导游英语unit分析解析.pptxVIP

Unit 14;1. Chinese Cuisine;French Food;Goose Liver ;Japanese Food (exquisite table ware and delicious food, sushi寿司， sashimi(生鱼片);Sichuan Cuisine (hot spicy) spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili(红辣椒). ;Mapo Bean curd(麻婆豆腐） Twice Cooked Pork Slices（回锅肉）;Yellow River Carp in Sweet and Sour Sauce（糖醋黄河鲤鱼） Shrimps Wearing Jade Bells(玉带虾仁) ;Huaiyang Cuisine;Anhui Cuisine; Fried flocky bean curd Red-Cooked Chicken, Fuliji Style ;具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉??拼音。 如： 饺子 Jiaozi 包子 Baozi 馒头 Mantou 花卷 Huajuan 烧麦 Shaomai;3、口感+主料（+with+辅料/酱汁） 黄酒脆皮虾仁：Crisp shrimps with rice wine sauce 4、人名/地名+主料 麻婆豆腐：Mapo Beancurd 北京烤鸭： Roast Bejing Duck ;Translation;中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。 锅贴 Guotie (Pan-Fried Dumplings) 窝头 Wotou (Steamed Corn Bun) 蒸饺 Steamed Jiaozi (Steamed Dumplings) 油条 Youtiao (Deep-Fried Dough Sticks) 汤圆 Tangyuan (Glutinous Rice Balls);2. Chinese Tea;;Green tea ? Green tea is the variety which keeps the original color of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.;Black tea Black tea, known as “red tea” (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui （祁红）, Dianhong of Yunnan （滇红）, Suhong of Jiangsu（苏红）, Chuanhong of Sichuan（川红） and Huhong of Hunan （湖红）.;Wulong/Oolong tea This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on Chinas southeast coast: Fujian, Guangdong and Taiwan;世界品茶口味的喜好：;;2.Biluochun Tea 苏州洞庭碧螺春;3. Maofeng Tea 黄山毛峰;4. Cloud Tea of Mount Lushan 庐山云雾　　;5. Guapian Tea in Lu’an 六安瓜片;　6. Silver Needle 君山银针 　　???? 产于岳阳洞庭湖的青螺岛，君山银针全由没有开叶的肥嫩芽尖制成，满