TheChineseFood中國飲食WordsandPhrasesvariedadj.各種各樣的complexadj.復(fù)雜的culinaryadj.廚房的，烹調(diào)的appreciationn.欣賞flavorn.味道geographicaladj.地理的，地域的hotadj.熱的，辣的saltyadj.咸的souradj.酸的disputen.爭(zhēng)議pungentadj.刺激的，辛辣的greasyadj.油膩的tenderadj.嫩的averageadj.普通的compositionn.構(gòu)成，組成consumev.消費(fèi)，吃accompanyn.伴隨caloryn.卡路里（熱量單位）grainn.谷物，糧食accordingto根據(jù)varyfrom…to…從……到……不等becharacterizedwith以……為特征UsefulExpressions

1.Greatattentionispaidtoculinaryappreciationofthefoodbecausethefoodshouldbegoodnotonlyinflavorandsmell,butalsoincolorandappearance.

人們非常注重菜肴的觀賞性,不僅要求它香、味俱佳,還要色澤、外表好看。2.Chinesefoodvariesfromplacetoplacemainlyaccordingtogeographicaldifference.

中國菜肴主要是因地域不同而不同。3.Theexactnumberofregionalcuisineisstillunderdispute.

地方菜系的確切數(shù)目還存在爭(zhēng)議。

4.Huaiyangcuisineischaracterizedbyitssweetflavor.

淮揚(yáng)菜的特點(diǎn)是甜。5.FormostChinese,about65percentofanaveragemeal’scaloriescomefromgrainsourcesinsteadofmeatorvegetabledishes.

對(duì)于大多數(shù)中國人而言，普通飯菜65%的熱量是來自米面而不是肉類和蔬菜。ListenandAnswer:WhatarethefourwordsusedtodescribeChinesefood?Thefourwordsare:“colorful”,“varied”,“delicious”and“complex”.2.WhatarethefourregionalcuisinesthatarerecognizedwithoutdisputeinChina?TheyareofSichuan,Shandong,Cantonese,andHuaiyang.WhatarethecharacteristicsofSichuancuisine?Sichuancuisineischaracterizedbyitshotandpungentflavoring.

4.WhatarethefeaturesofShandongcuisine?ThefeaturesofShandongcuisinearefresh,tastyandnotgreasy.5.IsanaverageChinesehomemeal