stories about their names.
• To understand French cuisines [kwɪˈzi:n] 美食and the factors that caused the decline of French
cuisine in Reading More.
• To translate attributive clauses (2).
UNIT 2 ART OF THE TABLE
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2
2
Objectives of Unit 2
• To understand culinary delights in China（中国美
食） in Reading Focus.
• To introduce some Chinese dishes and tell the
包子 steamed dumpling
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14
How is it prepared?
• Procedure: The correct order?
• A. Roll dough into round pieces of wrapping
• B. Boil, steam, fry…
• C. Knead dough [ dəʊ Nhomakorabea]（揉面）
• To grasp some important words and phrases,
including the ones of Chinese dietary culture.
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3
Starting out
Chinese cuisine（中国美食） originated from various regions of China and has become widespread in many parts of the world. There are great cultural differences among the different regions of China, giving rise to the different styles of food. Traditionally, there are eight main regional cuisines or Eight Cuisines(八大菜系）coming from Anhui （徽）, Guangdong(粤）, Fujian（闽）, Hunan（湘）, Jiangsu （苏）, Shandong（鲁）, Sichuan（川） and Zhejiang（浙） provinces. Take Sichuan cuisine as an example, we use many spices（调味品）, for example, Chinese prickly ash seeds(花椒） and chili pepper/ powder （辣椒粉）to make dishes very spicy（香辣的） and flavorful.
① Introduction (Para. 1): popularity
2
Local Chinese cuisines
(Paras. 2-5)
3
Every dish has a story (Paras. 6-11)
4
Warmth and hospitality expressed by food
油条 Fried bread stick
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9
Traditional Chinese Food
豆浆 Soybean milk
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10
Traditional Chinese Food
臭豆腐 Stinky （smelly）tofu
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11
Traditional Chinese Food
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5
Chinese cooking methods
•煮 •蒸 •煎 •炒 •炸 •炖
• boil
• steam
• fry
• fry
• fry • stew（文火炖） • braise（炖，焖） • simmer（慢慢煮，煨）
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6
Chinese cooking methods
braise, stew, simmer的区别：
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4
Chinese spices调味品
• 料酒 •醋 • 酱油 • 辣椒粉 • 花椒 • 香油 •…
• Cooking wine • Vinegar • Soy sauce • Chili pepper/ powder • Prickly ash seed • Sesame [ˈsesəmi] oil •…
• simmer 煨 • 1.慢慢地沸腾，使（液体）的温度维持在沸点或稍低于沸点的温度; • 2. 用在熬汤，就是用汤在煮食材，把食材的味道熬进汤里。
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7
Traditional Chinese Food
烧饼
Clay oven rolls/
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8
sesame seed cake
Traditional Chinese Food
• braise 炖，用于大块食材， 液体不完全cover。 例如：红烧蹄膀/肘子 braised tendon[ˈtendən] with brown sauce
• stew 文火炖，跟braise接近， 食材小，液体全cover。 例如：红烧肉 stewed pork with brown sauce
• D. Wrap fillings up
• E. Put meat or eggs, vegetables and spices together
• Order: C-E-A-D-B
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15
Reading Focus
Culinary Delights in China
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16
Reading Focus – Global Understanding
火锅 Hot pot
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12
Traditional Chinese Food
皮蛋 lime-preserved egg/Chinese preserved egg/preserved duck egg
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13
Traditional Chinese Food
饺子 boiled dumpling