内容正文:
U1 Extended Reading
Eating in China
A blog entry of a food critic美食评论家 who is eating his way through traditional Chinese food.
What does a food critic usually do?
Dumplings
Hot pot
Beijing roast duck
Dim sum
Stinky tofu
rice noodle rolls
Chinese Hamburger (Ròu Jiā Mó) ...
If you were a food critic, from what perspective can we recommend these foods?
appearance
taste
smell
ways of cooking
reasons for
popularity
ingredients
history
Sichuan hot pot:
Personal experience, ________, _____________
Nanjing salted duck:
_________________, _____________, history
Cantonese dim sum:
History, _______________________________, ________
history
why he likes it
how to make it
Personal experience
how the Cantonese eat their breakfast
dishes
Fast-reading
Read the three blog entries and fill in the following mind map.
Sichuan hot pot
Can you describe the picture?
As the soup bubbled slowly over a gas burner in the middle of the table, its surface was covered with a beautiful layer of chillies, Sichuan peppers, spring onions and red oil. Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish, and vegetables into the pot.
Careful reading
Why are Sichuan hot pots perfect for the place?
Why are Sichuan hot pots so popular?
Read the first entry and answer the questions.
Careful reading
Their hot and spicy flavour helps make people feel warm, which is good for the damp and foggy local climate.
Why are Sichuan hot pots perfect for the place?
Why are Sichuan hot pots so popular?
Read the first entry and answer the questions.
Careful reading
They provide multiple options of soups, vegetables, meats and sauces, appealing to people’s different tastes. Moreover, they offer people a good chance to socialize with their friends since a meal can last for hours.
Why are Sichuan hot pots so popular?
Read the first entry and answer the questions.
Served plain in thin, white slices, the meat is juicy and salty.
Can you describe the picture?
Nanjing salted duck