中国文化英语教程Unit 22（课堂PPT）

1、12Unit 22Culinary Delights in China3n Lead-inn Text studyn ExercisesContent4中国人离不开吃：谋生叫糊口，岗位叫饭碗，受雇叫混饭，花积蓄叫吃老本，混得好叫吃得开，女人漂亮叫秀色可餐，受人欢迎叫吃香，受人照顾叫吃小灶，不顾他人叫吃独食，受到伤害叫吃亏，女人嫉妒叫吃醋。大家一见面就问“你吃了吗？”Lead-in5Lead-inAdditional Info6p Introductionp Regional Chinese Cuisinesp Every Dish Has a Historyp Warmth and Hospi

2、tality Expressed by FoodText studySuperb Skills of Chinese Chefsp Superb Skills of Chinese Chefs7Introduction Chinese cuisine is a brilliant facet of Chinese culture, which is proven by the fact that Chinese restaurants are found scattered everywhere throughout the world.8Regional Chinese Cultures I

3、t is widely acknowledged that from the Ming and Qing dynasties onwards, there are eight major schools of cuisine based on regional cooking. They came from Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui provinces. In addition to these traditional cuisines, the culinary indu

4、stry in China has undergone great changes, as almost every place has its own local specialties, and the different cuisines gather in big cities such as Beijing.9Regional Chinese Cultures Eight major schools of cuisine菜系菜系口味口味鲁菜咸、鲜川菜麻辣苏菜甜、黄酒味粤菜甜、鲜闽菜酸甜（北部）、香辣（南部）浙菜鲜、荤油味、黄酒味湘菜辣徽菜咸注：除了八大菜系外，还有东北菜（东北）、京菜

5、（北京）、冀菜（河北）、注：除了八大菜系外，还有东北菜（东北）、京菜（北京）、冀菜（河北）、豫菜（河南）、鄂菜（湖北）、本帮菜（上海）、赣菜（江西）、客家菜、清豫菜（河南）、鄂菜（湖北）、本帮菜（上海）、赣菜（江西）、客家菜、清真菜等地方特色菜系，代表了各地色、香、味、形俱佳的传统特色烹饪技艺。真菜等地方特色菜系，代表了各地色、香、味、形俱佳的传统特色烹饪技艺。Additional Info10Regional Chinese Cultures Sichuan Cuisine Natures Storehouse; also a storehouse of cuisine delicious

6、yet economical culinary fare ingredients simple; spices quite different水煮鱼水煮鱼Fish Filets in Hot Chili Oil11Regional Chinese Cultures Sichuan Cuisine the use of Chinese prickly ash seeds chili pepper (辣椒)；fermented bean sauce (豆瓣酱) Tan Family Fish Head restaurant (谭鱼头；以“谭鱼头火锅”为核心产品)谭鱼头谭鱼头鱼头鱼头 （火锅）（火锅

7、） Fish Head for Hotpot谭鱼头谭鱼头夫妻肺片夫妻肺片pork lungs in chili sauce12Regional Chinese Cultures Guess which cuisine the following dishes belong to?芙蓉虾芙蓉虾Fried Shrimps with Egg White白切贵妃鸡白切贵妃鸡Cold Steamed Chicken13Regional Chinese Cultures located in southern China, with a moderate climate and abundant prod

8、uce all year round. Famous for its seafood as well as for its originality and refined cooking processes.Guangdong Cuisine百合鲫鱼汤百合鲫鱼汤Lily and fish soup14Regional Chinese Cultures light and exquisite, and typical of food from along the lower Yangtze River.Zhejiang Cuisine西湖醋鱼西湖醋鱼West Lake Vinegar Fish1

9、5 Additional InfoThen lets have a glimpse of other cuisines and try to figure out the English Name of these dishes presented on the following pictures.Regional Chinese Cultures 16Regional Chinese Cultures Hunan Cuisine口味虾口味虾腊味合蒸腊味合蒸冰糖湘莲冰糖湘莲Additional Info17Regional Chinese Cultures Shandong Cuisine糖

10、醋鲤鱼糖醋鲤鱼百花大虾百花大虾Additional Info18Regional Chinese Cultures Jiangsu Cuisine文思豆腐文思豆腐霸王别姬霸王别姬羊方藏鱼羊方藏鱼Additional Info19Regional Chinese Cultures Fujian Cuisine七星鱼丸七星鱼丸扳指干贝扳指干贝醉排骨醉排骨Additional Info20Regional Chinese Cultures Anhui Cuisine杨梅丸子杨梅丸子火腿炖甲鱼火腿炖甲鱼Additional Info21Every Dish Has a history The name

11、s of Chinese dishes are diverse, but behind each of the famous dishes is an interesting story explaining why it is popular. A good name can make the dish more interesting. However, some names are so eccentric that they may confuse people, both Chinese and foreigners. If you only translate the names

12、literally with no explanation, you may make a fool of yourself. 22Every Dish Has a history When served in neat rows on a tray, they look like budding chrysanthemum (菊花) flowers. The wrapping is thin, the fillings are juicy, the meat tender and the taste delicious and not at all greasyGoubuli 23Every

13、 Dish Has a history天津狗不理天津狗不理Goubuli steamed buns in the city of T ianjin24Every Dish Has a history25Every Dish Has a history26Every Dish Has a historyDongpo Meat Belonging to Zhejiang cuisine. prepared over a slow fire where the big chunks of pork are braised with garnishes of green onion, ginger,

14、cooking wine, soy sauce, and sugar.27Every Dish Has a history It is said that, when he was in charge of the drainage (排水，排污) work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to commemorate this gifted and generous poet.北宋诗人北宋诗人

15、苏轼苏轼 (10371101)Su Shi(10371101), a poet in Northern Song Dynasty28Every Dish Has a historyBuddha Jumping the Wall Fujian cuisine with more than 20 main ingredients, including chicken, duck, sea cucumber, dried scallop (扇贝), tendon (腱), shark lip, fish maw (鱼鳔), ham, and more than a dozen garnishes (

16、装饰菜) like mushrooms, winter bamboo shoots and pigeon eggs.29Every Dish Has a history Buddha Jumping over the wall was created by a restaurant called Gathering Spring Garden (聚春园) in Fuzhou, Fujian, during the reign of the Qing Emperor Guangxu, It was first named Eight Treasures Stewed in a Pot (坛烧八宝

17、) and the name was later changed to Blessing and Longevity(福寿全). the dish. 30Every Dish Has a history麻婆豆腐麻婆豆腐麻婆豆腐是川菜的代表之一，麻婆豆腐是川菜的代表之一，它的特别是又麻又辣。做这道它的特别是又麻又辣。做这道菜要把豆腐弄烂，以便麻辣味菜要把豆腐弄烂，以便麻辣味浸透，所以称为麻破豆腐，但浸透，所以称为麻破豆腐，但“破破”字不吉祥，所以称为字不吉祥，所以称为“麻婆豆腐麻婆豆腐”。“麻婆豆腐麻婆豆腐”的的“麻麻”字是指麻辣而言，与创字是指麻辣而言，与创制制“麻辣豆腐麻辣豆腐”的女老板的长

18、的女老板的长相并无关系。相并无关系。Additional Info麻婆豆腐麻婆豆腐Mapo Tofu (Sauted Tofu in Hot and Spicy Sauce) 31Every Dish Has a history“四喜丸子”扬州名菜，其实就是四个肉丸子，这个菜名给人增添喜悦。Additional Info四喜丸子四喜丸子Braised Minced Pork Balls in Brown Sauce32Every Dish Has a history“大丰收大丰收”东北菜，将萝卜东北菜，将萝卜、黄瓜、西红柿等削成条，放在、黄瓜、西红柿等削成条，放在一个柳条筐里，颜色有红、白、一

19、个柳条筐里，颜色有红、白、绿等，显得非常娇艳，就像秋天绿等，显得非常娇艳，就像秋天果实累累的样子。果实累累的样子。Additional Info33Warmth and Hospitality Expressed by Food宴席上宴席上scene at a party 34Warmth and Hospitality Expressed by Food A hostess or host in China will apportion (分配) the best parts of the dishes to guests. Such culinary customs have had a

20、certain influence on the character of the Chinese people. In China. food eaten during festivals is particularly important. At different festivals, people partake of (吃,喝) different fare.35Warmth and Hospitality Expressed by Food饺子饺子Jiaozi / meat and vegetable dumplings 元宵元宵Yuanxiao / sweet dumplings

21、 made of glutinous rice flour粽子粽子Zongzi / glutinous rice wrapped in a pyramid shape in reed leaves36Superb Skills of Chinese Chefs Chinese cooking attaches symbolic importance to the idea of making dishes by hand, and this is one reason for the quality of the cooking. Sometimes, eating is like enjoy

22、ing an acrobatic performance.37Superb Skills of Chinese Chefs Pared fresh noodles (刀削面), a specialty of Shanxi Province, are made in an acrobatic style. A cook stands a meter away from a wok (炒菜锅), in which water is boiling. With a chunk his hand, he pares the dough into thin pieces very much resemb

23、ling fish diving into water. 38Superb Skills of Chinese Chefs Sichuan dandan noodles, much like the pared noodles of Shanxi, are a staple (主食) for ordinary people. Dandan noodles are cleverly prepared, with a specially concocted (调制的) sauce of sesame oil, chili pepper oil, Chinese prickly ash oil, m

24、ustard oil, garlic oil, fennel oil, and chicken oil, in addition to the tender tips of pea vines, chopped green onions, and bean-sprouts. 39Superb Skills of Chinese Chefs Dandan noodles used to be sold by vendors who wielded wooden clappers to attract customers. On hearing the familiar sound, people

25、 would gather around the vendors. All those served would nod their appreciation. Some people remark that the cooking wisdom of the Sichuan people has been concentrated into one bowl of dandan noodles.40Superb Skills of Chinese Chefs现切全聚德烤鸭现切全聚德烤鸭Quanjude Roast Duck sliced on site Chinese people are

26、very particular about the color, aroma, taste, and form of culinary dishes. For example, Beijing roast duck prepared by Quanjude Restaurant has well reflected these four aspects. As a celebrated roast duck is now world-famous. 41Exercisesp Comprehensionp Communicationp Application42ComprehensionI. S

27、kimming and Scanning1. Go through the passage quickly and judge whether the following statements are true (T) or false (F) according to the passage._1) The number of Chinese restaurants increased tens of times in the past decade._2) Unlike before, now different cuisines can be found in one place and

28、 every place has its own local specialties._3) Guangdong cuisine is famous for its spicy and hot food.FTF43Comprehension_4) Zhejiang cuisine is typical of food in the areas along the lower Yangtze River._5) The names of some Chinese dishes can not be understood literally._6) Goubuli steamed buns got

29、 this name because its owner worked like a dog._7) Dongpo Meat is well-accepted by people for its beautiful color and greasiness.TTFF44Comprehension_8) The name of Buddha Jumping the Wall. whose name was once Eight Treasures Stewed in a Pot, is from a poem by a scholar._9) Paragraph 12 is mainly abo

30、ut how Western culinary practice has influenced Chinese eating habits._10) Shanxi pared fresh noodles, Sichuan dandan noodles and Beijing roast duck are mentioned to show how skills are emphasized in preparing Chinese food.TFT45ComprehensionII. Careful reading1. Read the passage carefully and fill i

31、n the following blanks with the missing information.1) The history of the eight schools of cuisine dates back to_ and _ dynasties.2) Tan Family Fish Head is mentioned as an example of _ _.3) Hangzhous West Lake Vinegar Fish is the most authentic in that _ _.Ming Qingmany new renowned restaurants spe

32、cializing in Sichuan cuisinethe fish and waterUsed are from West Lake46Comprehension4) According to the passage, the name of Goubuli steamed buns is _ and may confuse people.5) Gouzi didnt pay attention while the customers urged him because _ _.6) The dish Dongpo Meat was named after Su Dongpo becau

33、se_ _.eccentriche was busy preparing the buns and had no time to answer he created it when he was an official in Hangzhou47Comprehension7) The Chinese culinary customs have strengthened the collective spirit of the nation because _ _ _ _.8) According to Paragraph 15, for different festivals, Chinese

34、 people choose different foods to _.at a party or a banquet, everyone first takes into consideration the needs of the group, and the eating process is also a time to show humility and concern for others fulfill different wishes48Comprehension9) Standing _ away from the wok, the cook of pared fresh n

35、oodles can pare the dough on his _ with knife in his hand into pieces projected right into the boiling water.10) _ _ _is key to the preparation of dandan noodles.one meter arm Concoction of a special sauce of sesame oil, chili pepper oil, Chinese prickly ash oil, mustard oil, garlic oil, fennel oil,

36、 and chicken oil49Comprehension2. Translate the following names of cuisines into Chinese.1) Tan Family Fish Head2) West Lake Vinegar Fish3) Goubuli steamed buns4) Dongpo Meat5) Buddha Jumping the Wall6) steamed fish7) jiaozi/meat and vegetable water dumplings谭头鱼谭头鱼西湖醋鱼西湖醋鱼狗不理包子狗不理包子东坡肉东坡肉佛跳墙佛跳墙清蒸鱼清蒸鱼饺子饺子50Comprehension8) yuanxiao/sweet dumplings made of glutinous rice flour9) zongzi/glutinous rice wrapped in reed leaves in a pyramid shape10) pared fresh noodle