Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces like hoisin sauce can be used.
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標準授權 | XS | 360 x 480 | JPG | 13 | |
標準授權 | S | 600 x 800 | JPG | 15 | |
標準授權 | M | 1500 x 2000 | JPG | 18 | |
標準授權 | L | 1936 x 2581 | JPG | 20 | |
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標準授權 | TIFF | 3462 x 4616 | TIF | 39 | |
進階授權 | WEL | 3000 x 4000 | JPG | 88 | |
進階授權 | PEL | 3000 x 4000 | JPG | 88 | |
進階授權 | UEL | 3000 x 4000 | JPG | 88 |
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標準授權 | 360 x 480 px | JPG | 13 點 |
標準授權 | 600 x 800 px | JPG | 15 點 |
標準授權 | 1500 x 2000 px | JPG | 18 點 |
標準授權 | 1936 x 2581 px | JPG | 20 點 |
標準授權 | 2448 x 3264 px | JPG | 22 點 |
標準授權 | 3000 x 4000 px | JPG | 23 點 |
標準授權 | 3462 x 4616 px | TIF | 39 點 |
進階授權 | 3000 x 4000 px | JPG | 88 點 |
進階授權 | 3000 x 4000 px | JPG | 88 點 |
進階授權 | 3000 x 4000 px | JPG | 88 點 |