What is the correct way to eat Beijing Duck?

吃北京的正确方式是什么？

Yes. I would like a roast duck and my friend wants steaks.

是的，我想要只，我朋友要份牛排。

OK, how about we have a roast duck? That sounds fine.

好吧。我们先来个怎么样？听起来。

Culture! It's cultural! It's called Peking duck.

文化! 那是文化! 那叫北京。

Only wood of fruit trees are used to fuel the fire to give the duck a unique fragrance.

通常只选果木作燃料，以使有果香味。

A perfect Peking Duck is maroon in color.

最好的北京应该是栗色的。

This is the Peking Duck. It's a famous Beijing dish that has been around since the Yuan Dynasty.

是北京。道著名的北京莱从元朝的时候就有了。

Now, let me show you the correct way to enjoy Peking Duck.

现在，让我向你们介绍吃北京的正确方法。

An experienced Peking Duck chef spends his life learning.

一个经验丰富的北京师傅一生都在学习。

Please enjoy. The Peking Duck is prized for its thin and crispy skin.

请慢用。北京因其皮薄酥脆而令人称道。实际上，皮上面并没有带太多的肉。

This is how it's done at high-end banquets, because the first bite is always the best for guests.

是高级宴会上的摆盘方式，因为能确保客人吃的第一口总是最好的部位。

108 slices of Peking Duck look good on the plate, and the texture of the duck meat is wonderful.

108片北京放在盘子里很好看，肉的口感也很好。

This is the authentic and traditional Peking Duck.

现在让我们来看看什么是正宗的传统北京。

I've been in the craft of making Peking Duck for 29 years.

我做北京已经29年了。

We have many dishes including roast duck - my favourite.

我们有很多菜，包括我最喜欢的。

She's like, oh, this is delicious, roast duck or whatever.

她说，哦，很好吃，什么的。

Like peking duck on thanksgiving. hmm. not a bad idea.

比如北京 - 主意。

From preparing the duck to roasting it, making a Peking Duck takes two days.

从准备子到进炉制，做一只北京需要两天时间。

Do you happen to know a good Beijing duck restaurant around here?

你知道儿附近有的北京店吗？

Chef Han and myself worked on elevating the duck's roasting quality, recipe, plating, and customer's experience.

韩厨师和我致力于提高的品质，完善食谱、改善装盘和顾客的体验。