Chinese-food--culture

TestyourknowledgeaboutChinesedietaryculture.1)Originallya____________custom,dimsumisinextricablylinkedtotheChinesetraditionof“yumcha”ordrinkingtea.Key:___________Cantonese2)“Squirrelfish”isatypical_________dish.Key:___________ShandongTestyourknowledgeaboutChinesedietaryculture.3)“FishSoupwithPickledVegetables”isatypical_________dish.Key:___________SichuanTestyourknowledgeaboutChinesedietaryculture.4)“Beggar’sChicken”belongsto__________cuisine.Key:___________HuaiyangTestyourknowledgeaboutChinesedietaryculture.Classifythefollowingfoodintoyinandyang.applegarlicbeeronioneggbananalemoncheesegingerchocolatecoffeeshrimpbeansproutsfishtomatowinecelerybeefduckcucumbercabbagechickenmushroomcarrotsYinfoodsdecreasethebody’sheatandtendtohavehighwatercontent.Yangfoodsincreasethebody’sheatandtendtodenseinfoodenergy.Answerthefollowingquestions.1.HowmuchdoyouknowaboutChinesecuisines?2.WhatisthebasicdifferencebetweenChinesefoodandWesternfood?3.HowdoyoulikeChinesedishes?Doyouknowhowtheyarecategorized?4.HaveyounoticedanydifferenceintablemannersbetweenEasternandWesterncultures?Vocabulary•connotation[kɒnə'teɪʃ(ə)n]n.内涵•dietotherapy[daɪətəʊ‘θerəpɪ]n.饮食疗法•cuisine[kwɪ'ziːn]n.烹饪，烹调法•integral['ɪntɪɡrəl]adj.完整的，整体的•flavor['fleɪvə]n.香料•gourmet[‘gʊəmeɪ]n.美食家•DietarycultureisanimportantpartoftraditionalChineseculture.•Ithasrichconnotationsincludingtheresourcesoffood,cookingskills,foodproduction,dietotherapy,publicdietarywaysandcustoms,anddietaryart.•DietarycultureisanimportantpartoftraditionalChineseculture.•Ithasrichconnotationsincludingtheresourcesoffood,cookingskills,foodproduction,dietotherapy,publicdietarywaysandcustoms,anddietaryart.[kɒnə'teɪʃ(ə)n]n.anideathatisimpliedorsuggested内涵•DietarycultureisanimportantpartoftraditionalChineseculture.•Ithasrichconnotationsincludingtheresourcesoffood,cookingskills,foodproduction,dietotherapy,publicdietarywaysandcustoms,anddietaryart.[daɪətəʊ‘θerəpɪ]n.饮食疗法•ThroughoutthelonghistoryofChina,cuisinehasplayedanimportantroleandisnowconsideredanintegralpartoftraditionalChineseculture.•Generallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namely,•“color,aromaandtaste”.•ThroughoutthelonghistoryofChina,cuisinehasplayedanimportantroleandisnowconsideredanintegralpartoftraditionalChineseculture.•Generallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namely,•“color,aromaandtaste”.cuisine[kwɪ'ziːn]n.烹饪，烹调法•ThroughoutthelonghistoryofChina,cuisinehasplayedanimportantroleandisnowconsideredanintegralpartoftraditionalChineseculture.•Generallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namely,•“color,aromaandtaste”.integral['ɪntɪɡrəl]adj.完整的，整体的•“Color”referstothelayoutanddesignofthedishes.•“Aroma”impliesnotonlythesmellofthedish,butalsothefreshnessofthematerialsandtheblendingofseasoning.•“Taste”involvesproperseasoningandfineslicingtechniques.•Thesethreeessentialfactorsareachievedbycarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavors,timingandcooking,adjustmentoftheheat,andlayingoutthefoodontheplate.Agourmetcanfindoutslightdifferencesinthetastes.•“Color”referstothelayoutanddesignofthedishes.•“Aroma”impliesnotonlythesmellofthedish,butalsothefreshnessofthematerialsandtheblendingofseasoning.•“Taste”involvesproperseasoningandfineslicingtechniques.•Thesethreeessentialfactorsareachievedbycarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavors,timingandcooking,adjustmentoftheheat,andlayingoutthefoodontheplate.Agourmetcanfindoutslightdifferencesinthetastes.•“Color”referstothelayoutanddesignofthedishes.•“Aroma”impliesnotonlythesmellofthedish,butalsothefreshnessofthematerialsandtheblendingofseasoning.•“Taste”involvesproperseasoningandfineslicingtechniques.•Thesethreeessentialfactorsareachievedbycarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavors,timingandcooking,adjustmentoftheheat,andlayingoutthefoodontheplate.Agourmetcanfindoutslightdifferencesinthetastes.Vocabulary•aquatic[ə'kwætɪk]adj.水生的•poultry['pəʊltrɪ]n.家禽•climatic[klaɪ'mætɪk]adj.气候的•Peoplelivingindifferentregionsdisplaygreatvarietyintheirdiets.Peopleincoastalareaseatmoreseafoodandaquaticproducts,whereasthoseincentralandnorthwestChinaeatmoredomesticanimalsandpoultry.Foodsvaryformnorthtosouth.tastesalsodifferregionallybecauseoftheclimaticdifferences.•OnepopularsummaryofChinesefoodis“sweetinthesouth,saltyinthenorth,sourinthewest,andspicyintheeast.”Peopleindifferentregionshavecreatedtheirowncuisinestosuittheirtastes.•TherearefourmajorstylesinChina:Sichuan,Canton,ShangdongandHuaiyang,eachdistinctlydifferent.Thesearecalledthe“GrandFourCategoriesofChineseCuisine”.(川、鲁、粤、淮/苏)•AnotherwayofcategorizationhasdividedChinesecuisinesintoeightmainschools:Shangdongcuisine,Sichuancuisine,Guangdong(alsoCantonese)cuisine,Fujiancuisine,Jiangsu(alsocalledHuaiyang)cuisine,Zhejiangcuisine,HunancuisineandAnhuicuisine.”.(川、鲁、粤、淮/苏、闽、浙、湘、徽)Vocabulary•giantsalamander['sælə,mændə]n.娃娃鱼•institution[ɪnstɪ‘tjuːʃ(ə)n]n.制度，习俗•seacucumber['kjuː