Three Duck Dishes 一鸭三吃

A few weeks ago, we were at a restaurant at Majorna (west, out of the city center of Gothenburg) to have Peking duck. Peking duck is a dish from Beijing which originated back since the Yuan Dynasty. It is a version of a roasted duck which requires special seasoning before being roasted in a closed or hung oven.


The dish is usually served in sliced crispy roasted duck skin with little meat, and it is eaten with spring onions, cucumber and hoisin sauce with pancakes rolled around the fillings.  The fragrance and sweet saltiness of the caramelized roasted duck skin , juicy tenderness of the meat, freshness of the cucumbers, the slight biting taste of the spring onions wrapped in warm thin pancakes will just blow you away at your first bite.


But hold on a second, didn't the topic of post mentioned three duck dishes?


Yes, and that is where it gets interesting.


After the chef has sliced away the skin (with little meat) of the roasted duck, the rest of the meat on the duck will be cut and fry it together with Yi-mien as the second dish. Yi-mien is variety of the Cantonese egg noodle made of wheat flour, which are known for the yellow color and chewy characteristic.


As for the third dish, the duck bones are dapped with flour, salt and Szechuan pepper and deep fried in hot oil until they are crunchy.


Let me share some pictures of the dishes.


几个星期前，我们在Majorna（哥德堡市中心以外的西部）的一家餐馆点了北京烤鸭。北京烤鸭是北京的一道名菜，起源于元朝， 它需要用特殊的调味料腌制后才能在特制的烤炉中烘烤。


这道菜的吃法是把削出来的烤鸭皮（和少许的肉），与大葱丝，黄瓜丝和甜面酱放在薄饼上，用薄饼把它们都卷起来一同食用。烤鸭皮的焦香气和甜咸味，嫩又多汁的肉，新鲜的黄瓜，大葱的辛，以及薄饼的柔软口感，第一口就让你回味无穷。


但不是说一鸭三吃吗？还有两道菜是什么?


且慢，让我娓娓道来。。。


厨师会把鸭子上剩下的肉切下来，并与伊面一起炒，所以第二道菜其实就是鸭肉炒伊面。伊面是由小麦粉制成的粤式蛋面，颜色稍黄和耐嚼。


至于第三道菜，就是椒盐炸鸭架。也就是把鸭架切段，裹上面粉，盐和胡椒，再用热油炸至嘎吱嘎吱。


让我在这里分享一些照片吧！


 1 Peking duck 北京烤鸭

2 Eating the Peking duck 北京烤鸭吃法



3 Duck meat fried noodles 鸭肉炒面

4 Salt and pepper duck 椒盐鸭

5 Comic 漫画