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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

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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

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)

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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

T

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