专题 11 中国文化读写专项：北京烤鸭+满汉全席- 2024年高考英语常考中国文化读写专练+素材积累

Lesson 2 Beijing Roast Duck北京烤鸭 Beijing Roast Duck enjoys the reputation of being the most delicious food in Beijing, and it is a dish well known among gastronomes all over the world. China is one of the first countries to domesticate ducks for the table. Cooking methods include steaming, boiling, stewing, roasting, frying and so on. 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, a dietician of the imperial kitchen. In the early 15th century, when the Ming Dynasty (1368-1644) capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to local history, the earliest roast duck restaurant in Beijing was the old Pianyifang Restaurant, which opened during the Jiaqing 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 burning wood, the old Pianyifang 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 reign (1736-1796), roast duck was a favorite delicacy of the upper classes. Other scholars, after dining on roast duck, were inspired to poetry.  Quanjude Restaurant The roast duck in Quanjude Restaurant is said to be the most genuine of Beijing Duck. The history of the restaurant can be traced back to more than 130 years ago. The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason,