(
课件网) Read the following entries from the blog of a food critic(美食评论家) who is eating his way through traditional Chinese foods. Do you know the three traditional Chinese foods Sichuan hot pot / Nanjing salted duck / Cantonese dim sum Skim the three blogs and then finish the following table. 7 March, Sichuan hot pot _____ experience _____ _____ for his favor 12 August, _____ _____ experience _____ to make salted duck _____ 8 December, _____ _____ _____ the Cantonese have their breakfast Dishes Personal Nanjing salted duck History Reasons Personal Ways Cantonese dim sum History History Ways Reading 7 March, Sichuan hot pot The mouth-watering hot pots of Sichuan are as famous overseas as they are in China, and the hot flavour is enough to heat up a cold midwinter evening or to let loose rivers of sweat on a summer afternoon. I gave it my first try last night, together with a few local friends. As the soup bubbled slowly over a gas burner(煤气炉) in the middle of the table,its surface was covered with a beautiful layer of chillies, Sichuan peppers, spring onions and red oil. Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish and vegetables into the pot. △ The hot flavour quickened our laughter and conversation, making the meal the perfect way to relax with friends. Sichuan hot pots are perfect for the damp, foggy climate in which they were invented. They are believed to have started off in the late Qing Dynasty as a way for boatmen on the Yangtze ['j z ] River to keep warm during the cold and wet winters. In the beginning, the delicious dish was made simply[(强调简单)仅仅，只，不过] by boiling vegetables,chillies and Sichuan peppers in water. △Over time, it has expanded to include multiple options of soups, vegetables, meats and sauces, appealing to people of different tastes. △What I love best about Sichuan hot pots is that they offer a great opportunity to socialize with friends since a meal can last for hours. I instantly became a big fan of (成为了…铁杆粉丝) Sichuan hot pots and I’ll soon be back for more! 12 August, Nanjing salted duck Salted duck is Nanjing’s most famous food export(出口产品). △ Served plain in thin, white slices, the meat is juicy and salty. Each Nanjing salted duck takes several days to prepare, and the process includes salting[用盐腌制(食物)], drying, boiling and cooling. As I finished my first helping on a recent afternoon in Nanjing, my host, Chef Zhang, told me a little more about the dish. The countryside around Nanjing has been famous for its ducks for centuries; its countless waterways make the area perfect for raising waterbirds(水禽). △ A local history book(地方志)from the late Qing Dynasty praised salted duck in particular, saying it was without equal. Traditionally, duck is considered to have cooling properties (鸭肉被认为性凉), so it is appropriate for the hot summer months. Nowadays,people eat salted duck all ye ... ...
