外事接待英語(yǔ) Chapter 7

[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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