大家好,感谢邀请,今天来为大家分享一下天津十大景点英文的问题,以及和介绍天津风景和美食的英语作文的一些困惑,大家要是还不太明白的话,也没有关系,因为接下来将为大家分享,希望可以帮助到大家,解决大家的问题,下面就开始吧!
本文目录
Tianjinisabeautifulcity.Now,letmetellyousomethingaboutTianjin'sfamousfood.EighteenthStreetFriedDoughTwistsisverydelicious;gobelieveisalsoakindyummyfood.
IfyouwangtotakesomephotosaboutTianjin.IhopeyougotoPanshaninJixian.Panshanisaveryniceandmuchfamousplace.AndWaterParkisagoodplace,too.
Doyouknow?Tianjinhasabout100yearshistory.representativeplaceisAncientCulturalStreet.
DoyouwangtoknowmorethingsaboutTianjin?PleasevisitTianjinmuseum.ItcantellyoumorestoriesaboutTianjin.
welcometoTianjin.欢迎来到天津欢迎:welcome到:to天津:Tianjin
天津五大道TianjinfiveAvenue注:avenue英[??v?nju:]美[??v?nu:]n.大街;林荫路;途径,手段;〈美〉(南北向)街道;
Tianjincuisineplacesaheavyfocusonseafood,duetoTianjin'sproximitytothesea.ProminentmenusincludetheEightGreatBowls(八大碗),acombinationofeightmainlymeatdishes.Itcanbefurtherclassifiedintoseveralvarieties,includingtherough(粗),smooth(S:细/T:细),andhigh(高).TheFourGreatStews(四大扒)refersactuallytoaverylargenumberofstews,includingchicken,duck,seafood,beef,andmutton.
Tianjinalsohasseveralfamoussnackitems.Goubuli(狗不理包子)isafamousandtraditionalbrandofbaozi(steamedbunswithfilling)thatisfamousthroughoutChina.Guifaxiang(桂发祥麻花)isatraditionalbrandofmahua(twisteddoughsticks).Erduoyan(耳朵眼炸糕)isatraditionalbrandoffriedricecakes.
TianjincuisineisderivedfromthenativecookingstylesoftheTianjinregioninChina,anditisheavilyinfluencedbyBeijingcuisine,duetotheproximityofthetwomegalopolises.TianjincuisinediffersfromBeijingcuisineinthefollowingways:
Tianjincuisineismuchmoreheavilyconcentratedonriverinefish/shrimpsandseafoodsduetoitsgeographicallocationofonthecoast.
Forthesamedish,thetasteofTianjincuisineisnotasheavyasthatofBeijingcuisine,andthisisoftenreflectedinthelightersaltytasteofTianjincuisine.
ThoughBeijingcuisineandTianjincuisinearebothmainlysaltyintaste,inthecookingofTianjincuisine,sugarisrequiredmorefrequentlyandresultingintheuniquetasteofTianjincuisine:thereisaslightsweettasteinthesaltytaste.
TianjincuisineutilizesMuttonandlamb(food)morefrequentlyduetothelessfrequentlyutilizedporkincomparisontoBeijingcuisine,andintheeventoftraditionalholidays,Mutton/lamb(food)arenearlyalwayspreparedforholidaydishes.
AgreaterproportionofTianjincuisineisconsistedofriceincomparisontoBeijingcuisine.
ThewaysnoodlesareservedinTianjincuisineisdifferentthanthatofBeijingcuisineinthatforTianjincuisine,thevegetablesandmeatareservedseparatelyinBeijingcuisinearetogetherwiththenoodlesinasingledishinstead.
ThemostsignificantcharacteristicofTianjincuisineisperhapsitshealthybreakfastdietincomparisontoitsneighboringcuisines:althoughTianjinisrightnexttoBeijing,therateofcancersassociatedwithdietisfarlessinTianjinthanBeijingandresearchersdiscoveredthemainreasonwasinthedifferenceofbreakfast:
ThemainingredientsofbreakfastsinTianjincuisinearetofuandsoymilk,whereasagreatnumberoftheitemsinbreakfastsofBeijingcuisinearefried,whichresultedincontributingtotheoccurrenceofcancer.[citationneeded]
AnothercharacteristicofTianjincuisineisitsutilizationofTianjinpreservedvegetable(天津冬菜),whichissimilartothesaltpickledvegetable,oryancai(腌菜)ofGuizhoucuisine,buttheformertakesmuchlongertopreparethanthelatter,usuallyhalfayear.Anothercleardistinctionbetweenthetwoisthatinsteadofhavingtwoseparatestepsofsaltpicklingandthenfermentation,thesaltpicklingandfermentationiscombinedinasinglestepthattakesamuchlongertime
Chinesecabbageismixedwithsaltandgarlictogetherandthenfermented,whichcreatestheuniquegarlicflavor/tasteandgoldencolor.Inordertopreservetheuniquetaste,Tianjinpreservedvegetableisoftenusedforsoups,fishes,andstirfriedanddirectlyeaten.
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