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课件网) Eating in China What’s the type of this passage Blogs of a food critic who is eating his way through traditional Chinese food. What would be included in the blog Food descriptions, introductions, comments. Eating in China 7 March Sichuan hot pot Sichuan hot pot Can you describe the picture As the soup bubbled slowly over a gas burner 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. Sichuan hot pot Sichuan hot pot _____ of Sichuan hot pot When: Who: Why: What: (In the beginning) (Over time) soups, vegetables, meats and sauces in the late Qing Dynasty boatmen on the Yangtze River to keep warm during the cold and wet winters vegetables, chillies and Sichuan peppers in water History （para 2） Why can Sichuan hot pot be widely pupular in Sichuan and China Sichuan hot pot The hot flavour can heat up a cold midwinter evening or let loose rivers of sweat on a summer afternoon. Sichuan hot pots are perfect for the damp, foggy climate. Hot pot is the perfect way to relax with friends. Sichuan hot pots offer a great opportunity to socialize with friends. Eating in China 7 March Sichuan hot pot 12 August Nanjing salted duck Nanjing salted duck Served plain in thin, white slices, the meat is juicy and salty. Nanjing salted duck How is the salted duck made Why is the salted duck unique to Nanjing Task 5 Read the third blog entry carefully and fill the blanks in the box below. History ● Teahouses have been common in China since the (1)_____. ● The Cantonese began to serve tea together with a variety of light dishes, or dim sum in the (2)_____. ● In Guangzhou, “Have you had your tea ” has become the local version of “(3)_____.” How the Cantonese eat their breakfasts ● The Cantonese do not (4)_____over their breakfasts. They can spend hours together (5)_____ and working their way through the menu. ● The emphasis is rather on conversation about (6)_____. Dishes There are various dishes that have been (7)_____, such as beef balls and (8)_____. Tang Dynasty mid-19th century Good morning hurry chatting, drinking tea business, family or pleasure baked, boiled, steamed or fried rice noodle rolls Task 6 Write a summary of each of the three traditional Chinese foods. P12 A reasons for its popularity features(Appearance, flavour and ways to make it...) history Possible answers: Sichuan hot pots may date back to the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters, and over time they have experienced developments. Now they are spicy, characterized by a pot of soup covered with chillies, Sichuan peppers, spring onions and red oil, served with fresh meat, fish, vegetables, etc. Sichuan hot pots are perfect for the damp, foggy climate in Sichuan and also ... ...
