为了均衡浓厚酱汁带来的咸味,边上还得配上新鲜蔬菜——切成丝儿的黄瓜,嚼起来嘎吱发脆的萝卜,今天,北京人还会加点儿多汁的豆芽或者毛豆(没有熟透的黄豆)。
chunky:厚实的
julienned:切丝的
radish:萝卜
bean sprout:豆芽
edamame:毛豆
You lovingly turn the toppings through the noodles to reach the flavour-to-noodle ratio of your liking and quietly slurp away.
满心欢喜地搅拌面条,使面条和酱味儿达到你喜欢的混合程度,然后再悄悄地,哧溜哧溜一碗面下了肚。
豆汁儿 Mung-bean milk
Love or hate it. One of Beijing’s most famous and unique flavours is a grey-green drink that locals have proudly adored since the Liao dynasty (907-1125).
不论你喜不喜欢,这碗灰绿色的豆汁都是北京最为出名和最独特的美食之一。北京本地人都十分自豪,从辽代(907-1125)起这道菜很受喜爱。
Sometimes translated as ‘soymilk’, Beijing’s dòuzhī is actually made from mung beans, has a mild sourness to it and isn’t sweet like soymilk.
有些人翻译为”soymilk“(黄豆豆浆),但实际上北京的豆汁是用绿豆做的,有一丝酸味,不像豆奶那么甜。
You’ll find dòuzhī throughout the city, from street stalls to restaurants, and it warrants a taste to find out if you are a dòuzhī lover or hater.
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2020-09-15
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