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 | 480 x 360 | JPG | 13 | |
標準授權 | S | 800 x 600 | JPG | 15 | |
標準授權 | M | 2000 x 1500 | JPG | 18 | |
標準授權 | L | 2581 x 1936 | JPG | 20 | |
標準授權 | XL | 3264 x 2448 | JPG | 22 | |
標準授權 | MAX | 4000 x 3000 | JPG | 23 | |
標準授權 | TIFF | 4616 x 3462 | TIF | 39 | |
進階授權 | WEL | 4000 x 3000 | JPG | 88 | |
進階授權 | PEL | 4000 x 3000 | JPG | 88 | |
進階授權 | UEL | 4000 x 3000 | JPG | 88 |
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標準授權 | 480 x 360 px | JPG | 13 點 |
標準授權 | 800 x 600 px | JPG | 15 點 |
標準授權 | 2000 x 1500 px | JPG | 18 點 |
標準授權 | 2581 x 1936 px | JPG | 20 點 |
標準授權 | 3264 x 2448 px | JPG | 22 點 |
標準授權 | 4000 x 3000 px | JPG | 23 點 |
標準授權 | 4616 x 3462 px | TIF | 39 點 |
進階授權 | 4000 x 3000 px | JPG | 88 點 |
進階授權 | 4000 x 3000 px | JPG | 88 點 |
進階授權 | 4000 x 3000 px | JPG | 88 點 |