中国文化英语教程Unit22.ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,Unit 22,Culinary Delights in China,Lead-in,Text study,Exercises,Content,中国人离不开吃：谋生叫糊口，岗位叫饭碗，受雇叫混饭，花积蓄叫吃老本，混得好叫吃得开，女人漂亮叫秀色可餐，受人欢迎叫吃香，受人照顾叫吃小灶，不顾他人叫吃独食，受到伤害叫吃亏，女人嫉妒叫吃醋。大家一见面就问“你吃了吗？”,Lead-in,Lead-in,Additional,Info,Introduction,Regional Chinese Cuisines,Every Dish Has a History,Warmth and Hospitality Expressed by Food,Text study,Superb Skills of Chinese Chefs,Superb Skills of Chinese Chefs,Introduction,Chinese cuisine is a brilliant facet of Chinese culture,which is proven by the fact that Chinese restaurants are found scattered everywhere throughout the world.,Regional Chinese Cultures,It is widely acknowledged that from the Ming and Qing dynasties onwards,there are eight major schools of cuisine based on regional cooking.They came from Shandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,and Anhui provinces.In addition to these traditional cuisines,the culinary industry in China has undergone great changes,as almost every place has its own local specialties,and the different cuisines gather in big cities such as Beijing.,Regional Chinese Cultures,Eight major schools of cuisine,菜系,口味,鲁菜,咸、鲜,川菜,麻辣,苏菜,甜、黄酒味,粤菜,甜、鲜,闽菜,酸甜（北部）、香辣（南部）,浙菜,鲜、荤油味、黄酒味,湘菜,辣,徽菜,咸,注：除了八大菜系外，还有东北菜（东北）、京菜（北京）、冀菜（河北）、豫菜（河南）、鄂菜（湖北）、本帮菜（上海）、赣菜（江西）、客家菜、清真菜等地方特色菜系，代表了各地色、香、味、形俱佳的传统特色烹饪技艺。,Additional,Info,Regional Chinese Cultures,Sichuan Cuisine,Natures Storehouse;also a storehouse of cuisine,delicious yet economical culinary fare,ingredients simple;spices quite different,水煮鱼,Fish Filets in Hot Chili Oil,Regional Chinese Cultures,Sichuan Cuisine,the use of Chinese prickly ash seeds,chili pepper,(,辣椒,),；,fermented bean sauce,(,豆瓣酱,),Tan Family Fish Head restaurant,(,谭鱼头；以“谭鱼头火锅”为核心产品,),谭鱼头,鱼头（火锅）,Fish Head for Hotpot,谭鱼头,夫妻肺片,pork lungs in chili sauce,Regional Chinese Cultures,Guess which cuisine the following dishes belong to?,芙蓉虾,Fried Shrimps with Egg White,白切,贵妃鸡,Cold,Steamed Chicken,Regional Chinese Cultures,located in southern China,with a moderate climate and abundant produce all year round.,Famous for its seafood as well as for its originality and refined cooking processes.,Guangdong Cuisine,百合鲫鱼汤,Lily and fish soup,Regional Chinese Cultures,light and exquisite,and typical of food from along the lower Yangtze River.,Zhejiang Cuisine,西湖醋鱼,West Lake Vinegar Fish,Additional,Info,Then lets have a glimpse of other cuisines and try to figure out the English Name of these dishes presented on the following pictures.,Regional Chinese Cultures,Regional Chinese Cultures,Hunan Cuisine,口味虾,腊味合蒸,冰糖湘莲,Additional,Info,Regional Chinese Cultures,Shandong Cuisine,糖醋鲤鱼,百花大虾,Additional,Info,Regional Chinese Cultures,Jiangsu Cuisine,文思豆腐,霸王别姬,羊方藏鱼,Additional,Info,Regional Chinese Cultures,Fujian Cuisine,七星鱼丸,扳指干贝,醉排骨,Additional,Info,Regional Chinese Cultures,Anhui Cuisine,杨梅丸子,火腿炖甲鱼,Additional,Info,Every Dish Has a history,The names of Chinese dishes are diverse,but behind each of the famous dishes is an interesting story explaining why it is popular.A good name can make the dish more interesting.However,some names are so eccentric that they may confuse people,both Chinese and foreigners.If you only translate the names literally with no explanation,you may make a fool of yourself.,Every Dish Has a history,When served in neat rows on a tray,they look like budding chrysanthemum,(,菊花,),flowers.The wrapping is thin,the fillings are juicy,the meat tender and the taste delicious and not at all greasy,Goubuli,Every Dish Has a history,天津狗不理,Goubuli steamed buns in the city of T ianjin,Every Dish Has a history,One There is an interesting story behind it.Goubuli steamed buns were first sold in Tianjin about 150 years ago.A local young man by the name of Gouzi(Dog)worked as an apprentice in a shop selling baozi(steamed buns).After three years,he set up his own baozi shop.Because his buns were so delicious,he soon had a thriving business,with more and more people coming to buy his buns.As hardworking as Dog was,he could not keep up with demand so his customers often had to wait a long time to be served.,Every Dish Has a history,Impatient,some people would call out to urge him on,but as he was so busy preparing the buns,he didnt answer.People therefore came to call his buns,Goubuli,meaning Dog pays no attention.This eccentric name,however,has had very good promotional effects,and has been used ever since.Now Goubuli is now a time-cherished brand name in Tianjin.,Every Dish Has a history,Dongpo Meat,Belonging to Zhejiang cuisine.,prepared over a slow fire where the big chunks of pork are braised with garnishes of green onion,ginger,cooking wine,soy sauce,and sugar.,Every Dish Has a history,It is said that,when he was in charge of the drainage,(,排水，排污,),work for the West Lake,Su Dongpo rewarded workers with stewed pork in soy sauce,and people later named it Dongpo Meat,to commemorate this gifted and generous poet.,北宋诗人 苏轼,(10371101),Su Shi(10371101),a poet in Northern Song Dynasty,Every Dish Has a history,Buddha Jumping the Wall,Fujian cuisine,with more than 20 main ingredients,including chicken,duck,sea cucumber,dried scallop,(,扇贝,),tendon,(,腱,),shark lip,fish maw,(,鱼鳔,),ham,and more than a dozen garnishes,(,装饰菜,),like mushrooms,winter bamboo shoots and pigeon eggs.,Every Dish Has a history,Buddha Jumping over the wall was created by a restaurant called Gathering Spring Garden,(,聚春园,),in Fuzhou,Fujian,during the reign of the Qing Emperor Guangxu,It was first named Eight Treasures Stewed in a Pot,(,坛烧八宝,),and the name was later changed to Blessing and Longevity,(,福寿全,),.,One day,several scholars came to Gathering Spring Garden for a meal.When the dish was served,one of the scholars improvised a poem:“Fragrance spreads to the neighborhood once the lid lifts,/One whiff,(,一闻，一吸,),and the Buddha jumps the wall,abandoning the Zen precepts,(,戒律,).,”,(,“,坛启荤香飘四邻，佛闻弃禅跳墙来,”,),Hence the name of the dish.,Every Dish Has a history,麻婆豆腐,麻婆豆腐是川菜的代表之一，它的特别是又麻又辣。做这道菜要把豆腐弄烂，以便麻辣味浸透，所以称为麻破豆腐，但“破”字不吉祥，所以称为“麻婆豆腐”。“麻婆豆腐”的“麻”字是指麻辣而言，与创制“麻辣豆腐”的女老板的长相并无关系。,Additional,Info,麻婆豆腐,Mapo Tofu(Sauted Tofu in Hot and Spicy Sauce),Every Dish Has a history,“四喜丸子”,扬州名菜，其实就是四个肉丸子，这个菜名给人增添喜悦。,Additional,Info,四喜丸子,Braised Minced Pork Balls in Brown Sauce,Every Dish Has a history,“大丰收”,东北菜，将萝卜、黄瓜、西红柿等削成条，放在一个柳条筐里，颜色有红、白、绿等，显得非常娇艳，就像秋天果实累累的样子。,Additional,Info,Warmth and Hospitality Expressed by Food,宴席上,scene at a party,Warmth and Hospitality Expressed by Food,A hostess or host in China will apportion,(,分配,),the best parts of the dishes to guests.,Such culinary customs have had a certain influence on the character of the Chinese people.,In China.food eaten during festivals is particularly important.At different festivals,people partake of,(,吃,喝,),different fare.,Warmth and Hospitality Expressed by Food,饺子,Jiaozi/,meat and vegetable dumplings,元宵,Yuanxiao/,sweet dumplings made of glutinous rice flour,粽子,Zongzi/,glutinous rice wrapped in a pyramid shape in reed leaves,Superb Skills of Chinese Chefs,Chinese cooking attaches symbolic importance to the idea of making dishes by hand,and this is one reason for the quality of the cooking.Sometimes,eating is like enjoying an acrobatic performance.,Superb Skills of Chinese Chefs,Pared fresh noodles,(,刀削面,),a specialty of Shanxi Province,are made in an acrobatic style.A cook stands a meter away from a wok,(,炒菜锅,),in which water is boiling.With a chunk his hand,he pares the dough into thin pieces very much resembling fish diving into water.,Superb Skills of Chinese Chefs,Sichuan,dandan,noodles,much like the pared noodles of Shanxi,are a staple,(,主食,),for ordinary people.,Dandan,noodles are cleverly prepared,with a specially concocted,(,调制的,),sauce of sesame oil,chili pepper oil,Chinese prickly ash oil,mustard oil,garlic oil,fennel oil,and chicken oil,in addition to the tender tips of pea vines,chopped green onions,and bean-sprouts.,Superb Skills of Chinese Chefs,Dandan,noodles used to be sold by vendors who wielded wooden clappers to attract customers.On hearing the familiar sound,people would gather around the vendors.All those served would nod their appreciation.Some people remark that the cooking wisdom of the Sichuan people has been concentrated into one bowl of,dandan,noodles.,Superb Skills of Chinese Chefs,现切全聚德烤鸭,Quanjude Roast Duck sliced on site,Chinese people are very particular about,the color,aroma,taste,and form of culinary,dishes.For example,Beijing roast duck,prepared by Quanjude Restaurant has well,reflected these four aspects.As a celebrated roast duck is now world-famous.,Exercises,Comprehension,Communication,Application,Comprehension,I.Skimming and Scanning,1.Go through the passage quickly and judge whether the following statements are true(T)or false(F)according to the passage.,_1)The number of Chinese restaurants increased tens of times in the past decade.,_2)Unlike before,now different cuisines can be found in one place and every place has its own local specialties.,_3)Guangdong cuisine is famous for its spicy and hot food.,F,T,F,Comprehension,_4)Zhejiang cuisine is typical of food in the areas along the lower Yangtze River.,_5)The names of some Chinese dishes can not be understood literally.,_6)Goubuli steamed buns got this name because its owner worked like a dog.,_7)Dongpo Meat is well-accepted by people for its beautiful color and greasiness.,T,T,F,F,Comprehension,_8)The name of Buddha Jumping the Wall.whose name was once Eight Treasures Stewed in a Pot,is from a poem by a scholar.,_9)Paragraph 12 is mainly about how Western culinary practice has influenced Chinese eating habits.,_10)Shanxi pared fresh noodles,Sichuan,dandan,noodles and Beijing roast duck are mentioned to show how skills are emphasized in preparing Chinese food.,T,F,T,Comprehension,II.Careful reading,1.Read the passage carefully and fill in the following blanks with the missing information.,1)The history of the eight schools of cuisine dates back to_ and _ dynasties.,2)Tan Family Fish Head is mentioned as an example of _,_.,3)Hangzhous West Lake Vinegar Fish is the most authentic in that _ _.,Ming Qing,many new renowned restaurants,specializing in Sichuan cuisine,the fish and water,Used are from West Lake,Comprehension,4)According to the passage,the name of Goubuli steamed buns is _ and may confuse people.,5)Gouzi didnt pay attention while the customers urged him because _,_.,6)The dish Dongpo Meat was named after Su Dongpo because_ _.,eccentric,he was busy preparing the buns,and had no time to answer,he created it when he was an official,in Hangzhou,Comprehension,7)The Chinese culinary customs have strengthened the collective spirit of the nation because _,_,_,_.,8)According to Paragraph 15,for different festivals,Chinese people choose different foods to _.,at a party or a banquet,everyone first takes,into consideration the needs of the group,and the eating process is also a time to show humility and concern for others,fulfill different wishes,Comprehension,9)Standing _ away from the wok,the cook of pared fresh noodles can pare the dough on his _ with knife in his hand into pieces projected right into the boiling water.,10)_,_,_is key,to the preparation of,dandan,noodles.,one meter,arm,Concoction of a special sauce of sesame oil,chili pepper oil,Chinese prickly ash oil,mustard oil,garlic oil,fennel oil,and chicken oil,Comprehension,2.Translate the following names of cuisines into Chinese.,1)Tan Family Fish Head,2)West Lake Vinegar Fish,3)Goubuli steamed buns,4)Dongpo Meat,5)Buddha Jumping the Wall,6)steamed fish,7),jiaozi,/meat and vegetable water dumplings,谭头鱼,西湖醋鱼,狗不理包子,东坡肉,佛跳墙,清蒸鱼,饺子,Comprehension,8),yuanxiao,/sweet dumplings made of glutinous rice flour,9),zongzi,/glutinous rice wrapped in reed leaves in a pyramid shape,10)pared fresh noodles,11)Sichuan,dandan,noodles,12)Beijing roast duck,元宵,粽子,刀削面,四川担担面,北京烤鸭,Communication,Choose one of the following Chinese cuisines and write a recipe for it by following the format of the sample.,Buddha Jumping the Wall,2)Beijing roast duck,Communication,A Sample Recipe-Berdeans Cube Steak,Ingredients,cube steaks,salt and pepper,all purpose flour,vegetable oil,beef bouillon granules,Directions,Season the cube steak on both sides with salt and pepper.,Mixed the steaks with flour in a plate.,Heat some oil in a large covered skillet with moderate oven.,Put the steaks into the hot oil,and saute until gratin on both sides.about 3 minutes per side.,Pour some water into the skillet to almost overflow the steaks;stir the beef bouillon and a taste of salt in the water.,Heat the skillet until boil;turn down the heat to mild oven,cover the skillet,and simmer until the dish goes very tender in about 2 hours,Time,Preparing time:5 minutes;Cooking time:2 hours 10 minutes;Ready in:2 hours 15 minutes.,Application,Just as each country has its own specialties,the eating customs also vary from country to country,or even from place to place.Compare the table manners in China and those in America.,