Art-of-the-table-(我)

UnitTwoArtoftheTableChineseculinary（烹饪）artsarefamousallovertheworld.Chinesedishesappealtothesensesthroughcolor,shape,aroma（香味）andtaste.“Foodisthefirstnecessityofthepeople.”“Foodisasimportantasthesky!”Mínyǐshíwéitiān。民以食为天。ThroughoutthelonghistoryofChina,cuisinehasplayedanimportantroleandnowisconsideredanintegralpartofChinesetraditionalculture.Chinesefoodenjoysahighreputationintheworldnotonlyforitsexquisite,delicioustasteandcharmingappearancebutalsoforitssheerabundance.CulinaryDelightsinChina★RegionalChineseCuisines★EveryDishHasaStory★WarmthandHospitalityExpressedbyFoodDifferentregionshavedifferentfoodChinaisavastcountrywithdiverseclimates,products,andhabits.Peopleincoastalareaseatmoreseafood.Whereasthoseincentralandnorthwestchinaeatmoredomesticanimalsandpoultry.ThereareeightregionalcuisinesShandongCuisine鲁菜SichuanCuisine川菜GuangdongCuisine粤菜FujianCuisine闽菜JiangsuCuisine苏菜ZhejiangCuisine浙菜HunanCuisine湘菜AnhuiCuisine徽菜SichuanCuisineSichuancooksspecializeinchili(辣椒)andhotpepper（胡椒）andSichuandishisfamousforaromaticandspicysauces.RepresentativedishesKungPaochicken宫保鸡丁;Teasmokedduck樟茶鸭;Twicecookedpork回锅肉;Mapodofu麻婆豆腐;Sichuanhotpot四川火锅;FuqiFeipian夫妻肺片;Shuizhu（Watercookeddishes）水煮;Dandannoodles担担面;ShandongcuisineClean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.GreenonionandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Typicalmenuitemsarebird’snestsoupandyellowrivercarpinsweetandsoursauce.GuangdongcuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartowesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients’naturalflavors.HowtouseEnglishtoexpresstheterms?AlotofpeopleliketoexpressinPinyin,buttheforeignerswhohavenoteatenChinesefooddefinitelydonotunderstand.麻婆豆腐(MapoTofu)SautéedTofuinhotandspicysauce(辣汁炒豆腐)宫保鸡丁(KungPaoChicken)Stir-friedDicedChickenwithChilliandPeanutsStoriesofDishesGoubulisteamedbuns★GoubulifirstsoldinTianjinabout150yearsago★TheyweresopopularthattheownerhadnotimetoanswerhiscustomersDongpoMeat★ThedishwasnamedafterSuDongpo,agreatpoetoftheNorthernSongDynasty.★Herewardedworkerswithstewedporkinsoysauce.BuddhaJumpingovertheWall★ThedishwascreatedintheGatheringSpringGardeninFuzhou,Fujian,duringtheregionofQingEmperor,Guangxi.★Itispreparedwithmorethan20mainingredients.★Apoetwroteapoemforthedish.BuddhaJumpingovertheWallFragrancespreadstotheneighborhoodoncethelidlifts,OnewhiffandtheBuddhajumpsthewall,abandoningtheZenPrecepts.坛启荤香飘四邻，佛闻弃禅跳墙来。Warmthandhospitalityexpressedbyfood★Eatinghabitsatfestivals:A.Theoldandyoungsitinorderofseniority.B.Eldersselectfoodfortheyoungandtheyoungmaketoaststotheelders.C.Thehostessorhostapportionsthedishestotreatguests.D.Everyonetakesintoconsiderationtheneedsofthegroup.★Specialfoodforsocialfestivals:A.JiaozifortheSpringFestivalB.YuanxiaofortheLanternFestivalC.ZongziforDuanwuFestivalWhatarethey?1.squash2.celery3.asparagus4.bittergourd5.broccoli6.taro7.bambooshoots8.cauliflower9.spinach10.greenpepper11.Chinesechestnut12.sweetpotato13.eggplant14.lotusrootThankyou