中国的味道A Taste Of China

Unit Overview

Unit Title: Wèi dào 中国的味道 (The Flavor of China)

Learning Objectives:

• Ask and answer questions about authentic Chinese cuisine, focusing on dishes and flavors reflecting geographical regions.

• Identify main ingredients and steps to prepare dishes.

• Discuss popular foods that reflect personal heritage.

• Describe food preferences and dietary restrictions during ordering.

Lesson 1: The Four Traditional Chinese Cuisines

• Main Focus: Understanding the four major Chinese cuisines and their geographical significance.

• Major Cuisines (四大菜系 - Sì Dà Cài Xì):

  • Shandong (鲁菜 - Lǔ Cài)

  • Sichuan (川菜 - Chuān Cài)

  • Jiangsu (江浙菜 - Jiāng Zhè Cài)

  • Guangdong (粤菜 - Yuè Cài)

    

Geography and Cuisine

• Influence: Chinese cuisine diversity is influenced by geography and local climate.

• Culinary Impacts: Ingredient variety varies (e.g., coastal regions emphasize seafood).

Featured Dishes & Flavors

• Specialty Dishes (特色菜 - Tè Sè Cài) include:

  • Beijing roasted duck (北京烤鸭 - Běijīng Kǎo Yā)

  • Red braised carp (红烧鲤鱼 - Hóng Shāo Lǐ Yú)

  • Sweet potato in toffee (拔丝地瓜 - Bá Sī Dì Guā)

• Popular Flavors: Sour and Sweet (酸甜 - Suān Tián), Numbing and Spicy (麻辣 - Má Là), Tender (鲜嫩 - Xiān Nèn), Heavy Flavor (口味重 - Kǒu Wèi Zhòng).

Cooking Ingredients and Methods

• Main Ingredients (配料 - Pèi Liào):

  • Meats: chicken (鸡肉 - Jī Ròu), beef (牛肉 - Niú Ròu), pork (猪肉 - Zhū Ròu)

  • Common vegetables: Chinese cabbage (白菜 - Bái Cài), carrots (胡萝卜 - Hú Luóbo), tomatoes (西红柿 - Xī Hóng Shì).

• Cooking Methods (做法 - Zuò Fǎ): Stir-frying (炒 - Chǎo), Boiling (煮 - Zhǔ), Steaming (蒸 - Zhēng), Deep Frying (炸 - Zhá).

Making Orders at Restaurants

• Ordering Food: Phrases like, "点菜!" (Diǎn Cài!) and inquiries about signature dishes.

• Dietary Preferences: Expressing dietary allergies (e.g., 对...过敏 - Duì... Guò Mǐn) and vegetarian preferences (不吃肉 - Bù Chī Ròu).