Beijing roast duck, which is honored as by far     1     (delicious) dish in the world, has won fame both at home and abroad. Nowadays, an increasing number of     2     (foreigner) traveling to Beijing fall in love with     3     .

Preparing quality roast duck     4     (be) a long, complicated process of many steps, from selecting the duck at the beginning to     5     (serve) it to the diners at the end. Each setp is carefully taken to guarantee the roast duck is attractive in     6     (appear), red in color, fragrant, and hot with thin steam when served. In the restaurant, ducks are roasted upon the order of the diners. After a roast duck is ready, it is brought to the diners, in front of     7     a chief will skillfully slice the juicy meat, each piece with well-cooked skin     8     (attach). You can dip the slices of duck into sweet sauce (酱), and wrap the meat with some spring onions inside a thin pancake, and only then does one finally take a bite! Normally, the remaining bones of the duck     9     (cook) slowly in a closed dish for making delicious, cream-white soup. All goes well with wine, thus making the dinner     10     unforgettable “full-duck banquet(宴会).”