()的烤鸭 填上恰当的词语

来到我的家乡沈阳,你会领略到充满满族建筑特色的“一宫两陵”,品尝到皮亮、筋道、馅松、醇香的马家烧麦.

2元。

过桥米线是用米线和鸡汤为主料制作而成,是云南地区的名食.至今已有200年的历史,云南人常将过桥米线招待远方来的客人.凡到过昆明的人,在观赏红山花茶之余,都要去品尝一下过桥米线,许多人对这种名食名字的来历更是备感兴趣.
相传古时滇南某地有一秀才,为了取得功名,奋发读书,夜以继日,废寝忘食.为了专心至致,不受干扰,他常到附近南湖湖心的小岛上读书,这儿有茂林修竹,风景如画,十分幽静.湖边有一石桥,一直延伸到湖心.
这位秀才的妻子是个很贤惠的人,她自己省吃俭用,大力支持丈夫攻读.每天要为丈夫做些好吃的给丈夫送去.可是丈夫读起书来往往废寝忘食,经常饭菜凉了,他就随便吃几口,又接着读书.天长日久,丈夫身体渐渐消瘦.妻子看在眼里,急在心中.有一天,她为了给丈夫补补身子,就炖了只老母鸡,并准备了不少米线,高高兴兴地送到丈夫跟前.到了晚上,她去收拾碗筷时,丈夫还在看书,鸡汤一点没有动.打开盖一看,汤还是热乎乎的,原来鸡汤表层厚厚的一层鸡油将汤严严实实地盖住,与外面的冷空气隔绝,起到保温的作用.妻子将米线放在鸡汤里烫一下,见丈夫吃起来很香甜,她自己也更加高兴.从此,聪明的妻子便创造了“过桥米线”这种吃法,她天天给丈夫送鸡汤,用汤

Beijing duck is well-known roasted.

赚了一块钱

鸭肉的口感较涩,以麦芽糖和红酒制作出的酱汁可调和这一缺点,让肉质尝起来鲜美细致,带着些许甜味与酒香的烤鸭,更加令人垂涎三尺.

翻译成什么语言啊= =

I went to Beijing this summer holiday.It's very beautiful.The Imperial Palace and the Great Wall are .spectacular.And the Beijing
Quanjude Roast Duck is also delicious.I like Beijing very much.I hope to go to the university of Beijing and visit Beijing again.

不是report哦!
所以如果你句型丰富,用词准确的话,可能也就5.5分、5分的样子~

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 ).

How do you make apple milk shake?
First peel three apples,then cut up the apples.Put the apples and the ice cream into the blender.Pour the milk into the blender.Next turn on the blender.Finally drink the milk shake.
How do you make sandwich?
First,put the butter on a slice of bread.Then cut up an onion and a tomato,put them on the bread.Put the chicken slices on the bread. Next,put the relish on the bread.Finally,put another bread on the top.
How do you make beijing duck?
First,check you have all the ingredients.You need green onion,sauce,slices of duck and the pancakes.Then put ingrendients into a pancake,then,roll the pancake.Finallu,eat the Bingjing duck.

炖肉，跺脚，捉鱼

Firstly,you may be confused by this dish name; yes it is the same as the Beijing’s.But actually it is not like this.This is a traditional Wuxi-style roasted duck popularizing for many years.Wuxi Roast Duck of embryo selects the British red meat " cherry valley duck " for use,raise meticulously,meat delicate,duck embryo process through many dishes of process,adopt traditional hanging the roast law of the stove,regarded fruit tree as the heat source and roasted.The color is purplish red,the fragile meat of cover is tender,oily but not greasy,with fragrance striking the nose and mix with pancake,Beijing spring onions,sweet sauce improved,it is enough to match in excellence or beauty with the roast duck in Beijing "Quanjude ".If you have tasted the delicacy of Beijing Roast Duck,you had better savor Wuxi roast duck to find the different from each other.

Quanjude was founded in 1864, the Qing Dynasty Tongzhi three years, has been 151 years of history, Quanjude Roast Duck selected Beijing duck roasted in the fire as the raw material, the way of hanging furnace and its products, bright color, crisp outside and tender inside.

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．

如果她毫无生存能力光有梦想那麼谁都帮不了她 纵使我有一根万能的魔法棒 也满足不了她慢慢增长的欲望
还是给她找个好收养了她吧 这样现实也是为了她好

D

I think roast duck is the most delicious,and i saw some great Beijing opera performances.

我知道的是全都大写是肯定不算错的,一般情况下,月份,地址,人名,专有名词,杂志名之类的都要大写（介词出现在短语中间的时候小写如of）.还有你可以参考上下文的已知信息来给出答案的形式.

那就是不熟悉,学习这个事情是孰能生巧的,不过测评能得7分,不代表考试就能考这么多哦!考场很多人,容易受干扰,其次加之紧张的情绪,更容易出问题!基本上练习材料,除了真题以外,其它的参考性都不是特别大,建议还是找真题做练习,真题除了高度还原之外,可能会有一定的重复率,也就是会考到旧题的几率,如果遇到同类型的题材,也会更有把握!

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

The art of roasting ducks evolved from techniques used to prepare sucking pigs.For more than a century,specialized chefs have developed the idea that the skin of the duck should be so soft and crisp that it melts in the mouth.In applying the traditional method of preparation,the chefs at Quanjude pay particular attention to the quality of the duck,the auxiliary ingredients and the type of wood burned in the oven.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.
The preparation of the dish requires a series of complicated steps,which include inflating the unbroken skin like a balloon so that it roasts just right.Quanjude employs chefs who specialize in these techniques,while other chefs prepare the non-duck dishes.Whereas in the past the restaurant's staff numbered no more than 40,it has at present grown to over 1,000.Among them are chefs and managers with records of 40 or 50 years of faithful service.
The slicing of the meat from the carcass of the duck is an art in itself.A skilled chef is able to cut between 100 and 120 slices in four or five minutes,each slice with an equal portion of both skin and meat.Inventiveness is another quality cultivated at Quanjude.One seasoned chef has mastered more than 80 dishes made from the duck's innards,head,wings and webs.A selection of these dishes,whether hot,cold,boiled,fried,stewed or pickled,will be the makings of an all-duck banquet.
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,were inspired to poetry.In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads:"Fill your plates with roast duck and suckling pig." Another contemporary annotation reads:"When an official gives a banquet he will choose dishes to please each of his guests.For example,Bianyifang' s roast duck".

2008,火山爆发,XX为了救大家,变成北京烤鸭.

I have never eaten the roasted duck

It's a pity not to eat the toast duck~

There is a roast duck on the table,which is not well shaved but still has plenty of meat on it.

把预测的题目都认真写下了再自己先改改,有条件去买张作文批改卡,6绝对没问题的,关键是恒心

1、盐水鸭皮白柔嫩、肥而不腻、香鲜味美,具有香、酥、嫩的特点.
2、这盘菜五色俱全,让我忍不住口水直流.再看看其它菜,让我眼花缭乱.

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!