研究生英语综合教程2省公开课金奖全国赛课一等奖微课获奖课件.pptx
高等院校硕士英语系列教材
综合教程(上)
INTEGRATEDCOURSE
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2
UNIT2
ARTOFTHETABLE
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ObjectivesofUnit2
TounderstandculinarydelightsinChina(中国美食)inReadingFocus.
TointroducesomeChinesedishesandtellthestoriesabouttheirnames.
TounderstandFrenchcuisines[kwɪˈzi:n]美食andthefactorsthatcausedthedeclineofFrenchcuisineinReadingMore.
Totranslateattributiveclauses(2).
Tograspsomeimportantwordsandphrases,includingtheonesofChinesedietaryculture.
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Chinesecuisine(中国美食)originatedfromvariousregionsofChinaandhasbecomewidespreadinmanypartsoftheworld.TherearegreatculturaldifferencesamongthedifferentregionsofChina,givingrisetothedifferentstylesoffood.Traditionally,thereareeightmainregionalcuisinesorEightCuisines(八大菜系)comingfromAnhui(徽),Guangdong(粤),Fujian(闽),Hunan(湘),Jiangsu(苏),Shandong(鲁),Sichuan(川)andZhejiang(浙)provinces.
TakeSichuancuisineasanexample,weusemanyspices(调味品),forexample,Chinesepricklyashseeds(花椒)andchilipepper/powder(辣椒粉)tomakedishesveryspicy(香辣)andflavorful.
Startingout
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Chinesespices调味品
Cookingwine
Vinegar
Soysauce
Chilipepper/powder
Pricklyashseed
Sesame[ˈsesəmi]
oil
…
料酒
醋
酱油
辣椒粉
花椒
香油
…
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Chinesecookingmethods
boil
steam
fry
fry
fry
stew(文火炖)
braise(炖,焖)
simmer(慢慢煮,煨)
煮
蒸
煎
炒
炸
炖
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Chinesecookingmethods
braise,stew,simmer区别:
braise炖,用于大块食材,液体不完全cover。
比如:红烧蹄膀/肘子braisedtendon[ˈtendən]withbrownsauce
stew文火炖,跟braise靠近,食材小,液体全cover。
比如:红烧肉stewedporkwithbrownsauce
simmer煨
1.慢慢地沸腾,使(液体)温度维持在沸点或稍低于沸点温度;
2.用在熬汤,就是用汤在煮食材,把食材味道熬进汤里。
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烧饼
Clayovenrolls/
sesameseedcake
TraditionalChineseFood
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油条
Friedbreadstick
TraditionalChineseFood
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豆浆Soybeanmilk
TraditionalChineseFood
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臭豆腐Stinky(smelly)tofu
TraditionalChineseFood
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火锅Hotpot
TraditionalChineseFood
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皮蛋lime-preservedegg/Chinese
preservedegg/preservedduckegg
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