1、Unit 1 Food matters Extended reading Step 1 Lead-in How can you find some delicious foods when you are travelling in a new place? If you were a food critic, what would you write to recommend these foods? Step 2 Global reading 1. Look through the text quickly and answer these questions： Whats the gen
2、re of the text? A blog Step 3 Detail Reading 1.Answer the following questions according to the first blog entry. They provide multiple options of soups, vegetables, meats and sauces, appealing to peoples different tastes. Moreover, they offer people a good chance to socialize with their friends sinc
3、e a meal can last for hours. (1) What is the biggest feature in the flavour of Sichuan hot pots? (2) When do Sichuan hot pots date back to ? (3) Why are Sichuan hot pots perfect for the place where they were invented? (4) Why are Sichuan hot pots so popular? Its flaour is hot and spicy. They are bel
4、ieved to date back to the late Qing Dynasty. Their hot and spicy flavour helps make people feel warm, which is good for the damp and foggy local climate. heat up a cold midwinter evening; loose rivers of sweat on a summer afternoon offer the best way to relax with friends famous both in China and ov
5、erseas multiple soups, vegetables, meat, and sauces boiling various ingredients hot started off in the late Qing Dynasty the damp, foggy climate Step 3 Detail Reading 2.Read the second blog entry and answer the following questions. (1) How is Nanjing salted duck served,and what is its flavour? It is
6、 served plain in thin, white slices, and the meat is juicy and salty. n(2) How is a Nanjing salted duck made? Each Nanjing salted duck takes several days to prepare, and the process includes salting, drying, boiling and cooling. n(3)Why is Nanjing salted duck so popular? Firstly, Nanjing has countle
7、ss waterways, making it a perfect area for raising waterbirds. Secondly,duck is tradionally considered to have cooling properities, which is appropriate for the hot summer months. most famous food export in Nanjing thin and white duck slices salting, drying boiling, and cooling juicy and salty count
8、less waterways are perfect for raising ducks was praised in the late Qing Dynasty have cooling properties in hot summer Step 3 Detail Reading 3.Read the third blog entry and answer the following questions. In the middle of the 19th century，_. A. teahouses became common in Guangzhou B. people in Guan
9、gzhou began to drink tea in the morning C. tea began to be served together with a variety of dim sum D. Guangzhous restaurants began to make dim sum in the morning morning tea is essential part in the daily routine was served with tea in the mid-19th century give people hours to have conversations a
10、bout business, family or pleasure various dishes such as beef balls and rice noodles rolls baking,boiling,steaming or frying light Teahouses have been common in China since the Tang Dynesty Step 4 Writing a summary Write a summary of each of the three traditional Chinese foods in groups Sichuan hot
11、pots may date back to the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters, and over time they have experienced developments. Now they are spicy, characterized by a pot of soup covered with chillies, Sichuan peppers, spring onions and red oil,
12、served with fresh meat, fish, vegetables, etc. Sichuan hot pots are perfect for the damp, foggy climate in Sichuan and also a great way to relax with friends. One possible version Nanjing salted duck is juicy and salty and usually served in thin, white slices. Preparing it takes several days. The wa
13、terways around Nanjing are perfect for raising waterbirds, and salted duck was praised as the best dish in a local history book from the late Qing Dynasty. It is said to have cooling properties, thus appropriate for the hot summer months. People now eat salted duck all year round. One possible versi
14、on Cantonese dim sum was first served with tea in the mid-19th century and eating dim sum with tea has become an essential part of the daily routine for people in Guangzhou. It consists of a variety of small light dishes cooked in various ways such as baking, boiling, steaming or frying. There are o
15、ver a thousand different dishes to try, and for hours, the locals drink tea, chat with each other and enjoy the wide selection of dishes. One possible version Step 5 Further reading The food critic really loves these foods.The food critic really loves these foods. I instantly became a big fan of Sic
16、huan hot pots and Ill soon be back for more! (L1920) It definitely hit the spot when I tried it, and it has become one of my personal favorites. (L3435) A single visit is not enough to appreciate everything, and I have a long list of dim sum I still need to try. (L5051) 1. What does the food critic
17、think of the three traditional Chinese foods? Please find out the supporting ideas. 2. Why does the writer base his writing on his personal experiences when introducing the traditional foods? The writer bases his writing on his personal experiences in order to enhance the credibility, reliability an
18、d persuasiveness of his blog entries. 3. What adjectives do the author use when describing the food? What effects do these adjectives create? Sichuan hot pots Nanjing salted duck Cantonese dim sum mouth-watering, beautiful, delicious, multiple plain, thin, white, juicy, salty delicate, delicious, va
19、rious These adjectives makes the description of the foods more expressive and vivid so as to breathe life into the words. 4. The three traditional Chinese foods are very popular, then what dish is popular in your hometown? Introduce it to a foreign traveller. Explain its popularity, history and feat
20、ures. Tip:Tip: you can first draw a mind map according to the three aspects and then introduce the popular dish in your hometown. Homework 1. Write a short passage to introduce a popular dish in your hometown and polish it. 2. Surf the Internet and find information about other traditional Chinese foods.
