北京味道 |享誉世界的“京菜头牌”——烤鸭
北京味道|享誉世界的“京菜头牌”——烤鸭
A Bite of Beijing|Roast Duck——A World-renowned Beijing Delicacy
俗话说“民以食为天”，中国的饮食文化博大精深，各地美食都有其历史渊源和人文特色。北京美食在不断的发展中，也有了自己特有的风味。
——北京味道——带你了解京菜的魅力
As an old Chinese saying goes,“Food is the first necessity of the people.”Over centuries, China has developed extensive and profound food culture.The cuisine of each place has its own historical origins and cultural connotations.In the process of continual evolution,Beijing cuisine has also developed its unique flavor.
The program“A Bite of Beijing”allows you to experience the charm of Beijing cuisine.
烤鸭
Roast Duck
几片皮酥肉嫩的鸭肉，配上葱、酱，裹上薄薄的荷叶饼，轻咬一口，唇齿留香 。
A few pieces of crispy , soft duck meat, with sliced scallion , sauce, then wrapped in a lotus-leaf-shaped thin pancake. A single bite brings lasting relish in your mouth.
“京师美馔，莫妙于鸭。”作为最著名的北京菜肴，烤鸭享誉世界，它以色泽红艳，肉质细嫩，味道醇厚，肥而不腻的特色，被称为“天下美味”，来到北京的朋友都不能抵挡它的美味诱惑，许多外国友人来到中国也会慕名“打卡”这道菜。
“Nothing is better than roast duck among Beijing dishes.”As the most representative of Beijing foods, roast duck is world-renowned for its red color, tender meat, mellow flavor, fatty but not greasy characteristics, known as " China's Tastiest Dish", friends who come to Beijing can not resist it. And many foreigners come to China with admiration to try this famous dish.
烤鸭是如何成为京菜头牌的，吃烤鸭又有哪些讲究呢？北京味道带你了解“烤鸭”的独特魅力。
How did roast duck become the most famous Beijing food? What should one pay attention when eating roast duck?“A Bite of Beijing”hereby presents a glimpse of the unique charm of roast duck.
烤鸭的历史渊源
Origins of Roast Duck
据史书记载，烤鸭的历史可以追溯到南北朝时期。南北朝的《食珍录》中已经有所记载。到了南宋时期，烤鸭已成为临安（今杭州）“市食”中的名品，深受士大夫的喜爱。
Historical records show that the history of roast duck can be traced back to the Southern and Northern Dynasties (420-589). Roast duck is mentioned in Records of Delicacies at that time. During the Southern Song Dynasty (1127-1279), roast duck has become one of the most famous dishes sold in the street shops of Lin'an (now Hangzhou) and was popular with the senior official class.
相传在明朝初年，南京都城的百姓们喜欢吃板鸭，明太祖朱元璋也不例外，据说达到了“日食烤鸭一只”的地步，为此御厨们变着法的将板鸭改良以此讨好朱元璋，于是就研制出了叉烧烤鸭和焖炉烤鸭这两种。而随着朱棣迁都北京城后，就将这种特制的烤鸭带到了北京。
It is said that in the early days of the Ming Dynasty (1368-1644), dry-salted duck was popular among residents in Nanjing, the capital of the country. Zhu Yuanzhang, the first Ming emperor, was no exception, even eating one almost every day. So imperial chefs reformed the traditional dry-salted duck to please the emperor. They invented two cooking methods: barbecued duck and roast duck made with closed oven. After Zhu Di relocated the capital to Beijing, roast duck was introduced to the city alongside.
随着朝代的更替，烤鸭成为明、清宫廷的美味，民间也争相效仿，烤鸭也就在北京流行开来。
With the passage of time, roast duck became a royal dish during the Ming and Qing (1644-1911) Dynasties. Gradually, it spread to ordinary people and gained popularity around Beijing.
两大流派各有风味
Two Different Schools of Beijing Roast Duck
如今挂炉烤鸭和焖炉烤鸭是北京的烤鸭两大流派，因在设备、烤制方法上均有不同，造就了两种北京烤鸭的独特口感。
Nowadays, the two main methods of roasting duck in Beijing are Gua lu Roasted Duck (duck roasted over the fire) and Men lu Roasted Duck(duck roasted in the closed oven)，which differ in terms of equipment and roasting methods, creating the unique taste of the two types of Peking roast duck.
挂炉烤鸭
挂炉烤鸭不设炉门，果木燃烧充分，鸭子受热均匀火力强烈，鸭子入炉后，要用挑杆有规律地调换鸭子的位置，以使鸭子受热均匀，周身都能烤到。这样使得皮下脂肪大量消耗，烤制的鸭子皮脆肉嫩。
Gua lu Roasted Duck
The first cooking style features ducks roasted on burning fruit woods in an open stove. In this way, the ducks are evenly roasted with strong flame. Chefs need to regularly adjust the places of the ducks hung in the stove to ensure they are thoroughly and evenly roasted. As a result, the subcutaneous fat of the ducks will be consumed, and the finished ducks taste crispy outside and tender inside.
焖炉烤鸭
焖炉烤鸭是关闭炉门烤制，讲究的是“一次放入一次出炉”，“鸭子不见明火”凭炉墙内壁的热力进行烘烤，火力文而不烈，空气湿度大，耗油量小，鸭脯像刚蒸得的馒头一样很暄腾。相比挂炉烤鸭，口感更嫩一些，鸭皮的汁也明显更丰盈饱满些。
Men lu Roasted Duck
The second cooking style features ducks roasted in a closed oven, which are“cooked in one time and don’t seen any open flame”. The ducks are roasted by the gentle heat penetrating through the oven wall. In this way, the fat of the ducks is largely preserved due to relatively high humidity of the air in the closed oven, and the duck fillets are as softy as just steamed bread. Compared to ducks roasted in an open stove, those cooked this way taste tender and juicier.
烤鸭吃法大有讲究
How to Eat Roast Duck
佐料有讲究：在吃烤鸭时通常会取荷叶饼或者空心芝麻烧饼，挑一点甜面酱抹在饼上，再夹几片烤鸭片盖在上面，放上几根葱条、黄瓜条或萝卜条，将饼卷起吃。另外也可以将烤鸭蘸着蒜泥、酱油吃，这样可以解腻，风味也更为独特。
Condiments：Roast duck often goes with Lotus-Leaf-Like Pancake or hollowed sesame seed cakes. When serving, spread a tablespoon of sweetened soybean paste on a pancake, put on several pieces of duck meat and shredded scallions, cucumbers or green radishes, roll them together and take a big bite. Roast duck can also go with mashed garlic and soybean sauce, which may taste less greasy and have a unique flavor.
片鸭有的讲究：烤鸭烤制成后，要在鸭脯凹塌前及时片下皮肉装盘供食，此时的鸭肉吃在嘴里酥香味美。一是趁热先片下鸭皮吃，酥脆香美；然后再片鸭肉吃。二是片片有皮带肉，薄而不碎。
Duck slicing：After a duck is roasted, the chef should slice it immediately before the duck breast collapses. Sliced duck meat should be served on the table as quickly as possible, so that they can taste crispy and delicious. When it remains hot, diners are suggested to east crispy skin first and then sliced meat. Besides, each piece of meat should be thin and complete, with its skin retained.
吃法有讲究：一是先趁热吃烤的酥脆香美的鸭皮，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，却喜欢将那又酥又脆的鸭皮蘸了细细的白糖来吃；二是将鸭皮和鸭肉一起吃，薄而不碎，搭配蘸料酱而不腻，让人吃了回味无穷。
Way of eating：Diners shall eat crispy skin first before the roast duck cools. It is said that ladies from wealthy families in the past preferred crispy duck skin with white granulated sugar, instead of rolling them with scallion or garlic. Another point is that duck skin is better to go with thinly sliced meat and sauce, which tastes yummy and not greasy and has lasting aftertaste.
气候有讲究：因为季节和气候会在一定程度上影响烤鸭的味道。通常在冬、春、秋三季吃烤鸭口味是比较好的，原因是这个季节的鸭子本身肉质肥美细嫩，温度和湿度都适合制作烤鸭；夏季气候炎热，空气湿度也大，此时的鸭肉少膘薄，质量较差，所以口味相对较差。
Climatic requirements：To some extent, the taste of roast duck may be affected by seasons and climates. Usually, roast duck tastes better in winter, spring and autumn when duck meat is fat and tender and the humidity and temperatures are suited for cooking roast duck. In hot and moist summer, ducks lack fat and their meat texture is unsatisfying, so roast duck in this season has relatively bad taste.
