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The first step is most important to separate the skin from the fat.
首先最重要的是從脂肪上分離出表皮
It can inflate, so that when it roasts,
皮可以充氣膨脹，這樣在烘烤時
the skin can roast separately in this layer of air while the fat melts.
當脂肪融化時，皮可以單獨地在空氣層中烘烤
And renders. And renders and keeps the meat moist. Hm.
呈現并保持鴨肉的潤澤
That's the secret of Peking duck.
這就是北京烤鴨的秘密
And how I do it is use a bicycle pump. Hm. I've always...
做到這點就要使用打氣筒，我總這樣做
It's really easy to do and it does it instantly.
這很容易，一瞬間就完成了
It's quite a cool thing.
真酷
'But Chef Li Chin is a firm believer that the old ways are best.'
但利群師傅是“傳統方法總是最好”的堅定信徒
Oh, he does it by... Yeah, blowing into it. ..blowing into it. Wow.
他這樣…吹氣進去，吹氣吹進去
Wow, I've never seen that done before,
哇，我之前從未這樣做過
by a mouth.
用嘴巴吹
The Peking duck, it's a type of Mallard duck with white feathers.
北京烤鴨，一種有著白色羽毛的綠頭鴨
The species is important because of the skin.
品種很重要，因為鴨皮的緣故
This is why the skin is very important.
這就是皮膚很重要的原因
You can't use any type of duck,
你不能用其它的鴨子品種
it has to be this type of duck that works.
必須是這種鴨子才行
It can inflate better and it's the amount of fat that it has in it.
可以充分膨脹，脂肪含量也剛好
But in a new health-conscious China,
但在中國有一個新的健康意識
there's a growing demand for a less fatty bird.
對低脂禽類有一個不斷增長的需求
Now over half of the ducks consumed are reared from a super lean breed
現在超過一半的北京烤鴨是一種超低脂品種的
of Peking chick imported from England.
從英國引進的北京鴨子
With the entrails removed,boiling water
內臟剔除之后，開水
and sugar syrup are poured over the duck to tighten the skin.
和糖漿澆透鴨子全身，讓皮收緊
It's hung up to dry for four hours and then it's ready to roast.
懸掛晾干四個小時，然后準備烘烤
It feels like parchment paper.It's essential that it's that dry.
感覺就像羊皮紙，那樣干燥是必不可少的
One hour. One hour! Hour.
一小時，一小時
Duck over the flame.
火焰上的鴨子
And...ooh!
而且…噢！
That is beautiful. Beautiful,isn't it? Oh, it is so beautiful.
真美,很美，不是嗎,噢，太漂亮了
I suppose it gives it, like, a...It's got a lovely fruit flavour.
我想這賦予了它，就像… 有了一種水果味
When I came to Beijing in the '80s,I had Peking duck.
80年代當我來到北京，我吃過北京烤鴨
I was very disappointed.And I went into the kitchen,
感到很失望，于是我進入廚房
and there were a lot of young chefs who did not have his expertise and knowledge.
有很多不專業的年輕廚師
This man is passionate. Thank you.
這個男人充滿激情,謝謝你
Thank you.
謝謝
Chef Li Chin's passion has survived not only the Cultural Revolution -
利群廚師的激情不僅在文革中得以幸存
he battled to save his restaurant
他為挽救餐館而奮力抗爭
when the 400-year-old neighbourhood
當有400年歷史的老居民區面臨
was threatened with demolition to make way for new apartment living.
為了建設新公寓而被拆遷的威脅時
Only a third of Beijing's hutongs still exist,
只有三分之一的北京胡同仍然存在
and the living conditions here can be pretty primitive.
這里的生活條件可以是相當原始的
How was your loo experience?It's communal.
你的廁所體驗如何,這是公共廁所
God, there was no privacy.
天啊，毫無隱私可言
Really? No. No segregation.Oh, my God! At all.
真的嗎？真的，沒有隔離,噢，上帝啊！一點也沒
Everyone's equal here. Right!
在這里真是人人平等,沒錯
After an hour of roasting,our duck is ready to eat.
經過一個多小時的烘烤，我們得鴨子可以吃了
Wow! I can smell...It smells lovely and smoky.
哇！我可以聞到…聞起來很香有煙熏味
Can you see all the steam coming out?
你看到水汽蒸騰而出嗎？
Slice it the middle.Look at that skin!
從中間切開,看那鴨皮
Oh. My mouth is watering like crazy.
噢，我開始口水橫流了
'The ritual is familiar to people all over the world.
如何享用烤鴨，地球人都知道
'A dab of sweet bean sauce,a couple of slices of duck,
一點點甜面醬，幾片烤鴨肉
'spring onion and cucumber,
小蔥和黃瓜
'all wrapped in a wafer-thin pancake.'
全部被包裹進一張極薄的煎餅
Mmm!
嗯！
That is delicious.
美味可口
It's aromatic,
香氣撲鼻
it's juicy, the skin is crispy.
多汁，皮很酥脆
I've eaten so many Peking ducks all over the world,
我在全世界吃了這么多的北京烤鴨
but this is the mothership.
但是這才是正宗的總店
Thank you.
謝謝
