實(shí)用英語口語：北京人的夜宵

實(shí)用英語口語：北京人的夜宵 英文版

You cannot tell whether the midnight snacks in Beijing is complicated or simple. More attention is paid to the boisterous environment, convenience and enjoyment. The skewers, which are popular in Beijing, are now divided into two kinds: the one with Sinkiang flavor and the one with northeast flavor. The former one keeps the original way of charcoal roast and the seasoning are mainly cumin and chili powder with less kinds but good smell. The one with northeast flavor is emerged these years with various kinds and choices. And the seasonings are developed to various kinds.

Green soy beans: When summer comes, you can see green soy beans everywhere in Beijing. What’s more, you would always feel the best beans come from roadside market. With pepper, aniseed and saltwater, beans are full to break the shell so that the seasonings could come into the beans. While you are waiting for main course, beans are best snack to kill time. Spicy soup: There is a spicy soup restaurant in Xiaoxitian Street. None would know what flavors are in there. A hot bowl of sweet potato noodles is dotted with chopped green onion and a layer of red oil floating on it. Fresh vegetables including potato slices, kelp slices, mushroom and quail eggs and other twenty kinds of materials, not mention to chicken, beef, pork. When you finish choosing, the boss would help you cook them. You can choose to sit beside the roadside or you can just have one to go. Smelling it and having it, what an enjoyment it is! Instant-boiled tripe: I remember tripe is a famous snake in Xi’an city. Only 2 cents for one skewer and when you finish eating, count the number of skewers to pay. According to historical statistics, Instant-boiled tripe originates from Qianglong Period and was invented by an imperial chief. With several times adjustment, it sets foot in Beijing. A restaurant called “Mo Cuo Men” is selling Instant-boiled tripe mainly. Although the story is quite reluctant, the food itself is delicious. Beer: When drinking beer in summer, gulps of fluid is advisable. Every gulp is more than 15ml so that you can totally experience the enjoyment of beer. Drinking it immediately before the bubble disappears. By doing so, one can taste the beer completely. Light beer is better, which is less than 9% in Maltose concentrations because this kind of beer has low calories and more suitable for ladies.

實(shí)用英語口語：北京人的夜宵 中文版

北京人的夜宵，說復(fù)雜，倒也簡單，說簡單，卻也頗有些講究。講究一個熱鬧，講究一個方便，講究一個過癮!烤串：流行于北京的烤串，現(xiàn)在分出了兩大派系，新疆風(fēng)味和東北風(fēng)味。新疆風(fēng)味保持了原有的炭烤方式，調(diào)料以孜然及辣椒面為主，種類不多，卻很香。東北風(fēng)味則是近幾年新興的，種類豐富，選擇性大，調(diào)料也從孜然和辣椒發(fā)展到各種調(diào)味醬。

毛豆：到了夏天，北京滿大街都能看到毛豆的身影，而且總覺得路邊攤、簡單作坊料理出的毛豆才最好吃。放了花椒、大料，鹽水煮出來的毛豆，講究的是豆飽滿得要將皮撐開，料豐富得要滲入豆中。等待熱菜上桌的時候，它是最好的消磨時間的小吃。麻辣燙：小西天的牌樓里有個做麻辣燙的，不知加了什么，味厚、辣、香，一碗熱騰騰的紅薯粉端上來，撒著蔥花兒，浮著一層紅色的油。吃的人都是自選料，一串串洗得干干凈凈、清清爽爽的菜，有豆皮兒裹香菜，有土豆片，有海帶片，有蘑菇，還有鵪鶉蛋，二三十種，當(dāng)然也少不了雞肉、牛肉、豬肉等葷菜。選好了，店主幫著煮好，可以坐在攤邊，或者干脆打包回家慢慢吃。聞著那味兒，吃著那菜，出一身汗，真是種痛快。涮牛肚：印象中涮牛肚是西安的小吃，兩毛錢一串，吃完數(shù)簽子結(jié)賬。而據(jù)資料記載，涮牛肚起源于乾隆年間，是位御廚發(fā)明的。到如今幾經(jīng)改良，已在北京有了立足之地。“摸錯門”主營的就是涮牛肚，雖然店主標(biāo)榜的故事有些牽強(qiáng)，但吃的確實(shí)誘人。啤酒：夏天的啤酒要大口喝，一口要在15毫升以上，這樣才能充分體味啤酒的爽。要馬上喝，不要等到泡沫消退。這樣更能充分體會啤酒的滋味。要喝淡啤，也就是麥芽糖濃度小于9°。這種啤酒低熱量，不上頭，適合女士飲用。