英语翻译It would be a shame to leave Beijing without trying Beij

英语翻译
It would be a shame to leave Beijing without trying Beijing Roast Duck.It’s Beijing’s most famous dish and its taste is unique.Now let me tell you a bit about how it became a popular dish and how it is prepared and served.
The recipe for roasting ducks was first developed by a chef in the service of a Ming emperor.Later,the method was passed down to the common folk by the old chefs who had retried from the royal kitchen.
In 1835,a man from Hebei Province called Yang Quanren came to Beijing and began selling cooked chickens and ducks.Thirty years later in 1864,he opened a roast duck restaurant outside the Qianmen Gate and named it Quanjude.
His ducks sold well because he used the recipe once used by royal chefs.Later,he began to use a new breed of ducks known as Beijing duck.This sort of duck grew fast with thin skin and tender flesh.
Now,let’s come to the method of roasting ducks.First,ducks must be split open,dressed,scalded,and dried.When roasting,it’s better to use fruit tree branches as firewood to lend more flavor to the duck.
A steady temperature must be maintained in the oven.Ducks must be rotated so that they can be evenly roasted.It takes about 50 minutes to roast.When the skin turns crisp and golden brown,the duck is done.
When serving,the chef brings the whole duck to the table to let the guests have a look,then takes it away and cuts it into about 120 think pieces,each with both skin and meat.
Diners dip each piece of duck meat into the sweet soybean paste placed in front of them,then wrap the meat together with stalks of shallots in a sheet of pancake and eat the roll with the hands.
Well,eating is believing.The taste of the roast duck is in the eating.Try and judge for yourselves.

如果没吃北京烤鸭就离开北京将是一种遗憾.它是北京最有名的一道菜,并且它的味道很独特.现在让我告诉你一点关于它如何成为一道名菜,还有它是如何准备和吃的吧.
烤鸭的秘方最先是由一位明朝皇帝的大厨研制的.后来,这种方法通过皇宫里退休的老厨子,流传到了普通人中.
1835年,一个来自河北省的叫做杨全仁的人来到了北京,并且开始卖煮好的鸡鸭.30年后,在1864年,他在大前门外面开了一家烤鸭店,并给它取名“全聚德”.
他的鸭卖得很好,因为他用了曾被皇家厨子使用的秘方.后来,他开始使用一种新的鸭子,叫做北京鸭.这种鸭子长得快,皮薄肉细.
现在让我们来看看烤鸭的方法.首先,鸭子必须先开膛,腌制,水烫,最后晾干.在烤的时候,最好用果树枝条作柴火棍,来增添鸭子的香味.
炉中必须维持稳定的温度.鸭子必须旋转着,这样它们才能烤得均匀.烤鸭大概需要50分钟.当鸭皮开始变脆并且变得金黄时,烤鸭就做好了.
上菜时,厨子会把整个鸭子拿到餐桌上来让客人看,然后把它拿走,把它切成120片薄片,每片都是皮肉相连.
食客把每片鸭肉蘸到放在他们面前的甜豆瓣酱里面,然后用一张薄饼把肉和葱包起来,用手抓着吃掉
好了,吃了才是真的.只有吃了才能体会烤鸭的味道.尝试一下,您自己做个判断吧!
(好的话就采纳为满意答案吧~）