中国饮食chinesecuisine课堂.ppt

Spring rolls 31 baked cake 32 mooncake 33 Tourism English For senior students 1 Lesson7 Chinese cuisine 2 Contents Teaching Objectives Teaching Approaches Teaching Focus Time Allocations Teaching Difficulties Teaching Methods Teaching Procedures 3 Teaching Objectives Become familiar with local cuisine in China Become familiar with some Chinese special cuisine Be able to make the conversations in the restaurant Understand some sentence structures and patterns 4 Focus on Eight district regional cuisine The art of chinese cooking 5 Teaching Difficulties The usages of the key words and expressions 6 Teaching Methods Teachers explanations Questions Discussing Exercises 7 Teaching procedure: Lead-in Introduce some regional cuisines in China Questions and discussion Extension Homework 8 Step1 lead-in What impress you most about the section of this video ? Do you know the eight major schools of Chinese cuisine? Could you name some? 9 Step 2 .Introduction of the cuisine Guangdong cuisine Sichuan cuisine Jiangsu cuisine Zhejiang cuisine 10 Guangdong cuisine Features of Guangdong cuisine 1. The raw material is very rich, for example,snake,cat,pangolin,squirrel,etc. 2. It tastes fresh, tender, and lightly seasoned. 3.a variety of thick stock and porridge. 11 Braised prawns 12 Roast suckling pig 13 Braised chicken feet with wild herbs 14 Sichuan cuisine Boasts a variety of flavors and different methods of cooking. Flavor: hot, sweet, sour, salty, tongue- numbing. Sauce: beef, chili, pepper,bean paste,sweet 15 Twice cooked pork slices 16 Fish-flavored pork shreds 17 Stick hot fish with sour cabbage 18 Boiled Meat Slice 19 Spicy diced Chicken with Peanut 20 Jiangsu cuisine As a land of fish and rice, the raw material is abudant in vegetables in season and freshwater products from the middle and lower reaches of the yangtze river. Cooking techniques: quick frying, stirfrying, simmering, steaming. 21 Sweet-sour pork 22 Boiled Shredded Dry Bean Curd 23 Crab