研究生英语综合教程2

① Introduction (Para. 1): popularity
2
Local Chinese cuisines
(Paras. 2-5)
3
4
Every dish has a story
(Paras. 6-11)
Warmth and hospitality expressed by food
(Paras. 12-
How is it prepared?
• Procedure: The correct order?
• A. Roll dough into round pieces of wrapping
• B. Boil, steam, fry…
• C. Knead dough [ dəʊ ]（揉面）
• D. Wrap fillings up
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Chinese spices调味品
• 料酒 •醋 • 酱油 • 辣椒粉 • 花椒 • 香油 •…
• Cooking wine • Vinegar • Soy sauce • Chili pepper/ powder • Prickly ash seed • Sesame [ˈsesəmi] oil •…
UNIT 2 ART OF THE TABLE
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2
Objectives of Unit 2
• To understand culinary delights in China（中国美食） in Reading Focus.
• To introduce some Chinese dishes and tell the stories about their names.
15)
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Group Discussion and Report
油条 Fried bread stick
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Traditional Chinese Food
豆浆 Soybean milk
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Traditional Chinese Food
臭豆腐 Stinky （smelly）tofu
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Traditional Chinese Food
火锅 Hot pot
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Traditional Chinese Food
皮蛋 lime-preserved egg/Chinese preserved egg/preserved duck egg
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Traditional Chinese Food
饺子 boiled dumpling
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包子 steamed dumpling
• To understand French cuisines [kwɪˈzi:n] 美食and the factors that caused the decline of French cuisine in Reading More.
• To translate attributive clauses (2). • To grasp some important words and
phrases, including精品t课h件e ones of Chinese
Starting out
Chinese cuisine（中国美食） originated from various regions of China and has become widespread in many parts of the world. There are great cultural differences among the different regions of China, giving rise to the different styles of food. Traditionally, there are eight main regional cuisines or Eight Cuisines(八大菜系） coming from Anhui（徽）, Guangdong(粤）, Fujian（闽）, Hunan（湘）, Jiangsu（苏）, Shandong（鲁）, Sichuan（川） and Zhejiang（浙）provinces. Take Sichuan cuisine as an example, we use many spices （调味品）, for example, Chinese prickly ash seeds(花椒） and chili pepper/ powder （辣椒粉）to make dishes very spicy（香辣的） and flavorful.
• simmer 煨
• 1.慢慢地沸腾，使（液体）的温度维持在沸点或稍低于沸点的温度;
• 2. 用在熬汤，就是用汤在煮食材，把食材的味道熬进汤里。
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Traditional Chinese Food
烧饼 Clay oven rolls/ sesam精e品课s件eed cake
Traditional Chinese Food
• braise 炖，用于大块食材， 液体不完全cover。
例如：红 with brown
• stew 文火炖，跟braise接近， 食材小，液体全cover。
例如：红烧肉 stewed pork with brown sauce
• E. Put meat or eggs, vegetables and spices together
• Order: C-E-A-D-B
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Reading Focus
Culinary Delights in China
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Reading Focus – Global Understanding
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Chinese cooking methods
•煮 •蒸 •煎 •炒 •炸 •炖
• boil • steam • fry • fry • fry • stew（文火炖） • braise（炖，焖） • simmer（慢慢煮，煨）
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Chinese cooking methods
braise, stew, simmer的区别：