Rick: the chef is going to slice it into thin pieces. There will be around one hundred and twenty pi
eces of both skin and meat for each.
A: I see. The chef is so skillful with his knief.
R: absolutely. It is said that they serve 3,000 ducks every day.
A: incrediable. By the way, what are these in the plates?
R: oh, they are pancakes, hollowed sesame buns, scallions, cucumbers and hoisin sauce. I will show you how to make one.
A: thank you. I couldn't wait any longer to have a taste.
R: Just roll it up and have a bite, Amy.
A: oh, it's terrific. I love the falovr. Can you tell me how it was prepared?
R: certainly. First, a Beijing duck is specially selected. After it is cleaned and dressed, it will be roasted in an open oven. Only wood of fruit trees are used to fuel the fire to give the duck a unique fragrance. When the skin turns golden brown, it is ready to be served.
A: it sounds really complicated. No wonder it tastes so great.
R: Yes, Amy, please have some more.