Peking Duck at Pasar Road Kuala Lumpur 北京烤鸭在吉隆坡巴刹路

 

Delicious Peking Duck at Pasar Road Kuala Lumpur

Today want to try something new for lunch at  at Jalan Pasar in Kuala Lupur.  Peking duck rice. I saw a lot people having lunch there, some queue-up for take away,   luckily still have a small table for me. I had tried the Peking duck with roasted pork rice and a Chinese tea ice (it cost RM9.50).

Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of  China's national foods. The dish, originally named "Shaoyazi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen.The dish is prized for the 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.

 

美味的北京烤鸭在吉隆坡巴刹路

 

今天在吉隆坡巴刹路想尝试一些新的午餐。北京烤鸭饭。我看到有很多人在那里吃午饭，有些人排队打包带走. 幸运的是还有一个小桌子和座位给我, 我尝试北京烤鸭混合烤猪肉饭 和一杯中国茶冰（它的价格RM9.50）。

北京烤鸭是北京一个著名的鸭菜帝国时代以来现在被认为是中国国家食品。原名 "Shaoyazi”（烧鸭子），完整的食谱菜肴和饮料（饮膳正要）手册于1330年由胡司诙（忽思慧），御膳房的督察中提到的。菜鸭特别的饲养65天后，屠宰，经验丰富的厨师在一个封闭的或红炉烤。正宗版本厨师在食客前面切片的北京烤鸭珍贵的是皮肤薄，脆，主要服务对皮肤和少量的肉。

 

How To Make Peking Duck

 

 

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