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Unit 4 Dining (2)

Unit 4 Dining (2). I. Teaching Aims & Requirements: Let the students grasp some useful phrases, expressions and sentences Help the students to improve the ability of English tour interpretation Ⅱ . Content Brief introduction about Hunan cuisine

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Unit 4 Dining (2)

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  1. Unit 4 Dining (2)

  2. I. Teaching Aims & Requirements: Let the students grasp some useful phrases, expressions and sentences Help the students to improve the ability of English tour interpretation • Ⅱ. Content Brief introduction about Hunan cuisine Useful phrases and expressions about dining Useful sentences about dining • III. Focus on & Difficulties: Introduction about Hunan cuisine Useful phrases, expressions and sentences about dining

  3. I. 湖南餐饮简介 • Hunan cuisine, one of the eight regional cuisines of China, is famous for its chilli and spicy flavor.    • Hunan Cuisine is one of eight regional cuisines of China. It is sometimes called Xiang cuisine, since the Xiang River, one of the largest tributaries of Yangtze River, gives Hunan this Chinese abbreviation, Xiang. Hunan's chili-rich cuisine is similar to that of western China's Sichuan province. Chili, garlic and the unusual so-called "strange sauce" enliven many dishes. Chairman Mao, who was Hunanese, once claimed that the more chilies one eats the more revolutionary one becomes. It was meant as a joke (most probably) but the statement is in accordance to the Chinese belief that diet makes a great difference to the well being of a person.

  4. I. 湖南餐饮简介 • Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. The main cooking methods for Hunan dishes are stir-frying, braising，steaming and stewing. Typical courses include: Dong'an chick; peppery and hot chick, stir-fried tripe slivers, lotus seed with rock candy, steamed pickled meat。

  5. A.The Xiangjiang River Valley Dishes The Xiangjiang River Valley is represented by Changsha, Xiangtan, and Hengyang. The region has good transportation, talented people, and abundant resources. Cooking methods include stewing, simmering, curing, steaming, stir-frying, frying, and quick – frying. The flavors are pungent, chili, fresh and fragrant, and thickly fragrant. Such dishes as fried chicken with hot and spicy sauce, stir – fried tripe slivers, tripe in duck’s web soup, dried scallop and egg-whites, and dog meat in hot pot are all typical foods.

  6. B.The Dongting Lake Region Dishes The Dongting Lake region, surrounded by Changde, Yiyang, and Yueyang, is a tourist area. The Story of Yueyang Towergave a cultural aspect to the making and naming of local dishes. Representative dishes are Xiaoxiang Turtle, Wuling snake in its own soup, mashed shrimp in lotus pod, Dongting wild duck, jade – belt fish roll. Deep color, hot and salty flavor, aroma, softness, and beautifully shaped and patterned serving dishes characterize these famous local dishes.

  7. C.The Western Mountainous Area Jishou, Huaihua, and Dayong represent the western mountainous area. Because this area is mountainous, it has abundant game, mushrooms, and fungi. Its dishes are simple, rich, and pure. The mountain dwellers also make smoked, cured meats that are salty, fragrant, hot, sour, and delicious. Hunan cuisine stresses a pungent flavor, and dishes made of cured products also make an important contribution to Hunan food.

  8. II. 湖南地方特色 1) Fried SmellyTofu The famous snack of Changsha, it is of special taste. Its main characteristic is smelly but delicious when you eat it. The best one in Changsha is made by Huogong Dian which has hundreds of years’ history. It is charred outside and crisp inside, and it is soft and delicious inside.

  9. II. 湖南地方特色 2) Baoqing pig blood bolus Baoqing pig blood bolus is also called Xueba, and it is traditional food in Shaoyang. It begins from Kangxi period of Qing Dynasty. It is succeeded among people. It has hundreds of years’ history. The main material of it is been curd.

  10. II. 湖南地方特色 3) Xiangtan rush cake Rush cake is traditional non-staple food in Xiangtan of Hunan. It began from Jiaqing period of Qing Dynasty. The history of it is over 200 years. It is strip shaped food, and it is white, smooth. It is named after the shape which is like rush.

  11. II. 湖南地方特色 4) Xiangtan Dragon brand soy sauce Dragon brand soy sauce is famous product in Xiangtan of Hunan. The history of it began from the end Qianlong period of Qing Dynasty, and it is nearly 200 years. It is a good product in the soy sauce in China.

  12. II. 湖南地方特色 5) Yongfeng chilli sauce Yongfeng chilli sauce produced in Yongfeng of Shuangfeng county is very famous. The main material of the chilli sauce is fresh hot pepper, wheat, soya bean, and polished glutinous rice. After the processes of washing, chopping, mixing, drying, putting into the bottle and sealing, it can be made Yongfeng chilli sauce.

  13. II. 湖南地方特色 6) Yiyang Jinhua fermented bean curd In the flavour and non-staple food industry of Yiyang, Jinhua fermented bean curd is the best. It absorbs the advantages of the fermented bean curd of Guilin and Guangzhou on the basis of the traditional making method of Yiyang fermented bean curd, and takes modern technology to make it.

  14. II. 湖南地方特色 7) Liuyang fermented soya beans Fermented soya beans is a special tasted condiment. The most famous one is produced in Liuyang of Hunan. The history of making fermented soya beans is over 200 years. Liuyang fermented soya beans is welcomed with special taste and rich nutrition.

  15. II. 湖南地方特色 8) Xiang vermicelli Xiang vermicelli is also called “South vermicelli”, and it is named because it is produced in Hunan. It is as famous as Longkou vermicelli in Shandong and Qinghe vermicelli in Beijing. It is well sold all over the world.

  16. III. 烹调方式 • fried 煎 • deep fried 炸（干炸） • quick-fried/stir-fried（爆）炒 • braised炖（烧） • stewed 闷（炖、煨） • steamed蒸 • boil煮 • bake烘 • smoked 熏 • roast烤 • grilled 烤

  17. III. 烹调方式 • crisp 香酥 • spicy 麻辣 • Caramelized/toffee拔丝 • in brown sauce 红烧 • in soy sauce 酱汁 • in hot sauce 干烧 • in tomato sauce 茄汁 • in black bean sauce 豆瓣 • in rice wine 糟溜 • with fish flavor 鱼香 • with sweet and sour flavor 糖醋

  18. IV. Homework 1. Review the useful phrases, expressions and sentences in Unit 4, which will be checked next week. 2. Read the passage on page38-39, and remember the useful expressions and sentences in the article.

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