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北京烤鸭在纽约火了!那些迷倒歪果仁的美食还有这些!

时间:2018-01-14 05:10来源:网络整理 作者:www.tpuru.cn
曼哈顿分店有440个座位,其中包括200个室外露台座位,二三层占地1.75万平方英尺(约合1625.8平方米)。 和国内不少烤鸭店一样,店里还是可以看到片烤鸭的师傅…… 看餐厅颇为不错的样子,但做什么菜才是关键!我们来看看大董纽约店的菜单。 菜品总共有80多

曼哈顿分店有440个座位,其中包括200个室外露台座位,二三层占地1.75万平方英尺(约合1625.8平方米)。

和国内不少烤鸭店一样,店里还是可以看到片烤鸭的师傅……

看餐厅颇为不错的样子,但做什么菜才是关键!我们来看看大董纽约店的菜单。

菜品总共有80多样,其中招牌菜烤鸭,一套“酥不腻”烤鸭98美元(约合人民**648元),半只烤鸭58美元(约合人民**383元),还可以搭配黑鱼子!

大董“酥不腻”烤鸭

DaDong "SuBuNi" Roast Duck

——$98 Whole/ $58 Half

Served with Sugar, Pancakes, Crispy Sesame Buns and Special Sauces

价格不菲,但并没有阻挡纽约人民的热情。

据《纽约时报》11月28日报道,预定刚开启了2个小时,就已经排到明年二月份了……

A few weeks ago, within the first two hours of becoming available, 2,500 reservations were booked through February, overloading the phone lines.

几个星期之前,预定开始的两个小时,餐厅就收到2500张订单,定位排到了明年2月,订餐电话都挤爆了。

这么受欢迎,可能是因为真的很好吃。据彭**生活追求栏目(Bloomberg Pursuits)介绍,大董烤鸭香酥可口、滑而不腻。

DaDong's version of the dish — a combination of lacquered skin and succulent meat, usually wrapped in a pancake withscallionsandhoisinsauce — is magnificently crispy but meatier than much of the competition.

大董烤鸭表皮光滑油亮、肉质鲜嫩多汁,配以葱丝和烤鸭酱裹在春饼里,口感十分酥脆,比其他品牌的烤鸭更有肉质感。

scallions ['skljn]:葱

hoisin:用大豆、糖、醋和大蒜**成的棕红色甜辣酱

该报道还介绍了具体吃**,一份烤鸭可以有四种搭配吃**。(咽口水jpg.)

Traditional-style comes with pancake, hoisin, and three to four pieces of duck meat (and skin), as well as watermelon radishes, cucumber, and scallion slices.

传统吃**是卷饼内涂甜面酱,包上3-4片鸭肉片(或鸭皮),并搭配水萝卜条、黄瓜和细葱丝。

There's also a sesame-puff bun, a flaky pastry shell that's meant to be stuffed with the duck meat, a pungent garlic paste, and vegetable garnishes.

还有一种吃**是用空心芝麻包,把鸭肉塞进这种薄皮面点壳内,并塞入大蒜辣酱和蔬菜配料。

flaky:薄片的

A further option is to dip the duck in a bowl of sugar and eat it plain.

还有一种方**是可以把直接用烤鸭蘸糖吃。

Finally, there's the Kalugacaviaraccompaniment, which costs an additional $42 and is meant to be spooned between the skin and the meat.

最后也可以配卡露伽黑鱼子,这份佐料需另**42美元(约合人民**278元),可用勺子均匀涂在鸭肉和鸭皮之间。

caviar:鱼子酱

其实,在大董烤鸭打入纽约之前,北京烤鸭早已享誉海外。

作为最有名的北京菜,烤鸭以色泽红艳、肉质细嫩、味道醇厚、肥而不腻的特色引诱着国内外无数吃货。

外国人对烤鸭的**从他们的文字描述中就能感受到:

Imagine the best Peking Duck you’ve ever had. That crispy, amber-toned skin. That juicy, melt-in-your-mouth breast meat. Those deeply nuanced, deeply aromatic flavors, expertly engineered to send your pleasure sensors spinning.

想象一下你吃过的最美味的北京烤鸭。那酥脆的、泛着琥珀色油光的鸭皮;那多汁的、入口即化的鸭胸肉;那细腻醇厚、回味无穷的肉香,****都恰到好处,让你的味蕾爆发。

《孤独星球》(Lonely Planet)还介绍过烤鸭的前世今生:

Peking duck was first mentioned in royal cookbooks during the Yuan dynasty (13th century), but didn’t come to the fore until the early 1900s, when former imperial cooks began opening roast duck restaurants outside the palace walls.

北京烤鸭这道菜早在元朝(13世纪)就已经出现在宫廷食谱中,但直到20世纪初期,出了宫的御厨把烤鸭店开到了皇墙外边,北京烤鸭才变得广为人知起来。

也讲解了烤鸭的**作过程:

To prepare the duck, chefs first inflate the bird by blowing air between the skin and body. They then prick the skin and pour boiling water over the duck. Some chefs add malt sugar to the skin so that it glows golden brown once roasted.

做这道菜之前,厨师要先往鸭子皮下与身体之间充气。之后把皮刺破,开水烫皮。有的厨师会往鸭子身上浇糖水,这样烤熟之后整个烤鸭都呈现出枣红色泽。

一些文章甚至还研究过烤鸭的各种派系:

Closed oven style 焖炉烤鸭

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