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盐水鸭是南京有名的特产,久富盛名,至今已有一千多年历史。此鸭皮白肉嫩、肥而不腻、香鲜味美,具有香、酥、嫩的特点。每年中秋前后的盐水鸭色味最佳,是因为鸭在桂花盛开季节制作的,故美名日:桂花鸭。《白门食谱》记载:“金陵八月时期,盐水鸭最著名,人人以为肉内有桂花香也。”桂花鸭“清而旨,久食不厌”,是下酒佳品。逢年过节或平日家中来客,上街去买一碗盐水鸭,似乎已成了南京世俗的礼节。

在南京,有一个大名鼎鼎的南京夫子庙。而夫子庙与盐水鸭则有着千丝万缕的联系。据传清代,也就是盐水鸭刚刚流行的时候,南京的夫子庙贡院一带是考生云集的地方。那个时候考生不像现在,特别勤奋,特别努力。那时候考生还非常流行吃喝玩乐和行贿送礼之风。说来也奇怪,送礼呢他们也不送金银财宝,名烟名酒什么的,他们就时髦送南京的盐水鸭,南京板鸭。由此那个南京的板鸭,盐水鸭,开始走向全国。据说那个时候慈禧太后,每年都要到这个地方采购五百只盐水鸭和板鸭带回去。可见这个板鸭有多好吃了,而且那个时候板鸭和盐水鸭还得到一个响当当的名头叫南京贡鸭。

板鸭和盐水鸭有什么区别呢?板鸭是经过老卤腌制过以后做熟的,吃起来口感都是比较紧密咸香。盐水鸭吃起来口感鲜嫩。买的时候看日期,越新鲜的越好。

据说以前南京人的幸福标准像就是左手拿一碗鸭子,右手拎个酒瓶,然后晃悠晃悠晃悠回到家以后,把这个鸭子夹起来以后,用大门牙把上面的肉全部剔下来。

虽说每个人的口味各不相同,但是制作盐水鸭的手艺毕竟还是有高下之分的。可是这偌大的南京城里,要找到最正宗的盐水鸭,除非把全城的鸭店都尝个遍。正宗的鸭子咱还没吃到,先尝尝正宗的鸭汤吧,鸭血粉丝汤。对于南京人来说,你别看满大街的那些洋快餐,肯什么麦什么的,最风靡的还要数这碗鸭血粉丝汤,又香又吸引人。

“我们是地道的南京人,从小喜欢吃鸭子,特别爱吃那个盐水鸭,小时候家里人就弄盐把鸭子腌一下,然后就烧着吃,金陵饭店的金陵盐水鸭在南京很出名的,在新街口。”

原来最美味的鸭子出自金陵饭店。据说那里有一位姓花的名厨,做盐水鸭是金陵一绝,并且把这盐水鸭并入了金陵八大名菜。

“我们这个盐水鸭,制作过程与众不同,首先在饲养方面,它要选择比较适合的环境,山清水秀,然后还有个饲养的过程,时间,都有明确的规定,宰杀过以后的重量,一般我们控制在三斤八两到四斤重这个大小,而且要求它没有破损,没有瘀血,没有斑疖,它在制作上面要求很高,它一定要用热盐炒的那个花椒盐,热盐擦,还有规定的时间,腌制两个小时然后要在百年的老卤里面,浸泡两小时,还要拿起来挂,吹,然后再过卤。”
2009-03-19  山前那个贼 发布
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  • 0

    01239876

    the human resources are the modern enterprise's strategic resources, also is the most essential factor which the enterprise develops, but drove is the human resources important content, it displays for gives to human's demand desire to satisfy or the limit suitably, but the essence is the human in pursues some kind to decide time the goal to want the degree.the drive is raising the staff morale, improves aspects and so on staff quality, enhancement organization cohesive force is playing the extremely vital role.also may say the drive mechanism utilization the quality is to a certain extent decided the enterprise prosperity and decline an important attribute drove took the development and management human resources important already by the more and more many enterprise utilization.how utilizes the good drive mechanism also to become an extremely important question which each enterprise faces. in the article through to the drive concept, the characteristic and the drive mechanism, drove elaborations and so on method elaborated the drive in the business management importance.



    key word: drives the human resources business management drive mechanism

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  • 0

    陌上絮

    The salty wild duck is the Nanjing famous special product, long fusheng, has more than 1000 years history until now. This duck skin white meat tender, fat, but not greasy, fragrant fresh taste US, has fragrant, crisp, the tender characteristic. Every year around Mid-Autumn Festival's salty wild duck color taste is best, is because duck in sweet-scented osmanthus being in full bloom season manufacture, therefore fine reputation date: Sweet-scented osmanthus duck. "White Gate Recipes" record: “Jinling the time, the salty wild duck is in August most famous, everybody thought that in the meat has the sweet-scented osmanthus to be fragrant.”Sweet-scented osmanthus duck “clear, but the aim, the long food does not tire of”, is drinks the high quality goods. At holidays or in the even fortuneteller the guest, takes to the streets to buy a bowl of salty wild duck, as if has become the Nanjing common custom courtesy.

    In Nanjing, has a famous Nanjing Confucian temple. But the Confucian temple and the salty wild duck have the very complicated relation. It is reported that Qing Dynasty, is also the salty wild duck just was popular, area Nanjing's Confucian temple examination hall is the place which the examinee converges. At that time the examinee does not look like the present, is specially diligent, specially diligently. At that time the examinee is also popular makes merry and bribes gives a present the wind. Mentions also strangely, gives a present they not to deliver the wealth, famous smoke famous name wine anything, they on deliver Nanjing's salty wild duck fashionably, the Nanjing pressed salted duck. From this that Nanjing's pressed salted duck, the salty wild duck, starts to move toward the nation. It is said at that time Empress Dowager Cixi, every year must arrive at this place to purchase 500 salty wild ducks and the pressed salted duck brings back. Obviously this pressed salted duck had has been delicious, moreover at that time the pressed salted duck and the salty wild duck also obtained a resounding reputation to call Nanjing the tribute duck.

    What the pressed salted duck and do the salty wild duck have to distinguish? The pressed salted duck will be passes through old halogen souse later to do ripe, will eat the feeling in the mouth is quite close salty fragrant. The salty wild duck eats the feeling in the mouth to be fresh and tender. Buys time looks at the date, fresher is better.

    Although each person's taste is various, but the manufacture salt wild duck's craftsmanship has the high under division after all. But in this so big Nanjing city, must find the most orthodox school salty wild duck, only if tasted the entire city's duck shop. The orthodox school duck we have not eaten, tastes the orthodox school the first duck soup, duck blood bean or sweet potato starch noodles soup. Regarding the Nanjing people, you do not look the full avenue these foreign fast-foods, are willing any wheat anything, most to be all the rage factor this bowl of duck blood bean or sweet potato starch noodles soup also, also fragrant is also appealing.

    “we are the typical Nanjing people, likes eating the duck since childhood, likes eating that salty wild duck specially, in childhood the family member made the salt to pickle the duck, then burnt is eating, the Jinling hotel's Jinling salt wild duck was very famous in Nanjing, in new intersection.”

    Originally the most delicacy's duck stems from the Jinling hotel. It is said the there some surname colored famous kitchen, makes the salty wild duck is Jinling one certainly, and has merged this salty wild duck the Jinling eight big famous cuisine.

    “our salt wild duck, the manufacture process is out of the ordinary, first in the raising aspect, it must choose the quite suitable environment, beautiful scenery, then also has the raising process, the time, some explicit stipulations, have slaughtered the later weight, generally we control in three catties 82 to four catties heavy this size, moreover requests it not to have the breakage, does not have the ecchymosis, does not have the spot boil, it in manufactures the above request to be very high, it must certainly use that colored spiced salt which fries with salt hotly, the hot salt scratches, but also has the stipulation time, the souse two hours then must inside hundred year old halogen,Soaks for two hours, but must take hangs, blows, then crosses the halogen again.”

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