介绍天津饮食文化英语短文.docVIP

介绍天津饮食文化英语短文 Tianjin cuisine places a heavy focus on seafood, due to Tianjins proximity to the sea. Prominent menus include the Eight Great Bowls ( 八大碗), a combination of eight mainly meat dishes. It can be further classified into several varieties, including the rough (粗), smooth (S: 细 / T: 细), and high (高). The Four Great Stews ( 四大扒) refers actually to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items. Goubuli ( 狗不理包子) is a famous and traditional brand of baozi (steamed buns with filling) that is famous throughout China. Guifaxiang ( 桂发祥 麻花) is a traditional brand of mahua (twisted dough sticks). Erduoyan ( 耳朵眼炸糕) is a traditional brand of fried rice cakes. Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine, due to the proximity of the two megalopolises. Tianjin cuisine differs from Beijing cuisine in the following ways: Tianjin cuisine is much more heavily concentrated on riverine fish/shrimps and seafoods due to its geographical location of on the coast. For the same dish, the taste of Tianjin cuisine is not as heavy as that of Beijing cuisine, and this is often reflected in the lighter salty taste of Tianjin cuisine. Though Beijing cuisine and Tianjin cuisine are both mainly salty in taste, in the cooking of Tianjin cuisine, sugar is required more frequently and resulting in the unique taste of Tianjin cuisine: there is a slight sweet taste in the salty taste. Tianjin cuisine utilizes Mutton and lamb (food) more frequently due to the less frequently utilized pork in comparison to Beijing cuisine, and in the event of traditional holidays, Mutton / lamb (food) are nearly always prepared for holiday dishes. A greater proportion of Tianjin cuisine is consisted of rice in comparison to Beijing cuisine. The ways noodles are served in Tianjin cuisine is different than that of Beijing cuisine in