Chinese Cuisine: Flavorful Delights and Dining Etiquette Guidance

1. Unit 8 DiningatRestaurants PPT模板下载：www.1ppt.com/moban/行业PPT模板：www.1ppt.com/hangye/ 节日PPT模板：www.1ppt.com/jieri/ PPT素材下载：www.1ppt.com/sucai/ PPT背景图片：www.1ppt.com/beijing/ PPT图表下载：www.1ppt.com/tubiao/ 优秀PPT下载：www.1ppt.com/xiazai/ PPT教程： www.1ppt.com/powerpoint/ Word教程： www.1ppt.com/word/ Excel教程：www.1ppt.com/excel/ 资料下载：www.1ppt.com/ziliao/ PPT课件下载：www.1ppt.com/kejian/ 范文下载：www.1ppt.com/fanwen/试卷下载：www.1ppt.com/shiti/ 教案下载：www.1ppt.com/jiaoan/

3. China in Video Watch the video. Discuss with your classmates and answer the following questions. Note: epicurean (英) [,epikjuə‘ri:ən](美) [ˌɛpɪkjuˈriən] adj.美食的 sophisticatedadj.精致的 cuisine n.烹饪

4. Please discuss with your teammates and answer the following questions. 1. What is Chinese cuisine famous for and what are the cookingmethods chefs in China usually use? 2. How many culinary cuisines are there in China and what are they? 3. How should a local guide handle the meal service? 4. What should the local guide do if his/her group members unfortunately suffer from food poisoning or diarrhea?

5. Reference for answering the questions 1.1) Cuisine in China is a harmonious integration of color, aroma, taste, meaning and shape, requiring careful selection of ingredients, expert cutting and proper use of seasonings. Different materials or ingredients are cut into different shapes for different dishes: dicing, shredding, slicing, or cutting into strips, pieces, cubes, and the harmonious proportion of the five tastes produces the best flavor: sour, hot, bitter, sweet, and salty. 2) Among the many cooking methods chefs use are boiling, stewing, braising, frying, steaming, crisping, baking, simmering and so on.

6. 请在此输入您的标题 2.1) There are eight culinary cuisines of China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. 2) Cantonese cuisines, known for their fresh ingredients and great tenderness, are lighter while Northern dishes are heavy and spicy. Most Sichuan dishes are spicy and hot, specializing in chili and hot pepper while Jiangsu dishes are light, fresh, sweet, and mild. Anhui cuisine is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Shandong Cuisine features a variety of cooking techniques and seafood ingredients. Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling. Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Zhejiang dishes are not greasy, having fresh, soft flavors with mellow fragrance.

7. 请在此输入您的标题 • 3.1) Usually, the meal for the tourist group has already been reserved by the travel agency in advance. The first thing a local guide should do, before arriving at a restaurant, is to confirm the meal reservation including: the arrival time, group code, nationality, number of persons, meal standard, and special requirements. On the way to the restaurant, the local guide may introduce the local special culinary characteristics including the major cuisines and specialties so that his group members may enjoy the local dishes. Upon arrival, the guide should tell the tour leader and driver where they have their meal and then lead the guests to their seats. Most probably, many tour members will like to go to the washroom before the meal. So an experienced local guide will give his tour members directions to the lavatory. He should also tell his guests details about the catering service if necessary. He could, for example, explain the menu, whether or not drinks and beverages are included in the bill, and handle special requirements of the tourists, etc. When the guests have started eating, don’t forget to wish them “Good Appetite” before leaving for dinner yourself. • 2） An experienced local guide should be thoughtful of his group members. Before the meal, he may try to ask his group members if they have any special requirements. If so, he can tell the restaurant to prepare the special dishes of the guests when he confirms the reservation. Before arriving at a restaurant, the guide shall tell the tourists about the highlights of the dinner, such as special local flavors or restaurant entertainment if there is any. When they arrive at the restaurant, the local guide should explain the facilities of the restaurant, like the location of the water closet. Keep an eye on the tourists and supervise the food and the quality of service during the meal. Settle the accounts with the restaurant.

8. 请在此输入您的标题 4.1) Sometimes, diarrhea---or even food poisoning---might happen, especially in summer when food is easily spoiled. As local guide, he/she should have basic knowledge of the symptoms of food poisoning. If, after a meal, a certain number of the group members suffer from acute stomachache and nervous intestines, throw up, or even develop a fever, the guide has reason to suspect that the group members have food poisoning. If the group members do get food poisoning, the guide should report to the travel agency immediately and ask for instruction and help. At the same time, he should send the patients to the nearest hospital as quickly as possible. 2) If his/her group members unfortunately suffer from food poisoning or diarrhea, the local guide should contact his travel agency to report the condition of the patients and ask for advice or help. At the same time he/she may take measures to relieve the pain of the patients and reduce toxicity. For example, he may ask the patients to vomit and drink a lot of water, then send the patients to a nearby hospital for medication and ask the doctor to make out a certificate of diagnosis. Get a copy of the diagnosis record for later investigation and negotiation with the restaurant.

9. Situational Dialogues Listen to the dialogues and practice with your teammates Scene 1 (Confirming the reservation） Notes: vegetarian(英)[ˌvɛdʒɪˈtɛərɪən](美)[ˌvɛdʒəˈtɛriən]n. 素食者

10. Situational Dialogues Scene 2(Talking about Chinese cuisines on the way to the restaurant) Notes: seasoning (英)[ˈsiːzənɪŋ] (美) [ˈsizənɪŋ] n. 调料 harmonious proportion 比例均衡 ingredient (英) [ɪnˈɡriːdɪənt](美) [ɪnˈgridiənt] n. 成分 dicing, shredding, slicing切丁、切丝、切片 competently ['kɑmpətəntli] adj.胜任地, 合适地

11. Situational Dialogues Scene 3(Learning how to use chopsticks at a restaurant ) Notes: incredible (英) [ɪnˈkrɛdəbəl](美) [ɪnˈkrɛdəbəl]adj. 难以置信的 ivory (英) [ˈaɪvərɪ](美) [ˈaɪvəri] n. 象牙 joint (英) [dʒɔɪnt](美) [dʒɔɪnt] n. 接合处, 关节 manipulate (英) [məˈnɪpjʊˌleɪt](美) [məˈnɪpjuˌleɪt; məˈnɪpjəˌleɪt] vt. (熟练地)操作 pinched [pɪntʃt]adj. 夹紧的 coordination (英) [kəʊˌɔːdɪˈneɪʃən](美) [koʊˌɔrdənˈeɪʃən]n. 协调 index 食指 ring finger无名指

12. Situational Dialogues Scene 4(Dining at Lou Wai Lou Restaurant ) Notes: specialty (英) [ˈspɛʃəltɪ](美) [ˈspɛʃəlti]n. 特色菜 clay [kleɪ]n. 粘土 carp (英) [kɑːp](美) [kɑrp]n. 鲤鱼 seal in 封入 Shrimp Meat with Dragon Well Tea 龙井虾仁 Dongpo Pork 东坡肉 West Lake Vinegar Fish 西湖醋鱼 Sister Song’s Fish Broth 宋嫂鱼羹 Jingle Bells 炸响铃 West Lake Water Shield Soup 西湖莼菜汤

13. Some Helpful Sentences Read the sentences in the book and practice yourself Making reservation or confirmation at a restaurant Special requests for a meal Introducing Chinese cuisine and specialties Paying the bill Notes: mutton[ˈmʌtən]n.羊肉 Muslim(英) [ˈmʊzlɪm](美) [ˈmʌzləm]n. 穆斯林 allergic(英) [əˈlɜːdʒɪk](美) [əˈlɜrdʒɪk]adj. 过敏的, 患过敏症的 texture(英) [ˈtɛkstʃə](美) [ˈtɛkstʃər]n.质地

14. Related Strategies Dining Etiquette for Tour Guides Listen to the passage and summarize the tips mentioned Notes: popularity (英) [ˌpɒpjʊˈlærɪtɪ](美) [ˌpɑpjəˈlærəti]n. 普及 subdivide [ˌsʌbdɪˈvaɪd]v. 细分 school (英) [skuːl](美) [skul]n. 流派 sesame (英) [ˈsɛsəmɪ](美) [ˈsɛsəˌmi] n. 芝麻 maroon (英) [məˈruːn](美) [məˈrun]n. 栗色 tangy (英) [ˈtæŋɪ](美) [ˈtæŋi]adj. 有浓烈气味的 For the people, food is heaven 民以食为天 soy sauce酱油 soybean paste 豆瓣酱

15. 请在此输入您的标题 Possible answers for reference Tip 1. The first thing a local guide should do before arriving at a restaurant is to confirm the reservation, including the arrival time, group code, nationality, number of persons, standard of the meal, and special requirements. Tip 2. On the way to the restaurant, the local guide may introduce local special culinary characteristics including the major cuisines and specialties so that his/her group members may enjoy the local dishes. Tip 3. Normally the guide and the driver eat at a separate table instead of eating together with tourists. The guide should go to the tourists occasionally to supervise the food and service quality and ask the tourists for their opinions about the catering during the meal. Tip 4. When dining with tourists at the same table, the tour guide should be polite and respect his/her guests, and he/she should never do anything against the guests’ will. Tip 5. Apart from table manners, the guide should have a wide knowledge of Chinese cuisine. In addition, guides should have some general knowledge of the eating taboos of different cultures.

16. Cultural Differences Listen and enrich your knowledge Dining Etiquette in China and the West In the West :there’s normally one main course plus two other side dishes, a salad, and a vegetable, followed by a dessert, rather than many dishes. Food proportions are usually prepared and served so each guest has a comfortable amount to eat, without having a large quantity remaining. Peopleonly eat the food on their own plates. Theyhave their own individual servings of food, and compared with a Chinese meal, there is much less variety and smaller quantities. Westerners don’t like to give detailed explanations for why they’re declining an invitation. In China :The hostess will prepare as many dishes as possible in case the guests should be hungry or rather in order to show their hospitality for the guests. There are normally eight cold dishes and at least eight hot dishes on the table when formally inviting guests. If it is not as formal, then four cold dishes and at least four hot dishes are offered. People give a more detailed explanation to make sure that the person doing the inviting will understand that there is something important that must be done, or a prior engagement has already been made. Your hometown: ?

17. Related Special Terms Culinary terms Ways of cutting Ways of cooking Seasonings Drinks and beverages Cantonese cuisine Sichuan cuisine Jiangsu cuisine Northern cuisine

18. Practice Answers for reference： I. Complete the following dialogues in English with the information given. 1. I called the day before yesterday to reserve two tables for a tour group of sixteen people for lunch tomorrow. I’m coming to set the menu. Any chance of the two tables by window? That’s very kind of you. 12:30 p.m. May I have the menu, please? We just want to have a quick, simple meal. Do you have a set menu? That sounds good. Can you tell me what kinds of dishes are on the set menu? Let me see. Braised pork, stewed duck with soy bean, fried Mandarin fish in squirrel shape, scrambled egg, garlic eggplant, dried mushroom with green cabbage, fried soy spouts, tofu in Sichuan style and vegetable soup. Good! That’s enough. Four bottles of orange juice for each table, please. Yes, that’s right. We will have a set of eight dishes, with a soup, for two tables of sixteen people, with four bottles of orange juice for each table.

19. Practice 2. Lightness, freshness, and sweetness. Yes, quite similar but with its own specialties. Hangzhou dishes are known for their delightful blending of sweet and salty flavors. There are many famous dishes in Hangzhou. Look, this is Dongpo Pork. Yes. It is named after the Song poet governor Su Dongpo. Su Causeway is also named after him. Another specialty, West Lake Vinegar Fish, is also said to have been the creation of Su Dongpo. The sweet-and-sour dish is prepared from West Lake carp of about half a kilogram in weight which is first kept in a special tank for a day or two to remove the smell of mud from the lake bottom-dwelling fish. Another dish is called Shrimp Meat with Dragon Well Tea. The white shrimp meat goes well with the green tea leaves. Hangzhou cuisine keeps a good balance between color and taste. They are tasty, too. The other local specialties you see on the table are Sister Song’s Fish Broth, Jingle Bells and West Lake Water Shield Soup. No one should leave the city without tasting these specialties. Well, steaming dishes are waiting for you. Please start. Have a good appetite!

20. Practice II. Make role-plays based on the following situations. Two students are to play the roles of a local guide from China Merchants International Travel Services Ltd. of Guangdong and the receptionist at a local restaurant. The guide calls the restaurant to confirm the reserved dinner tomorrow for a Canadian tour group of nineteen people. He also wants to change the fixed menu a little bit because one elderly lady in his tour group suffers from diabetes, so she cannot eat food that contains sugar. The receptionist keeps a record of what the guide requires. Three students are to play the roles of a local guide from China Women Travel Service of Beijing and two tourists from the United States. They are eating Beijing roast duck at the Quan Ju De Restaurant. The guide is introducing, to his two American tourists, how Beijing Roast Duck is roasted and served. Two students are to play the roles of a local guide from Chengdu CITS and a tourist from the United Kingdom. The guide is introducing Sichuan cuisines on the way to a local restaurant for Sichuan hot pot.

21. Practice III. Put the following Chinese into English. ( Possible Answer) 1. A Chinese proverb says “For the people, food is heaven. /Food is the paramount/first necessity of the people.” 2. Get down/Dismount from your horse to find the delicacy and stop your vehicle to savor the flavor. 3.For the quick, simple set meals of the tour group, the local guide should call in advance to reserve tables for the group. He should also inform the restaurant, in advance, about the place, the arrival time, group code, the number of tourists, standard of meal, and special requirements. 4.Before arriving at a restaurant, the guide should take the initiative and willingly introduce the special culinary characteristics, including the major cuisines, and renowned dishes. Upon arrival, the guide should lead the guests to their seats. Then he can explain the details of the catering service, for example, the menu, whether drinks and beverages are included in the bill or not, etc.