Text 27645, 64 rader
Skriven 2012-07-28 07:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: transliteration 26
==========================
 ML> stuff that way. Which makes me wonder when they will fix
 ML> the spelling Beijing to accommodate what some person
 ML> decided to teach the American news readers, which was
 ML> "Beizhing," which as far as I know was incorrect. Might
 ML> be an analogue to the Castilian lithp in the workings.
 NB> I still remember Peking, which of course was probably another
 NB> compromise... 

In my childhood Beijing was always spelled Peking and pronounced
Beijing. Interestingly, by the then-standard Wade-Giles system
the transliteration should have been Peiching. To complicate
things further, the city had two identities, "northern capital"
and "northern treasure," which were, respectively I believe,
Peiping/Beiping or Peiching/Beijing. It was the Communists who
went no mas and developed or adopted the pinyin system with its
far more accurate representation of the standard Mandarin
pronunciations.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peking Duck
 Categories: Poultry, Chinese
      Yield: 4 Servings

      1    Whole duck
      2 T  Ground black peppercorn
      2 T  Salt
      2 T  Wine
      2    Leeks
      5 sl Ginger
      2 T  Sesame oil
      2 T  Honey or plain syrup
           Deep-frying oil

    Clean duck, wash well and dry inside and out with a cloth. Rub well
  with black peppercorn, salt and wine. Cut leeks into 2-inch lengths
  and place leek and ginger in cavity of duck. Bake in slow oven until
  slightly brown (about 1 hour). [JM: when I tried this, I suspended
  the duck over a roasting pan using a few cheap chopsticks so the fat
  ran into the pan but the duck wasn't simmering in it...save the
  collected fat for other purposes!]
    Remove from oven and, while still hot, brush entire surface of duck
  first with sesame oil and then with honey. Tie legs with string and
  hang up to dry overnight in a well-ventilated place. [JM: I didn't
  have the nerve to leave it out of the refrigerator overnight, but I
  kept it on my rack of cheap chopsticks in the fridge so it could dry
  all over.]
    Heat oil to 320 degrees F and deep fry until crisp, pouring hot oil
  over unsubmerged parts of duck. Drain.

  Note: Peking Duck may be served whole or may be cut into bite-size
  pieces, or you can choose to use the duck for Peking Duck with
  Chinese Pancakes [JM: which uses the skin only], Peking Duck with
  Pineapple [JM: using only the meat], and Duck Bone Soup [JM: which
  this book doesn't give a recipe for!].

  From "Mrs. Ma's Favorite Chinese Recipes, by Nancy Chih Ma. Typed for
  you by Joan MacDiarmid.

MMMMM

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