Unit 3 Food and Culture Reading and Thinking 课件-2024-2025学年高中英语人教版（2019）选择性必修第二册

Unit 3 Period 2 Reading and thinking Culture and Cuisine 1. From the quote “You are what you eat.”, we can conclude the following sentences except_ A. Healthy eating makes us healthy. B. Cuisine has nothing to do with culture. C. Tell me what you eat, and I will tell you what you are. D. The kind of food we eat is related to our personality, character and culture. Choosing Choose the correct one in each question according to the passage. B 2. How does the passage mainly develop? A. By citing quotes. B. By making comparisons. C. By following the order of importance. D. By following the order of time and space. D 3. What did the author think of the Chinese food? A. It could be consumed everywhere. B. It combined recipes throughout the world. C. It showed the kindness and friendliness of the Chinese. D. It always consists of peppers and is stuffed with sliced onions. C 4. Why does the author write this passage? A. To inform us how various Chinese cuisines reflect the Chinese culture. B. To recommend exceptional and elegant Chinese food. C. To share his experience prior to coming to China. D. To instruct us to become a chef. A 8 Chinese Cuisines Guessing Chinese: 鲁菜 Popular in: China’s Shandong Province and Southern Liaoning Province Features: umami, salty, sweet and sour flavors; using much soup, scallion, ginger and garlic; good at cooking sea food Originated in the Spring and Autumn Period (770 - 476 BC), Lu cuisine is the only self-originated cuisine among 8 Chinese cuisines which has the longest history of 2,500 years, hence seen as the No. 1 of 8 great cuisines of China. Shandong dishes pay much attention to the quality and natural taste of food. Soup and scallion are key seasonings and sea food plays a crucial role in Shandong cuisine. Most Shandong dishes taste fresh, umami and moderately salty. Notable Shandong Dishes: Sweet and Sour Carp, Braised Sea Cucumber with Scallion, Braised Intestines in Brown Sauce, Braised Prawns in Oil, Steamed Stuffed Tofu, Dezhou Braised Chicken, Caramel Sweet Potato, Omelet Chicken Slices, Four Joy Meatballs… Shandong Cuisine Chinese: 川菜 Popular in: China’s Sichuan Province, Chongqing Features: hot and spicy, mouth-numbing; using a lot of pepper, chili, garlic, and Pixian bean chili paste. Originated in Southwest China, Sichuan cuisine is the most popular cuisine in China. Sichuan dishes are famous with its spicy, pungent and hot flavor and red color. Sichuan chefs prefer seasonings like various pepper and chili, garlic and broad bean paste which is the soul of Sichuan dishes.Hot Pot is the most popular Sichuan dish in China and is the first choice when dining together with friends. Notable Sichuan Dishes:Kung Pao Chicken,Ma Po Tofu,Dandan Noodles,Fish-Flavored Shredded Pork, Sliced Pork in Hot Chili Oil, Sliced Beef and Ox Organs in Chili Sauce Sichuan Cuisine Chinese: 湘菜 Popular in: China’s Hunan Province Features: spicy, hot, salty; preference for chili & fermented soya beans; dark dish color Originated in Eastern Zhou Dynasty (770 - 256 BC), Hunan cuisine, also Xiang cuisine, is another cuisine popular throughout China with the spicy taste. Hunan dishes are even hotter and spicier than Sichuan cuisine since they have even more dried or fresh chili in dishes. Hunan people also invent sour and spicy taste and numb and spicy taste, and they like pickled and preserved vegetables and meats very much. Notable Hunan Dishes: Steamed Fish Head with Chopped Chili, Steamed Preserved Meat, Chairman Mao’s Red Braised Pork, Fried Pork with Chili, Tasty Lobster, Changsha Stinky Tofu, Hunan Rice Noodles, Spicy Salted Duck Hunan Cuisine Zhejiang Cuisine Chinese: 浙菜 Popular in: China’s Zhejiang Province Features: light and fresh, crisp and tender; good at controlling fire heat; prefer yellow wine as special seasoning Popular in Zhejiang, Zhejiang cuisine is often lightly seasoned with appealing appearance. Zhejiang cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables in season and they are extremely strict in the selection of raw materials. In addition, Zhejiang cuisine is well-known for its varied cooking methods and frying is the most frequently used. Notable Zhejiang Dishes: West Lake Fish in Vinegar Gravy, Fried Shrimps with Longjing Tea, Dongpo Pork, Braised Bamboo Shoot, Deep-Fried Beancurd Rolls Stuffed with Minced Tenderloin, Sliced Lotus Root with Sweet Sauce,West Lake Beef Soup, Steamed Pork with Rice Flour in Lotus Leaves Lead-in Culture and Cuisine Look , Discuss and Think 1. Where do you think this photo was taken? 2. What is happening in this photo? 3. Have you ever visited this place or a place like it?