unit7patterns旅游英语.ppt

1、Chinese Cuisine can be broken four major regional categories,- 中国菜按地域划分，可分成四大类。,2、Shandong cuisine emphasizes on aroma, freshness And tenderness,- 山东菜注重香、鲜、脆、嫩四个方面。,3、Beijing cooking is characterized by its exquisite selection of materials, fine cutting, and pure seasonings,- 北京菜烹调特点是，选料精致，刀功精细，佐料十足。,4、Yue Cuisine refers to Cuangdong style.,- 粤菜指的是广东风格的菜。,5、Chuan Cuisine is easily recognizable. It is characteristically sour, sweet peppery, spicy, bitter, fragrant and salty,- 川菜容易辨认，它具有酸、甜、麻、辣、香、咸的特点。,6、How is the filling of dumplings made?,- 饺子馅是怎么做的？,7、It would be a shame to leave Beijing without trying Beijing Roast Duck.,- 到北京不吃烤鸭是遗憾的。,8、The recipe for roasting ducks was passed down to the common folks,- 烤鸭的作法后来流传到民间。,9、In 1864, a roast duck restaurant Quanjude was opened outside the Qianmen.,- 1864年，一家名为全聚德的烤鸭店在北京前门外开业。,10、This sort of duck grows fast with thin skin and tender flesh.,- 这种鸭成长快，皮薄，肉嫩。,11、People in the south generally prefer light food,- 南方人总的来说喜欢淡的食物。,12、Its worthy of its fame as a specialty of the northern style of Chinese cooking.,- 这堪称中国北方烹调艺术的一绝。,13、The pancakes and the shallots taste well with the roast duck.,- 薄饼和青葱与烤鸭一起吃，正合口味。,14、Exercise will keep your figure.,- 锻炼将使你保持体形。,1、Chinese Cuisine can be broken four major regional categories,- 中国菜按地域划分，可分成四大类。,2、Shandong cuisine emphasizes on aroma, freshness And tenderness,- 山东菜注重香、鲜、脆、嫩四个方面。,3、Beijing cooking is characterized by its exquisite selection of materials, fine cutting, and pure seasonings,- 北京菜烹调特点是，选料精致，刀功精细，佐料十足。,4、Yue Cuisine refers to Cuangdong style.,- 粤菜指的是广东风格的菜。,5、Chuan Cuisine is easily recognizable. It is characteristically sour, sweet peppery, spicy, bitter, fragrant and salty,- 川菜容易辨认，它具有酸、甜、麻、辣、香、咸的特点。,6、How is the filling of dumplings made?,- 饺子馅是怎么做的？,7、It would be a shame to leave Beijing without trying Beijing Roast Duck.,- 到北京不吃烤鸭是遗憾的。,8、The recipe for roasting ducks was passed down to the common folks,- 烤鸭的作法后来流传到民间。,9、In 1864, a roast duck restaurant Quanjude was opened outside the Qianmen.,- 1864年，一家名为全聚德的烤鸭店在北京前门外开业。,10、This sort of duck grows fast with thin skin and tender flesh.,- 这种鸭成长快，皮薄，肉嫩。,11、People in the south generally prefer light food,- 南方人总的来说喜欢淡的食物。,12、Its worthy of its fame as a specialty of the northern style of Chinese cooking.,- 这堪称中国北方烹调艺术的一绝。,13、The pancakes and the shallots taste well with the roast duck.,- 薄饼和青葱与烤鸭一起吃，正合口味。,14、Exercise will keep your figure.,- 锻炼将使你保持体形。,Substitution Drills:,1. It would be a shame to ,It would be a shame to leave Beijing without frying Beijing Roast Duck.,- 很遗憾不尝到北京烤鸭就走了,It would be a shame to miss the movie.,- 没看这部电影会是很遗憾的。,It would be a shame to give up your studies.,- 放弃你的学业是很遗憾的。,很遗憾 ,2. I prefer,我喜欢,I prefer Beijing Roast Duck.,-我喜欢北京烤鸭。,I prefer Chinese Dumplings.,- 我喜欢吃中国饺子。,I prefer Shandong Cuisine.,- 我喜欢吃山东菜。,3. Id like them,我喜欢做某事,Id like them fried.,- 我喜欢油炸的。,Id like them scrambled.,- 我喜欢炒的。,Id like them hard-boiled.,- 我喜欢煮硬一点的。,Id like them soft- boiled.,- 我喜欢煮软一点的。,Practicing:,1、Fill in the following blanks:,Waiter: Here is the menu, which do you prefer , _(西餐还是中餐）？ Mr. Jackson: Today we choose to have a real Chinese dinner. Waiter: Can you _(用筷子吗)？ Mr. Jackson: Im afraid not. Waiter: Then, Ill bring you a knife and fork. Mr. Jackson: How many kinds of _(中国菜) do you have in this restaurant? Waiter: We serve many Chinese dishes. _ (上海菜油水重)， _(四川菜味浓，而且辛辣)， Which one do you prefer? Mr. Jackson: Now that Ill stay in Shanghai for 3 months, Id like to try Shanghai food first.,Western food or Chinese food,use chopstick.,Chinese cuisine,Shanghai food is oily,Sichuan food is strong and hot.,2、Translate the following sentences into English:,（1）在中国的宴会上，汤总是最后上 ，但鱼翅汤例外。 （2）近年来，无论是冬天还是夏天，火锅总是吸引了不少食客。 （3）中国菜肴是门艺术并受到了国内外人士的高度评价。 （4）北京特色菜是烤鸭。切成薄片的烤鸭与大葱丝和涂着芝麻酱的薄饼卷着一起吃，味道真是好极了。 （5）中国菜被分为八大菜系，如：广帮、京帮、川帮等。 （6）水果营养丰富并有益于我们的健康，因此我们最好养成每天吃水果的习惯。 （7）在餐厅里，许多外国人能熟练地使用筷子夹他们喜爱的佳肴。,（1）At the Chinese banquet, soup is always served as the last course except the sharks fin soup.,（2）In recent years, hot pot attracts a great number of eaters, whether in winter or in summer.,（3）Chinese cuisine is considered as an art and has been given high comments by the people in and out of China.,（4）Roast duck is the specialty of Beijing food. It is delicious to eat the sliced duck wrapped in thin crepes covered with sesame seed and scallion,（5）Chinese food is divided into eight big cuisines, such as Guangdong food, Beijing food, Sichuan food, etc.,（6）Fruits are full of nutrition and benefit to our health, so wed better develop into a habit of eating fruits every day.,（7）In restaurants, a lot of foreigners can skillfully use chopsticks to taste their favorite dishes.,2、Translate the following sentences into English:,（1）在中国的宴会上，汤总是最后上 ，但鱼翅汤例外。 （2）近年来，无论是冬天还是夏天，火锅总是吸引了不少食客。 （3）中国菜肴是门艺术并受到了国内外人士的高度评价。 （4）北京特色菜是烤鸭。切成薄片的烤鸭与大葱丝和涂着芝麻酱的薄饼卷着一起吃，味道真是好极了。 （5）中国菜被分为八大菜系，如：广帮、京帮、川帮等。 （6）水果营养丰富并有益于我们的健康，因此我们最好养成每天吃水果的习惯。 （7）在餐厅里，许多外国人能熟练地使用筷子夹他们喜爱的佳肴。,（1）At the Chinese banquet, soup is always served as the last course except the sharks fin soup.,（2）In recent years, hot pot attracts a great number of eaters, whether in winter or in summer.,（3）Chinese cuisine is considered as an art and has been given high comments by the people in and out of China.,（4）Roast duck is the specialty of Beijing food. It is delicious to eat the sliced duck wrapped in thin crepes covered with sesame seed and scallion,（5）Chinese food is divided into eight big cuisines, such as Guangdong food, Beijing food, Sichuan food, etc.,（6）Fruits are full of nutrition and benefit to our health, so wed better develop into a habit of eating fruits every day.,（7）In restaurants, a lot of foreigners can skillfully use chopsticks to taste their favorite dishes.,3、Translate the following passage into Chinese:,It would be a shame to leave Beijing without trying Beijing Roast Duck. Its Beijings most famous dish and its taste is unique. Do you know how it became a popular dish and how it is prepared and served? The recipe for roasting ducks was first developed by a chef in the service of a Ming emperor. Later, the method was passed down to the common folks by the old chefs who had retired from the royal kitchen. In 1835, a man from Hebei province called Yang Quanren came to Beijing and began selling cooked chickens and ducks. Thirty years later in 1864, he opened a roast duck restaurant outside the Qianmen Gate and named it Quanjude. His ducks sold well beeause he used the recipe once used by royal chefs. Later, he began to use a new breed of duck known as Beijing duck. This sort of duck grow fast with thin skin and tender flesh. The method of roasting ducks is unique. First, ducks must be split open, dressed, scalded and dried. when roasting, its better to use fruit tree branches as firewood to lend more flavor to the duck. A steady temperature must be maintained in the oven. Ducks must be rotated so that they can be evenly roasted. It takes about 50 minutes to roast. When the skin turns crisp and golden brown.,Beijing Roast Duck,It would be a shame to leave Beijing without trying Beijing Roast Duck. Its Beijings most famous dish and its taste is unique. Do you know how it became a popular dish and how it is prepared and served? The recipe for roasting ducks was first developed by a chef in the service of a Ming emperor. Later, the method was passed down to the common folks by the old chefs who had retired from the royal kitchen. In 1835, a man from Hebei province called Yang Quanren came to Beijing and began selling cooked chickens and ducks. Thirty years later in 1864, he opened a roast duck restaurant outside the Qianmen Gate and named it Quanjude. His ducks sold well because he used the recipe once used by royal chefs. Later, he began to use a new breed of duck known as Beijing duck. This sort of duck grow fast with thin skin and tender flesh. The method of roasting ducks is unique. First, ducks must be split open, dressed, scalded and dried. when roasting, its better to use fruit tree branches as firewood to lend more flavor to the duck. A steady temperature must be maintained in the oven. Ducks must be rotated so that they can be evenly roasted. It takes about 50 minutes to roast. When the skin turns crisp and golden brown.,Beijing Roast Duck,pass down to 流传到 Who引导定语从句修饰前面的名词the old chefs. because 引导原因状语从句。 used 过去分词做后置定语修饰前面名词the recipe.,It would be a shame to leave Beijing without trying Beijing Roast Duck. Its Beijings most famous dish and its taste is unique. Do you know how it became a popular dish and how it is prepared and served? The recipe for roasting ducks was first developed by a chef in the service of a Ming emperor. Later, the method was passed down to the common folks by the old chefs who had retired from the royal kitchen. In 1835, a man from Hebei province called Yang Quanren came to Beijing and began selling cooked chickens and ducks. Thirty years later in 1864, he opened a roast duck restaurant outside the Qianmen Gate and named it Quanjude. His ducks sold well beeause he used the recipe once used by royal chefs. Later, he began to use a new breed of duck known as Beijing duck. This sort of duck grow fast with thin skin and tender flesh. The method of roasting ducks is unique. First, ducks must be split open, dressed, scalded and dried. when roasting, its better to use fruit tree branches as firewood to lend more flavor to the duck. A steady temperature must be maintained in the oven. Ducks must be rotated so that they can be evenly roasted. It takes about 50 minutes to roast. When the skin turns crisp and golden brown.,Beijing Roast Duck,北京烤鸭 到北京不吃烤鸭是遗憾的。北京烤鸭是北京最著名的一道菜，它的味道独特。你知道它是怎样变得流行起来，怎样做成和它的吃法吗？ 烤鸭的作法最先是被一位明皇做菜的厨师发展而来的，后来，这种方法由退休的老御厨流传到民间。 在1835年，一位叫杨全仁的河北人来到北京，开始卖做熟的鸡和鸭。30年后的1864年，他在北京前门外开了一家烤鸭店，取名为全聚德。 他的烤鸭销售很好，因为他使用的是皇家御厨曾使用的作法。后来，他开始使用新鸭种北京鸭。这种鸭成长快，且皮薄肉嫩。 烤炉里温度必需保持稳定，鸭子必需被旋转以便烤得均匀，大约50分钟，当外皮酥脆，变成金黄色，鸭子就烤好了。,Text B :,Chinese Cuisine,Universally recognized as one of the great cuisines of the world, Chinese food in all its variety and complexity is unquestionably one of the finest pleasures a visitor can experience in China. There is a vast range of restaurants, from street stalls serving noodles and revolving restaurants atop hotels to roast duck specialists and converted courtyards where the imperial family once dined. Chinas vast territory and long history have given birth to distinct regional cuisines over the centuries. The precise number of regional cuisines in China is still under dispute, but experts agree on at least four. Sichuan, Shandong Guangdong (Cantonese ), and Jiangsu-Zhejiang. The following is the introduction of the four distinct regional cuisines.,1、SICHUANCUISINE Of the four major schools of Chinas culinary art, Sichuan cuisine is perhaps the most popular. It is well-known for its hot and pungent flavoring. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking. A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing. Dishes typical of Sichuan are Twice Cooked Pork Slices, Spicy Diced Chicken with Peanuts, Dry-fried Shark Fin, and Fish-flavored Pork Shreads. One of the popular dishes is Pockmarked Womans Bean Curd Which was invented by a Chengdu chefs pockmarked wife decades ago. The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing.,2、SHANDONGCUISINE,Shandong cuisine includes many well-known seafood dishes The dishes are usually fresh, tasty, but not greasy. Some of the famous dishes are Deep-fried Red-scale Fish. Yellow River Carp in Sweet and Sour Sauce, Stewed Sea Cucumber, and Sauteed pickled Fish Slices. When meat or seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. Dezhou Braised Chicken is known throughout the country. The chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved. The most representative of Shandong cuisine is, perhaps, Beijng Roast Duck. Beijing Roast Duck is prepared from specialty-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of color, aroma, taste, a crisp thin skin, and a delicious flavor. Shandong cuisine has been influenced by the “Confucius Family Dishes,” which are renowned for their taste, aroma, color and shape. Most famous ones are Jadeite Shark Fin, Agate Sea Cucumber, Shrimps Wearing Jade Belts, and Eight Immortals Crossing the Sea.,3、GUANGDONGCUISINE Guangdong cuisine. Known as Cantonese cuisine in the West, was developed in Guangzhou, Huizhou and Chaozhou, and Hainan lsland. As the climate of Guangdong is hot, these dishes are fresh, tender, and lightly seasoned. The raw material for Guangdong cuisine is very rich, which includes snake, cat and pangolin. Cooked snake is considered a delicacy. The most famous snake dish is the Dragon and Tiger Locked in battle, in which cobra, leopard cat, and over twenty spices are used. Roast snake with Chrysanthemum Blooms is provided in autumn. The dish is creamy in color and is garnished with beautiful petals of chrysanthemum, mushrooms, and various flavoring. Other delicacies in Guangdong cuisine include Roast Suckling Pig, Duck Web in Oyster Sauce, and Braised Chicken Feet with Wild Herbs.,4、JIANGSU-ZHEJIANGCUISINE,Jiangsu-Zhejiang cuisine is popular in the middle and lower reaches of the Yangtze River and is characteristically sweet. In this school of cooking, cutting technique and temperature control are emphasized. Some of its best-known dishes are Crystal Pork, Braised Shark Fin Brown Sauce, Simmered Pork Head, Eel and Crab Meat in Crab Shells, and West Lake Fish in Vinegar Sauce. Jiangsu-Zhejiang cuisine is also becoming popular in the north.,In addition to the principal cuisine mentioned above, there are more than twenty well-known styles which include Beijing cuisine, Henan cuisine, Hunan cuisine, Hubei cuisine, Anhui cuisine, Fujian cuisine, Muslim cuisine, and vegetarian cuisine.,Text B :,Chinese Cuisine,Universally recognized as one of the great cuisines of the world, Chinese food in all its variety and complexity is unquestionably one of the finest pleasures a visitor can experience in China. There is a vast range of restaurants, from street stalls serving noodles and revolving restaurants atop hotels to roast duck specialists and converted courtyards where the imperial family once dined. Chinas vast territory and long history have given birth to distinct regional cuisines over the centuries. The precise number of regional cuisines in China is still under dispute, but experts agree on at least four. Sichuan, Shandong Guangdong (Cantonese ), and Jiangsu-Zhejiang. The following is the introduction of the four distinct regional cuisines.,1. Universally recognized as one of the great cuisines of the world, Chinese food in all its variety and complexity is unquestionably one of the finest pleasures a visitor can experience in China. 中国菜被认为世界最大菜系之一，有着它的多样性和复杂性，毫无疑问中国菜是旅游者在中国所经历的快乐之一,2. There is a vast range of restaurants, from street stalls serving noodles and revolving restaurants atop hotels to roast duck specialists and converted courtyards where the imperial family once dined. 饭店的种类繁多，从卖面条的街头小摊和宾馆顶层的旋转餐厅到烤鸭专家和改建后的皇室曾用膳的庭院。,1、SICHUANCUISINE Of the four major schools of Chinas culinary art, Sichuan cuisine is perhaps the most popular. It is well-known for its hot and pungent flavoring. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking. A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing. Dishes typical of Sichuan are Twice Cooked Pork Slices, Spicy Diced Chicken with Peanuts, Dry-fried Shark Fin, and Fish-flavored Pork Shreads. One of the popular dishes is Pockmarked Womans Bean Curd Which was invented by a Chengdu chefs pockmarked wife decades ago. The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing.,3. One of the popular dishes is Pockmarked Womans Bean Curd Which was invented by a Chengdu chefs pockmarked wife decades ago. 最受欢迎的菜之一就是麻婆豆腐，几十年前由成都一位叫麻婆的厨师发明。,2、SHANDONGCUISINE,Shandong cuisine includes many well-known seafood dishes The dishes are usually fresh, tasty, but not greasy. Some of the famous dishes are Deep-fried Red-scale Fish. Yellow River Carp in Sweet and Sour Sauce, Stewed Sea Cucumber, and Sauteed pickled Fish Slices. When meat or seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. Dezhou Braised Chicken is known throughout the country. The chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved. The most representative of Shandong cuisine is, perhaps, Beijng Roast Duck. Beijing Roast Duck is prepared from specialty-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of color, aroma, taste, a crisp thin skin, and a delicious flavor. Shandong cuisine has been influenced by the “Confucius Family Dishes,” which are renowned for their taste, aroma, color and shape. Most famous ones are Jadeite Shark Fin, Agate Sea Cucumber, Shrimps Wearing Jade Belts, and Eight Immortals Crossing the Sea.,4. When meat or seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. 烹饪肉食和海产品时，为了保持食物的原有味道，只放少量的油和调料。,5. Beijing Roast Duck is prepared from specialty-bred Beijing crammed duck wi