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1、Unit3ChineseFoodT.McArthurBackgroundInformationLanguageStudyContentWarm-upActivityExtensionWarm-upActivityTopic-relatedDiscussionTranslation—NamesofChinesFood—SomeEnglishnamesfordishesTopic-relatedDiscussion1.HowimportantisfoodtousChinese?2.Whatarethecharacteristicso
2、fChinesecuisine?Let’stalk!"Haveyoueatenalready?"Foodisthefirstnecessityofpeople.民以食为天。Foodisthefirsthappiness.Hedidnotdisliketohavehisricefinelycleaned,nortohavehismincedmeatcutquitesmall.食不厌精，脍不厌细anironricebowl铁饭碗beunpopular;won'twork吃不开bejealousofarivalinlove吃醋besu
3、ed;involveinalegalaction吃官司dinnerbucketCharacteristicsofChineseCuisineEight(major)schoolsofcuisine:Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.八大菜系（鲁、川、粤、闽、苏、浙、湘、徽）：the sweet eastern cuisine and the spicy westerncuisine,the light southern cuisin
4、e and the salty northern cuisine.东甜西辣，南淡北咸perfectcombinationofcolor,aroma,taste,andappearance色香味形俱全Translation—NamesofChinesFoodglutinousricespringrollssweetsoupballssweetandsourporksteamedopendumplingsclayovenrollsfriedbreadstickslicednoodleshempflowersstinkytofuspi
5、cyhotbeancurd糯米春卷汤圆糖醋排骨烧卖烧饼油条刀削面麻花臭豆腐麻辣豆腐SomeEnglishnamesfordishesSlicedBeefandOxTongueinChilliSauceStewedPorkBallinBrownSauceBraisedPigFeetinBrownSauceFour-JoyMeatballs(MeatBallsBraisedwithBrownSauce)KungPaoChickenBeggarsChicken(bakedChicken)BoiledFishwithPickledCab
6、bageandChiliNoodles,SichuanStyleBraisedPorkHockwithBrownSauce夫妻肺片红烧狮子头酱猪手四喜丸子宫保鸡丁叫化鸡酸菜鱼担担面东坡肘子BackgroundInformationChineseFoodKennethLoFoodintheTextCooking TechniquesintheTextCharacteristicsofChineseCuisineChinesecuisineattemptstobalancetheflavors(salt,sweet,bitter,p
7、ungent,andumami).UmamiiscentraltotheexperienceofChinesecuisineasdifferentfrommostEuropeancuisines,whichignoreit.Chinesecookingoftenusesingredientsthatimpartthisflavor,epitomizedbyMSG.AlthoughMSGisknownasanartificialadditive,itsanaloguesarefoundnaturallyinmanyfoods,su
8、chaschicken,seafood(kelp);thesefoodsareusedmoreheavilyinChinesecookingthaninEuropeancooking.Doyouknowthatmorethanathirdoftheworld's
