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

T