中西早餐对比英语

In Britain, the traditional "English breakfast" often includes bacon, fried eggs, fried sausages, fried mushrooms, fried tomatoes, fried bread (or perhaps toast) and even baked beans. Some British people eat porridge for breakfast, but while the English make it with milk and put sugar or honey on it, in Scotland they traditionally make it with water and a pinch of salt. Modern Brits tend to eat cereals -- cornflakes, for example -- and maybe toast and orange marmelade.But go just across the English Channel to France, and there they start their day with a bowl of coffee (hot chocolate for the children) and fresh croissants. Over the border in Germany, it's bread rolls with a selection of cheeses and cold meats -- at least, that's the way it is in the country: in the city it's just as likely to be cornflakes. Some city-dwelling Germans have what they call "a French breakfast", which is a cup of coffee and a cigarette (not a very healthy start to the day). What do the Chinese eat for breakfast? This isn't a question that's likely to arise in the average cooking class. Like dessert, we don't tend to think of breakfast in connection with Chinese cooking. And the truth is that many westerners would be reluctant to try it. While we think of rice as belonging at the dinner table, in many parts of China this nutritious staple is consumed three times daily, including for breakfast.Nonetheless, there's more similarity between a Chinese and western breakfast than it would first appear. Many Chinese begin their day with a warm bowl of congee, a watery rice gruel that bears a marked resemblance to porridge. But while even the most devoted fan of porridge would probably balk at being forced to consume the white stuff day after day, the variety of seasonings used to make congee ensure that it need not ever become boring. Congee can be sweet or savory; seasoned with everything from chicken to mushrooms. Often, the meat is marinated before being added to the rice.The word congee (also known as jook in Canton) comes from the Indian "kanji", which refers to the water in which the rice has been boiled. (In parts of India today the word congee still refers both to the boiled water and the rice dish itself). In Chinese Food, Kenneth Lo notes that congee serves two purposes - besides warming the body, it takes the place of a beverage, as the Chinese don't normally serve cold drinks.