外研模块4Module5(listening)chinesecuisine课件((1))

Unit6ChineseCuisineLocalCuisineChinesecookinghasalonghistoryandisfamousallovertheworldforitsrichflavoranddelightfulcolorings.ItwastheChinesewhoinventedthetechniqueofmakingandusingsoysauce,vinegar,wine,jams,andspicesduringtheYin-Zhouperiod,some3,000yearsago.EveryChineselocaldish,specialcuisine,andlocalsnackhasitsowncharacteristics.Herearesomeofthemostfamousdishes.CantoneseDishesCantonesedishes,composedofCantonese,ChaozhouandDongjiangcuisine,arefamousfortheirfreshmaterialsandgreattenderness.Themainingredientsofthedishesarecharacteristicallyfreshwaterfish,seafood,birds,etc.,andthemajorcondimentsusedareoystersauce,fermentedsoybeansauce,fishsauce,lard,sugarandvinegar.HunanDishesHunandishesconsistoflocaldishesfromtheXiangjiangRiverarea,DongtingLateareaandWesternHunanmountainarea.TypicaldishesareDong’anFledglingChicken,Hot-SpicedandPepperedFledglingChicken,SteamedPickledMeat,LotusSeedwithRockCandyandMuttonSoupwithTortoise.SichuanDishesSichuandishesareoneofthefourmostfamousdishesinChina,andareenjoyedwithgreatpopularityalloverthecountrybecauseoftheirdistinctandvariousflavors.Someofthemostfamousflavorsarederivedfromfishflavors,pepperpowderboiledinoil,strangeflavorandsticky-hot.TherawmaterialsofaSichuandisharealwayswildedibleherbs,andthemeatofdomesticanimalsandbirds.Thetechniquesusedincookingaresauting,stir-fryingwithoutstewing,drybraising,PAO(soakinginwater)andHui(fryingandthenbraisingwithcornfloursauce).FamousSichuandishesareFriedDicedChickenwithChiliSauce,ZhangTeaDuck,MapoTofu,andCabbageinBoilingWater.ShandongDishesTheShandongCuisineisfamousforitswideselectionofmaterials,cookingmethods,andseafood.Therawmaterialsusedaremainlydomesticanimalsandbirds,seafoodandvegetables.ThemasterfulcookingtechniquesincludeBAO(quickfrying),LIU(quickfryingwithcornflour),PA(stewbraising),roastingandboiling,usingsugartomakefruit,andcrystallizingwithhoney.FamousShandongdishesareBraisedAbalonewithShells,FriedSeaCucumberwithFistulousOnion,andFragrantCalamusinMilkSoup.Thedishesaretastyandfresh.HuaiyangDishesHuaiyangdishesmainlyconsistofYangzhou,Zhejiang,andHuaiancuisineoriginatedinwatervillagessouthoftheYangtzeRiver(ChangJiang),andarecharacterizedbythestrictnessinmaterialselection,theemphasisofcleanlinessandfreshnessofitsingredients,aswellasthefineworkmanshipincutting,matching,cooking,andarranging.Lightness,freshness,sweetness,andmildnessoftastearethefeaturesofthesedishes,andspecialattentionispaidtoretainingtheingredientofnaturaljuicesandflavors.FamousdishesareStewedCrabwithClearSoup;LongBoiledDryShreddedMeat,DuckTriplet,CrystalMeat,SquirrelwithMandarinFish,andLiangxiCrispEel.TranslatingalonghistoryallovertheworldbeenjoyedwithgreatpopularityediblemushroomsdistinctflavorswideselectionofmaterialswatervillagessouthoftheYangtzeRiverretainthenaturaljuicesandflavorsfineworkmanshipincuttingdomesticanimalsandbirds悠久的历史全世界被广泛喜爱食用菌独特的口味选料广泛江南水乡保持原汁原味刀工讲究家禽家畜SentencesTranslating1.Chinesecookinghasalonghistoryandisfamousallovertheworldforitsrichflavoranddelightfulcolorings.2.ItwastheChinesewhoinventedthetechniquesofmakingandusingsoysauce,vinegar,wine,jams,andspicessome3000yearsago.3.TheCantonesedishesarefamousfortheirfreshmaterialsandgreattenderness.4.TypicaldishesareDong’anFledglingChicken,Hot-SpicedandPepperedFledglingChicken,SteamedPickledMeat,LotusSeedwithRockCandy.5.Sichuandishesareenjoyedwithgreatpopularityalloverthecountrybecauseoftheirdistinctandvariousflavors.6.Someofthemostfamousflavorsarederivedfromfishflavors,pepperpowderboiledinoil,strangeflavorandsticky-hot.7.ThemeatofdomesticanimalsandbirdsaretherawmaterialsofbothSichuanandShandongdishes.8.Huaiyangdishesarecharacterizedbythestrictnessinmaterialselection,theemphasisofcleanlinessandfreshnessofitsingredients,aswellasthefineworkmanshipincutting,matching,cooking,andarranging.SpecialCuisineImperialPalaceDishesDuringtheQingdynasty(1644-1911)thereweremanykindsofpalacebanquets.ImperialPalacedishes,cookedfortheImperialfamilybytheImperialkitchen,weredevelopedfromShandongcuisineandlaterfromIslamicpastriesandTibetandishesaswell.TheImperialPalacecuisineischaracterizedbyitsstrictnessinselectingingredientsandemphasisonseasonedfoods.Forexample,theduckmustbePekingduck,muttonmustbeblacktrotterorblack-and-whitefacedsheep,instant-boiledmuttonmustbemadeorconsumedatthebeginningofautumn,springrollatthebeginningorspringsandshrimpisinthesummer,andsoon.AFullMancu-HanBanquetInthemiddleperiodoftheQingDynasty,thepalacefoodcultureofHanandMancubecamemixedwhentheFullMancu-HanBanquetcameintobeing.ItissaidthatwhenEmperorKangxifirsttastedthefullMancu-Hanbanquet,andwrotedownthefourcharacters“ManHanQuanXi”,MeaningFullmancu-Hanbanquet,thebanquetbecamefamousinthepalace,andbecamepopularwithnoblesandrichbusinessmen.Astimewenton,Mongolian,HuiandTibetanfoodswereaddedtothisbanquet,sotheMancu-HanBanquetbecameafive-nationbanquet,laterknownasthecombinedbanquet.TheexquisiteappearanceofthefoodshadneverbeenseenbeforeanditbecamethemostcolorfulandluxuriousbanquetfoodinChinesehistory.Today,theMancu-Hanbanquethasundergoneconsideratechanges.Itscontentshavebecomericher,anditsappearancehasbeenfurtherimproved.Todaytherearemorethan200kindsofcourses,includingvariedmaterialsfromthemountainsandsea.Indeed,thisbanquethasbecomeasymboloftraditionalChinesecuisine.VegetarianDishesVegetariancuisine,themainingredientsofwhicharegreen-leafedvegetables,fruit,mushrooms,bambooshoots,beancurd,vegetableoil,eggs,andmilk,hasalonghistory.Becauseitistasty,nutritious,easytodigest,andanti-carcinogenic,itenjoysahighplaceinChinesecuisine.MajorvegetariandishesincludeBeanCudwithMushrooms,TomatoeswithStrawMushrooms,WinterBambooShoots,MushroomswithLongansandCherries,ChineseWhiteTurnipsinClearSoup,SteamedStuffedWhiteGourdCup,AssortedVegetables,ChineseWhiteCabbageHeartswithMushrooms,andMeritandVirtueBeanCurd.MedicinalDishesMedicinaldishesarecookedwithediblemedicinalherbsusingpropercookingtechniquestobeconducivetoone’shealthandlongevity.TypicaldishesarestewedsquabwithAmericanginsengandChinesecaterpillarfungus,steamedcalipashwithginseng,andbeeftendonstewedwiththeseedsofChinesewolfberry.MajordishesincludeMuttonwithCandiedDates,StewedPigeonwithGinsengandCordyceps,DuckwithChineseCaterpillarFungus.AntlerwithAssortedMeat,andTurtleSoup.Menu在旅游业中，餐饮是重要的环节之一。游客中不乏美食家和烹饪高手，一份精致的菜单和诱人的菜名可令客人赏心悦目，食欲大增。菜单一般包括肉类、海鲜、蔬菜、汤、冷盘、主食、酒水等，撰写时注意分清类别，做到清晰明了。菜名的撰写格式可以有自由的特色。从内容构成上分析，有的是把配料或修饰词前置，主料在后，例如：碧蓝牛排HunanFlowerSteak五味茄子AromaticChineseEggplant有的则是恰好相反，例如干烧龙虾LobsterwithChiliSauce还有的由于两种材料很难分清主次，所以有评分秋色之感，例如腰果虾仁SauteedBabyShrimpswithCashewNuts从菜单的页面设计上，有些菜单采用的是：菜名在前，价格在后；有些采用的是：就餐人数和价格在前，菜名在后，等等。锦绣烧卤拼刺身双鲜船金汤海皇羹紫砂东山羊荷梅和乐蟹酥皮牛柳卷清蒸桂花鱼海南双时蔬美点增双辉杏仁万寿果鲜美水果盘RoastMeatCombinationSashimiSeafoodThickSoupStewedDongshanMuttonSteamedCrabwithPlumPasteBeefwithFreshToastSteamedMandarinFishSauteedMixed“HaiNan”VegetablesAssortedCakesAlmondJuiceinPapayaFreshFruitPlatterTranslatingwordsandphrasesbroccolibeefcashewlobsterchowdertunarollbarbecuelemonadefrappeslicedprawnwithGarlicSauceSauteedScallop甘蓝牛排腰果龙虾杂烩金枪鱼卷烧烤柠檬汁冷饮鱼香虾片清炒干贝UsefulexpressionsandpatternsI’dliketoreserveaprivateroomforabanquet.Howmanypeople?Altogethertwelve.Isitpossibletochangearoomwithkaraokayequipment?Letmecheckwhetherthereareanyvacantrooms?Doyouwanttoordernow?Arethereanytablesvacant?Atableforfive,please.Canwehaveatablebythewindow?It’snearthedancefloor.OurrestaurantfeaturesGuangdongstyleandShanghaistyle.Guangdongstyleisdistinguishedforthetenderness,freshnessandsmoothnessofthedishes.Whatarethespecialtiesoftherestaurant?What’sspecialfortonight?Whichsoupdoyoulike?Whatadinner.CanIhavethebill,please?Doesitincludetheservicecharge?Completethedialogue1.A:Goodevening,sir.CanIhelpyou?B:请安排一张六人用餐的桌子。2.A:Couldyoufollowmeplease?这儿是您的桌子，行吗？B:Weprefertheoneinthatquietcorner.A:目前恐怕没有别的空位子了。B:Well,itdoesn’tmatter,wewilltakeit.3.A:您点菜吗？B:Whatdoyourecommendweorder?A:我们的特色菜有炸板鱼，炒蟹及牛排。B:Ithinktheyareworthtrying.Letmelookatthemenu.Atableforsix,please.Hereisyourtable,isitalright?I’mafraidtherearenoothertablesfreeatthemoment.MayItakeyourorder?Ourspecialtiesarefriedsole,deviledcrabandbeefcutlet.4.A:您喜欢牛排做的几成熟，老一点，中等程度，还是嫩一点？B:We’dlikeitwelldone,please.5.B:Howmuchlongerarewegoingtohavetowaitforourdinner?A:I’msorry,sir.我们实在很忙，你们先用冷盘，怎么样？6.B:Wa