1. Pay attention to the season

吃烤鸭必须在合适的季节里，季节不好则影响口味。品味者主张在冬、春、秋三季吃烤鸭其味Z佳。原因是冬春二季的北京鸭，肉质肥嫩；秋天天高气爽，温度和湿度都特别适宜制作烤鸭，而此时的鸭子也比较肥壮。夏季气候炎热，空气湿度较大，此时的北京鸭肉少膘薄，质量较差，烤制后的鸭皮容易发艮（即不松脆），所以口味相对较差。

The roast duck must be eaten in the right season. The bad season will affect the taste. Tasters claim that roast duck tastes better in winter, spring and autumn. The reason is that Beijing duck in winter and spring is fat and tender; In autumn, the weather is clear and crisp, and the temperature and humidity are particularly suitable for making roast duck. At this time, the duck is also fatter. In summer, the climate is hot and the air humidity is high. At this time, the Beijing duck meat is thin and fat, and the quality is poor. The roast duck skin is prone to sprout (that is, not crisp), so the taste is relatively poor.

2.讲究片法

2. Pay attention to film method

因为片得好不仅菜肴造型更佳，而且口味更美。烤鸭烤制成后，要在鸭脯凹塌前及时片下皮肉装盘供食。此时的鸭肉吃在嘴里酥香味美。片鸭的方法也有讲究，一是趁热先片下鸭皮吃，酥脆香美；然后再片鸭肉吃。二是片片有皮带肉，薄而不碎。一只4公斤重的鸭子，能片出108余片鸭肉片，而且大小均匀如丁香叶口感则酥香鲜嫩，独具风味。

Because a good slice not only has a better shape, but also tastes better. After the roast duck is cooked, the skin and meat should be cut off in time before the duck breast collapses. At this time, the duck meat is crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin while it is hot, which is crispy and delicious; Then eat a slice of duck. The second is that there is belt meat in pieces, which is thin but not broken. A 4kg duck can slice more than 108 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fresh and tender, and have a unique flavor.

3.讲究佐料

3. Pay attention to seasoning

烤鸭为什么不能直接啃着吃？这是因为鸭子较肥，直接啃着吃，会非常油腻。现北京烤鸭主要有三种吃法，搭配不同的作料。种：用筷子挑一点甜面酱，抹在荷叶饼上，夹5片烤鸭片盖在上面，放上几根葱条、黄瓜条或萝卜条，将荷叶饼卷起，这是Z通常的吃法。第二种：蒜泥加酱油，也可配萝卜条等。蒜泥可以解油腻，将片好的烤鸭蘸着蒜泥、酱油吃，在鲜香之中，更增添了一丝辣意，风味更为独特。第三种：有些顾客不喜欢吃葱、蒜，却喜欢将又酥又脆的鸭皮，蘸了细细的白糖来吃。这种吃法特别适合女士和儿童。据了解，吃烤鸭其中还大有营养之道。据人士介绍，烤鸭常常佐以大葱、大蒜、黄瓜条等共同食用，不仅可以起到平衡酸碱的作用，而且这些食品中的维生素C及膳食纤维等，具有使胆固醇下降和纤维蛋白质溶解活性升高，帮助消化的功能。种佐料方式现是Z为常用的，其中所用甜面酱讲究用北京“六必居”出产的，不然口味就不能算作正宗。

Why can't roast duck be eaten directly? This is because ducks are fatter and can be very greasy if eaten directly. There are three main ways to eat Beijing roast duck with different seasonings. First, use chopsticks to pick up a little sweet paste, put it on the lotus leaf cake, put 5 pieces of roast duck slices on it, put some green onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. This is Z's usual way of eating. The second kind: garlic paste with soy sauce, or radish sticks. Garlic mash can relieve the greasy. Dip the sliced roast duck in garlic mash and soy sauce, and add a hint of spicy flavor to the delicious flavor. Third, some customers do not like to eat onions and garlic, but prefer to dip the crisp and crisp duck skin in fine white sugar. This way of eating is especially suitable for women and children. It is understood that there is also a lot of nutrition in eating roast duck. According to professionals, roast duck is often eaten together with scallions, garlic, cucumber strips, etc. It can not only balance the acid and alkali, but also the vitamin C and dietary fiber in these foods can reduce cholesterol and increase the fibrinolytic activity and help digestion. The first type of seasoning is now Z, which is commonly used. The sweet paste used should be produced by Beijing "Liubiju", otherwise the taste cannot be considered authentic.

4.讲究佐食

4. Pay attention to food supplement

常用的吃烤鸭的佐食品有二种，一为荷叶饼；一为空心芝麻烧饼。荷叶饼可一揭两片，每片抹上甜面酱再放葱段、黄瓜条、（或青萝卜条）、烤鸭片，或者抹上蒜泥、酱油、黄瓜条（或青萝卜条），再夹上烤鸭片卷起来吃。早年，全聚德烤鸭店还常年备有一种配以大麦米和红小豆熬制的小米粥。这种小米粥色泽美观，滑润爽口，吃完烤鸭后再喝上一小碗这种特制的小米粥，一定会给你带来无比的舒畅感。

There are two kinds of common auxiliary foods for eating roast duck, one is lotus leaf cake; One is hollow sesame Shaobing (Baked cake in griddle). The lotus leaf cake can be peeled two pieces at a time. Each piece can be smeared with sweet paste, and then put scallions, cucumber strips, (or green radish strips), roast duck slices, or smeared with garlic paste, soy sauce, cucumber strips (or green radish strips), and then wrapped with roast duck slices to eat. In the early years, the Quanjude roast duck Store also provided millet porridge cooked with barley and red beans all the year round. This millet Congee is beautiful in color, smooth and refreshing. After eating roast duck, drinking a small bowl of this special millet Congee will definitely bring you great comfort.