PartSix

ChineseCulinaryArtUnit3ChuanCuisineandXiangCuisine■I.Preamble■II.Warm-up■III.PracticalProcess■IV.Exercises■V.KnowledgeLinkObjectives:Tohelpthestudentsrecitenewwordsandexpressions.TohelpthestudentsbefamiliarwithChuanandXiangcuisine.TohelpthestudentsmasterhowtomakespecialtydishesinSichuanandHunan.Sichuancuisine,orSichuancuisineandChuancuisine,isoneofChineseEightCuisines.ItispopularinSichuanarea,evengloballyandithasthelargestmarketshareinChina.Sichuancuisinedishesarefeaturedwithhot,spicyandfish-flavortaste,colorfulappearance,abundantusingofseasoningsespeciallypepperandpricklyashesandvariouscookingmethods.Sichuanhotpot,MapoTofu,KungPaoChicken,SlicedBeefandOxOrgansinChiliSauce,SlicedPorkinHotChiliOilarethefamousandrepresentativeSichuancuisinedishes.I.PreambleBesides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.I.PreambleIfyoueatSichuancuisineandfindittoobland,thenyouareprobablynoteatingauthenticSichuancuisine.Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,called"ma"inChinese.Itoftenleavesaslightnumbsensationinthemouth.However,mostpepperswerebroughttoChinafromtheAmericasinthe18thcenturysoyoucanthankglobaltradeformuchofSichuancuisine'sexcellence.Sichuanhotpotsareperhapsthemostfamoushotpotsintheworld,mostnotablytheYuanYang(mandarinduck)hotpotishalfspicyandhalfclear.I.PreambleII.

Warm-upFamousDishes

KungPaoChicken宮保雞丁MapoTofu麻婆豆腐II.

Warm-upFamousDishes

Fish-flavoredShreddedPork魚香肉絲SlicedBeefandOxOrgansinChiliSauce夫妻肺片II.

Warm-upFamousDishes

SlicedPorkinHotChiliOil水煮肉片SichuanHotPot四川火鍋II.

Warm-upFamousDishes

SteamedFishHeadwithChoppedChili剁椒魚頭SteamedPreservedMeat臘味合蒸II.

Warm-upFamousDishes

Mao’sFamilyStyleRedBraisedPork毛氏紅燒肉FriedPorkwithChili辣椒炒肉II.

Warm-upFamousDishes

TastyLobster口味蝦ChangshaStinkyTofu長沙臭豆腐HowtoSteamFishHeadwithChoppedChili

III.PracticalProcessSteamedFishHeadwithChoppedChiliisoneofthewell-knowndishesinHunanCuisine,itpresentsauniquetastebycombiningfishheadandredchili.Hunancuisine,alsocalledXiangcuisine,isoneoftheeightcuisinesinChina,whichispopularnotonlyinHunanProvince,butinthewholeChina.Hunancuisineiswelcomedabroadaswell,suchastheUnitedStates,Europe,Japan,andSoutheastAsia.Ithasanaromaticandspicyflavoraspepperisthemostimportantcondiment.ItsrepresentativedishesincludeSteamedFishHeadwithChoppedChili,FriedPorkwithChili,TastyLobster,ChangshaStinkyTofu,HunanRiceNoodles,Dong'anChicken,andSpicySaltedDuck,etc.HowtoSteamFishHeadwithChoppedChiliPreparationTime:20minutesCookingMethod:steamCookingTime:Stir-fryseasoningabout40seconds,steamthefishheadabout8-10minutes.HowtoSteamFishHeadwithChoppedChiliIngredients:

1grasscarporcarp,around500g(ithasbeencleanedofscalesandinwards)

choppedpickledredchili

choppedgarlic

greenonionsections(preparesomeshreddedgreenonionleavesaswell)

gingerslices

cookingwine

chickenessence(chickenstock/bouillon)

salt

five-spicepowderHowtoSteamFishHeadwithChoppedChiliHowtoSteamFishHeadwithChoppedChiliDirections:Itisspicywithtenderfishmeat.Thefishheadisfrombigheadcarp.Inadditiontochoppedchili,soysauce,ginger,shallot,garlicsareaddedascondiments.Step1

Washthefishwellbothinsideandoutside.Scoreitsymmetricallyonbothsides.Putintoasmallbasin.Addinthegreenonionsections,gingerslices,cookingwine,chickenessenceandsalt.Marinatefor15-20minutes.HowtoSteamFishHeadwithChoppedChiliStep2

Placeawokoverhighheatuntilhot.Addsomecookingoil,swirlingtocoatsides.Addinthechoppedgarlicandchoppedredchili.Stir-fryforabout20secondsuntilfragrant.Turntomediumheatandaddinthefive-spicepowder.Stir-fryfor20secondsagain.Turnofftheheat.HowtoSteamFishHeadwithChoppedChiliStep3Pickthefishheatoutofthebasinandserveonaplate.Putthestir-friedchoppedredchilionthefishhead.Removethewokandplacethesteamerpotonthegascookerinstead.Fill1/4fullofwaterandputthesteamerbasketin.Puttheplateonthebasketandcoverit.Turnontheheattosteamitfor8-10minutes.Turnofftheheat,andsteamitforanother5minuteswithoutheat.Pickitout.HowtoSteamFishHeadwithChoppedChiliStep4Garnishthefishwithshreddedgreenonion.Steamedfishheadwithchoppedredchiliisready.HowtoSteamFishHeadwithChoppedChili1.Chuancuisine

四川菜2.spicy

/?spa?si/

adj.辛辣的;香的3.fermentedsoybean

豆醬;淡豆豉4.authentic

/???θent?k/

adj.真正的,真實的5.chilipeppers

紅辣椒6.Xiangcuisine

湖南菜7.condiment /?k?nd?m?nt/ n.調(diào)味品;佐料WordsandExpressions8.chickenessence

雞精9.symmetrically

/s??metr?kli/

adv.對稱地;平衡地;勻稱地10.basin

/?be?sn/

n.水池;盆11.marinate

/?m?r?ne?t/

v.腌制,浸泡(食物)12.garnish

/?ɡɑ?n??/

v.裝飾(尤指食物)13.shred

/?red/

v.切成條狀14.chop /t??p/ v.剁碎WordsandExpressionsIV.ExercisesI.Answerthefollowingquestions.1.WhatarethemainSichuandishes?2.WhatarethemainHunandishes?3.GiveabriefintroductionabouthowtoSteamFishHeadwithChoppedChili.IV.ExercisesⅡ.MatchthecorrectwordswithChinese.A B 1.SlicedPorkinHotChiliOil a.四川火鍋 2.SichuanHotPot b.水煮肉片 3.KungPaoChicken c.湖南米粉 4.FriedPorkwithChili d.宮保雞丁 5.ChangshaStinkyTofu e.辣椒炒肉 6.HunanRiceNoodles f.長沙臭豆腐IV.ExercisesⅢ.ReadthefollowingpassageanddecidewhetherthefollowingstatementsareTrue(T)orFalse(F).

HistoryofSichuanCuisinesinceQinDynastyTheoriginofSichuancuisinecanbetracedbacktoQinDynasty.FromQintoJinDynasty,somecookingmethodsanddisheshavebeencreatedinBaandShuarea,today'sSichuanandChongqingarea.DuringtheSuiDynastyandTangDynasty,thenumberofSichuanfoodrestaurantsandcellarsincreasedintheBaandShuarea.Thecookingtechnologyhadadvancedalot.InSongDynasty,Sichuanfoodhadformeditsownuniquestyle,distinguishedfromothercuisinesandgraduallyspreadtoareasoutsidetheBaandShuarea.PepperwasintroducedintoChinainthelateMingDynastyandtheearlyQingDynastyandusedinSichuancuisine.ItenrichedtheflavorofSichuancuisinedishesandnewdishesastheninvented,whichisregardedasthebeginningofthemodernSichuancuisine.Later,morekindsofpepperswereaddedtoSichuancuisinerecipes,graduallyformingthehotandspicyfeatureofmodernSichuancuisine.HistoryofSichuanCuisinesinceQinDynastyHistoryofSichuanCuisinesinceQinDynastyFeaturesofSichuanCuisine—Hot&SpicyMostSichuancuisinedishesarehotandspicy.Thetwodeepflavorsarefromtheabundantusingofseasoningsincludinghotpepper,hotpeppercorn,Sichuanpepper,pricklyashes,broadbeanchilipaste,gingerandgarlic,whichareallpungent,spicyandhot.AmongthemthebroadbeanpasteisknownasthesoulofChuandishes,whilethehotpepperandSichuanpepperarethesoulofit.WhydoSichuanpeopleeathotpepperandchilisomuch?Thelocalclimateishumid.Eatingthepepperandchilicanhelpthebloodofthebodyflowquicklyinashorttime,thusthehumidityinbodyiseasilydischarged.GirlsinSichuanandChongqingalsobelieveeatingpeppersgivesthembetterskin.HistoryofSichuanCuisinesinceQinDynastyActually,Sichuancuisineisnotonlyhotandspicy.TotallySichuancuisinedisheshas24flavorswhichcanberoughlydividedinto3majorcategories.Thefirstandthemostpopularishot&spicymentionedabove,withtherepresentativedishesofHotPot,MapoTofuandsoon.Thesecondispungent&aromaticofwhichdishesarealwayswithahintofgarlicandginger.Thethirdissweet&sour,andFish-flavoredShreddedPorkistherepresentativedish.HistoryofSichuanCuisinesinceQinDynastyHistoryofSichuanCuisinesinceQinDynastySpecialCookingTechniquesThereareover20maincookingtechniquestomakeSichuanfood:stir-frying,flash-frying,quick-frying,pan-frying,deep-frying,drystirfrying,sautéing,scalding,boiling,instantboiling,quickboiling,braising,smoking,simmering,stewinginsoysauce,steaming,pickling,roasting,dressing,crispfryingwithsyrupandsoon.Stir-fryingisthemosttypicalone,featuredwithshortcookingtime,highfireandthecookeddishestastefreshandtenderwithlessjuice.IV.ExercisesDecidewhetherthefollowingstatementsareTrue(T)orFalse(F)accordingtothepassage.1.TheoriginofSichuancuisinecanbetracedbacktoQinDynasty. ( )2.SomeSichuancuisinedishesarehotandspicy. ( )FTIV.Exercises3.Eatingthepepperandchilicanhelpthebloodofthebodyflowquicklyinalongtime. ( )4.Sichuancuisineisnotonlyhotandspicy. ( )

5.Stir-fryingisthemosttypicalcookingtechnique. ( )FTTIV.ExercisesⅣ.DiscussandwritedownthemoreEnglishnamesofSichuanandHunanbygroups.SichuanDishesNameKungPaoChickenBraisedDongpoPorkHockwithBrownSauceMapoTofuFriedPorkwithSaltedPepperFish-flavoredShreddedPorkDuckBloodinChiliSauceSlicedPorkinHotChiliOilBoiledFishwithPickledCabbageandChiliSlicedBeefandOxOrgansinChiliSauceChickenFeetwithPickledPeppersSichuanHotPotSteamedChickenwithChiliSauceTwiceCookedPorkDandanNoodlesIV.ExercisesHunanDishesNameSteamedFishHeadwithChoppedChiliChangshaStinkyTofuHunanRiceNoodlesSteamedPreservedMeatSpicySaltedDuckMao'sFamilyStyleRedBraisedPorkGoldFishPlayingLotusFriedPorkwithChiliDong'anChickenTastyLobsterSugarOilBabaChinesehotpotHotPotoralsoknownasChinesefondueisalwaysmanypeoplefavoritenomatterinhotsummerorcoldwinter.InChina,HotPothasahistoryover1.000yearsanduntilnow,itisstillthemostpopulardishforsocialorfamilygathering.V.KnowledgeLinkABriefIntroductionAboutHotPotItfirstlyappearedinMongoliaareaandthenbecamepopularinSouthpartofChinainTangDynasty.AndnowitbecomesquitepopularinChinaandpeoplefromdifferentareasspreadtheirowntypesofHotPotout.TheHotPotcityisChongqing,amunicipalityunderSichuanarea.AndIbelievethatmanypeoplelikespicyHotPotverymuch.SpicyHotPotisaquiteuniquetypeofSichuancuisine.Chinesehotpot

DifferentTypesofHotPotinChina1.BaseonareaChineseHotPothasitownflavoranddesignaccordingtodifferentarea,whichisalsodeterminedbydifferentweatherconditions.ThemostfamoustypeisknownasChongqingHotPot,alsoknownasSichuanHotPot.ItisfeaturedbytheherbsandspicesusedinthesoupbaseChinesehotpot

ThenextistheworldwidepopularMongolianHotPotinChina.InnorthChina,thereisfamousBeiinglambHotPot（涮羊肉）alsoknownasmuttonHotPot.Chinesehotpot

InsouthchinasuchasGuangdong,peoplearemorelikelytohaveseafoodHotPotandHongKongbeefHotPot.2.ChineseHotPotisalsodividedintofourtypesbasedonsoupbaseandwhetheringredientsarecookedornotpreviously.Thisfirsttypeiswithlightsoupbaseandmainlyusingmethodofinstant-boil(涮).Forthistype,dippingsauceplayareallyimportantrole,sincedippingsauceismostlythesauceofflavors.Instant-boiledmuttonHotPotandGuangdong(HongKong)HotPotbelongtothisgroup.Chinesehotpot

Thesecondtypeiswithcookedmainmeatingredientssuchasfishormutton.Thepotismainlyusedtokeepthetemperatureandinstantboilvegetables.Meatflavorcertainlymattersalotandmeanwhileyoucanenjoythefaintscentofvegetables.FamouslyfishHotPot,ChickenHotPotbelongtothisgroup.Chinesehotpot

Thethirdtypeiswithallcookedingredientsnotonlythemeatsuchaschafingdish.Potistotallyusedforkeepingitwarm.ThreemixedHotPotbelongstothisgroup.Chinesehotpot

Thelasttypeistheemphasisonthesoupbaseanddippingsauceatthesametime.SoupbaseofHotPotisstockboiledforalongtime.Variousflavorscomefromdirectlyfromdippingsauceandindirectlyfromsoupb