英语专业综合教程3 Unit3 Chinese Food课件.ppt

Chinese Food;Chinese Food;Reading aloud;Reading aloud;Reading aloud;Reading aloud;Text analysis ;Text analysis ; Consisted of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes taste pungent usually. Soups are given much emphasis in Shangdong dishes. ;Sichuan Cuisine;frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. Typical Courses: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sautéing, deep-frying, braising, stewing and steaming. Among them Steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. Typical Courses: Shark’s Fin Soup; Steamed Sea Bass; Roasted Piglet;Text analysis ;Text analysis ;Text analysis ;“Few things in life are as positive as food, or are taken as intimately and completely by the individual. One can listen to music, but the sound may enter in one ear and go out through the other; one may listen to a lecture or conversation, and day-dream about many other things; one may attend to matters of business, and one’s heart or interest may be altogether elsewhere ... In the matter of food and eating, however, one can hardly remain completely indifferent to what one is doing for long. How can one remain entirely indifferent to something which is going to enter one’s body and become part of oneself? How can one remain indifferent to something which will determine one’s physical strength and ultimately one’s