Day363-舌尖上的中国

Today we are going to talk about the different features of Chinese food今天我们来讲讲中国菜的不同特色Generally speaking, there are four major schools: Cantonese food is a bit light; zhejiang and Jiangsu food is rather sweet and greasy，Hunan and Sichuan dishes are very spicy, having a strong and hot taste.一般来讲，有四大菜系，广东菜清淡一些；江浙菜比较甜和油腻；湖南菜和川菜香味浓，辣味很重。Chinese dishes are exquisitely prepared, delicious, and very tasty. They are very good in colour,taste,and aroma中国菜做得很精细，色、香、味俱全。Language Focus1.Generally speaking总体来讲2.School流派， 派别/ school of realism现实主义派/ school of thought思想流派3.Cantonese / kæntə'ni:z/ adj.广东的,粤语，广东人Cantonese food/ cooking粤菜4.light / laɪt /清淡的/ light diet清淡饮食greasy油腻的 ：Sichuan dishes are too greasy for me川菜对我来说过于油腻.5.dish / dɪʃ /（烹制好的）菜肴6.main dish主菜/side dish配菜7.spicy / 'spaɪsi /辣的Thai food is hot and spicy.泰国食物很辛辣。8.exquisitely /ek'skwizitli/精致地The artwork is exquisitely designed.这一艺术品设计精美。9.tasty美味的，可口的a very tasty wine口感极佳的酒10. aroma /ə'romə/香味，芳香：I love the aroma of fresh coffee 我喜欢刚煮好的咖啡的芳香