1. Unit 3 Eating & Drinking By Fu Jinyu

2. Unit Objectives  Chinese Cuisine and Foreign Cuisines  Expressing Ingredients and Cooking Equipments / Utensils  Expressing Slicing Techniques and Cooking Methods  Expressing Names of Chinese Dishes  Eating Out  Eating at Home (A Pot Luck Supper)

3. Vocabulary wwwworld/ regional/ local cuisine (culinary art) ddddishes, cutlery, utensil, crockery ccccondiments, preservative-free ggggourmet powder, chicken essence iiiingredients, seasoning, specialty rrrrecipe/menu, appetizer hhhhors d’oeuvres, a la carte ffffirst/ main courses, dessert

4. To Eat or Not to Eat, That’s the Problem  To eat and to drink is the most prior necessity for human subsistence.  Cookery, preparation of food for consumption, is conceived as the oldest and most essential of the arts and crafts.  Cookery must be divided into two classes, perhaps best defined by the French, who distinguish between cuisine bourgeois (“home cooking”) and haute cuisine—cookery conceived as an aesthetic pursuit.

5. The Great Cuisines  By general consent the three major styles of modern cookery are the Chinese, Italian, and French.  Of these, the oldest, purest, and perhaps most sophisticated is the Chinese.  Italian cookery was refined to a high degree by the early Renaissance, when it produced the first truly modern European cuisine.  French cuisine sets the present standard for all other Western cuisines.

6. Chinese Cuisine  China enjoys a world-wide reputation as the “Kingdom of cuisine” for her distinctive culinary art.  The three essential factors or key elements for judging Chinese cooking are known as “color, aroma, and taste”.  The ingredients selecting, the blending of seasonings, the timing of cooking, the controlling of the heat and the final presentation ---- the layout and design of the dishes are also of significance.

7. Four Major Chinese Cuisines  Generally classified into four major schools viz. the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.  The light southern cuisine, and the salty northern cuisine; the sweet eastern cuisine, and the spicy western cuisine.

8. Foreign Cuisines  Italian cuisine (Like the Chinese, Italian cookery is essentially quick cookery, with thin cuts of meat exposed to heat for periods of short duration)  French cuisine (a new cooking style characterized by lightness, purity, and simple, undisguised flavors)  Japanese cuisine (offering a great variety of seafood and boasting the dining etiquette)

9. Other Foreign Food  spaghetti & macaroni, pizza  hamburger, sandwich  French fries/potato chips, popcorn,  Japanese Sake, Sashimi, Sushi, Tempura  Fast food / Junk food (KFC, McDonald’s and Pizza Hut etc.)

10. Topics for Further Discussion  What’s your attitude towards cookery (home cooking or haute cuisine)?  Of the four major Chinese cuisine schools, which one is your most favorite?  Have you the experience of having western food? What’s your most favorite foreign cuisine.

11. Follow the Menu  Expressing Ingredients and Cooking Equipments / Utensils  Expressing Slicing Techniques and Cooking Methods  Expressing Names of Chinese Dishes

12. Ingredients  Meat: pork, beef, mutton, lamb, venison etc.  Fish: eel, abalone/salmon/tuna/mandarin fish etc.  Fowl: chicken, duck, goose, quail, pigeon etc.  Seafood: shrimp, scallop, crab, oyster, lobster etc.  Others: spareribs, trotter, ham, sausage, kidney etc.

13. Cooking Equipments / Utensils  a stove, or range 灶 / 多眼炉灶  sink 水池, kitchen knives 菜刀  cutting board 案板 / 砧板  pot 壶 / 罐, pan 平底锅, wok 中国式的锅  spatula 刮刀 / 刮铲, rolling pin 擀面杖  blender 搅拌器, whisk 打蛋器  microwave oven 微波炉

14. Preparations and Slicing Technique  boning 去骨 ; scaling 去鳞  skinning 去皮 ;  shelling 去壳 (shelled shrimp 虾仁 )  pickling 腌制 (pickled vegetables 咸酸菜 )  slicing 切片 ; shred 切丝  dice 切丁 ; mince 切碎 (minced pork 肉饼 )  mash 捣烂 ; stuff 酿入

15. Cooking Methods  boiling 煮, stewing 煲 / 炖, frying 煎  stir-frying 炒, quick-frying 爆,  deep-frying 炸, baking 烘  frying and simmering 扒  sautéing 煸, simmering 煨  smoking 熏, braising 烧 / 炖 / 烩  Steaming 蒸, scalding 白灼  instant-boiled 涮, roasting / barbecuing 烤

16. Expressing Names of Chinese Dishes  Stewed Turtle in Clear Soup 清炖甲鱼  Braised Ox Trotters in Brown Sauce 红烧牛蹄  Shredded pork in Garlic Sauce 鱼香肉丝  Diced Chicken with Chili and Peanuts 宫宝鸡丁  Fried beef with Curry 咖喱牛肉  Spareribs with Sweet and Sour Sauce 糖醋排骨  Sweet & Sour Pork 古老肉  Bean Curd Sichuan Style 麻婆豆腐

17. Eating Out  Seating the diners (the people eating in the restaurant)  Asking for the menu/ discussing the menu  Ordering starter and main course  Ordering dessert and coffee  Asking for the bill and paying

18. A Pot Luck Supper / Dinner WWWWhatever is available: whatever happens to be available to satisfy a need FFFFood available to unexpected guest: whatever food happens to be available to give to an unexpected guest. MMMMeal to which everyone brings something: a meal to which each participant brings one dish that is shared with everyone else.

19. Group Work  Make a conversation about dining with friends in a Chinese/ Foreign restaurant (including talking about menu, recommending and ordering food etc.)  Make a conversation about preparing a pot luck dinner with your friends.