南京盐水鸭英文介绍.ppt

1、Donald Duck,What do we want to show today ?,An ordinary duck,Welcome to A bite of ChinaNanjing salted duck,Team Member : 2012050204017 邵倩倩 2012050204018 沈思佳 2012050204019 施明佳 2012050204025 吴冰之 2012050204029 徐丹 2012050204030 徐曌倩 2012050204036 张晓 2012050204039 周琳,Nanjing salted duck,Nanjing Salty Duck

2、 has been produced in Nanjing for over 1000 years and is widely thought of as the most famous Nanjing specialty products. 南京盐水鸭距今已有1000多年的历史，被广泛认为是南京头号特产，也是中国地理标志性产品。 In Autumn around, the best flavor of salted duck produced in osmanthus blossom season called osmanthus duck. 以中秋前后，桂花盛开季节制作的的盐水鸭色味最佳，

3、名为桂花鸭。,文字容,文字内容,Historical Origins,Nanjing is famous in China with duck. It has always been known as the duck reputation. Much of its duck dishes and people can be described as Chinas most. 南京向以鸭肴驰誉海内，故历来被冠以“鸭都”美称。 其鸭肴之多，食鸭人之众，可谓中华之最。,According to the Chen recorded,CHEN Qi army in the northern subur

4、b of Nanking clash outside the area covered Zhoushan,CHEN everyone wrapped rice, match with duck, cooking rice cooked duck made morale, and finally hit the public with less, victory and go back. 据陈书记载，陈军与北齐军在金陵北郊外覆舟山一带交锋，陈军“人人裹饭，媲以鸭肉”、“炊米煮鸭”，使得士气大振，终于以少击众，大胜而归。,No later than early Ming thick Souther

5、n salted duck has enjoyed the reputation, has been famous ever. Ming Dynasty ballad: Old College, cut glass, black wrought son, salted duck. 最迟明初南方盐水鸭已享有厚誉，一直盛名不衰。明代有首民谣：“古书院，琉璃截，玄色锻子，盐水鸭”。,Production Process,Process characteristics（工艺特点） Nanjing salted duck is the only kind of low on Chinese histor

6、y and poultry products, and traditional cured product is completely different. Cold cooked salted duck is cooked, about an hour after cooking, making tenderness salted duck reaches a certain level. Cryogenic storage of cooked boiled salted duck muscle is good, maintaining a ducks juiciness. 南京盐水鸭是中国

7、历史上唯一一种低温畜禽产品，和传统的腌腊制品完全不一样。盐水鸭是低温熟煮，经过一个小时左右的煮制，使得盐水鸭的嫩度达到一定程度。低温熟煮盐水鸭肌肉储水性好，保持了鸭肉的多汁性。 ,Osmanthus duck production of sophisticated,Fried salted, clear halogen complex, added duck mellow, speculation dry reduce duck fat, this thin and retract, cooked enough, eat a good taste. 桂花鸭制作考究，“炒盐腌，清卤复”，增加鸭的

8、香醇，“炒得干”减少鸭脂肪，此薄且收得紧，“煮得足”，食之有嫩香口感。,Production of materials Ingredients(主料): Duck Seasoning(调料)：cooking wine 料酒 salt 盐 green onions 大葱 ginger 姜 star anise 八角 pepper 花椒 M salt 米盐 sesame oil 麻油,Production process,1. Chopping off the tender light small winged duck and feet, and then in the right wing n

9、est in open about 3 cm long small mouth, internal organs removed from the incision, pull them with water, drained spare. 将嫩光鸭斩去小翅和鸭脚掌，再在右翅窝下开约3厘米长的小口，从刀口处取出内脏、拉出气管和食管，用清水冲净，滤干备用。,2.Frying pan into the fire with salt, pepper sizzling spare. 炒锅放在火上放入盐、花椒炒热后备用。,3. 1/2 hot pretzels stuffed duck from the

10、 wings under the abdominal incision, with the remaining salt and pepper 1/2 times the duck with salt and pepper rub, and then the remaining salt and pepper from the neck incision and hot plug duckbill into the duck neck, duck into the cylinder and then marinated .Then remove the hanging in the cool

11、dry place, with 1.2 cm long hollow reed pipe inserted into the anus of ducks in the wings nest under an incision into the ginger. 用1/2热的椒盐从翅下刀口处塞入鸭腹，晃匀，用剩下椒盐的1/2椒盐擦遍鸭身，再用余下的热椒盐从颈部刀口和鸭嘴塞入鸭颈，然后将鸭放入缸中腌制（夏天2小时，春秋季4小时，冬季6小时）。然后取出挂在通风凉处吹干，用12厘米长的空心芦管插入鸭子肛门内，在翅窝下刀口处放入姜1片、葱结1个、大料1只。,4. 6 cups of boiling wat

12、er, add the remaining ginger, scallion, aniseed and wine, the duck leg up, duck head down into the pot, cover and simmer on low heat 20 minutes. 烧滚6杯清水，放入剩下的生姜、葱结、大料和料酒，将鸭腿朝上，鸭头朝下放入锅内，盖上锅盖，放在小火上焖20分钟。,5.The Ducks picked up, duck soup from abdominal incision leakage, drained into the pot. 将鸭拎起，使鸭腹内的汤汁从刀口处漏出，滤干倒入锅内。 6.Duck into the soup to make duck soup poured into