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外事接待英语 Chapter 7

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[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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