(
课件网) B4U1 Extended reading Eating in China Background information Where does this passage come from It comes from a blog of a food critic. The person who expresses opinions about foods. a food critic In this article: eating his way through traditional Chinese foods. Background information Where did the critic go 7 March, Sichuan hot pot 12 August, _____ 8 December, _____ Nanjing salted duck Cantonese dim sum Background information If you were the critic, what would you write about taste appearance smell ingredients ways of cooking reasons for popularity history Sichuan hot pot Sichuan hot pots were first invented to fit in with _____. A. the local people’s special taste B. the damp，foggy climate there C. the close relationship among people D. the local people’s leisure(休闲) lifestyle Sichuan hot pot appearance smell taste ingredients history reasons for popularity →soup bubbled slowly; be covered with a beautiful layer of chilies, Sichuan peppers, spring onions and red oil. →flavor: hot / spicy →fresh meat, fish and vegetables →the late Qing Dynasty; by boatmen →multiple options; socialize/relax with friends; heat up a cold midwinter evening; loose rivers of sweat on a summer afternoon perfect for the damp, foggy climate Nanjing salted duck Which of the following statements about Nanjing salted duck is TRUE A. You can taste Nanjing salted ducks in many other countries in the world. B. It takes several weeks to make a salted duck. C. It is appropriate for the cold winter days. D. It has been popular in Nanjing since Tang Dynasty. Nanjing salted duck thin salting white drying juicy boiling salty cooling features processing history Difference →the late Qing Dynasty; without equal cooling properties countless waterways →eat in hot summer; all year around No duck can fly out of Nanjing alive. Cantonese dim sum In the middle of the 19th century，_____. A. teahouses became common in Guangzhou B. people in Guangzhou began to drink tea in the morning C. tea began to be served together with a variety of dim sum D. Guangzhou’s restaurants began to make dim sum in the morning Cantonese dim sum history how to enjoy variety process the Tang Dynasty → tea and light dishes → the mid-19th A. Guangzhou’s restaurants stimulate customers’ appetite with over a thousand offerings. B. Teahouses were common in China. C. The Cantonese served tea together with various light dishes, or dim sum. B C A →not hurry over their breakfast →from beef balls to rice noodle rolls →bake, boil, steam, fry Eating in China 7 March Sichuan hot pot 12 August Nanjing salted duck 8 December Cantonese dim sum Where did the critic go Eating in China 7 March Sichuan hot pot Sichuan hot pot popularity benefits features ingredients making process flavour →famous both in China and overseas →1.heat up a cold midwinter evening 3. offer the best way to relax with friends →multiple soups, vegetables, meat, and sauces → ... ...
