地图上的中国：食在中国（英）

作者简介

大琦，本名于岚，山东人，新媒体自由撰稿人，热爱美食和文字，著有图书《成都印象》《火锅 中国美食符号》。 Da Qi, whose name is Yu Lan, is a native of Shandong, and a freelance writer for new media. She loves food and writing and is the author of the book Impression of Chengdu and Hot Pot, a Symbol of Chinese Food.

内容简介

Chinese people often recommend three things to foreign visitors to Beijing: visiting the Forbidden City, eating roast duck and climbing the Great Wall. Roast duck has become the representative of Beijing cuisine. It is said that in 1995, George Herbert Walker Bush, the former president of the United States, and his wife invited a chef from Beijing to fly to Houston with the best duck and seasonings to make roast duck for their golden wedding ceremony, and the authentic Beijing Roast Duck became the best-loved dish at the banquet that day. In fact, roast duck of this kind was first brought to Beijing by a Nanjing native, who opened the “Bian Yi Fang” restaurant in Beijing in 1416 to offer Jinling Roast Duck. Bian Yi Fang roasts duck in closed oven with the heat of fully burned charcoal instead of a fire. Since it originated in Nanjing, this kind of roast duck is also called “Southern-style Oven-baked Duck.” The recipe was modified after being brought to Beijing: the white duck, a specialty of Beijing, was used instead of Nanjing duck (also known as “Ma Ya”); the fuel was replaced by fruit tree chips to increase the aroma; and the duck’s chest was filled with fruit and vegetable juice, red dates and tea to relieve its greasiness and remove the smell of raw meat. 一道菜的背后，是一个故事、一段历史。不管岁月如何变迁，时代如何发展，中国人对饮食的热爱始终如一。 There is a story and history behind each dish. Throughout the ages, the Chinese people have created and carried forward history and civilization with the same attitude that they treat food.