厨房烹调法.pptVIP

Unit 2 Chinese Cuisine Jessica Zhang Ⅰ. Text ----Chinese Cuisine A. Background information Chinese cuisine is very particular about colors, flavor, taste and shape of dishes, and its method is characterized by quick-frying, braising, stir-frying, deep-frying, grilling, smoking, steaming, boiling, stewing, toasting and quick-boiling, etc. Thank you! Jessica Zhang LOGO * LOGO B.Warming-up Qs before reading: Q1: How many cuisines are there in China in general? Q2: What is Shandong Cuisine’s famous dish? Q3: What is Zhejiang Cuisine made up of ? Q4: What is the most famous dish of Sichan Cuisine? Q5: Do Anhui Cuisine chefs focus on the temperature in cooking? C. Words and expressions 1. Cuisine n.厨房烹调法, 烹饪, 烹调风格 cuisine bourpesise （法）家常菜 cuisine minceur （法）清淡菜 haute cuisine （法）高档烹饪术 nouvelle cuisine （法）新式烹饪（清淡少味精的烹调法） 2. Region n.区域, 地方, 领域 an autonomous region 自治区 a desert region 沙漠地带 the region of the heart 心脏部位 the region of philosophy 哲学领域 in the region of 大约,在...附近 Synonym area /district /location /place /section /space /territory /vicinity /zone 3. Climate n.气候, 风土, 思潮 a mild climate 温和的气候 moist climate 湿润气候 monsoon climate 季风气候 bracing climate 令人神清气爽的气候 climate for learning 学习风气 arid climate 干燥气候 marine climate 海洋气候 continental climate 大陆气候 4. Local adj.地方的, 当地的, 局部的, 乡土的 a local custom 地方风俗 a local name 地名 local bus 公共汽车（每站都停靠的） local guide 地陪 local government/authority 地方政府 local-style dish 风味菜 local anaesthesia 局部麻醉 a local point of view 偏狭的见解 5. Fresh adj.新鲜的, 无经验的, 淡的 fresh flowers 鲜花 feel fresh 觉得清新爽快 fresh colors 鲜艳的色彩 as fresh as paint 精神饱满的 green and fresh 生的; 不熟练的; 幼稚的 a fresh hand 新手 make a fresh start 重新开始 fresh out of [口]刚卖完...; 刚用完... 6. Garlic n.大蒜 a clove of garlic 一瓣大蒜 garlic spread /dressing蒜泥/汁 be garlic for dessert [俚]最不受欢迎的东西 7. Season n季, 季节v.(使)适应, (使)适用, 调味 high /busy / rush season 旺季 low /dull /slack season 淡季 season oneself to cold 使自己适应寒冷 a conversation seasoned with wit 妙趣横生的谈话 at all seasons 一年四季, 一年到头 at seasons 时时, 不时地 for