导游英语 unit 14.ppt

Unit 14,China’s local Specialties,1. Chinese Cuisine,What are the differences between Chinese cooking and western cooking? Key words: laboratory instructions creative, stylish touch colorful, varied, delicious, complex,French Food,French Baguette 法国长棍,Goose Liver,Japanese Food (exquisite table ware and delicious food, sushi寿司， sashimi(生鱼片),Sichuan Cuisine (hot & spicy) spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili(红辣椒).,Mapo Bean curd(麻婆豆腐） Twice Cooked Pork Slices（回锅肉）,Yellow River Carp in Sweet and Sour Sauce（糖醋黄河鲤鱼） Shrimps Wearing Jade Bells(玉带虾仁),,Huaiyang Cuisine,Anhui Cuisine,soy braised mandarin fish,Fried flocky bean curd Red-Cooked Chicken, Fuliji Style,具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。

如： 饺子 Jiaozi 包子 Baozi 馒头 Mantou 花卷 Huajuan 烧麦 Shaomai,3、口感+主料（+with+辅料/酱汁） 黄酒脆皮虾仁：Crisp shrimps with rice wine sauce 4、人名/地名+主料 麻婆豆腐：Mapo Beancurd 北京烤鸭： Roast Bejing Duck,Translation,1、烹调法+主料 烤乳猪 Roast suckling pig 2、主料+with+酱汁；烹调法+主料+with+酱汁 蚝油白菜：Cabbage with oyster sauce 红烧牛肉：Braised beef with brown sauce,中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释 锅贴 Guotie (Pan-Fried Dumplings) 窝头 Wotou (Steamed Corn Bun) 蒸饺 Steamed Jiaozi (Steamed Dumplings) 油条 Youtiao (Deep-Fried Dough Sticks) 汤圆 Tangyuan (Glutinous Rice Balls),2. Chinese Tea,Of the three major beverages of the world-- tea, coffee and cocoa-- tea is consumed by the largest number of people in the world.,,,Green tea Green tea is the variety which keeps the original color of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.,Black tea Black tea, known as “red tea” (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui （祁红）, Dianhong of Yunnan （滇红）, Suhong of Jiangsu（苏红）, Chuanhong of Sichuan（川红） and Huhong of Hunan （湖红）.,Wulong/Oolong tea This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China's southeast coast: Fujian, Guangdong and Taiwan,世界品茶口味的喜好：,东方人时尚的多为清饮茶； 欧美及大洋洲国家人们钟情的是加有奶、糖的红茶； 西非和北非的人们最爱喝的是加有薄荷或柠檬的绿茶。

Top Ten Tea Varieties in China,Longjing Tea Hangzhou (西湖龙井）,2.Biluochun Tea 苏州洞庭碧螺春,3. Maofeng Tea 黄山毛峰,4. Cloud Tea of Mount Lushan 庐山云雾,5. Guapian Tea in Lu’an 六安瓜片,6. Silver Needle 君山银针 产于岳阳洞庭湖的青螺岛，君山银针全由没有开叶的肥嫩芽尖制成，满布毫毛，色泽鲜亮，香气高爽，汤色橙黄，滋味甘醇，虽经久置，其味不变，冲时尖尖向水面悬空竖立，继而徐徐下沉，头三次都如此竖立经考证《红楼梦》曾谈到妙玉用隔年的梅花积雪冲泡的“老君眉”即是君山银针7. Mojian 信阳毛尖 8. Rock Tea Of Mount Wuyi武夷岩茶,9.Tieguanyin(Iron Guanying) 安溪铁观音 10. Keemun (Qimen) Black Tea 祁门红茶,The Three-Course Tea of the Bai ethnic minority 白族的三道茶,purple-grit tea pot 紫砂壶,翻译：,China is a country with a time-honored civilization and a land of ceremony and decorum. Whenever guests visit, it is necessary to make and serve tea to them. Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups. Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has been consumed; and thus the cup is kept filled so that the tea retains the same bouquet (香味）and remains pleasantly warm throughout the entire course of tea-drinking. Snacks, sweets and other dishes may be served at tea time to complement the fragrance of the tea and to allay（减轻） one's hunger.,3. Chinese silk,Varieties: Silk fabric 丝 Satin 缎 Damask 锦缎 silk gauze 丝薄纱 Crepe silk 绉绸 Tough silk 硬绸 Raw silk 生绸 Georgette crepe 乔其纱 Velvet 天鹅绒 Embroidered silk 刺绣绸 Printed silk 印制绸,,明清时期青花瓷作品,,明清时期釉里红瓷器作品,明清时期粉彩瓷器作品,。