Unit 1 Food matters Extended reading (2) 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 (2)  U1B4

第　2　课时  总序第76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. analyse the author’s attitude towards traditional Chinese

批　注

foods and his purpose of writing the blog entries;2. introduce one of their

popular local dishes in English to a foreign traveller.

教学重点：

introduce one of their popular local dishes in English to a foreign traveller.

教学难点：introduce one of their popular local dishes in English to a foreign traveller.

教学用具：Multi-media

教学方法：Group work, discussion

教学实施过程：

1. Have students finish part A on page 12.

Sichuan hot pots may date back to the late Qing Dynasty as a way for boatmen

on the Yangtze River to keep warm during the cold and wet winters, and over

time they have experienced developments. Now they are spicy, characterized

by a pot of soup covered with chillies, Sichuan peppers, spring onions and

red oil, served with fresh meat, fish, vegetables, etc. Sichuan hot pots are

perfect for the damp, foggy climate in Sichuan and also a great way to relax

with friends.

Nanjing salted duck is juicy and salty and usually served in thin, white

slices. Preparing it takes several days. The waterways around Nanjing are

perfect for raising waterbirds, and salted duck was praised as the best dish

in a local history book from the late Qing Dynasty. It is said to have cooling

properties, thus appropriate for the hot summer months. People now eat salted

duck all year round.