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1、实用阶梯英语阅读教程（旅游篇I）Unit2Food&TeaCultureSectionAFoodCultureChineseFoodCultureTheChinesefoodcultureisdeeplyrootedinChina'shistoryanditisaninseparablepartofitscultureandpeople.Dinningetiquettes,theuseofchopsticks,techniquesofcookingandcuttingshowthegreatnessandpopularityo
2、fChinesefoodculturetotheworld.Duringalongperiodofproductionandlivingpractice,Chinesenationhasmadegreatcontributiontotheworldontheaspectsoffoodresourceexploration,foodtreatment,nutritionandhealthcare,dishwaredesignandcuisineaesthetics.DiversifiedstylesandtastesItisdu
3、etothediversityoftheclimate,productsandcustomsthattherearewidelydifferentfoodstylesandtastesinlocalregions.Ingeneral,northernpastaandsouthernriceisalong-termstyle.Chinaalsohasthelightsoutherncuisine,thesaltynortherncuisine,thesweateasterncuisineandthespicycuisine.Th
4、ereareeightmajorculinaryschoolsthroughoutthenation,eachofwhichboastsitscharacteristicwayofcookinganduniquetaste.Ofthem,themostinfluentialandrepresentativeonesaretheculinarystylesofLu,Chuan,Yue,Min,Su,Zhe,XiangandHui.Eachculinarystyleisinseparablefromitslonghistoryan
5、dinfluencedbygeography,climate,resources,specialtiesanddininghabitsofeacharea.SectionASeasonaldishesShoppingdailyforfreshseasonalfoodisessentialforallChinesecooking.Chinesemedicinethinksthateatingtocountertheseasonalexcessesorevilsisaveryeffectivewayinstayingwell.Ch
6、inesemakedishesaccordingtotheseasonalchangeofclimateandhumanbody.TokeepthebalanceofQi(vitalenergy)inbody,itisfavoredtohavecoolfoodinsummerandwarmfoodinwinter.AestheticappreciationInChina,cookingisanart.TheChinesefocusontaste,colorandfragranceandarealsoveryparticular
7、aboutcuttingstyleandcookingtemperature.Chinesefoodisalsoalwayspresentedwithvividimageandaestheticappreciation.AgoodChinesedishshouldbeagreatcombinationoftasteandappearance.MeaningfuldishesChinesedishesnotonlyappealtothesensesthroughcolor,shape,aromaandtaste,butalsod
8、elighttheeatersinmeaningfulnames,eatingoccasions,andamusingenvironments.Someofthedishnamesaredefinedwithitsingredients.Someoriginatefromth
