Unit 1 Section Ⅰ Welcome to the unit and Reading—Comprehending-2021-2022学年新教材高中英语选修第一册【金版新学案】教师用书（译林版）

The four great traditional cuisines① are representative② of traditional Chinese dishes. Shandong cuisine It is all about local, fresh ingredients③ and the star is the seafood, including scallops, prawns, clams, sea cucumbers, and squid.Other commonly used ingredients include maize, peanuts，millet, wheat, oats, and a distinctive④type of vinegar⑤.Quick­frying, deep­frying, stewing and braising are among the more than thirty cooking techniques⑥of Shandong cuisine. Cantonese cuisine Authentic⑦ Cantonese cuisine is among the most adventurous in China in terms of⑧ variety⑨ of ingredients as the Cantonese are famous, even among the Chinese, for their extremely wide definition of what is considered suitable to be eaten.Sauces，like hoisin, oyster sauce, sweet and sour sauce are dominant⑩ in Cantonese cuisine which produces light, sweet, tender and crisp dishes. Sichuan cuisine Saying Sichuan cuisine is hot and spicy is an understatement (保守的说法).Mouth­numbing and sweat­inducing, one can easily become addicted to the Sichuan peppercorns⑪ and dry peppers⑫.Also sweat­inducing but in a different way is the Sichuan( as well as Chongqing) hotpot—perfect for the winter yet beloved by locals in the summer.The uniqueness of its cuisine is also in its two cooking methods, the dry­braising and the dry­stewing. Huaiyang cuisine It is well known for the delicateness (精致) of the dishes as well as the use of sugar in large amounts.Chefs⑬ of Huaiyang cuisine are more concerned with⑭ the presentation of the dishes as opposed to⑮ the characteristic of “large plates contain everything” of northern Chinese cuisine.Representative dishes include beggar's chicken, congee, Yangzhou fried rice and stewed pork ball in brownsauce.Another standout⑯ dish is the crab dumplings in soup.　　 四大传统菜系是传统中国美食的代表。 鲁菜 (鲁菜中)所有的原料都是当地的、新鲜的。最优质的展料是海鲜，包括扇贝、大虾、蛤蜊、海参和鱿鱼。其他常用原料包括玉米、花生、小米、小麦、燕麦和一种独特的醋。爆炒、油炸、炖、煨包含在鲁菜的三十多种烹调技艺中。 粤菜 正宗的粤菜在材料的多样方面是中国最富探险性的菜肴之一，因为即使在中国人中，广东人都因其对可食用原料的定义极其广泛而有名。粤菜以海鲜酱、蚝油、糖醋酱等酱料为主，菜肴淡、甜、嫩、脆。 川菜