北京烤鸭是Beijing Duck还是Peking Duck?

翻译成什么语言啊= =

等等

First,check you have all the ingredients.You need green onion,sauce,slices of duck and some pancake.Then put duck,sauce and green onion into a pancake.Next roll the pancake.Finally,eat it.It is very delicious.
首先,检查你所用的所有的材料.你需要把嫩洋葱,甜面酱,鸭子片放在薄煎饼里.接着,把薄煎饼卷起来.最后,吃掉他.它真的很好吃.

Pacific Department Store
Wangfu-jing Department Store
Peking duck shop

把煞是美丽改成煞是鲜美 也因为如此,每次我都要看上很久 才舍得吃 改成 也因为如此,每次我都要欣赏它许久 才舍得吃一小口 把当我手中握着一串冰糖葫芦时,馋意顿起.我轻轻咬下一颗山楂,只听“咔嚓”一声,顿时,嘴里又酸又甜 改成 每当我手中握着一串冰糖葫芦时,口水儿直流 我慢慢咬下一小口山楂,只听“咔”一声,山楂上面的“红宝石”碎了 顿时,嘴里有一股又酸又甜的味道 酸中有甜 甜中有酸 非常美味 还给人带来无限遐想
OK了 希望认同

First,check you have all the ingredients.You need green onion,sauce,slices of duck and some pancake.Then put duck,sauce and green onion into a pancake.Next roll the pancake.Finally,eat it.It is very delicious.
首先,检查你所用的所有的材料.你需要把嫩洋葱,甜面酱,鸭子片放在薄煎饼里.接着,把薄煎饼卷起来.最后,吃掉他.她真的很好吃.

材料：
A：鸭子1只、麦芽糖6汤匙、料酒3汤匙、清水2汤匙
B：市售甜面酱100克、油2汤匙、糖浆2汤匙或白糖2汤匙、白酒1汤匙、清水2汤匙、黄瓜1根、京葱1根
C：面粉100克、绿豆粉100克、清水适量
做法：
A：
1、将洗净的鸭子插在一个可固定的玻璃瓶上,取根吸管从脖子上方的开口处插入在皮与肉之间,使劲吹气使鸭子皮鼓起来然后用棉绳系紧避免漏气
2、烧一锅沸腾的水反复几次淋在鸭子身上,防止在风干过程中大量出油,取两个小竹片分别架在鸭子翅膀下方
3、把麦芽糖、料酒和清水调合均匀后用刷子均匀地刷在鸭子身上,然后将鸭子立在阴凉通风处风干5小时,中途没隔半小时最好再刷一次糖水
4、5小时后将鸭子从玻璃瓶上取下放入烤箱以180度分别烤20分钟后翻面再烤20分钟,烤熟后用快刀切成片

Beijing roast duck is the reputation of the world famous Beijing dishes, materials used for high-quality meat duck Beijing duck, fruit charcoal baked, full size, uniform color, red, yellow duck was better, no traces of blood, cortical thickness, cortex and crisp, crisp outside and tender inside, have the entrance that is feeling a blade, it can smell the aroma, and with a fruit fragrance, taste, taste more delicious. Beijing roast duck is divided into two major schools, and Beijing is the most famous roast duck restaurant Quanjude, cheap square that is representative of the two. With its red color, mellow taste, tender meat, fat and not greasy characteristics, known as "the world delicious" and celebrated China and foreign countries.Sushi Japanese favorite is one of traditional food, the main material is seasoned with vinegar ( referred to as the cold rice vinegar rice ), together with fish, seafood, vegetables or eggs as ingredients, its flavour is delicious, very popular with the Japanese people 's favorite.Whether traditional or modern sushi vinegar rice and fish, the combination to the most creative genius chef may, low calorie, no fire raw food, organic food, fresh taste, beautiful shape, sushi meets people all think. As simple as delicious, delicious Japanese cuisine to nature, has gradually become a common practice in the world, more and more people like to take, this is the reason why. And this one, especially the food sushi simple philosophy of the ultimate performancePizza ( Pizza ) is a kind of Italy originated in the food, a popular global. Pizza usually approach is used in fermentation of pita covered with tomato sauce, cheese and other ingredients, and the oven baked.Reportedly, the finest pizza must have four characteristics: fresh bread, cheese, top quality leather pizza sauce and fresh fillings. Cake at the end must be the day is done, the flour with winter spring season two first class wheat grinding, such as cake at the end will be crispy outer layer, inner soft. Pure cheese pizza soul, authentic pizza usually use rich in protein, vitamins, minerals and calcium in very low calorie mozzarella cheese ( Mozzarella ).

I had Beijing Duck for lunch

lily:
Lucy:Hi,lily.How are you doing
Lily:Good.I went to Beijing during this vacation,and I had a lot of fun there.
lucy:Oh,sounds good..so what did you do there?
Lily:I visited the Summer palace,which is so beautiful.and I also went to the Great Wall,It's so awesome.it took me a long time to walk through the Great Wall.I also ate the Peking duck,it tastes so well.I like the duck so much.
Lucy:Cool.I wish I were there too.Did you take a lot of photos of your trip?
Lily:Of course.I took a plenty of fantastic photos,and I will show all of them to you later.
Lucy:Great!love you Lily..
Lily:I love you too,see you later.
Lucy:see you

Sugarcoated haws on a stick( 糖葫芦）,
Beijing Roast Duck （北京烤鸭）,
Poria cocos pick up cake（茯苓夹饼）

（1）I have never been to his house.
（2）Have you ate any Beijing roast duck?
人工翻译

cut
pieces

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.
这段是做法：
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.

First,check you have all the ingredients.You need green onion,sauce.relish,roast duck,and pancake.Put the pancake on the hand.Put the ingredients into a pancake,roll the pancake.You can put sauce on the pancake befor you eat it.
你是初二的吧,我是初二的,这绝对的初二水平,老师讲了的.你应该会懂

First,check you have all the ingredients.You need green onion,sauce,slices of duck and some pancake.Then put duck,sauce and green onion into a pancake.Next roll the pancake.Finally,eat it.It is very delicious.
首先,检查你所用的所有的材料.你需要把嫩洋葱,甜面酱,鸭子片放在薄煎饼里.接着,把薄煎饼卷起来.最后,吃掉他.她真的很好吃.

是翻译吗？

In August 1 of the last summer,I visited Beijing.I ate the delicious Beijing roast duck,climbed the winding Great Wall,and went shopping to Wangfujing with some friends at night.I saw the ice-sugar gourd there and bought it.It tasted sour and sweet,leaving me an endless aftertaste.I also took some beautiful pictures.The seven-day trip in Beijing made me very happy!

Have you ever ate Peking Duck/ Roasted Beijing before?

Please can l visit you to my home to eat Bei JING duck

临时性的:He likes to eat Beijing Duck.
习惯性的:He likes eating Beijing Duck.

Beijing is the capital of China.There are a lot of places to visit,such as the Summer Palace,the Great Wall,and the Palace Museum etc.,and moreover you can taste the famous delicious Beijing roast duck.You can also buy many souvenirs in shopping malls and watch wonderful movies and dramas coming from Beijing and all over the world in the theatres and cinemas.

last year i went to Beijing with my mother .Beijing is one of the most beautiful cities in china .And there are lots of famous sights in Beijing.I likeThe palace Museum best .we took many photos there .Of course I ate beijing duck It tasted delicious .I bought many special gifts for my friends .I had a great time .I was very happy (原创作文）

解题思路：（1）改变物体内能的方式有做功和热传递；
（2）物体从液态直接变为气态的过程成为汽化；
（2）分子永不停息的做无规则运动．

在烧制烤鸭时，工作人员总是将鸭子放入烤炉中，利用热传递使鸭子上的水分汽化，加入调料时，由于扩散现象，我们老远就能闻到烤鸭的香味．
故答案为：热传递；汽化；扩散．

点评：
本题考点： 扩散现象；热传递改变物体内能．

考点点评： 本题考查改变内能的方法、汽化和扩散现象，属于基础知识的考查，相对比较简单．

北京烤鸭一全聚德为代表,选用北京填鸭,焖炉烤制,还有独特的吃法,一般在饭店才可以吃到.街边上标榜的北京烤鸭,不能说是真正意义上的北京烤鸭.

1.在这两个例句中,“是...的”只不过是用来加强语气的语气词.将其删除后,句子意思不变,这就可以证明这个判断.2.主语是“谁”.“是”和“的”构成语气词.

“海伦”应该是“称呼语”吧,所以译成：
Helen,how many steps do we need to enjoy a Beijing roast duck?

eijing 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

This winter holiday I have been to BeiJing for a travel. it was a great journey! we have went to see the Imperial Palace and the great wall and them let me feel that I was proud to be a Chinese.
The Imperial Palace noted the history. there were many antiques which we could espy the great culture .
From the great wall,it was a well-known wonder in the world.it is made of big stones which was too heavy to bring even uesing it to buil a construction of ruggedization. what a great grandeur!
翻译：
这个暑假我去了北京旅游.这是一个伟大的旅程!我们去参观了故宫和长城,他们让我觉得我很自豪作为一个中国人.
故宫的历史.有许多古董,我们可以看到文化的伟大.
从长城,它是世界著名的奇迹是由大的石头太重,甚至利用它建立带结构加固.真是个好宏伟
My traveling plan
I hope to go on a trip to Beijing,but my mother always tells me "you can't".She thinks I am too young to go to Beijing,and I am too busy at school.This term is over,To my surprise,my mother will take me to Beijing.I am very excited!Then I have a traveing plan for this trip:firstly I will go to the tian'anmen square,I will take many pictures,then I am going to the palace museum,I can see many old builds there.secondly,I am goingto the wangfujing street,we will buy many things,for example,foods,clothes and some books.then I will go home. I think I will have a great trip to Beijing
翻译：
我的旅行计划
我希望去北京旅游,但是我的妈妈总是告诉我“你不行”.她认为我太年轻,去北京,和我在学校太忙了.这学期已经结束,让我惊讶的是,我妈妈会带我去北京.我很兴奋!然后我有一个旅游计划这次旅行：首先我要去天安门广场,我会拍很多照片,然后我要去故宫博物馆,在那里我可以看见许多旧的基础.其次,我去王府井大街,我们会买很多东西,例如,食物,衣服,有些书我会回家.我想我将有一个伟大的北京之旅
不知道能不能帮到你.
满意请采纳.

First,check you have all the ingredients.You need green onino,sauce,slices of duck and pancake.Then put the slices of duck and green onion into a pancake.Put the sauce on the duck.Finally,roll the pancake.

We went to the Great Wall and had/ate the Beijing roast duck.

北京烤鸭第一种吃法：
　　据说是由大宅门里的太太小姐们兴起的.她们既不吃葱,也不吃蒜,却喜欢将那又酥油脆的鸭皮,蘸了细细的白糖来吃.以后,全聚德跑堂一见到女客来了,便必然跟着烤鸭,上一小碟白糖.
　　北京烤鸭第二种吃法：
　　甜面酱加葱条,可配黄瓜条、萝卜条,用筷子挑一点甜面酱,抹在荷叶饼上,放几片烤鸭盖在上面,再放上几根葱条、黄瓜条或萝卜条,将荷叶饼卷起,真是好吃无比.
　　北京烤鸭第三种吃法：
　　蒜泥加甜面酱,也可配萝卜条等,用荷叶饼卷食鸭肉也是早年受欢迎的一种佐料.蒜泥可以解油腻,将片好的烤鸭蘸着蒜泥、甜面酱吃,在鲜香中更增添了一丝辣意,风味更为独特.不少顾客特别偏爱这种佐料.
Beijing roast duck eat first:
It is said by the great gate of a big house in the rise of the ladies.They do not eat onions or garlic to eat,but it will be like butter and crisp the duck skin,dip a thin white sugar and eat.After Quanjude waiter to see a female customer comes,it will inevitably follow the roast duck,a small dishes on white sugar.
The second Beijing roast duck eat:
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 duck covered in the above,add onions on a few,radish or cucumber,the Netherlands Leaf roll up cake,is really very delicious.
Beijing roast duck eat a third:
Add garlic fermented flour paste can be assigned,such as radish,lotus leaf roll cake eating duck is also a popular seasoning early years.Garlic can be oily solution,the film will be a good duck garlic dip,eat fermented flour paste,adding more Xianxiang hot ray of Italy,more unique flavor.Many customers prefer this special seasoning.

材料：
A：鸭子1只、麦芽糖6汤匙、料酒3汤匙、清水2汤匙
B：甜面酱100克、油2汤匙、糖浆2汤匙或白糖2汤匙、白酒1汤匙、清水2汤匙、黄瓜1根、京葱1根
C：面粉100克、绿豆粉100克、清水适量
做法：
A：
1、将洗净的鸭子插在一个可固定的玻璃瓶上,取根吸管从脖子上方的开口处插入在皮与肉之间,使劲吹气使鸭子皮鼓起来然后用棉绳系紧避免漏气
2、烧一锅沸腾的水反复几次淋在鸭子身上,防止在风干过程中大量出油,取两个小竹片分别架在鸭子翅膀下方
3、把麦芽糖、料酒和清水调合均匀后用刷子均匀地刷在鸭子身上,然后将鸭子立在阴凉通风处风干5小时,中途没隔半小时最好再刷一次糖水
4、5小时后将鸭子从玻璃瓶上取下放入烤箱以180度分别烤20分钟后翻面再烤20分钟,烤熟后用快刀切成片
B：
1、炒锅内倒入油烧热后倒入甜面酱小火翻炒、然后倒入糖浆或白糖,最后倒入白酒和清水翻拌均匀后烧至咕嘟即可熄火盛出
2、黄瓜洗净后切成条、京葱取葱白部分切成细丝
C：
1、混合面粉和绿豆粉,然后一点点倒入清水调合成浓度适中的面糊
2、平底锅内擦一层薄油、用汤匙盛入一勺面糊,然后转动锅把使面糊流动地稍大些,开最小火把面糊摊熟即可

百度有

我们爱你——
北京烤鸭的香脆,
山西陈醋的醇香,
无锡泥人的巧夺天工,
苏州刺绣的美妙绝伦.

eijing 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

1.They often help me reviewing English.
2.My favourite food is Peking Duck.
3.Today Tom is sick,I must help him get to the hospital.
4.Do you often sing Peking Opera?Sorry,I don't know how to.
5.I always go walking outside with my friends after dinner.
6.There are some rice in the bowl.
7.There are almost no more chicken left in the plate.
保证全对

1、 open it
2、Beijing Roast Duck
3、put the souce on the duck
4、all the raw materials
5、three piece Sandwich

we also eat BeiJing Dunk。although the weather is hot, we are very happy.

more than roast chicken
prefered to roast chicken

北京烤鸭是具有世界声誉的北京著名菜式,用料为优质肉食鸭北京鸭,果木炭火烤制,色泽红润,肉质肥而不腻.它以色泽红艳,肉质细嫩,味道醇厚,肥而不腻的特色,被誉为“天下美味”而驰名中外.
Beijing roast duck is the reputation of the world famous Beijing dishes,materials used for highquality meat duck Beijing duck,ruddy color,fruit charcoal grilled meat,fat and not greasy.With its red colour,taste mellow,tender meat,fat and not greasy characteristics,known as "the world 's delicacy".
中应对照

1.Beijing roast duck
2.would like to eat roast chicken
3.spinous and long wings
4.broad wings
5.hooked beak

This is concerning the proper /correct way of eating Beijing Duck

Beijing duck /roast duck

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1.I am taller than my sister by a head.
2.You need to cut the Beijing roasted duck into slices.

tom:hey,lily,glad to see you ,so how was your vacation?
lily:it was very wonderful,i had a visit to beijing
tom:wow,really,sounds so cool!i love beijing but i have never been there ,so could you tell me about your travel there?
lily:sure!i visited the great wall,it was so grand,and the the Summer Palace was very beautiful ,of course ,how could i forget the famous food-beijing roast duck,it tasted so delicious!
tom:you are so lucky,so did you take any photos there?
lily:yeah,i took a lot of pictures ,do you want to have a look?
tom:yes!.so beautiful ,i will ask my parents to take me to beijing next vacation.
lily:that's good ,im sure you will have a good time there.
tom:i think so too.
laughing.(供参考）

1.At the top of the house.
2.Put the other piece of bread on the top.
3.Here is the method of steaming chiken sanwages.
4.How to eat peking roast duck?

烤鸭:[ kǎo yā ]
1.roast duck
其它相关解释:

例句与用法:
1.他最喜欢吃的菜是烤鸭.
His favorite dish is roast duck.
2.来吧,史密斯先生,别客气.烤鸭是要趁热吃的.
Now come,Mr Smith,just help yourself.The roast duck has to be eaten piping hot.
3.还有,我非常想吃妈妈做的北京烤鸭和春卷.
By the way,I miss Mom's Peking roast duck and spring roll very much!