《舌尖上的中國(guó)》自5月14日熱播以來，迅速成為吃貨們的盛宴。許多久已不看電視們的吃貨，紛紛守在電視機(jī)前，津津有味地看這一場(chǎng)“吃貨們的圣經(jīng)”。在已播出的三集紀(jì)錄片中，那些讓你垂涎欲滴的中國(guó)菜，它們的英文名你又知道多少呢？

1. Beijing: Kaoya (Peking roast duck, 烤鴨)

　　北京：烤鴨

　　The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.

　　烹飪風(fēng)格：歷代皇帝和貴族早已為高端的中式烹飪?cè)O(shè)定了標(biāo)準(zhǔn)。北京這座城市因其皇家菜肴或是官菜聞名遐邇，這種菜肴僅選用上等食材佐料，并運(yùn)用復(fù)雜的技巧烹飪而成。

　　The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozesa fruity flavor.

　　菜肴：最棒的烤鴨烤至淡紅色，表皮酥脆，鴨肉口感圓潤(rùn)。

　　A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.

　　一整只烤鴨有兩種特色吃法：拿薄餅卷著肥美的鴨肉和酥脆的鴨皮，再搭配些青蔥絲，黃瓜絲和海鮮醬；鴨骨架經(jīng)慢火燉成美味的湯。