Unit 1 Food Matters Extended reading 课件（共14张PPT）

(共14张PPT)
Traditional Chinese Foods
Ways of cooking
fry boil grill
Ways of cooking
bake toast广/roast steam
Styles of cooking
Huaiyang(Jiangsu) cuisine
Yue cuisine
Lu cuisine
Chuan cuisine
Xiang cuisine
Min(Fujian) cuisine
Zhe cuisine
Hui cuisine
Types of courses
cold dishes hot dishes soup Dim sum
Varied flavours
Hunan:spicy
Shandong:salty
Mind map
12 August, Nanjing salted duck
8 December, Cantonese dim sum
History
Why he likes it
How to make salted duck
How the Cantonese eat their breakfasts
hot pot
1.The biggest feature in the flavour of Sichuan hot pots.
Hot and spicy.
2.Sichuan hot pots date back to .
3.Why are Sichuan hot pots perfect for the place where they were invented
Their hot and spicy flavour helps make people feel warm which is good for the damp and foggy local climate.
4.Why are Sichuan hot pots so popular
Line18-20.
the late Qing Dynasty
Nanjing salted duck
1.How is Nanjing salted duck served, and what is its flavour
2.How is a Nanjing salted duck made
3.Why is Nanjing salted duck so popular
Nanjing salted duck
1.How is Nanjing salted duck served, and what is its flavour
Line22-23
2.How is a Nanjing salted duck made
3.Why is Nanjing salted duck so popular
Nanjing salted duck
1.How is Nanjing salted duck served, and what is its flavour
Line22-23
2.How is a Nanjing salted duck made
Line24-25
3.Why is Nanjing salted duck so popular
Nanjing salted duck
1.How is Nanjing salted duck served, and what is its flavour
Line22-23
2.How is a Nanjing salted duck made
Line24-25
3.Why is Nanjing salted duck so popular
Line28-29
Line32
Tang Dynasty
mid-19th century
Good morning
hurry
chatting,drinking tea
business, family or pleasure
baked,boiled,steamed or fried
rice noodle rolls
Write a summary of each of the three traditional Chinese foods.