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课件网) Extended reading Eating in China Unit 1 Food matters I. Lead-in Can you list any traditional Chinese foods Stinky tofu Beijing roast duck steamed twisted roll Kung Pao Chicken Chinese humburger pickle Ways of cooking: stir fry(炒), deep fry (炸), boil (煮), bake, grill(火烤), roast (烘烤), steam, toast (烤面包)… Traditional Chinese food Styles of cooking: Chuan (Sichuan) cuisine Lu (Shandong) cuisine Yue (Guangdong) cuisine Huaiyang (Jiangsu) cuisine Min (Fujian) cuisine Zhe (Zhejiang) cuisine Hui (Anhui) cuisine Xiang (Hunan) cuisine Varied flavours: Hunan: spicy Shandong: salty Shanxi: sour Jiangsu: sweet … Types of Courses: Cold Dishes Hot Dishes Soup Staple Food(主食) Dim sum (点心) Background information Look through the text quickly and answer these questions： What’s the genre of the text What’s the main idea Pay attention to the background, headline，subtitles and pictures II. Fast-reading 7 March, Sichuan hot pot 12 August, Nanjing salted duck 8 December, Guangdong dim sum Eating in China Read the following entries from the blog of a food critic who is eating his way through traditional Chinese foods. 7 March, Sichuan hot pot 12 August, Nanjing salted duck 8 December, Guangdong dim sum Eating in China Read the following entries from the blog of a food critic who is eating his way through traditional Chinese foods. Try various kind of foods and talk about the flavours and feelings. personal experience: appearance taste smell feeling ingredients ways of cooking history reasons for popularity benefits Traditional Chinese foods History Popularity Features Benefits Time Background information Ingredients Making process Flavor Sichuan hot pot started off in the late Qing Dynasty the _____ and _____ climate famous both in _____ and _____ multiple _____, _____, meats and _____(e.g. _____, Sichuan peppers,_____ and red oil) _____ various ingredients hot _____ a cold winter and _____rivers of sweat in summer; offer the best way to _____ Nanjing salted duck was praised in _____ _____ are perfect for raising ducks the _____ food export in Nanjing _____ and white duck slices _____, _____ boiling, and cooling ____ and ____ have ____ properties in hot summer Cantonese dim sum was served with tea in _____ morning tea is _____ in the daily routine quite _____ in the local _____ dishes such as beef balls and rice noodles rolls _____, boiling, _____ or frying ____ give people hours to have conversations about _____, family and _____ III. Careful-reading Task 1. Fill in the blank Traditional Chinese foods History Popularity Features Benefits Time Background information Ingredients Making process Flavor Sichuan hot pot started off in the late Qing Dynasty the _____ and _____ climate famous both in _____ and _____ multiple _____, _____, meats and _____(e.g. _____, Sichuan peppers, _____ and red oil) _____ various ingredients hot _____ a cold winter and_____ rivers of sweat in summer; offer t ... ...
