Unit 3 Section A Reading and Thinking 課件 -人教版（2019）選擇性必修第二冊(cè)

1、Unit 3Section A Reading and Thinking中國(guó)八大菜系魯菜 山東菜簡(jiǎn)稱魯菜，是中國(guó)著名的八大菜系之一，也是黃河流域烹飪文化的代表。山東菜可分為濟(jì)南風(fēng)味菜、膠東風(fēng)味菜、孔府菜和其他地區(qū)風(fēng)味菜，并以濟(jì)南菜為典型，煎炒烹炸、燒燴蒸扒、煮氽熏拌、溜熗醬腌等有50多種烹飪方法。濟(jì)南菜以清香、脆嫩、味厚而純正著稱，特別精于制湯，清濁分明，堪稱一絕?？赘俗龉ぞ?xì)，烹調(diào)技法全面，尤以燒、炒、煨、炸、扒見長(zhǎng)，而且制作過(guò)程復(fù)雜。川菜四川菜簡(jiǎn)稱川菜，是中國(guó)著名的八大菜系之一，歷史悠久，風(fēng)味獨(dú)特，馳名中外。川菜講究色、香、味、形，在“味”字上下功夫，以味的多、廣、厚著稱。川菜口味的組成

2、，主要有“麻、 辣、咸、甜、酸、苦、香”7種味道，巧妙搭配，靈活多變，創(chuàng)制出麻辣、酸辣、紅油、白油等幾十種各具特色的復(fù)合味，味別之多，調(diào)制之妙，堪稱中外菜肴之首，從而贏得了“一菜一格，百菜百味”的稱譽(yù)。粵菜廣東菜簡(jiǎn)稱粵菜，是中國(guó)著名八大菜系之一。由廣州、潮州、東江客家菜三種地方菜構(gòu)成。而三支地方菜又有各自不同的特色。廣州菜是粵菜的主要組成部分，以味美色鮮、菜式豐盛而贏得“食在廣州”的美譽(yù)。廣州菜有三大特點(diǎn)：一是鳥獸蟲魚均為原料，烹調(diào)成形態(tài)各異的野味佳肴；二是即開刀、即烹和即席烹制，獨(dú)具一格，吃起來(lái)新鮮火熱；三是夏秋清淡、冬春香濃，深受大眾的喜愛。蘇菜江蘇菜簡(jiǎn)稱蘇菜，以蘇州和揚(yáng)州菜為代表，是中國(guó)

3、著名的八大菜系之一。蘇菜有如下幾個(gè)特點(diǎn)：一是選料嚴(yán)謹(jǐn)，制作精細(xì)，因材施藝，按時(shí)治肴；二是擅長(zhǎng)燉、燜、煨、焐、蒸、燒、炒等烹飪方法，且精于泥煨、叉烤；三是口味清鮮，濃而不膩，淡而不??；四是注重調(diào)湯，保持原汁。蘇菜口味趨甜，以烹制四季佳蔬、江河湖鮮見長(zhǎng)；揚(yáng)州菜史稱淮揚(yáng)風(fēng)味，刀工精細(xì)，火候精微，色調(diào)清新，造型別致，突出主料，強(qiáng)調(diào)本味，清淡可口，適應(yīng)面寬，尤以擅長(zhǎng)制湯而著稱。閩菜福建菜俗稱閩菜，以福州菜為代表，素以制作細(xì)巧、色調(diào)美觀、調(diào)味清鮮著稱。閩菜以海鮮類為主，口味方面則咸、甜、酸、辣具備，咸的調(diào)味品有蝦醬、蝦油、豉油等；酸的有白醋、喬頭等；甜的有紅糖、冰糖等；辣的有胡椒、芥末等；香的有紅糖、五香

4、粉、八角、桂皮等。徽菜徽菜是安徽菜的簡(jiǎn)稱，又叫皖菜，是中國(guó)八大菜系之一。其特點(diǎn)呢，一是就地取材，以鮮制勝?；盏厥a(chǎn)山珍野味河鮮家禽，就地取材使菜肴地方特色突出并保證鮮活。二是善用火候，火功獨(dú)到。根據(jù)不同原料的質(zhì)地特點(diǎn)、成品菜的風(fēng)味要求，分別采用大火、中火、小火烹調(diào)。三是嫻于燒燉，濃淡相宜，除爆、炒、熘、炸、燴、煮、烤、焐等技法各有千秋外，尤以燒、燉及熏、蒸菜品而聞名。湘菜湖南菜又稱湘菜，由于湖南民豐物博，向稱魚米之鄉(xiāng)。湘菜以腴滑肥潤(rùn)為主，多將辣椒當(dāng)主菜食用，不僅有北方的咸，也有南方的甜，更有本地特色之辣與酸。香、嫩、清、脆是其特色，所用材料以新鮮、價(jià)廉物美為原則。湘菜特別講究原料的入味，技法多

5、樣，有燒、炒、蒸、熏等方法，尤以“蒸”菜見長(zhǎng)。且刀功精妙，形味兼美，菜肴千姿百態(tài)，變化無(wú)窮。浙菜浙江菜簡(jiǎn)稱浙菜，是浙江地方風(fēng)味菜系。浙菜有如下幾大特征：一是用料廣博，配料嚴(yán)謹(jǐn)。主料注重時(shí)令和品種，配料、調(diào)料的選擇旨在突出主料、增益鮮香、去除腥膩；二是刀工精細(xì)，形狀別致；三是火候調(diào)味，最重適度；四是清鮮嫩爽，滋、味兼得；五是浙菜三支，各具風(fēng)韻。1. consistconsist of =be made of =be composed ofconsist of 不用于被動(dòng)語(yǔ)態(tài)，不用于進(jìn)行時(shí)態(tài)，但可用consisting作非謂語(yǔ)動(dòng)詞；表示被動(dòng)意義時(shí)常用made up和composed。consist

6、 in = lie in 在于consist with 與一致2. stuffstuff up 塞住stuff into 把裝（塞）入stuff with 用裝（塞，填）Vocabulary 3. slicea slice of bread 一片面包sliceoff 切下slice away 割去slice through 割穿，切斷4. minimumbe at a minimum 處于最小限度at the minimum of cost 以最低的成本keep to a minimum 把保持在最低限度reduce/bring to a minimum 把減少到最小/低maximum adj

7、.最大的，最多的 n. 最大限度，最大量（縮寫max.）5. consumeconsume large amounts of fossil fuels 消耗大量的礦物燃料be consumed with sth. 充滿6. temperin a bad temper 發(fā)怒，發(fā)脾氣keep/ lose ones temper 忍住/發(fā)脾氣out of temper 發(fā)火的，發(fā)怒的fly into a temper 勃然大怒Culture and CuisineThinking 1. What is the title of the text? 2. What can you see from t

8、he pictures in the text? 3. What do you think the word cuisine in the title means? 4. What kinds of food are they?5. What do you think the text is about? Discussion 1. How many kinds of Chinese cuisine are there, and how can these cuisines be described?2. What, if anything, do these cuisines tell yo

9、u about the people who eat them?Scanning How does the writer understand the saying You are what you eat.? The writer thinks that the food we eat actually reflects our personality, character, and culture.Which is the topic paragraph? The last paragraph.Which is the topic sentence? What we can say, ho

10、wever, is that culture and cuisine go hand in hand, and if you do not experience one, you can never really know the other.夾敘夾議類文體的主題段落一般是第一段或者最后一段。主題段落具有概括、點(diǎn)明主題的作用，常用“In short/conclusion, . . . ”“What we can say/conclude is that. . . ”等語(yǔ)篇標(biāo)記詞引導(dǎo)。另外，轉(zhuǎn)折之后（語(yǔ)篇標(biāo)記詞常為but、however、yet、in fact等）的觀點(diǎn)往往就是作者的觀點(diǎn)。Tip

11、s Filling the tablePlace Kind of Chinese FoodTypical dishPeople or cultureAmerica had been changed to suit American tastesGeneral Tsos chickenAmericans love bold, simple flavours and are not afraid to try new foods.Beijing authentic Chinese foodSichuan pepper-cornsfriendlyShandong a favourite tradit

12、ional dish of the people in North China, and the most famous food in Shandongboiled dumplings served with vinegar and pancake rolls stuffed with sliced Chinese green onions.family is important to the people there Northwest China what you can cook over an open firelamb kebab traditionally wandered th

13、e open range on horses South Chinalocal disheselegant dim sumfriendly and kindCentral Chinalocal dishesexceptional stewed noodlesfriendly and kindCause and EffectDo people living in different places share the same culture or different cultures? People living in different places share different cultu

14、res.Do people living in different places eat the same food or different kinds of food? People living in different places eat different kinds of food. People living in different places share different cultures. As a result, they have different kinds of food. That is, People living in different places

15、 eat different kinds of food because they share different local cultures. Or we can say, People living in different places share different local cultures, so they have different kinds of food. Conclusion Read and Answer1. Why does the writer mention the French author Jean Anthelme Brillat-Savarin in

16、 the first paragraph? To introduce a famous saying about food and personality: You are what you eat.2. What does the writer think of the Chinese food in America? Chinese food in America is not authentic because it has been changed to suit American tastes.3. What is the writers purpose in writing thi

17、s passage?To share with readers his viewpoint: Culture and cuisine go hand in hand.How is the passage developed?Discussion Activity 51. What is the writers opinion about culture and cuisine? They go hand in hand. 2. What is the writers reason? In America, Chinese food has been changed to suit American tastes, and it tells us much about the character of Americans. In China, people in different places have different kinds of traditional food, which reflect different traditional cultures. As a result, the write