Unit 1 Food matters Extended reading (1) 教案-2023-2024学年高中英语译林版(2020)选择性必修第一册

课题：Extended reading (1)  U1B4

第　1　课时  总序第75个教案

课型： New lesson

编写时间:2024年6月  日 执教时间：2024年6月 日

教学目标：1. locate some specific information related to the three traditional

批　注

Chinese foods mentioned in the blog entries;2. describe the three traditional

Chinese foods based on their popularity, features and history;

教学重点：describe the three traditional Chinese foods based on their

popularity, features and history;

教学难点：describe the three traditional Chinese foods

教学用具：Multi-media

教学方法：Group work, discussion

教学实施过程：

1. Have students read the three blog entries and then fill in the following

mind map.

(1) 12 August, Nanjing salted duck (2) 8 December, Cantonese dim sum (3) History   

(4) Why he likes it  (5) How to make salted duck   (6) How the Cantonese eat their breakfasts

2. Have students read the first blog entry and answer the following questions.

(1) What is the biggest feature in the flavour of Sichuan hot pots?

Its flavour is hot and spicy.

(2) When do Sichuan hot pots date back to?

They are believed to date back to the late Qing Dynasty.

(3) Why are Sichuan hot pots perfect for the place where they were invented?

Their hot and spicy flavour helps make people feel warm, which is good for

the damp and foggy local climate.

(4) Why are Sichuan hot pots so popular?

They provide multiple options of soups, vegetables, meats and sauces,