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Known for its shiny colour, tender texture, rich taste, and perfect balance of meat and fat, the Peking Duck is recongnised by some as the "king of all cuisines". It is believed to have passed down to the general population from a palace recipe in mediaeval China through the Mongol, Ming and Qing Dynasties.
Ducks that are used for the dish are raised in a manner of force feeding, giving the roast duck a unique aroma of bird fat. When serving, slices of skin are peeled off from the duck and served on pancakes with cucumber, green onion, and sweet bean paste. They are rolled up and eaten like a spring roll. With the pancake to absorb excessive fat and the vegetable to balance the flavour of meatiness and to give a crunchy texture, diners fall in love with the food instantly and can never have enough of it.
I love the dish for its luxurious taste as well as its rich historical background.