综合教程2Chinesefood

1、By:张泽清 袁婷 李丝靓The author Tom Mcarthur ,former professor of English at the university of Quebec ,is editor of journal English today and the full Oxford Companion to the English language .The text is taken from The WrittenWord,Oxford University Press,1987.Kenneth Lo Kenneth Lo is a Chinese British well

2、-known gourmet and successful restaurant owner. He wrote more than 30 books on Chinese cooking and.more than a million copies of them were sold in Britain ,the United States and elsewhere .His books in print in the,United States include Encyclopaedia,of Chinese Cooking and New Chinese Vegetarian Coo

3、king .He wrote a book called Chinese food: an introduction to one of the worlds great cuisines.Main idea This article, which is written by a foreigner, provides us with a foreign perspective to examine our.culture,though on a seemingly trivial aspectour food.But all elements of a culture are actuall

4、y of equal significance,so any of thethem can serve as a stand we set our first step on.If you havent started your journey to discover your own culture,then let yourself be pushed by this article and take it as your first step.At the end of this journey,you may either love your culture more,or less,

5、but one thing is sure,that your feeling toward your culture will be more real and will be based upon a much broadened view.Section This text can be divided into three parts:14 This first part discusses the difference in Chinese and Western attitudes towards food.56 The second part explains how Chine

6、se food has become an international food.79 The third elaborates on the nature of Chinese food.The kinds of Chinese food Different regional styles of Chinese cuisineA number of different styles contribute to Chinese cuisine, but perhaps the best known,and most influential are Sichuan cuisine, Shando

7、ng cuisine, Jiangsu cuisine and Guangdong cuisine.These styles are distinctive from one another due to factors such as available resources,climate,geography,history,cooking techniques and lifestyles.Saute chopped pepper fish head- Hunan foodHotpot fish of Chongqing city-Sichuan food Steamed dumpling

8、s of Fujian Province-Fujian foodNanjing stewed meat ball-Jiangsu foodRoasted sucking pig with crisp skin-Zhejiang foodThe development of Chinese food The development and diversity of the delights of Chinese cuisine are also representative of Chinas long history. With each dynasty new recipes were cr

9、eated until the art of food preparation reach its peak during the Qing Dynasty (16441911). The dinner called Man Han Quan Xi that incorporates all the very best of Man and Han Cuisine is held in high esteem involving as it does countless dishes, each with its own distinctive flavor and appeal. This

10、veritable banquet in its preparation and presentation typifies all of the culture and culinary arts that have been perfected overcenturies and is a comprehensive amalgam of taste, instruments, and manners.中餐 Chinese Food米饭 rice煲饭 rice boiled in earthen pot菜饭 boiled rice with green vegetable叉烧饭 rice

11、with roasted pork fillet咖喱饭 curry rice卤汁饭 mulled rice面条 noodles汤面 noodles in soup炒面 fried noodles拌面 braised noodles 长寿面 longlife noodles阳春面 plain noodles家禽 poultry烧鸡 roast chicken熏鸡 smoked chicken 炒饭 fried rice炒面 chow mein杨州炒饭 Yeung Chew fried rice北京填鸭 Peking Duck北方人的饺子:牛肉饺子 Beef dumplings羊肉饺子 Mutto

12、n dumplings云吞 Wanton虾饺 Prawn dumpling烧卖 Sue my烧鹅 Roasted goose烧鸭 Roasted duck义烧 Char sue烧乳猪 Roasted suckling pig醉鸡 wined chicken叫化鸡 beggars chicken炸子鸡 spiced spring chicken宫保鸡丁 diced chicken with paprikas酱鸭 stewed duck with bean sauce葱花炒蛋 omelette with chopped scallions烧鹅 roasted goose北京烤鸭 roast Bei

13、jing duck盐水鸭 boiled salted duck 清蒸鲫鱼 Steamed crucian carp干烧鲫鱼 fried carp with pepper sauce炒鳝丝 fried shredded finless eel炖甲鱼 steamed turtle清炒虾仁 fried shrimps油爆虾 sauteed shrimpsText 2Chinese food in America The author Corinna Lothar was born in Europe . She is a graduate of the University of Californi

14、a, the Interpreters School at the Sorbonne in Paris, and George Washington University in Washington D.C. where she earned a law degree. She worked as an actress in San Francisco and in New York; as a tri-lingual simultaneous interpreter and translator in Paris; and as a litigator for the National La

15、bor Relations Board in courts throughout the United States. For the past ten years, she has traveled the world as a free-lancer, writing travel articles as well as restaurant reviews and book reviews for The Washington Times. Main idea This text is a review of the book entitled “the Fortune Cookie C

16、hronicles,” subtitled “Adventures in the World of Chinese Food,” by Jennifer 8.Lee, a New York Times reporter for the Metro section.Jennifer 8. Lee Jennifer 8. Lee (Chinese name: Chinese: 李竞， pinyin: L Jng) (born March 15, 1976) is an American journalist who previously worked for The New York Times.

17、 She is also the co-founder and president of the literary studio Plympton, as well as a producer on The Search for General Tso, which premiered at the 2014 Tribeca Film Festival.Lee popularized the term man date, which sub-sequently inspired the film I Love You, Man starri-ng Paul Rudd.Panda Express is a fast casual restaurant chain serving American Chinese cuisine. It operates mainly inside the United States, in casinos, sho