2023学年完整公开课版美食品尝

IntroduceandpropagateChinesecuisineinEnglish

课程名称：导游英语

ITEM6ABITEOFCHINASelf-narration:Chinaisavastcountrywithalonghistoryandabundantresources.TastingChinesefoodisoneofthefinestpleasuresavisitorcanexperienceinchina.FourwordsareoftenusedtodescribeChinesefood.Theyare“colorful”，“varied”“delicious”and“complex”.IhavereservedChinesespecialtyformytouriststoday.MytaskistointroduceandpropagateChinesecuisineculture.Furthermore,Ishoulddealwiththespecialdietarydemandsofthetouristsseriouslyandreasonably.Scene1：IntroduceandpropagateChinesecuisineinEnglish

Guideoughttoleadhistouriststothediningroom,andintroducethelocaldishestothem.Furthermore,theguideshoulddealwiththespecialdemandsofthetouristsseriouslyandreasonably.(作为一名称职的导游，一定要向客人介绍当地的美食。并协调好客人中有不同饮食习惯的问题)Beabletodescribename,taste,cookingmethodofChinesedishes□YES(□GOOD□AVERAGE□POOR)□NOIntroducethetoolsfordinnerinChina□YES(□GOOD□AVERAGE□POOR)□NOExplainthetablemannersinChina.□YES(□GOOD□AVERAGE□POOR)□NOIIMyWordBankrecipe['resɪpɪ]n.食谱，烹饪法Season['siːz(ə)n]n.调味，加佐料chopsticks['tʃɒpstɪks]n.筷子specialty['speʃ(ə)ltɪ]n.招牌菜aperitif[ə'perɪtiːf;ə,perɪ'tiːf]n.饭前酒Localflavor['fleɪvə]n.风味食品greenonion['ʌnjən]n.葱ginger['dʒɪndʒə]n.生姜garlic['gɑːlɪk]n.大蒜mustard['mʌstəd]n.芥茉monosodium[,mɒnəʊ'səʊdɪəm]n.味精colorn.色fragrance['freɪgr(ə)ns]n.香flavor['fleɪvə]n.&v.味appearance[ə'pɪər(ə)ns]n.形IIIUsefulExpressionsCouldyougiveusabriefdescriptionoftheChinesefood?你能不能大致给我们介绍下中国菜？Well,wehavenoideaofthefoodhere.Canyourecommendsometous?我对这里的食物不太熟悉，你能为我们推荐几个吗？Doyouhavetoday’sspecialty?餐厅有今日特餐吗？Howdoyoulikeyoursteak?Welldone(medium/rare)?你的牛排要如何烹调？全熟还是（五分熟/全生）？I'dlikeappetizerandfishdish.我想要一份开胃菜与鱼餐。CanIsomefruitinsteadofthedessert?可不可以不要甜点改要水果？WherecanIgetaknifeandafork?我在哪可以拿到刀和叉？CanIhavethesamedishasthat?我可以点与那份相同的餐吗？Wouldyouliketoseethemenu?您需要看菜单吗？Willyoubeeatinghereoristhistogo(takeout)?在这用餐还是带走？IVSimulatedDialogue(TheSmithsareaskinglocalguideTonyabouttheChinesecuisine.)TonyLin:Sir,here’sthemenu.Whatwouldyouliketoorder?这是菜单，您想点些什么？Mr.Smith:ThisisfirstvisittoChina.Totellyouthetruth,wehavenoideaoftheChinesecuisine.CouldyougiveusabriefdescriptionoftheChinesecuisine?说实话，第一次来中国，我们对中餐一无所知，你能给我们一个有关于中国菜的简洁的描述吗？Tonylin:Sure.China’svastterritoryandlonghistoryhavegivenbirthtodistinctregionalcuisinesoverthecenturies.TheprecisenumberofregionalcuisinesinChinaisastillunderdispute,butexpertsagreeonatleastfour:Sichuanstyle,Shandongstyle,Cantonesestyleandhuaiyangcuisine.当然可以，中国幅员辽阔，历史悠久，几个世纪以来产生了不同的地方菜，在中国，菜系的精确度仍有争议，但是专家至少同意四种：川菜，鲁菜，粤菜和苏菜。Mr.Smith:Whatarethedifferentfeaturesofthem?他们在特色上有何区别？Tonylin:Sichuanstyleiswell-knownforitspungentflavor.ASichuandishcanbehot,sweet,salty,oftongue–numbing.Shandongcuisineincludesmanywell-knownseafooddishes.Thedishesareusuallytrash,tasty,butnotgrassy。Cantonesedishesarefresh,tenderandlightlyseasoned.HuangyangcuisineispopularinthemiddleandlowerreachesoftheYangtzeRiverandischaracteristicallysweet.Ofcourse,wehaveotherstyles.However,thisrestaurantisfamousforPekingRoastDuck.川菜以刺鼻的味道而闻名。川菜可以烫，甜，咸，舌头发麻。鲁菜中囊括了知名的海鲜。鲁菜多为下脚料，但不新鲜。粤菜是新鲜，柔嫩，清淡的。苏菜流行于长江中下游，特点是甜。当然我们还有其他菜系，本饭店以烤鸭闻名。Mr.Smith:Couldyoutellussomethingaboutit?你能跟我们讲讲吗？TonyLin:Yes,ofcourse.TherecipeofPekingRoastDuckisveryunique,anditwasfirstdevelopedbyachefservingforanemperorintheMingDynasty,Ducksareimmersedinspecialcondimentsandroastedoverflamesstokedbyfruittreewoodsuchaspeach,Chinesedateandpeartoleadadistinctivearomatothemeat.Whenserving,thechefwillbringthewholeducktothetableandthencutthemeatinto120thinpieces,eachwithbothcrispskinandtendermeat.当然可以，北京烤鸭的食谱非常独特，最初发展起来是由一位厨师为明代皇帝服务，鸭子被浸泡在特殊的调料中用火烤，木材为果木，如桃木，枣和梨导致肉的香气独特。上菜时，厨师会把整鸭放到桌子上然后切成120片，没两片皮脆肉嫩。Mr.Smith:Soundsgood!Canwehaveeatenittonight?听起来不错！我们今晚能在这吃烤鸭吗？TonyLin:Yes,butwehavetomakeareservationinadvance.可以，但是我们必须提前预订.Mr.Smith:Aprivateroomforusisexcellent。要是有包间的话最好了。TonyLin:Yes,noproblem.Iwillcommunicatewiththewaiterrightnow.可以，没问题。我马上就和服务员沟通下。

Mr.Smith:Bytheway,todayismywife’sbirthday.Isitpossibletobookherabirthdaycake?顺便说一下，今天是我妻子的生日。有可能给她订一个生日蛋糕吗？

TonyLin:Noproblem.没问题。

Mr.Smith:Thankyou!It’sverykindofyou.谢谢，你真贴心。TonyLin:You’rewelcome.不用客气。NotestothedialogueDeep-fryingN.&v.油炸，油煎Stir-fryingN.&v炒菜，爆炒steam[stiːm]v蒸pickle['pɪk(ə)l]N.&v腌制stew[stjuː]v炖煮simmer['sɪmə]N.&v煨roast[rəʊst]v烧，烤boil[bɒɪl]v煮bake[beɪk]v烘烤smoke[sməʊk]v烟熏braise[breɪz]v焖Stewedwithbrownsaucev.红烧Taste酸sour甜sweet苦bitter辣spicy咸saltyCookingRecognizingwesterntablewareChinesetablewarewatergobletredwineglasswhitewineglasschopsticksashtraytoothpickBowlSeasoningplateChopplate5.typesofwineRicewine[waɪn]n.黄酒rum[rʌm]n.朗姆酒vodka['vɒdkə]n.伏特加whisky['wɪskɪ]n.威士忌Baileysn.比利酒beer[bɪə]n.啤酒Whitewinen.白葡萄酒Redwinen.红葡萄酒cider['saɪdə]n.苹果酒champagne[ʃæm'peɪn]n.香槟酒cocktail['kɒkteɪl]N.&adj.鸡尾酒liqueur[lɪ'kjʊə]n.白酒，烧酒gin[dʒɪn]n.琴酒Bacardi[bə'kɑ:di:]n.百加得6.ChineseeightcuisineThedevelopmentanddiversityofthedelightsofChinesecuisinearealsorepresentativeofChina’slonghistory.ThephilosophyofYinandYangfindsprominenceinChinesefood.TheChinesemaintainabalanceinthefoodtexture,colorandflavorbyfollowingthebasicprinciplesofYinandYang.FoodthathasthecoolingpropertiesaresaidtohaveYinandthoseitemswhichhavethewarmpropertiesaresaidtohaveYang.Theideaistoachieveahealthybalancebetweenthetwo.TheChinesefoodbeholdsalargevarietyfromdifferentregionswithsome(watering)dishes.ThebasicChinesefoodisdividedinto8regionalcuisines.1.ShandongCuisineTheShandongcuisinegivesalotofprominencetothesoups.Italsousesa(nation)oftheJinancuisineandJiaodongcuisine.Themainelementofthiscuisineis()()fooditemsarefreshandcrispandgenerallynongreasy.TheChinesefoodsbelongingtothiscategoryalsohaveastrongaroma.Thesoupsifthininitsconsistencyareclearandifthickareverycreamywithastrongflavor.Thereisalotofdeep-frying,pan-frying,stir-fryingandgrillingusedbytheJinanchefs.TheJiaodongchefsareknownforfooditemswithalighttaste.SomeofthefamousChinesefoodsinthiscategoryareBird’sNextSoupandYellowRiverCarpinSweetandsourSauce.

2.HuaiyangCuisineThiscuisineusesfreshfishandcrustaceansasthemainingredientandisverypopularinthelowerareasoftheYangtzeRiver.Thecookingtechniquesusedareroasting,raising,stewingandsimmering.Thecarvingtechniquesofthefoodareverywellknowninthistypeofcuisine.SomeofthefamousChinesefoodofthisvarietyincludesStewedCrabwithClearSoup,DuckTriplet,CrystalMeat,I.iangxiCrispEelandLong-boiledandDry-shreddedMeat.3.SichuanCuisine

ThisisthemostfamousChinesecuisineintheworld.Popularlyknownasthe“Szechuan”intheWest,theSichuancuisineboastsofsomespicyandhotflavorsduetotheemphasisoftheuseofchili.Anotherreasonforthetypicaltasteitoffersistheuseofthepepperandpricklyashbythechefs.Thislendsuniquenesstothedish.Thebasiccookingtechniquesbelongingtothiscategoryusealotofpicking,braisingandalsofryingwithoutoil.SomeofthehottestandspiciestfamousChinesefoodinthecategoryremainstheKungPaoChicken,TastyandSpicyCrab,TwiceCookedPorkandWater-BoiledFish.4.Guangdong(Cantonese)Cuisine

Thecookingmethodsusedforthiscuisinevaryfromtheothersintermsoftheflavorandalsotherawmaterialsused.Thereisastrongemphasisontheseafoodandmixedflavorings.Thefoodtastesclean,lightandextremelyfresh.WhenthechefsprepareGuangdongCuisine,theyhavetousemethodsofdeep-frying,braising,stewing,roasting,stir-frying,sautéingandsteaming.Oncethedishesareready.Thechefsalsogoanextramileinthepresentationaswell.PopulardishesareSteamedSeaBass,SharkFinSoupandtheRoastedPiglet.5.FujianCuisine

TheFujianCuisineisknownforawiderangeofseafood.ThisChineseFoodbelongingtotheFujianCuisineischaracteristicduetothemyriadcolorsandthemouthwateringcombinationofthesweet,saltyandsourtastesinthefooditems,anotherimportantfeatureisthepickledtaste.ThefamousChineseFooditemsoftheFujianCuisinearetheSnowChicken.PrawnwithDragon’sBodyandPhoenix’sTailsandtheBuddhaJumpingovertheWall.6.HunanCuisine

TheHunanCuisinehasatypicalthickandsharpflavor.Thisisduetoth