壹、回鍋肉
double-cooked pork slices
stir-fried boiled pork slices in hot sauce
twice-cooked pork often with chilli seasoning
1、boil the meat
2、silce it into pieces
3、cook the slices with chilli seasoning.
二、北京烤鴨
烤成的鴨比生鴨重量減輕1/3左右，色呈棗紅，油潤發亮，皮脆肉嫩，腴美香醇，處焦裏嫩，香氣撲鼻。壹般成品重2公斤左右，用刀片成柳葉片，以108片為合格，趁熱上席，當客片下，下刀快如閃電，片片帶皮，令人嘆為觀止。
Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection.
"北京烤鴨"吃法多樣，最適合卷在荷葉餅裏或夾在空心芝麻燒餅裏吃，並根據個人的愛好加上適當的佐料，如蔥段、甜機醬、蒜泥等。喜食甜味的，可加白糖吃，還可根據季節的不同，與以黃瓜條和青蘿蔔條吃，以清口解膩。片過鴨骨架加白菜或冬瓜熬湯，別具有風味。烤後的涼鴨，連骨剁成0.6厘米寬、4.5厘米長的鴨塊，再澆全味汁，亦可作涼菜上席。
" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy.
Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold duck roasted, bone cut into 0.6 cm wide, 4.5 cm long duck pieces, and then poured the sauce, as well as the dish on the table.
3. 同學們，今天我給大家介紹的是北京烤鴨。
北京烤鴨是北京馳名中外的京菜代表之壹。
講到北京烤鴨，那可是膾炙人口，盛名鼎鼎。吃烤鴨，北京最著名的壹家便是前門外的全聚德烤鴨店了，在那兒，每天應市的烤鴨約有百把只，人們吃烤鴨都要在前壹二天預定，才能入座。 北京烤鴨味兒好，看相也好。橘黃色的鴨皮裏包著外脆內嫩的鴨肉，令人垂涎三尺。裹上蔥白、沾上甜醬吃更是滿口留香，異常鮮美。
北京烤鴨的做法非常復雜:先要把處理後的鴨子在入爐之前，灌進開水，這樣烤鴨子時，鴨子才會熟得快，也會使鴨肉外脆內嫩。接下來就是烤了。鴨子進爐後，先烤鴨子被刀切了的右背側，使熱氣從刀口處進入鴨膛，把鴨肚子裏的水煮沸。烤了6至7分鐘後，當鴨子右背側的鴨皮烤成橘黃色時，就翻過來，用火烤鴨子的左背側3至4分鐘，然後烤鴨背4至5分鐘，接著就照上面的步驟循環地烤，直到鴨肉全部上色成熟為止。
這樣烤出來的鴨子，鴨皮鮮黃松脆，肉質鮮嫩。這樣，烤鴨就做好了。 烤鴨上桌後，有專業的切割員把鴨肉切成薄薄的肉片，包在鴨肉外面的薄餅也講勁道。吃完鴨子後剩下的鴨架子可以加上嫩豆腐或黃牙白做成湯，鴨油能用來熬蛋，做成布丁似的菜，吃起來也妙不可言。
吃烤鴨時也挺有講究。我喜歡把鴨片沾上甜醬和蔥白來吃，真是“口水直流三千尺”呀!難怪北京烤鴨有“天下第壹美味”、“京師美食，莫過於鴨，而炙者尤佳”的贊語呢!
同學們，聽了我的介紹，妳們是不是也“口水直流三千尺”了呢?那就趕快行動起來，向著“北京烤鴨”進軍吧。
The classmates, today I give everybody introduction is Beijing roast duck.
Beijing roast duck is one of the famous cuisine is representative of Beijing.
Beijing roast duck, it is win universal praise, fame Ding ding. The roast duck, one of Beijing's most famous home is outside the front door of the Quanjude roast duck restaurant, there should be the duck, about 100 only every day, people eat roast duck are scheduled for the first one or two days, can seat. Beijing roast duck taste good, looks good.?
Orange duck skin wrapped in crisp outside and tender inside the duck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious anomaly.
Beijing roast duck is very complex: first put the processed duck in the furnace before, into the boiling water, such as roast duck, the duck will be cooked quickly, also can make the duck crispy outside and tender inside.
The next step is to bake. The duck into the oven, bake the right dorsal duck was cut, so that the hot air from the mouth into the chamber to duck, duck belly in boiling water. Bake 6 to 7 minutes, when the dorsal duck right skin duck baked into orange, turned on, the left dorsal roast duck for 3 to 4 minutes, and then roast duck back 4 to 5 minutes, then?
according to the above steps until the duck cycle baked, all color maturity. This baked duck, duck skin fresh pine crisp, fresh meat.?
In this way, the roast duck is done. Roast duck on the table, there are professional cutting member of the duck meat cut into thin slices, wrapped in duck out pizza also speak effort. The remaining after eating duck duck shelf can be added to the tender bean curd or yellow teeth white soup, duck oil can be used to boil the egg pudding, made like food, eat it too wonderful for words.
The roast duck is very important. I like the duck with sweet sauce and scallion white to eat, really " slobber DC three thousand feet ."! No wonder Beijing roast duck has " the best in all the land of delicious ", "the capital of food, than a duck, and sunburn. " praise!
Students, after listening to my introduction, you is it right? " Slobber DC three thousand feet "? Then take action as soon as possible, toward the " Beijing duck " to enter.
四、糖醋魚
材料（4人份）
中藥：大棗8粒 蓮子12個 銀耳5克
鯉魚1尾 幹香菇2個 酒2大匙 生姜汁1大匙澱粉適量 胡蘿蔔5cm 洋蔥1個 紅柿椒半個青柿椒1個 甜酸餡用料（煮棗汁和煮蓮子汁混合汁1.5杯，砂糖3大匙，酒3大匙，醋3大匙、鹽、胡椒·少量，澱粉1.5大匙，水1.5大匙）
做法：
1、大棗、蓮子、幹香菇、銀耳洗凈後，分別放在足量的熱水中浸泡。
2、取出蓮子放到小鍋中，加水煮20分鐘，取出蓮子。在蓮子汁中加入棗汁、銀耳汁，煮1－2分鐘，留置待用。
3、鯉魚剖開內臟，去鱗、洗凈，浸在酒與姜汁的混合液中浸味。
4、野菜全部切絲。
5、鯉魚粘滿小麥粉，入180度油中炸，炸至外面變酥後取出。去掉油。
6、中華鍋洗凈，加入2大匙新鮮油，加熱，炒香菇、胡蘿蔔、洋蔥，然後再加入綠、紅柿椒、蓮子、銀耳、大棗、快炒，加入②的煮汁和酸甜餡的混合物，用水溶澱粉調制成糊狀。
7、趁魚熱時，把6的壹部分置於盤子底部，魚放在上面，然後把6的剩余部分撒在上面即成。
Sweet and sour fish ? Materials Chinese jujube 8 : 12 tablets seeds 5 grams Tremella ? Mei Lei Yue dry mushrooms 2 1 2 tablespoon ginger juice 1 tablespoon wine ? 5cm carrot and onion starch appropriate one half red persimmon Law ?
Green pepper paste used one Sweet (jujube juice and cook boil cooking juice ? 1.5 Mixed Juice Cup, 3 tablespoon sugar, 3 tablespoon wine. ? 3 tablespoon vinegar, salt and pepper in a small amount of starch 1.5 t, ? 1.5 tablespoon water) ? Practices : one, date, seeds, dry mushrooms, cleaned Tremella, which were on an adequate volume of water immersion. ?
2 Pour put out seeds, add water and boil for 20 minutes Remove seeds.
Date seeds into juice in juice, Tremella juice, cook 1-2 minutes, retention methodology.?
3, carp remove the offal to scales, washed Baptist immersed in the wine mixture of ginger juice and flavor. ? 4, wild all cut into shreds. ? 5, carp Nianman wheat flour, into the 180-degree oil bombing and deep fry outside changed after Crisp out. Discard oil. ?
6, the Chinese wash pot add 2 tablespoon of fresh oil, heat, fry mushrooms, carrots, onion, then adding green, red persimmon Law, lotus seeds, Tremella, jujube, quickly stir-fry, adding the stuffing and sweet and sour mixture into a paste with water-soluble starch modulation. ?
7, while fish fever, and six part of the plate at the bottom of the fish on the top, and then distribute the remainder of the top six and foremost.