬，用薄餅卷著食用。

　　【參考譯文】

　　Peking duck is a famous duck dish that has been popular since the imperial era in Beijing, and is now considered a national dish of China. The dish is prized for the thin, crisp skin with authentic vision of the dish serving sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is usually eaten with pancakes, scallion, cucumbers and sweet bean sauce.

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