烹飪英語教師用書

Chapter1ChineseCuisine

UnitlSichuanCuisineandHunanCuisine

PartA

SichuanCuisine

TasklLead-in

key：Twice-cookedPork

MapoTofu

Task2Listening

Question：Whatkindsofseasoningsarementionedinthepassage?

(key:broadbeanchilipaste,garlic,chilipeppers,ginger,andstaranise,

etc.)

Script：

ThemostuniqueandimportantspiceinSichuancuisineistheSichuan

pepper.Sichuanpeppercomhasanintensefragrant.Othercommonly

usedspicesinSichuancuisinearegarlic,chilipeppers,ginger,andstar

anise,etc.

Broadbeanchilipasteisoneofthemostimportantseasonings.Itisan

essentialcomponenttofamousdishessuchasMapotofuand

twiced-cookedpork.Sichuancuisineistheoriginofseveralprominent

sauceswidelyusedinmodemChinesecuisine,includingthegarlicsauce

(yuxiang),mala,andguaiwei.

Task3Reading

key:DanDanMianandChongqingHotpot

Text

參考譯文：川菜

川菜的主要風(fēng)味是辛辣。

擔(dān)擔(dān)面，一種麻辣味的面條，是成都地區(qū)著名的小吃。擔(dān)擔(dān)面的調(diào)味

醬采用干蝦、榨菜絲、研碎的油炸花生、芝麻、辣椒油、醬油、醋和

蒜蓉等原材料制成。擔(dān)擔(dān)面遍布四川地區(qū)，常常也被當(dāng)做宴會上的小

吃。

重慶火鍋

重慶麻辣火鍋起源于20世紀(jì)，在國內(nèi)外眾多食客中越來越受歡迎。

火鍋在重慶很流行，以麻辣稱著。制作方法是：鍋湯置于火上慢燉，

把各種肉類和蔬菜放進(jìn)鍋中烹煮片刻即撈出食用。

Task4OralPractice

1.key:hotandspicy

2.key:EightImmortals5SeaVoyage

MapoTofu

TofuPudding

BeanJelly

ShapedBaoziStuffedwithSaucedPork

(with)DriedOrangePeel

Multi-flavor

MashedGarlic

SweetandSour

Spiced

PartB

HunanCuisine

Task1Lead-in

key:fishhead魚頭choppedredpeppers剁椒

springonion小蔥ginger姜scallion大蔥

garlic大蒜cookingoil油cookingwine料酒

salt鹽pepperpowder胡椒粉

Task2Listening

key:Thelocalpeopleeathotpepperstohelpremovedampnessandcold.

Script：

Hunanfoodischaracterizedbyitshotandsourflavor,fresharoma,

greasiness,deepcolor,andtheprominenceofthemainflavorinthe

dishes.Hunanfoodishotbecausetheclimateisveryhumid,which

makesitdifficultforhumanbodytoeliminatemoisture.Thelocalpeople

eathotpepperstohelpremovedampnessandcold.Themaincooking

methodsforHunandishesarebraising,double-boiling,steamingand

stewing.Itisalsorenownedforitsfrequentuseofpreservedmeatin

cooking.

Typicaldishesinclude:Dong'anchick;pepperyandhotchick,lotusseed

withrockcandy,Xiaoxiangturtle,andhotandspicyfrogleg.

Task3Reading

Text

參考譯文：湖南菜系

湘菜的特點(diǎn)是酸辣、鮮香、多油、色重。湖南省氣候潮濕，人們

食用辣椒得以驅(qū)寒。

剁椒魚頭在湘菜中占有重要地位。剁椒魚頭采用大頭魚的魚頭為

原料，魚頭的平均長度為60-80公分。大頭魚魚頭碩大、無鱗，是理

想的原材料。而其他頭部較大的魚也可以用來制作剁椒魚頭。

嘗試剁椒魚頭，第一口感覺通常就是辣，但是慢慢地，就會感覺在辣

味之外是魚頭那藏不住的鮮香。

Task4OralPractice

略

Chapter1ChineseCuisine

Unit2CantoneseCuisineandFujianCuisine

PartA

CantoneseCuisine

TasklLead-in

key:SteamedChicken

key:ShaheRiceNoodle

Task2Listening

Key:ACantonesechefaimstobringouttheoriginalflavoroffood.

Script：AwidevarietyoffoodstuffsareusedtomakeCantonesedishes.

Theycansurpriseforeignerssometimes.Thesaying"TheCantoneseeat

everythingwithfourlegsexcepttablesandeverythingthatfliesexcept

airplanes"isanexaggeration.Buttheirdishesthatarecookedofsnake,

cat,or(and)dogmeatandingredientsfromtheseaarenotfamiliarto

mostforeigners.AlsothenamesofdishesonaCantonesemenucanbe

verystrange.

AnauthenticCantonesechefpreservesandbringsouttheoriginalflavor

ofingredients.Solittlespiceorsugarisused.

Task3Reading

Text

參考譯文：粵菜

粵菜來源于中國廣東省，已遍布世界各地。西方人談到的中餐通常

就是指粵菜。

粵菜采用的原材料不僅多種多樣，有些甚至被認(rèn)為是奇怪的。除了

豬肉、牛肉和雞肉，很多其他可食用的肉都可以作為食材，象雞爪,

鴨舌，蛇以及螺蛔也是粵菜廚師喜歡的。傳統(tǒng)的粵菜必需采用最新

鮮而且品質(zhì)最好的原材料?；洸酥?，給菜肴起一個(gè)富有寓意的名字

也很重要。

在澳門，春節(jié)除夕的團(tuán)圓飯中通常會有“一陶菜''這道菜。豐盛的“一

陶菜”中有多種食材，每一種食材都代表一種美好的祝愿。

花椰菜

“花菜”在粵語中和“發(fā)財(cái)”諧音，代表人們創(chuàng)造財(cái)富的良好愿望。

Task4OralPractice

Key：

“YikTaoTsoi“containsmultipleingredients

andeachkindofingredientrepresentsa

specificgoodwish.

"FatTsoi"inCantoneseishomophonictoanotherexpressionthat

means"gettingrich"todemonstratepeople's

wishtomakeafortune.

Key：

蒸水蛋

咕嚕肉

蒜蓉蒸扇貝

牛雜

豬腑

紅豆沙

老火湯

PartB

FujianCuisine

TasklLead-in

Cues:Fujiansoupavarietyofingredientsbesimmeredforalong

time

Task2Listening

key:7

Script:The"Buddhajumpsoverthewall"isafamousFujiansoup.The

dishcontainsavarietyofingredientsincludingsharkfin,abalone,sea

cucumber,scallop,ham,porktendonandmushroom.Theingredientsare

simmeredforalongtimetomakethegravythickandtasty.Thesoupis

saidtohavebeeninventedbysomeoneinFuzhou,capitalofFujian

province,morethan100yearsago.Itisstillconsideredadishfor

distinguishedguests.

Task3Reading

Text

參考譯文：福建菜系

福建菜系是中國八大菜系之一，味道清淡?；劭煽?。福建菜講究

低糖低鹽低脂肪而富含蛋白質(zhì)。

福建菜的口味曾經(jīng)是酸甜并帶有一些辣味，隨著人們越來越注重身

體健康，腌漬和酥炸的菜肴有所減少。

作為一個(gè)臨海省份，海鮮是福建菜的一大特色,可供選擇的海鮮多達(dá)

300種。其中有炒海螺片，彈性十足的豬肉餡大魚丸。此外，福建手

工大蝦線面、豌魚線面也很受歡迎。

Task4Translation

Key

StewedAssortedEightDelicacies

Soft-friedChickenwithSesameOil

BraisedHouseRabbitinBrownSauce

Dry-friedCodfishChops

FuzhouStyleFishBallSoup

Shark'sLipsinSauce

Chapter1ChineseCuisine

Unit3JiangsuCuisineandZhejiangCuisine

PartA

JiangsuCuisine

Task1Lead-in

Key:SweetandSourMandarinFish

Key:Beggar'sChicken/BakedMud-coatedChicken

Task2Listening

Key:Freshandliveaquaticproducts,carefullyselectedtealeaves,

bambooshoots,mushrooms,pears,anddates.

Script:

Knownas"alandoffishandrice"inChina,JiangsuProvincehasarich

varietyofingredientsavailableforcooking.Thetypicalrawmaterialsare

freshandliveaquaticproducts.Ithighlightsthefreshnessofingredients.

Othercookingingredientsareoftencarefullyselectedtealeaves,bamboo

shoots,mushrooms,pears,anddates.Duetousingthemethodsof

stewing,braising,quick-frying,warming-up,stir-fryingandaddingsome

sugarascondiments,Jiangsudishestastefresh,lightandmellow.

Task3Reading

參考譯文

江蘇菜以其獨(dú)特的風(fēng)格和清新的味道，咸甜適中而聞名。

江蘇菜的特色是原料豐富多樣，來自河流、湖泊和海洋，以及各種

烹飪技巧和精湛的切割技術(shù)。它通常使用燉、蒸、煨來保持食物的

原汁原味，口味清新平和。

糖醋魚是典型的江蘇菜，鮮嫩可口，外酥里嫩。

桂魚是通?？坛伤墒蟮男螤?，炸至金黃，然后將甜酸醬淋在上面。

淋汁那一刻吱吱的叫聲聽起來像是一只松鼠在叫，給這道菜命增添

兒分趣味。

Task4OralPractice

1.Key:Distinctivestyleandfreshtaste,withmoderatesaltinessand

sweetness.

2.鹽水鴨Brine-boiledDuck

西瓜雞WatermelonChicken

鴨包魚翅DuckStuffedwithSharkFins

清湯火方FiresideBroth

PartB

ZhejiangCuisine

Task1Lead-in

Key:Dongpo'sBraisedPork

Key:WestLakeFishinVinegar

Task2Listening

Keys:1.fresh,crisp

2.salty,delicious

3.fresh,rural

Script:

Zhejiangcuisine,alsocalledZheCaiforshort,isoneoftheeightfamous

culinaryschoolsinChina.ItincludesthespecialtiesofHangzhou,

NingboandShaoxinginZhejiangProvince.Hangzhoucuisineisthemost

famousoneamongthethree.Hangzhoucuisineischaracterizedbyits

elaboratepreparationandvaryingtechniquesofcooking,suchassauteing,

stewing,stir-fryinganddeep-frying.Hangzhoufoodtastesfreshandcrisp,

varyingwiththechangeofseason.Ningbofoodisabitsaltybutdelicious.

Specializinginsteamed,roastedandbraisedseafood,Ningbocuisineis

particularinretainingtheoriginalfreshness,tendernessandsoftness.

Shaoxingcuisineoffersfreshaquaticfoodandpoultrythathasaspecial

ruralflavor,sweetinsmell,softandglutinousintaste,thickingravyand

stronginseason.

Task3Reading

參考譯文

浙江菜起源于人口稠密和資源豐富的浙江省。如果你不喜歡辣的菜，

但喜歡魚和海鮮，浙江菜正適合你。

浙江菜不油膩，以新鮮、軟嫩、柔滑，香味柔和著稱。

如何做東坡肉？

原料：

豬五花肉，生姜，小蔥，醬油，紹興黃酒，白糖等。

制作方法：

五花肉煮熟之后切成方塊，沙鍋內(nèi)放入蔥，姜塊墊底，五花肉皮朝

下放在蔥姜上，加入醬油，白糖，黃酒，蔥頭，加蓋先用旺火燒開，

再用微火炳2小時(shí)，再將肉塊裝入陶罐，加蓋，以紙密封，上籠蒸

透即成。

Task4OralPractice

2.Keys:

東坡肉Dongpo'sBraisedPork

西湖醋魚WestLakeFishinVinegar

錦繡魚SplendidFish

清湯魚圓FishBallsinClearSoup

生爆鰭片SlicedFriedEel

大湯黃魚BraisedCroakerSoup

爆墨魚卷FriedCuttlefishRolls

龍井蝦仁FriedShrimpswithLongjingTea

Chapter1ChineseCuisine

Unit4AnhuiCuisineandShandongCuisine

PartA

AnhuiCuisine

Task1Lead-in

Key:LiHongzhangstew

Task2Listening

Key:Piecesofchickenand/orhamand/orothermeat,vegetables,and

perhapsseafood.

Script:

LiHongzhangstewisacomplexstewwithmanydifferentingredients

thatareeitheravailableorseasonal.Itcontainspiecesofchickenand/or

hamand/orothermeat,vegetables,andperhapsseafood.Itisnamedafter

LiHongzhang,aQingDynastyofficial.

Task3Reading

參考譯文

安徽廚師更注重菜肴的口味和顏色，以及烹飪的溫度，擅長燉、煮，

尤其擅長烹飪來自山區(qū)和海里的美味。安徽菜保留大部分的原汁原

味和營養(yǎng)成分。通常這里的食物稍辣和咸。一些菜通常紅燒，重油

和醬汁。經(jīng)常添加火腿、白糖來增味提鮮。

火腿燉甲魚

一整個(gè)甲魚、豬肉、火腿、竹筍、大蒜、蔥、姜、醬油、鹽、

大米酒、黑胡椒、豬油都一起放在鍋里在炭火上燉。這道菜肥而不

膩，回味無窮。

Task4OralPractice

1.Key:Thetaste,colorofdishesandtheheattemperature.

2.Keys:

火腿燉鞭筍StewedBambooShootwithHam

火腿燉甲魚StewedSoftShellTurtlewithHam

符離集燒雞Red-CookedChicken

無味熏鴨TastelessSmokedDuck

奶汁肥王魚FatKingFishinMilkSoup

蜂窩豆腐HoneycombTofu

紅燒果子貍BraisedMaskedPalmCivet

PartB

ShandongCuisine

Task1Lead-in

Key:BraisedSeaCucumberswithScallions

Key:StewedPorkHock

Task2Listening

Key:greenonion,garlic,ginger,redpepper,vinegarandsalt

Script:

Shandongpeoplelikespicesintheonionfamilysuchasgreenonionsand

garlic.Theyincludeonionsinmanydishes.Gingerisalsocommonly

usedalongwithredpepper.Butspiceislessheavilyappliedthanin

Sichuancuisine.Itismeanttohighlighttheflavorofthefood.Vinegar

andsaltareheavilyapplied.

Task3Reading

參考譯文

山東省海岸線長，所以新鮮的河魚和海鮮都是當(dāng)?shù)氐拿牢都央取?/p>

與中國的其他菜系不同，如四川菜系的廚師在菜肴里用了大量的香

料和油，地道的山東菜系廚師的主要目的是保持主料的形、色、味。

所以使用的香料和糖的量相對少些，爆炒則是常用的烹調(diào)方式。

高溫爆炒——"爆":他們的廚師喜歡用鍋猛火烹調(diào)肉類和蔬菜。他

們讓油在極高溫度煮沸，快速放入食材翻炒。這樣可以讓食材的外

層微焦，鎖住食材的味道，還可以防止油滲到食材里。主要食材炒

好后他們通常將油倒出，添加香料、草藥和調(diào)味料，快速翻炒，然

后趁熱上菜。這種烹飪的方法稱為"爆"。

Task4OralPractice

1.Key:Lessoil,relativelylittlespiceorsugarisused.

2.Keys:

蔥燒海參BraisedseacucumberwithShandongScallion

油炳大蝦FriedPrawns

蔥爆羊肉QuickStirFriedLambwithShandongScallion

干燒銀鱷魚BraisedCodFish

水晶肘子StewedPorkHock

壇子肉DicedPorkCookedinaPot

九轉(zhuǎn)大腸BraisedColoninBrownSauce

奶湯怠肺LungsinMilkSoup

奶湯八寶布袋雞EightTreasuresStuffedChickeninMilkSoup

德州扒雞DezhouGrilledChicken

Chapter2PastryandRiceFood

UnitlChineseWheatFlourFoods

PartA

Noodles

TasklLead-in

面條(noodle)炒面(fHednoodles)

饅頭(Mantou/steamedbread/steamedbun)包子(Baozi/steamedstuffedbun)

Task2Listening

(Key：Theyarewheatflournoodles,ricenoodlesandcellophanenoodles)

Script：

Chinesenoodles,knowncollectivelyasmien,fallintothreemaincategories.The

mostcommonarewheatflournoodles,whichcanbemadewithorwithouteggs.

WhiletodaywheatflournoodlesareenjoyedthroughoutChina,theyoriginatedinthe

north,wherewheatisastaplecrop.Dependingontheremainingingredients,wheat

noodlescanbewhiteoryellow,thinasspaghettiorthickasfettucine,stiffor

extremelyelastic.

Madefromriceflour,water,andsalt,ricenoodlescanalsobethickorverythin.

Thesameistrueofricesticks.Therearealsoricepaperwrapperswhichcomein

eithercircularortriangularshape.

Finally,cellophanenoodlesareclearnoodlesmadefromgroundmungbean

paste.

Task3Reading

(Keys:Longevity.

soybeanpastenoodles(orZhajiangMian)inBeijing,hand-pullednoodles(or

Lamian)inShaanxiProvince,slicednoodles(orDaoxiaoMian)inShanxiProvince,

dandannoodles(orDandanMian)inSichuanProvince.)

Text

參考譯文：

中國的面條文化

在中國人的食譜中，面條是主食，它有悠久的歷史并深受喜愛。

中式面條寬窄粗細(xì)不同，可以細(xì)如縫針，也可粗如筷子。但它的長度可以不

限，因?yàn)橹袊膫鹘y(tǒng)文化中，長面條就是長壽的象征，因此生日宴上總會上長壽

面表示希望主人長命百歲。

面條熱食冷食均可，加工方法有水煮、蒸、抄、炸或澆湯。不論用何種方法

烹飪，吃前都要用筷子充分?jǐn)嚢枰员ＷC每種食材均勻混合。面條是一種能夠給人

們帶來均衡營養(yǎng)的美食，它熱量低，富含蛋白質(zhì)和碳水化合物。

在中國有上千種富有地方特色的面條，其中最知名的有北京的炸醬面，陜西

的手拉面，山西的刀削面，四川的擔(dān)擔(dān)面，僅舉此幾例。

Task4OralPractice

1.(Sample：Ilikesoupnoodles.Becausethenoodlesareservedwithbrothandsome

vegetables.SometimesIwouldaddchillyoilandputslicesofmeatonthetop.Itis

easytocook.Youcaneatitwithanyotheringredientsyoulike.)

2.Afterlearning,teachercanaskstudentstoclosethetextbook.Letthemspeakout

theEnglishversionofthenoodledishesgivenbyteacherorpartnerinChinese.

PartBOtherTraditionalStapleFoodMadeofFlour

Task1Lead-in

(Keys:wheatflour,water,meat,mushroom,leek,shrimp...

Fivestep:1.Mixwaterwithflourinacontainer.Pressthedoughuntilitisnotsticky.

Leaveitthereforuselater.2.Mincethemeat,mushroomsandshrimpsandmixthem

togetherasfillings.Addsomesaltandsomespicesuchasgingerandonionandstir

themevenly.3.Withthehelpofaroundstick,asmallpieceofdoughispressedintoa

wrapperwithabout50mmindiameterand3mminthickness.4.Putthefillingsinthe

middleofawrapper.ThenpressthewrappertightandaJiaoziisready.5.Putapotof

wateronthestoveandheatit.Whenthewaterisboiling,puttheJiaoziintothewater

andcoverthepot.Whensteamcomesout,addmorecoldwater.Whenitboilsagain

addcoldwaterathirdtime.WhenyouseetheJiaozifloatinginboilingwater,youcan

puttheminbowlsorplates,getthechopsticksandbereadytoeat.)

Task2Listening

(Key:Noodles,dumplings,steamedbuns,stuffedbuns,andpancakes)

Script：

WheatisthestaplecropofNorthernChina,andyouwillfindanabundanceof

wheat-flourproductsintheformofnoodles,dumplings,steamedbuns,stuffedbuns,

andpancakes.Riceisalsoeateninthenorth,butisdefinitelysecondarytowheat.

Dumplingsareverypopularinthenorth,servedwithvinegarandhotchilioilfor

dipping.Therearevariousmeatandvegetablefillings.

Forbreakfasttherearesteamedbuns,stuffedbuns(withdifferentfillingslikemeats,

vegetables,orredbeanpaste),andpancakeseatenwithporridge.

Hand-pullednoodlesandsliced“noodles“arealsoverycommondishesintheNorth,

servedeitherstir-friedorinsoups.

Task3Reading

(Key:BecausetheshapeofJiaoziissimilartoancientChinesegoldorsilveringots

andJiaozisymbolizeswealth.)

Text

參考譯文：

A.餃子

餃子是中國傳統(tǒng)食物，尤其在中國北方它是節(jié)假日最基本的食物。在中國傳

統(tǒng)的節(jié)日春節(jié)大年三十，家庭成員會聚在一起包餃子。因?yàn)轱溩拥男螤钕裰袊?/p>

代的金銀元寶，所以餃子象征財(cái)富。他們會將一枚錢幣包進(jìn)餃子，找到的人就意

味來年將有好的財(cái)運(yùn)。在其他的節(jié)假日中國人也會包餃子來慶賀，所以它是中國

文化傳統(tǒng)的組成部分。

餃子的做法有很多，可煮、煎、蒸。

B.饅頭

饅頭是中國最普通的面食之一，它是一種傳統(tǒng)的發(fā)酵面粉做成的主食，尤其

對中國的北方人來說。

饅頭是用蒸籠蒸出來的，它可以是圓的或類似圓柱現(xiàn)狀。一塊面團(tuán)可以用于

做各種蒸制食物，如饅頭、包子、花卷等。

饅頭的基本材料是面粉、水和酵母。有些人喜歡加入其它的料如養(yǎng)麥粉、小

米粉、高涼粉、黑米粉或玉米粉。做饅頭的步驟為：和面、發(fā)酵、成形和蒸煮。

Task4OralPractice

(Key:湯包soupdumpling,湯圓stickyriceball,餛飩wonton,發(fā)糕steamed

spongecake,油條deep-frieddoughstick,肉夾饃Chinesehamburger,羊肉泡饃

pitabreadsoakedinmuttonsoup)

PartCSomeBasicKitchenUtensilsforChineseFood

Task2MatchtheEnglishwordswiththeirChineseversions

(Key:1-5DBACE6-10IFJHG11-15KNOLM

16-21TPRQSU)

Chapter2PastryandRiceFood

Unit2ChineseRiceFoods

PartA

Rice

TasklLead-in

糙米(brownrice)黑米(blackrice)紅米(redrice)

白米飯(plainrice,rice)炒飯(fhedrice)

粥(congeeorporridge)粽子(zongziorricedumpling)

Task2Listening

(Key:Niangao(ricecake)fortheSpringFestival,Yuanxiao(ricedumpling)forthe

LanternFestival,Zongzi(ricepuddingwrappedbybambooleaves)fortheDragon

BoatFestivalandLabaporridge(madeofrice,cereals,beans,nutsanddriedfruit)for

theLabaRicePorridgeFestival.)

Script：

Chinawasbuiltonagriculture.Chinesebegantogrowrice7,000yearsago.

Nowadays,ricehasbecomeoneofthemostcommonfoods.Itcanalsobeusedto

brewwinesandofferedasasacrificetotheGods.What'smore,ricecanbedelicately

madeintodifferentkindsoffood,whichplayedanimportantroleinanumberof

traditionalChinesefestivities.SuchasNiangao(ricecake)fortheSpringFestival,

Yuanxiao(ricedumpling)fortheLanternFestival,Zongzi(ricepuddingwrappedby

bambooleaves)fortheDragonBoatFestivalandLabaporridge(madeofrice,cereals,

beans,nutsanddriedfruit)fortheLabaRicePorridgeFestival.

Task3Reading

(Keys:plainrice,friedrice,porridgeandzongzi.

ricedumplingorstickyricedumpling.

bamboo-tube-cookedrice,steamedspareribswithglutinousrice,ricecrust...)

Text

參考譯文：

中國米制食品

A.米飯

大米在中國非常重要，他是一餐飯中的最基本的部分之一，通常用最簡單的

方法煮食。中國人最典型的一餐就是一碗米飯和炒蔬菜和肉。大米也可以釀酒。

此外，通過不同的烹制方法可以做出不同的食物。

B.粥

在許多亞洲國家，粥就是廣受歡迎的大米稀飯。如果是白粥，通常會與配菜

一起上。如果在煮粥時(shí)加入其它的食材，如肉、魚和調(diào)味品，就單獨(dú)成為一餐，

對病人尤其適用。盡管有各式各樣的粥類食品，但其根本就是大米在水中長時(shí)間

熬制后分解形成的濃稠稀飯。

C.炒飯

炒飯就是將蒸熟的米飯放在炒鍋里翻炒，并與其它的食材，如蛋、蔬菜、和

肉等混合成為單獨(dú)一道飯食。如果在家做，通常都會用剩菜剩飯，做出來的味道

千變?nèi)f化，成為一道像炒面一樣的經(jīng)濟(jì)實(shí)惠的大雜炒。

D.粽子

E.粽子是中國人的傳統(tǒng)食品，它是在糯米中加入不同的餡料，再用竹葉、蘆葦

葉或其他大而平的葉子包裹成一團(tuán)，放在水中煮或蒸熟。在西方稱為米團(tuán)(rice

dumpling)或糯米團(tuán)(stickyricedumpling)。

F.

Task4OralPractice

1.

(Keys:Ingredients:cookedrice,cooked,dicedchicken,frozenpeas,greenonions,

eggs,soysauce,oystersauce,saltandpepper,cookingoil.

Process:beattheeggs;frytheeggs;stir-frygreenonion;stir-frypeas;stir-fiyrice;

addchickenandpeas;servewitheggandgreenonionasgarnish.)

2.Learningandtranslation.

蕃茄雞丁炒飯(Key：Friedricewithdicedchickenandtomato)

廣州炒飯(Key：Guangzhoustylefriedrice)

什錦蛋炒飯(Key：Friedricewithmixedmeatandegg)

蝦仁炒飯(Key：Shrimpfriedrice)

魚片粥(Key：Congeewithslicedfish)

八寶粥(Key：Eighttreasurescongee)

PartBTraditionalFoodMadeofGroundRice

Task1Lead-in

湯粉(ricenoodleinsoup)過橋米線(Cross-the-Bridgericenoodle)

腸粉(steamedricenoodleroll)湯圓(ricedumplingball)

發(fā)糕(steamedspongericecake)年糕(ricecake,newyearcake)

Task2Listening

(Key:Riceflourismadefromrice.Ithasnoglutenanditwillnotrise.Wheatflouris

madefromwheat.Itcontainglutenwhichmakesiteasy-to-handleandwillrisewhen

mixedwithyeast.)

Script：

What'sthedifferencebetweenriceflourandwheatflour?

Themainingredientofwhitericeflourisfinelymilled,polishedrawwhiterice,

whichtastesbland,hasafinertextureandcontainsfewnutrients.Brownriceflour,a

productofunpolishedbrownrice,containsricebran,hasmorenutrientsandfiberand

aheavier,grainiertexture.

Thehighgluteninwheatflourresultsinaneasy-to-handledoughthatwillrisein

yeastbreads—amainreasonforthepopularityofwheatflour.Becausericehasno

gluten,itsdoughwillnotriseunlessyoumixitwithwheatflourorgluten.

Task3Reading

(Key:secretingredientsauce,broth,friedpeanutsorsoybeans,scallions,Chinese

parsley,pickledvegetableandthinslidesofdifferentkindsofmeatsuchasbeef,horse

meat,andpork,garlicandchili)

Text

參考譯文：

米粉

米粉是中國最普通的菜肴之一。米粉可以是新鮮的、冰凍的或涼干的，有各

種形狀和厚度。在中國的不同地區(qū)有各自不同的、獨(dú)特的烹飪方法。

A.桂林米粉

桂林米粉是廣西桂林最有名的美食。它的米粉有圓有扁的，圓的較適合于吃

無湯的，而扁的更適于加入美味的肉湯。你可以選擇加入各種各樣的食材，如秘

制鹵汁、油炸花生米或黃豆，蔥、香菜、泡菜以及各種肉片，牛肉、馬肉和豬肉,

還可加大蒜和辣椒?，F(xiàn)在，桂林米粉已經(jīng)風(fēng)靡全國。

B.腸粉

腸粉是中國廣東省和香港的特色食品，通常是作為小吃，中間餐或點(diǎn)心來吃。

它是由一條寬而薄的沙河粉片將蝦肉、豬肉、牛肉和其他蔬菜卷制而成的，再澆

上調(diào)味醬就可以上桌了。如果不卷餡料，它就稱為豬腸粉，豬腸就是豬的腸子，

粉就是指米粉，這是因它緊緊地卷成一卷看似豬腸而得名。

C.過橋米線

過橋米線是云南獨(dú)特的風(fēng)味美食，使用之前要準(zhǔn)備好一碗熱湯，一碗米粉，

一些肉片，切好的新鮮蔬菜等食材。湯是至關(guān)重要的，由雞、鴨和豬骨熬制而成,

雖然看不到蒸汽，但它相當(dāng)燙。一切準(zhǔn)備好后，先放入生肉片攪動直至燙熟，接

著放其他配料、蔬菜和米線，這道食物因肉的鮮嫩而異常美味。

Task4OralPractice

柳州螺獅粉(Key：Liuzhouriversnailricenoodle)

銀牙干炒牛河(Key：Stir-friedricenoodlewithbeefandbeansprouts)

紅燒牛脯米粉(Key：Ricenoodlewithbraisedbeefbrisket)

酸辣粉(Key：Hotandsourricenoodle)

PartCOtherCommonAdditivesforCongee

Task2UsethewordsabovetotranslatethefollowingdishesintoEnglish

1.綠豆粥(Key：congeewithmungbean)

2.小米紅棗粥(Key：milletgruelwithreddates)

3.銀耳蓮子羹(Key：whitefungusandlotusseedsoup)

4.黑豆黑米慧米粥(Key：blackricecongeewithblacksoybeanandJob'stear)

5.百合枸杞南瓜粥(Key：congeewithLilybulbs,wolfberryandpumpkin)

6.燕麥粥(Key：oatmeal；porridge)

Chapter2PastryandRiceFood

Unit3WesternPastry

PartA

Pizza

TasklLead-in

QI:Key:dough,cheese,onion,tomato,greenpepper,blackolive,

sauce...)

Q2:Key:bacon,beef,chickenmeat,sausage,peperoni,seafood,com,

vegetablesandfruit,mushroom,egg,nut,blackpepper,rosemary,

curry...

Task2Listening

Key:tomatosauceandcheese,aselectionofmeats,vegetables

andcondiments.

Script:

Pizzaisaflatbreadgenerallytoppedwithtomatosauceandcheeseand

bakedinanoven.Itiscommonlytoppedwithaselectionofmeats,

vegetablesandcondiments.Thetermwasfirstrecordedinthe10th

century,inaLatinmanuscriptinItaly.Themodempizzawasinventedin

Naples,Italy,andthedishanditsvariantshavesincebecomepopularin

manyareasoftheworld.

Pizzaissoldfreshorfrozen,eitherwholeorinportions,andisacommon

fastfooditeminEuropeandNorthAmerica.Varioustypesofovensare

usedtocookthemandmanyvarietiesexist.Severalsimilardishesare

preparedfromingredientscommonlyusedinpizzapreparation.

Task3Reading

Key:1.PizzawasfirstaflatbreadsnackforRomansinNaplesasearlyas

theyear997,andthefirstmodempizzaalsoappearedinItalyin1989.

2.Americanpizzaiscrispyandthin;it'softenfoldedinhalfformore

compacteating.)

Script:

ThemodernpizzawasinventedinJune1889byRaffaeleEsposito,a

NeapolitanchefwhowantedtohonorQueenMargherita.Itwastopped

withfreshtomato,cheese,oliveoilandbasil,torepresentthecolorsof

theflagofItaly.

Theactualword"pizza"isfirstrecordedasearlyastheyear997.The

wordreferredtoasimpleflatbreadinNapleswhichwasasnackforthe

Romans.Thislaterdevelopedintothepizzawehavetoday.

PizzamayhavebeeninventedinNaples,butitwasperfectedinNew

York.NewYorkstylepizzaiscrispyandthin;it'softenfoldedinhalffor

morecompacteating.

Text

參考譯文：

現(xiàn)代比薩是一位名叫RaffaeleEsposito的意大利廚師為了紀(jì)念瑪格利

特皇后在1889年6月創(chuàng)作出來的。比薩上放了新鮮的西紅柿、奶酪、

橄欖油和羅勒籽，這個(gè)外形象征著意大利國旗。

“Pizza”一詞最早出現(xiàn)在公元997年，是一種羅馬人常吃的在那不勒

斯頗為流行的大餅。這種大餅日后逐漸演變成如今人們吃的比薩。

比薩雖起源于那不勒斯，但其制作方法卻是在美國日臻完美。美式比

薩皮薄酥脆，便于人們用手將整個(gè)比薩折疊后食用。

Task4OralPractice

Discussion:Key：Herearesomesimpledosanddon'tsformakinghealthy

pizza.

DO:Usewholegraincrust.

DO:Useplentyoftomato-basedpizzasauce.

DO:Addlotsofvegetables.

Don't:Usealotofcheese.

Don't:Addprocessedmeats.

Don't:Eattoomuch.)

Task5WatchingandSpeaking

Key:

Step1:makingAlfredosauce(cream,oliveoil,Pamesancheese,garlic,

salt,pepper)

Step2:grillingchicken

Step3:gettingmozzarellacheese

Step4:choppinggarlic

Step5:makingapizzadough(water,flour,eggs,yeast,salt,oliveoil)

Step6:spreadingthesauce

Step7:spreadingthecheese

Step8:addingchicken

Step9:addinggarlic

Step10:preheattheovento375degreecentigradefor10minutesandput

thepizzaintotheovenfor30minutes

PartB

Pasta

TasklLead-in

QI:key:spaghetti

key:macaroni

key:lasagna

key:ravioli

keyitagliatelle

Task2Listening

Key:Simplesauceslikepestoareidealforlongandthinstrandsofpasta

whiletomatosaucecombineswellwiththickerpastas.

Script:

Pastaisgenerallyasimpledish,butcomesinmanyvarietiesduetoits

versatility.SomepastadishesareservedasafirstcourseinItalybecause

theportionsizesaresmallandsimple.Pastaisalsopreparedinlight

lunches,suchassaladsorlargeportionsizesfordinner.Itcanbe

preparedbyhandorfoodprocessorandservedhotorcold.Pastasauces

varyintaste,colorandtexture.Whenchoosingwhichtypeofpastaand

saucetoservetogether,thereisageneralruleregardingcompatibility.

Simplesauceslikepestoareidealforlongandthinstrandsofpastawhile

tomatosaucecombineswellwiththickerpastas.Theextrasaucelefton

theplateafterallofthepastaiseatenisoftenmoppedupwithapieceof

bread.

Task3Reading

Key:1.Dryandfresh.

2.Commonformsofpastaincludelongshapes,shortshapes,tubes,flat

shapesandsheets,miniaturesoupshapes,filledorstuffed,andspecialty

ordecorativeshapes.

Script:

PastaisastaplefoodoftraditionalItaliancuisine,datingto1154inSicily.

Itisalsocommonlyusedtorefertothevarietyofpastadishes.Typically,

pastaisanoodlemadefromadoughofflourmixedwithwateroreggs

andformedintosheetsorvariousshapes,thencookedbyboilingor

baking.

Pastasmaybedividedintotwobroadcategories,driedandfresh.

Bothdriedandfreshpastacomeinanumberofshapesandvarieties,with

310specificformsknownvariablybyover1300nameshavingbeen

documented.Commonformsofpastaincludelongshapes,shortshapes,

tubes,flatshapesandsheets,miniaturesoupshapes,filledorstuffed,and

specialtyordecorativeshapes.

Text

參考譯文：

意大利面是一道傳統(tǒng)的意式烹飪主食，起源于1154年的西西里。它

也用來指代由意大利面制成的各種不同的美食。意大利面是面粉團(tuán)和

上水和雞蛋再做成薄片或各種不同的形狀然后煮熟或烤制而成。

意大利面可以分成干面和鮮面兩類。干面和鮮面都可以做成不同形

狀，有記錄可查的就有310種形狀和超過1300種叫法。意大利面較

為普遍的形狀有長形、短形、管狀、扁形、薄片形、可放入湯中小塊

形、填充形、特殊形或裝飾形等。

Task4OralPractice

Key：Hereistherecipeforthedish.

Ingredients:yellowandredpepper,onion,whitewine,blackolive,garlic,

rigatoni,salt,pepper,oliveoil.

Step1:putaquartercupofoliveoilintothepan.

Step2:putonion,yellowandredpepperintothepan,addsomesaltsand

pepper,cookforabouthalfanhourinmediumheat.

Step3:addingarlic,cookforaboutaminute.

Step4:addinwhitewine,cookfor3-4minutes(optional).Whilecooking,

chopupsomebasil,drainthepasta,andgrindsomecheese.

Step5:putinthepasta,somebutter,asplashofcookingwater,blackolive,

ahandfuloffreshbasil,freshlygrindedcheeseandstirthem.

Chapter2PastryandRiceFood

Unit4Coffee

PartA

TypesofCoffee

TasklLead-in

Studythepicturesofdifferenttypesofcoffeeandlearntoreadtheir

namescorrectly.

EspressoCalle

Americano

美式血喳(熱>

KMT；'*?

CaflcLaile

Cappuccino

卡布奇麗,瓜＞

CaramelGdle

MacchiatoMocha

?*i-<<*>

CiiHcLaueCiiramcl

Macchiato

仞的瑪奇4：<i>k)

Task2Listening

Key:Nescafewasthemostpopularinstantcoffeeproductinthepost-war

period.

Script:

Anumberofproductsaresoldfortheconvenienceofconsumerswhodo

notwanttopreparetheirowncoffee.Instantcoffeeisdriedi