外研版（2019）必修第二册Unit 1 Food for thought Start out课件（39张PPT）

(共39张PPT)
Unit 1
Food for thought
Start out
Read the new words.
01
Watch the video and do the exercises
02
According the interpretation, match the food to the countries.
03
TASKS
Watch the video and tick the right information.
□ Different regions in China have different cooking styles and
unique dishes.
□ Beijing duck goes well with the pancake and the sweet sauce.
□ A good Beijing duck should be crispy on the outside and soft
on the inside.
□ Dazhaxie has been on Chinese menus since the Han Dynasty.
□ The best way to cook dazhaxie is to steam it.
□ About 200 years ago, Sichuan Hot Pot appeared.





Watch the video again and circle the words or expressions to describe Beijing Duck, dazhaxie or hot pot.
hot and tasty, crispy on the outside, spicy,
go well with pancakes, soft on the inside,
strongly-recommended by friends,
surprisingly good
Answer the questions.
1. What different types of food are introduced in the video
Beijing Duck, Dazhaxie and Sichuan hot pot.
Answer the questions.
2. Have you ever tried any of the food in the video What did you think of it
In my opinion, ... As far as I'm concerned, ...
Personally, ...
I suppose... I consider...
I assume... I believe...
yummy adj.好吃的；美味的（口）
tasty adj.可口的；味道好的
good-tasting adj.口感好的
delicious adj.美味的
=delectable adj.美味的
appetizing adj.开胃的；促进食欲的
flavorful adj.可口的；有味道的
sour adj.酸的
sweet adj.甜的
bitter adj.苦的
hot/spicy adj.辣的
hot and spicy adj.麻辣的
salty adj.咸的
pasta
maple
syrup
curry
dim sum
chips
Black bean salad
China–
India–
United Kingdom–
Italy–
Canada–
Mexico–
dim sum
curry
fish and chips
pasta
maple syrup
black bean salad
Match the food to the countries on the map.
3. What food from other countries have you tried
Eight Regional Cuisines in China
Origin
Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around.
Sichuan Cuisines (川菜)
Fujian Cuisine （闽菜 ）
Cantonese Cuisine（粤菜）
Zhejiang Cuisines（浙菜）
Shandong Cuisines（鲁菜）
Jiangsu Cuisine （苏菜）
Hunan Cuisine（湘菜）
Huizhou Cuisine（徽菜）
Sichuan cuisine
The birthplace of Sichuan food are the
ancient Ba and Shu states
so Sichuan cuisine is based on chengdu and
chongqing ,represented by tow local dishes.
Mopo Tofu （麻婆豆腐）
Koushui Chicken（口水鸡）
Hot Pot (火锅)
Shandong cuisine
. Shandong cuisine also named Lu Cai . An important part of four major cuisines of China.
. It be famous for the representative of
north China cuisine;
Sweet and Sour Crap
(糖醋鲤鱼)
Twisted Large Intestine
(九转肥肠)
Sixi Balls (四喜丸子)
Cantonese cuisine
The Cantonese originated in Han dynasty.
Cooking skill matured in Song dynasty and Tang dynasty
as Canton has been a trading port.
Rice Noodle Roll（肠粉）
A common dish in Cantonese breakfast
Barbecued Port Pastries(叉烧包）
Jiangsu Cuisine
One of major Chinese cuisine.
Focus on the selection of raw materials.
Pay attention to the knife.
Farewell My Concubine（霸王别姬）
Salted Duck(咸水鸭)
Braised Lion Head （红烧狮子头）
Huizhou cuisine
Anhui Cuisine has a profound cultural background.
Anhui Cuisine including in the south of anhui and huaibei features along the river.
.
Soft Shelled Turtle with Ham(火腿炖甲鱼)
Zhejiang Cuisine
It is composed of Hangzhou, Ningbo ,Shaoxing and other local food. It is characterized by fresh , tender ,soft, slippery, sweet, waxy, fresh.
Bagger Chicken (叫花鸡)
Dongpo’s Braised Pork(东坡肉)
Ningbo Rice Glue Balls(宁波汤圆)
Fujian Cuisine
Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour.
Buddha Jumping-over-the-wall (佛跳墙）
Lychee Meat (荔枝肉)
Taiji Taro Root（太极芋泥)
Hunan Cusine
Hunan cuisine is well
known for its hot spicy
and deep color. Due to the high
agricultural output of the region ,ingredients for Hunan dishes are many and varied.
Steamed multiple preserved(腊味合蒸)
Chilli Fish Head (剁椒鱼头)
Dong An Zi chicken（东安子鸡)
After knowing these，what is your favorite dish？
Thanks for listening