Unit 1 Extended reading 课件-2022-2023学年高中英语牛津译林版（2020）选择性必修第一册

B4U1 Extended Reading Eating in China squirrel fish pan fried pork buns FOOD Historic/ cultural origin Chinese cooking styles varied flavors seasonings/ingredients ways of cooking Brainstorm sour sweet bitter spicy salty varied flavors garlic ginger spring onion Sichuan pepper seasonings/ingredients chilli soy sauce vinegar cooking wine deep fry roast/ grill boil steam stir fry ways of cooking Read and think 3 blog entries by a food critic Sichuan hot pot Nanjing salted duck Cantonese dim sum what Blog 1: 7 March, Sichuan hot pot Aspects Details His first try with local friends. Descriptions of the boiling process of the hot pot They seemingly started off in __________ in order to _________ during cold and wet winters. In the beginning, the dish was made simply by boiling vegetables, ______ and ______________. Over time, the dish adds _______, vegetables, meats and sauces, so as to _______________. Sichuan hot pots offer the opportunity to ______ and _________________. personal experience historic origin the late Qing Dynasty keep warm appeal to people of different tastes soups Sichuan peppers chillis Reasons for liking socialize with friends relax Blog 2: 12 August, Nanjing salted duck Aspects Details _____________: served plain in thin, white slices; Taste: juicy and salty meat; __________________________ Four steps: _____________, _______________, _____________, _______________. Reasons for __________ Geographic advantage (地理优势): ________ make the area perfect for raising ducks. The _______________ of ducks make it appropriate to eat in summer. Features Production Process Appearance/Look salting drying boiling cooling popularity waterways cooling properties Not a single duck can escape Nanjing ALIVE! Blog 3: 8 December, Cantonese dim sum What aspects are mentioned in this blog? History and development Since Tang Dynasty Mid-19th Century Now teahouses become common serve tea with a vari