1、To locate some specific information related to the three traditional Chinese foods mentioned in the blog entries.To describe the three traditional Chinese foods based on their popularity, features and history.To analyze the authors attitude towards traditional Chinese foods and purpose of writing th
2、e blog entries.Do you have any idea of traditional Chinese foods? Can you talk about them in terms of ways of cooking, styles, flavors and types of courses? Add some information to the mind map about traditional Chinese foods.Ways of cookingfry, boilTraditional Chinese foodsStyles of cookingChuan (S
3、ichuan) cuisineLu (Shandong) cuisineWays of cooking:fry, boil, bake, grill, roast, steam, toastTraditional Chinese foodStyles of cooking:Chuan (Sichuan) cuisineLu (Shandong) cuisineYue (Guangdong) cuisineHuaiyang (Jiangsu) cuisineMin (Fujian) cuisineZhe (Zhejiang) cuisineHui (Anhui) cuisineXiang (Hu
4、nan) cuisineVaried flavors:Hunan: spicyShanxi: sourShandong: saltyTypes of Courses:cold dishes; hot dishessoup; staplesdim sumv. 蒸蒸 n.蒸汽蒸汽n.点心点心Can you name some of your favourite Chinese dishes in English? Color, aroma and taste.What are the three essential factors by which Chinese dishes are judge
5、d?KongPo Chicken, hot and sour soup, Yangchow fried rice,adj.必不可少的必不可少的;基本的基本的Skim the three blogs and finish the table.7 March, Sichuan hot potPersonal experience_12 August, _Personal experience_History8 December, _History_Dishes Nanjing salted duckHistoryWhy he likes itHow to make salted duckCanto
6、nese dim sumHow the Cantonese have their breakfastsadj.广东的广东的 n.广东人广东人;粤语粤语Read the first blog entry and answer the questions.What is the flavor of Sichuan hot pots? What effects do the flavor have on the writers social life?Why are Sichuan hot pots perfect for the place where they were invented?The
7、 flavor of Sichuan hot pots is hot and spicy. The hot flavor quickened our laughter and conversation, making the meal the perfect way to relax with friends.Because the hot and spicy flavor can help people keep warm, which is perfect for easing the discomfort of the damp and foggy climate. adj.潮湿的潮湿的
8、adj.有雾的有雾的3. When do Sichuan hot pots date back to?4. Why are Sichuan hot pots so popular?They are believed to date back to the late Qing Dynasty.They provide multiple options of soups, vegetables, meats and sauces, appealing to peoples different tastes. Moreover, they offer people a great opportuni
9、ty to socialize with their friends since a meal can last for hours.n.朝朝;代代adj.数量多的数量多的,多样的多样的n.调味汁调味汁Read the first paragraph of the second blog entry and list the features of Nanjing salted duck.Features of Nanjing salted duckAppearance Time to prepareProcess plain in thin, white slicesseveral days
10、 salting, drying, boiling, cooling adj.朴素的朴素的,清楚的清楚的n.薄片薄片;vt.切片切片Read the second blog entry and answer the questions.How is Nanjing salted duck served, and what is its flavorWhy is Nanjing salted duck so popular?It is served plain in thin, white slices, and the meat is juicy and salty.Firstly, Nanj
11、ing has countless waterways, making it a perfect area for raising waterbirds. Secondly, duck is traditionally considered to have cooling properties, which is appropriate for the hot summer months.adj.合适合适的的n.性质性质,特性特性;财产财产Cantonese dim sumHistory Teahouses have been common in China since the _. The
12、Cantonese began to serve tea together with a variety of light dishes, or dim sum in the _. In Guangzhou, “Have you had your tea?” has become the local version of “_.”Read the third blog entry and fill the blanks.Tang Dynasty mid-19th century Good morning DishesThere are various dishes that have been
13、 _ _, such as beef balls and _.How the Cantonese eat their breakfasts The Cantonese do not _ over their breakfasts. They can spend hours together _ and working their way through the menu. The emphasis is rather on conversation about _ _.hurrychatting, drinking tea business, familybaked, boiled, stea
14、medrice noodle rolls or pleasure or fried Write a summary of each of the three traditional Chinese foods.The blog has made a brief introduction to three famous Chinese traditional foods, namely, Sichuan hot pot, Nanjing salted duck and Cantonese dim sum. Sichuan hot pots may date back to the late Qi
15、ng 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 chilies, Sichuan peppers, spring onions and red oil, served with fresh meat, fish, vege
16、tables, etc. Sichuan hot pots are perfect for the damp, foggy climate in Sichuan and also a great way to relax with friends.Sichuan hot potsn.辣椒辣椒花椒花椒小葱小葱Nanjing salted duck is juicy and salty and usually served in thin, white slices. Preparing it takes several days. The waterways around Nanjing are
17、 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.Nanjing salted duck Cantonese dim sum was fir
18、st 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 over a thousand different dis
19、hes to try, and for hours, the locals drink tea, chat with each other, and enjoy the wide selection of dishes.Cantonese dim sum The blog entries are related to the critics personal experiences. Why does the writer in this way? The critic describes the traditional Chinese foods based on his personal
20、experiences in order to enhance the credibility and persuasiveness of his blog entries. When describing the features of the foods, the author uses a lot of adjectives. Fill in the table and discuss the effects these adjectives create.Sichuan hot potsNanjing salted duckCantonese dim summouth-watering
21、, beautiful, deliciousplain, thin, white, juicy, saltydelicate, delicious, variousThe critic uses these adjectives to describe plenty of sensory details to help readers create vivid pictures of the foods in mind.What is the critics attitude towards traditional Chinese foods?What is the critics purpo
22、se of writing these blog entries?The critic loves traditional Chinese foods not only because they are delicious, but also because of the opportunities they offer to socialize with friends.The critic wants to emphasize that traditional Chinese foods have a long history, with extensive and profound cu
23、ltural meanings.What dish is popular in your hometown? Introduce it to a foreign traveller. Explain its popularity, history and features. The local dish I want to introduce is Yangzhou fried rice. It might be the most famous dish in my hometown, Yangzhou. It is generally believed that the dish dates
24、 back to the Sui Dynasty when leftover rice was cooked together with egg and chopped green onion. Over the centuries different ingredients have been added, like meat, to create different recipes. During the Beijing Olympic Games, Yangzhou fried rice was one of the most popular Chinese foods enjoyed
25、by many athletes from different countries. It is now increasingly found on menus in Chinese restaurants all around the world.15 Interesting Chinese Food Facts Chinese staple food: noodle vs. rice The healthiest food around the world A wide usage of ingredients A rich variety of vegetablesVarious cui
26、sines Rich flavors Chopsticks: The magic eating tool Eating around the table The habit of chatting while eatingDelicate decorationConfusing dishes names Overseas Chinese food: LocalizedGreat qualities of snacks Liking eating meat with bones and shellsIntroduce your favorite Chinese food/interesting Chinese food to a foreign friend in 80 words.
