北京城里,从街边小摊儿到餐厅馆子里,处处都有卖豆汁儿的。如果要知道你是豆汁儿粉还是豆汁儿黑,你就有必要尝一口。
To help mung-bean milk go down, try it with the usual accompaniment of strips of spicy pickles. Beijingers swear by the health benefits of protein- and fiber-rich dòuzhī and claim that it cools you down on a stifling Beijing summer’s day and warms you up in winter.
配着吃的“下豆汁儿菜”一般有辣咸菜条儿。北京人深信豆汁儿富含蛋白和纤维,有益健康,声称豆汁儿能让人在北京的酷暑里感到凉爽,寒冬里感到温暖。
pickles:咸菜
炒肝儿 Stir-fried pork liver
If you like liver, then this sauteed pork-liver in a thick soup will have you licking your lips, literally.
如果你喜欢吃肝子,那么讲真,这碗浓汤中的嫩煎猪肝一定会让你馋得舔嘴巴。
The traditional way to eat chǎo gānr is by sipping its salty mushroom broth directly from the bowl. You may need the spoon for the chewy lungs and intestines.
炒肝的传统吃法是直接啜饮碗里的咸味儿菌菇肉汤。可能你还需要用勺子才能吃到有嚼头的猪杂。
intestines:内脏、下水
This Beijing speciality isn’t subtle – it’s sprinkled with raw garlic and is served for breakfast. Yes, breakfast.
这道北京风味不是那种精致小菜——撒点儿生蒜瓣,就成了一顿早餐。恩没错就是早餐。
【北京烤鸭在纽约火了!600多元一只烤鸭,预定排到明年二月!】相关文章:
最新
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15