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外事接待英语 Chapter 7

Source: 恒星英语学习网  Onion  2009-08-21  我要投稿   论坛   Favorite  
[00:00.00]Chapter 7
[00:01.67]Chinese Cuisine
[00:04.10]In this unit, you will
[00:06.22]practise giving information about Chinese cuisine,
[00:10.89]review gerunds and infinitives,the time expressions by and ago,and the formation and use of the passive,
[00:21.58]learn about a suffix used to make adjectives from verbs, noun-verb stress shif
[00:28.68]and a suffix used to make nouns from verbs,
[00:32.63]expand your vocabulary in the areas of food ingredients, cooking methods, and drinks.
[00:40.62]Part 1
[00:42.27]Pre-listening Exercises
[00:44.70]Exercises 1(b)
[00:47.41]food
[00:48.61]fresh
[00:50.02]dishes
[00:51.59]wheat
[00:52.66]noodles
[00:53.97]rice
[00:55.22]ingredients
[00:56.61]flavour
[00:57.91]soup
[00:59.25]sugar
[01:00.58]juices
[01:01.88]sauces
[01:03.22]appeals
[01:04.71]senses
[01:06.32]sight
[01:07.63]smell
[01:08.96]taste
[01:10.22]banquet
[01:11.58]expect
[01:13.22]serve
[01:14.68]cleaver
[01:16.17]typical
[01:17.37]Exercises 2(b)
[01:20.64]meat
[01:21.79]vegetables
[01:23.57]seafood
[01:25.08]hot
[01:26.05]spicy
[01:28.11]salty
[01:29.60]sweet
[01:30.98]sour
[01:32.21]juicy
[01:33.86]dry
[01:35.43]chewy
[01:37.07]soft
[01:38.59]clear
[01:40.02]milk-white
[01:42.14]texture
[01:43.52]sticky
[01:45.14]crisp
[01:46.48]balanced
[01:48.25]Comprehension Exercises
[01:50.94]Exercises 3(b)
[01:54.16]Guest:I'd like to try some traditional Chinese food. Could you tell me about eating in China?
[02:01.10]Host:Chinese people want their food to be very fresh, so the local dishes are different in each regio
[02:10.66]For example, most people think of rice when they think of Chinese food, but in the nort
[02:18.00]people grow wheat, and they eat noodles instead of rice. When talking about Chinese cuisin
[02:26.65]we usually mention four schools of local cuisine, namely, Sichuan, Guangdon
[02:36.26]Shandong, and Jiangsu-Zhejiang cuisines.
[02:42.46]Sichuan cuisine is known for its hot dishes. Seasonings are very importan
[02:50.19]Guangdong cuisine is famous for its wide assortment of ingredients, its light flavor, freshness and tender or crisp texture.
[03:02.41]Shandong cuisine is know for its clear or milk-white soups, and for its sea foo
[03:10.69]It is the basic cooking style of the north and the northeast of China
[03:16.41]Shandong inhabitants prefer their food salty,and emphasize juices and sauces.
[03:24.64]The chefs of Jiangsu-Zhejiang are famous for their skills in handling the cleave
[03:32.24]They use sugar, and they favor light coloring and flavor.
[03:38.49]For us, good food must appeal to our senses of sight, smell and taste. We also like our meals to be balanced.
[03:48.70]Guest:What does that mean?
[03:50.84]Host:Well, at a typical Chinese banquet, we expect to serve some meat, some vegetables and some seafoo
[03:59.99]The food will be of different colours, for example, dark or light foo
[04:05.63]or green vegetables. The dishes will have different tastes - hot and spicy, salt
[04:13.28]sweet or sour - and different textures - sticky or crisp, juicy or dry, chewy or sof
[04:23.71]We enjoy eating food with different tastes and textures.
[04:28.70]Pronunciation Exercises
[04:31.18]Exercises 4(b)
[04:33.68]very fresh
[04:35.80]noodles instead of rice
[04:39.35]local cuisines
[04:41.60]known for its hot dishes
[04:44.97]its wide assortment of ingredients
[04:48.68]skills in handling the cleaver
[04:52.23]our senses of sight, smell and taste
[04:57.09]a typical Chinese banquet
[05:00.54]meat, vegetables and seafood
[05:04.61]different colours
[05:06.94]different tastes and textures
[05:10.07]hot and spicy
[05:12.76]sticky or crisp
[05:15.45]juicy or dry
[05:17.91]Exercises 5(a)
[05:21.44]Chinese people want their food to be very fresh.
[05:25.67]In the north, people eat noodles instead of rice.
[05:30.24]We usually mention four local cuisines.
[05:33.92]Sichuan cuisine is known for its hot dishes.
[05:38.44]Guangdong cuisine is famous for its wide assortment of ingredients.
[05:44.37]Shandong inhabitants prefer their food salty.
[05:48.89]Jiangsu - Zhejiang chefs are famous for their skills in handling the cleaver.
[05:55.68]Good food appeals to our senses of sight, smell and taste.
[06:02.06]We like our meals to be balanced.
[06:05.32]The food will be of different colours.
[06:08.40]The dishes will have different tastes and textures.
[06:12.51]Consolidation Exercises
[06:15.35]Exercises 6.
[06:17.97]Guest:I'd like to try some traditional Chinese food. Could you tell me about eating in China?
[06:24.50]Host:Chinese people want their food to be very fresh, so the local dishes are different in each regio
[06:31.81]For example, most people think of rice when they think of Chinese food, but in the nort
[06:38.08]people grow wheat, and they eat noodles instead of rice. When talking about Chinese cuisin
[06:45.52]we usually mention four schools of local cuisine, namely, Sichuan, Guangdong, Shandon
[06:55.27]and Jiangsu-Zhejiang cuisines.
[06:58.98]Sichuan cuisine is known for its hot dishes. Seasonings are very importan
[07:05.61]Guangdong cuisine is famous for its wide assortment of ingredients, its light flavo
[07:11.75]freshness and tender or crisp texture.
[07:15.59]Shandong cuisine is known for its clear or milk-white soups, and for its sea foo
[07:22.25]It is the basic cooking style of the north and the northeast of China
[07:27.14]Shandong inhabitants prefer their food salty, and emphasize juices and sauce
[07:33.46]The chefs of Jiangsu-Zhejiang are famous for their skills in handling the cleave
[07:40.15]They use sugar, and they favor light coloring and flavor.
[07:44.80]For us, good food must appeal to our senses of sight, smell and taste. We also like our meals to be balanced.
[07:53.18]Guest:What does that mean?
[07:55.19]Host:Well, at a typical Chinese banquet, we expect to serve some mea
[08:00.44]some vegetables and some seafood. The food will be of different colour
[08:05.56]for example, dark or light food, or green vegetables. The dishes will have different tastes - hot and spic
[08:14.13]salty, sweet or sour - and different textures - sticky or crisp, juicy or dry, chewy or sof
[08:24.11]We enjoy eating food with different tastes and textures.
[08:28.50]Exercises 7(b)
[08:31.50]1)Chinese people like their food to be fresh.
[08:36.83]2)In the north, people grow wheat and eat noodles.
[08:42.37]3)Chinese cuisine has four important local cuisines.
[08:48.48]4)Guangdong cuisine is famous for its freshness.
[08:54.44]5)Soups and seafood are important in Shandong cuisine.
[09:00.87]6)Shandong inhabitants like salty food.
[09:06.25]7)Sichuan food is hot and spicy.
[09:12.02]8)At banquets, we usually serve meat, vegetables and seafood.
[09:18.79]9)The dishes have different colours and tastes.
[09:24.45]10)We enjoy eating food with different textures.
[09:29.84]Expansion Exercises
[09:32.66]Vocabulary Development
[09:34.93]Exercises 8(b)
[09:37.93]bamboo shoots
[09:40.00]bean sprouts
[09:41.90]beans
[09:43.39]cabbage
[09:44.83]carrots
[09:45.98]celery
[09:47.28]green pepper
[09:49.24]lettuce
[09:50.63]mushrooms
[09:52.01]onion
[09:53.08]peas
[09:54.44]radishes
[09:55.96]sweet corn
[09:57.97]tomato
[09:59.56]coconut
[10:01.00]jack fruit
[10:02.64]lychee
[10:04.29]watermelon
[10:05.86]Word Building
[10:07.56]Exercises 9(b)
[10:10.74]enjoy
[10:12.52]enjoyable
[10:14.30]accept
[10:15.91]acceptab
[10:17.82]adju
[10:19.36]adjustab
[10:21.22]dri
[10:22.68]drinkab
[10:24.17]favou
[10:25.48]favourab
[10:26.83]forge
[10:28.38]forgettab
[10:30.10]li
[10:31.56]likeab
[10:33.31]p
[10:34.70]payab
[10:36.05]re
[10:37.81]reliab
[10:39.27]understa
[10:41.28]understandab
[10:43.13]va
[10:44.57]variab
[10:46.27]Part 2
[10:47.97]Pre-listening Exercises
[10:50.66]Exercises 1(b)
[10:53.90]dri
[10:55.57]t
[10:56.93]leav
[10:58.65]process
[11:00.22]wither
[11:01.68]c
[11:03.09]oxidiz
[11:04.58]semi-bla
[11:06.43]roll
[11:07.79]pick
[11:08.94]stir-roast
[11:11.24]air-dri
[11:12.97]a
[11:14.40]expo
[11:15.79]export
[11:17.46]sin
[11:18.82]everyo
[11:20.33]orig
[11:21.82]Exercises 2(b)
[11:24.98]discover
[11:27.23]alcoh
[11:29.03]writt
[11:31.15]docume
[11:32.66]expla
[11:34.67]wi
[11:36.50]fermenti
[11:38.51]gra
[11:40.21]archaeologi
[11:42.07]contain
[11:44.08]alcohol
[11:45.75]liqu
[11:47.13]Comprehension Exercises
[11:49.85]Exercises 3(b)
[11:53.22]Guest:What about drinks?
[11:55.39]Host:Chinese people drink a lot of te
[11:59.18]We have grown tea for more than 5000 year
[12:04.01]There are several different kinds of Chinese tea. It depends on how the leaves are processe
[12:12.63]Black tea is made from leaves that have been withered, rolled or cut and then oxidize
[12:21.59]For semi-black tea or oolong, the leaves are withered, oxidized for a short tim
[12:29.63]then roasted and rolled. Green tea leaves are stir-roasted, rolled, but not oxidize
[12:39.40]White tea is very expensive. It is made of leaves grown on high altitude mountain
[12:48.44]These leaves are carefully picked by hand, and air-drie
[12:54.11]They are neither fermented nor rolled.
[12:57.90]About 1000 years ago, China began to export tea. By the 6th century, the Japanese began to drink te
[13:08.50]but people in Europe and America didn't tea until the 17th and 18th centurie
[13:16.29]Since that time, tea has become very popular, so it's still an important export for u
[13:24.88]The Chinese character "cha" is the origin of the word "tea" in English, and in many other languages.
[13:33.58]The Chinese also discovered alcohol. We have 4000-year old written documents explaining how to make wine by fermenting grain
[13:46.72]In the 1970s, archaeologists found two containers from before 200 B.C
[13:55.66]In the containers was an alcoholic drink made from wheat. It's probably the oldest liquor anyone has ever found.
[14:06.08]Pronunciation Exercises
[14:08.77]Exercises 4(b)
[14:11.70]a lot of t
[14:14.36]for more than 5000 yea
[14:17.96]different kinds of Chinese t
[14:21.57]how the leaves are process
[14:24.52]withered, rolled or cut, and then oxidiz
[14:29.69]roasted and roll
[14:32.72]picked by ha
[14:35.44]neither fermented nor roll
[14:38.76]since that ti
[14:41.40]very popul
[14:43.83]an important expo
[14:46.52]the origin
[14:48.92]the word for "te
[14:51.77]in many languag
[14:54.46]4000-year old documen
[14:57.98]how to make wi
[15:00.70]by fermenting grai
[15:03.68]from before 200 B.
[15:07.36]an alcoholic dri
[15:10.24]made from whe
[15:12.77]the oldest liqu
[15:14.96]ever fou
[15:16.90]Exercises 5(b)
[15:19.77]We drink a lot of tea.
[15:22.46]There are several kinds of Chinese tea.
[15:25.70]Black tea leaves have been withered, rolled or cut, and then oxidized.
[15:32.20]Green tea leaves are stir-roasted, rolled, but not oxidized.
[15:38.16]White tea is picked by hand.
[15:41.16]People in Europe didn't drink tea until the 17th century.
[15:46.49]Tea has become very popular since the 18th century.
[15:51.72]The Chinese character "cha" is the origin of "tea".
[15:56.99]Tea is an important export for us.
[16:00.68]Archaeologists found containers from before 200 B.C.
[16:06.84]In the containers was an alcoholic drink.
[16:11.02]It's the oldest liquor ever found.
[16:14.39]Consolidation Exercises
[16:17.47]Exercises 6.
[16:20.03]Guest:What about drinks?
[16:22.02]Host:Chinese people drink a lot of tea. We have grown tea for more than 5000 year
[16:29.73]There are several different kinds of Chinese tea. It depends on how the leaves are processe
[16:36.81]Black tea is made from leaves that have been withered, rolled or cut and then oxidize
[16:43.34]For semi-black tea or oolong, the leaves are withered, oxidized for a short tim
[16:49.89]then roasted and rolled. Green tea leaves are stir-roasted, rolled, but not oxidize
[16:57.34]White tea is very expensive. It is made of leaves grown on high altitude mountain
[17:04.23]These leaves are carefully picked by hand, and air-dried. They are neither fermented nor rolled.
[17:11.81]About 1000 years ago, China began to export tea. By the 6th centur
[17:17.95]the Japanese began to drink tea, but people in Europe and America didn't drink tea until the 17th and 18th centurie
[17:27.09]Since that time, tea has become very popular, so it's still an important export for u
[17:34.28]The Chinese character "cha" is the origin of the word "tea" in Englis
[17:40.26]and in many other languages.
[17:42.92]The Chinese also discovered alcohol. We have 4000-year old written documents explaining how to make wine by fermenting grain
[17:53.21]In the 1970s, archaeologists found two containers from before 200 B.C. In the containers was an alcoholic drink made from whea
[18:04.26]It's probably the oldest liquor anyone has ever found.
[18:09.20]Exercises 7(b)
[18:12.13]1)Chinese people drink a lot of tea.
[18:17.72]2)Black tea leaves have been dried, cut and oxidized.
[18:23.62]3)Green tea leaves are steamed and rolled.
[18:29.08]4)White tea is expensive.
[18:33.23]5)Tea has become popular since the 18th century.
[18:39.79]6)Archaeologists found containers from before 200 B.C.
[18:46.79]7)In the containers was an alcoholic drink.
[18:52.28]8)It's the oldest liquor ever found.
[18:57.00]Expansion Exercises
[18:59.70]Vocabulary Development
[19:02.23]Exercises 8(b)
[19:05.26]champag
[19:06.93]wi
[19:08.55]rice wi
[19:10.09]be
[19:11.37]whisk
[19:12.73]rice whisk
[19:14.45]r
[19:15.71]g
[19:16.88]cockta
[19:18.84]coff
[19:20.25]jui
[19:21.48]sod
[19:22.87]soft dri
[19:24.33]mineral wat
[19:25.87]bottled wat
[19:27.93]spiri
[19:29.03]Word Building
[19:31.33]Exercises 9(b)
[19:34.31]condu
[19:35.74]conduct
[19:37.47]impo
[19:39.30]impo
[19:41.13]perm
[19:42.88]perm
[19:44.47]progre
[19:46.17]progre
[19:47.71]prote
[19:49.75]prote
[19:51.44]reco
[19:52.96]reco
[19:54.74]transpo
[19:56.62]transpo
[19:58.71]Part 3
[20:00.95]Pre-listening Exercises
[20:03.38]Exercises 1(b)
[20:06.70]du
[20:08.11]reci
[20:09.89]sk
[20:11.66]cover
[20:13.07]mixtu
[20:14.67]o
[20:15.90]sau
[20:17.23]molass
[20:18.74]roast
[20:20.13]loo
[20:21.90]brig
[20:23.29]pai
[20:24.57]speciali
[20:26.66]ch
[20:27.91]pa
[20:29.04]delicio
[20:30.81]Exercises 2(b)
[20:33.97]ca
[20:35.46]bak
[20:36.95]sha
[20:38.62]full mo
[20:40.37]autu
[20:41.94]festiv
[20:43.66]swe
[20:45.21]cru
[20:46.67]filli
[20:48.08]savou
[20:49.93]h
[20:51.48]sausa
[20:53.07]fru
[20:54.48]nu
[20:55.89]flavour
[20:57.22]rose peta
[20:59.00]natur
[21:00.80]essenc
[21:02.63]Comprehension Exercises
[21:05.40]Exercises 3(b)
[21:08.61]Guest:My guidebook mentions Peking duck and moon cake. What are they?
[21:13.86]Host:Peking duck is a famous Chinese dish. The recipe is 1500 years ol
[21:21.75]The skin of the duck is covered with a mixture of oil, sauce, and molasse
[21:29.22]Then the duck is dried and roasted. It looks as though it's covered with bright red pain
[21:38.00]Some restaurants specialize in duck dishes. A good chef at a duck restaurant can make over eighty dishe
[21:47.40]all from different parts of the duck.
[21:50.54]Moon cake is cake baked in the shape of a full moon. We eat it for the Mid-Autumn Festiva
[21:59.05]The cake has a sweet crust and a filling. The filling can be sweet or savour
[22:06.42]and can contain ham, sausage, fruit, or nuts. The filling is flavoured with rose petals or other natural essences.
[22:17.16]Each region has its own recipe, but everyone agrees that the most delicious moon cake are from the provinces of Jiangs
[22:28.18]Guangdong and Beijing.
[22:31.05]Pronunciation Exercises
[22:33.74]Exercises 4(b)
[22:36.51]Peking du
[22:38.45]moon ca
[22:39.94]a mixture of oil, sauce and molass
[22:44.66]dried and roast
[22:47.20]covered wi
[22:49.18]bright red pai
[22:51.27]specialize
[22:53.18]duck dish
[22:55.06]a good ch
[22:56.99]a duck restaura
[22:59.06]over eighty dish
[23:01.23]from different parts of the du
[23:04.18]baked in the shape of a full mo
[23:08.02]the Mid-Autumn Festiv
[23:11.00]sweet crust and a filli
[23:14.21]sweet or savou
[23:17.50]ham, sausage, fruit or nu
[23:21.24]flavoured with rose peta
[23:24.37]other natural essenc
[23:27.24]its own reci
[23:30.14]the most delicious moon cak
[23:33.77]Exercises 5(b)
[23:36.96]1)The duck is covered with oil, sauce, and molasses.
[23:42.34]2)Then it's dried and roasted.
[23:47.59]3)It looks as though it's covered with bright red paint.
[23:53.13]4)Some restaurants specialize in duck dishes.
[23:57.89]5)A good chef can make over eighty duck dishes.
[24:03.61]6)Moon cake is baked in the shape of a full moon.
[24:09.04]7)We eat it for the Mid-Autumn Festival.
[24:14.19]8)The filling can be sweet or savoury.
[24:19.15]9)It can contain ham, sausage, fruit or nuts.
[24:25.78]10)It's flavoured with rose petals and other natural essences.
[24:31.82]11)Each region has its own recipe.
[24:35.71]Consolidation Exercises
[24:38.40]Exercises 6.
[24:40.73]Guest:My guidebook mentions Peking duck and moon cake. What are they?
[24:47.28]Host:Peking duck is a famous Chinese dish. The recipe is 1500 years ol
[24:53.84]The skin of the duck is covered with a mixture of oil, sauce, and molasse
[24:59.51]Then the duck is dried and roasted. It looks as though it's covered with bright red pain
[25:06.40]Some restaurants specialize in duck dishes. A good chef at a duck restaurant can make over eighty dishe
[25:14.37]all from different parts of the duck.
[25:17.45]Moon cake is a cake baked in the shape of a full moon. We eat it for the Mid-Autumn Festiva
[25:24.95]The cake has a sweet crust and a filling. The filling can be sweet or savoury, and can contain ha
[25:32.50]sausage, fruit, or nuts. The filling is flavoured with rose petals or other natural essences.
[25:40.13]Each region has its own recipe, but everyone agrees that the most delicious moon cakes are from the provinces of Jiangsu
[25:49.25]Guangdong and Beijing.
[25:51.91]Exercises 7(b)
[25:54.91]1)The recipe for Peking duck is 1500 years old.
[26:01.44]2)The duck is covered with sauce.
[26:05.47]3)Then it's dried and roasted.
[26:09.99]4)Some restaurants specialize in duck dishes.
[26:14.74]5)Moon cake is baked in the shape of the moon.
[26:20.28]6)The filling can contain ham or fruit.
[26:25.56]7)It's flavoured with natural essences.
[26:31.02]8)Jiangsu, Guangdong, and Beijing have the most delicious moon cakes.
[26:39.56]Expansion Exercises
[26:42.48]Vocabulary Development
[26:45.23]Exercises 8(b)
[26:48.18]barbec
[26:49.61]bo
[26:50.89]brai
[26:52.46]bro
[26:54.00]f
[26:55.23]gri
[26:56.69]poa
[26:58.05]sau
[26:59.57]st
[27:00.90]ste
[27:02.00]Word Building
[27:03.49]Exercises 9(b)
[27:06.57]authori
[27:08.76]authorizati
[27:11.09]civili
[27:13.15]civilizati
[27:15.35]coloni
[27:17.33]colonizati
[27:19.50]familiari
[27:21.64]familiarizati
[27:23.65]memori
[27:25.82]memorizati
[27:27.99]organi
[27:29.97]ogranizati
[27:32.06]Listening Test
[27:34.21]1.The regions of China have different kinds of food.
[27:39.72]2.Chinese people like their food to be very fresh.
[27:45.10]3.Food is good if it appeals to our senses of sight, smell, and taste.
[27:52.81]4.Sichuan dishes contain chilies and spices, but Guangdong food is lighter.
[28:00.07]5.Chinese tea can be black, semi-black, green, or white.
[28:07.98]6.It's over thousand years since China started exporting tea.
[28:14.72]7.The word "tea" comes from the Chinese character "cha."
[28:20.97]8.A drink made from wheat is the oldest liquor anyone has ever found.
[28:27.89]9.A good chef can make over eighty dishes from a duck.
[28:33.50]10.The filling for moon cake can be ham, sausage, fruit or nuts.
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