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1、Unit 5,Warm-up,Do you have the experience eating in western restaurant?Have you ever tried any western food?What is the order of the menu?,Read the menu to decide what you want to eat.,Dish Order in Western Food,first course,soup,side order,main course,salad,dessert,coffee,First Course/Appetizer,cav
2、iar,goose liver jam,snail,Soup,Side Order,fish,eggs,bread,vegetable,menu,Main Course(Entre),raw,rare,medium rare,medium,welldone,Salad,Note:Americans like to have salad as appetizer,Dessert,Coffee,teaspoon,saucer,cup,Place Setting,Tips:,(1)plate:,(2)knives and spoons:,(3)forks and napkin:,(4)liquids
3、(e.g.,your water):,(5)solids(e.g.,bread plate):,right,left,right,left,DR in drink stands for Drink Right”,in the center,Expressions in Restaurant,Restaurant Expression,Reservation:WWaiter,GGuestaccepting a reservationW:This is restaurant,what can I do for you?/May I help you?G:Id like to reserve a t
4、able tonight.W:How many people are in your part?G:threeW:At what time would do you like?G:Six oclockW:May I have you name,please.G:David.W:Thank you.I have reserve a table for three at six oclock tonight in the name of David.G:Thank you.W:Thank you for calling us.Bye,ii.fully bookedG:I am very sorry
5、,there isnt any table left for 8 oclock,we can book one for you at 7:30G:I am very sorry;our restaurant is fully booked tonight.Ill call you when there is a free table for 7:30iii.close timeG:I want a table at 8 oclockW:I am sorry.We take the last order at/till 8 oclock G:well,what about 7:30,Seatin
6、g the guesti.have reserved:G:My name is.I have booked a table for 3 at 8W:Ah,Mr.Thats right,come this way,please.Would you like to sit at this table?/How about this table?G:Fine,thank you.ii.not yet have bookedW:Good evening,Sir.What can I help you?How many people are in your partyG:I want a table f
7、or 3W:Come this way,please.G:Could we take this tableW:I am sorry,but this table have been already reserved.How about that table?,Having dinnerMenuG:Could I have the menu?W:here is the menuG:What do you recommend?What do you suggest?What do you have today?What is the special for today?W:How about to
8、days special?Todays special is tasty/delicious/very good.What about,ii.OrderW:Can I take your order now?Are you ready to order What would you like to drink/eat?What kind of drink would you like/want?G:Id like iii.normal serviceW:Your dish is ready.Would you like it served now?Shall I serve it now.W:
9、Your main course have two dishes.Would you like it served one after another or togetherG:Please serve them together/one after anotherW:Is there anything else I can do for you.G:No,thanksW:All right.Please enjoy your meal,Presenting the billpaying in cashG:Waiter,the bill,pleaseW:Yes,sir.Here is your
10、 bill/checkG:Here you are.(give the money to the waiter)W:Please wait a minute,Ill be right back with your changes and receipt.G:Here is your changes and receipt.Thank you.Good night.Hope to see you againii.paying by credit cardG:May I use my credit cardW:what kind do you have?G:(for example)VisaW:I
11、ll return your Visa card and receipt in a minute.laterW:Will you please also sign on the bill?Thank you.Have a nice day.,(Traditional Chinese:中國菜,Simplified Chinese:中国菜)originated from the various regions of China and has become widespread in many other parts of the world from Asia to the Americas,A
12、ustralia,Western Europe and Southern Africa.Regional cultural differences vary greatly amongst the different regions of China,giving rise to the different styles of food.There are Eight main regional cuisines,or Eight Great Traditions(八大菜系):Anhui(安徽菜),Cantonese（广东菜）,Fujian（福建菜）,Hunan（湖南菜）,Jiangsu（江苏
13、菜）,Shandong（山东菜）,Sichuan（四川菜）,and Zhejiang（浙江菜）.,Anhui cuisine,Anhui cuisine(Hui Cai for short),one of the eight most famous cuisines in China,it consists of three styles:Yangtze River region（沿江）,Huai River region（沿淮）,and southern Anhui region（皖南）.The highly distinctive characteristic of Anhui cuisi
14、ne lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.Most ingredients in Anhui cuisine,such as pangolin,stone frog,mushroom,bayberry,tea leaves,bamboo shoot,dates,games,etc.,are from mountain area.Huangshan Mountain has abundant products fo
15、r dish cooking.Huangshan Chukka has tender flesh and a sweet taste.It can be boiled in clear soup or braised in soy sauce.The dishes help relieve internal fever and build up vital energy.The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food.Xianggu,a
16、kind of top-grade mushroom grows on old trees,is also very tasty.Anhui cuisine chefs pay more attention to the taste,color of dishes and the temperature to cook them,and are good at braising and stewing.They are experts especially in cooking delicacies from mountains and sea.Anhui dishes preserve mo
17、st of the original taste and nutrition of the materials.Generally the food here is slightly spicy and salty.Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce.Ham is often added to improve the taste and sugar candy added to gain freshness.High up on the menu are stew
18、ed soft shell turtle with ham,Huangshan braised pigeon,steamed stone frog,steamed rock partridge,stewed fish belly in brown sauce,bamboo shoots cooked with sausage and dried mushroom,etc.,Wuwei Xun Ya(smoked duck,Wuwei style)无为熏鸭,Yun Wu Rou(mist pork)云雾肉,Li Hongzhang Za Hui(Lihongzhang hotchpotch)李鸿
19、章杂烩,Huizhou Mao Dou Fu(Huizhou style ferment Bean curd)徽州毛豆腐,Tao Zhi Shao Rou(pork with Resin of Peach and brown sauce)桃脂烧肉,Jiao Zha Yang Rou(Deep fried mutton strip)焦炸羊肉,Yi Pin Guo(Best Pot)一品锅,安徽八宝蛋Ba Bao Dan(egg with Eight Delicacies(meat,ham,mushroom,bamboo shoot,pea,fish,egg white and Scallion)
20、,酥炸凤翼Su Zha Feng Yi(deep fried crispy chicken wings),Cantonese(Yue)cuisine,Cantonese(Yue)cuisine comes from Guangdong Province in Southern China,or specifically from Guangzhou(Canton).Of all the regional varieties of Chinese cuisine,Cantonese is the best known outside China;most Chinese restaurants
21、in Western countries serve authentic Cantonese cuisine and dishes based on it.Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong.In China,too,it enjoys great prestige among the eight great traditions of Chinese cuisine,and Ca
22、ntonese chefs are highly sought after throughout the country.it consists of three styles:Guangzhou region（广州）,Hakka region（客家）,and Chaozhou region（潮州）.Many cooking methods are used,steaming,stir-frying,shallow frying,double boiling,braising,and deep-frying being the most common ones in Cantonese res
23、taurants,due to their convenience and rapidity,and their ability to bring out the flavor of the freshest ingredients.,Pi Dan Shou Rou Zhou(Pork and Century Egg Congee)皮蛋瘦肉粥,Yan Ju Ji(Salt Baked Chicken,Hakka Style)盐焗鸡,Chi You Ji(Soy sauce chicken)豉油鸡,Gu Lu Rou(sweetandsourpork)咕噜肉,Gui Ling Jelly 龟苓膏
24、,Kao Ru Zhu(Baked Piglets)烤乳猪,Bai Zhuo Xia(Boiled Shrimp)白灼虾,Xiang Yu Kou Rou(Taro Braised Pork)香芋扣肉,白切鸡Bai Qie Ji(Sliced Boiled Chicken,served with Soy Sauce,Ginger Sauce or Ginger and Scallion Sauce),冰梅凉瓜Bing Mei Liang Gua(Bitter Melon in Plum Sauce),Fujian cuisine 福建菜,Fujian cuisine(Chinese:闽菜 PO
25、J:Ban chhai or 福建菜 POJ:Hok-kian chhai)is derived from the native cooking style of the province of Fujian,China.Fujian style cuisine is known to be light but flavourful,umami,soft,and tender,with particular emphasis on showing off and not masking original flavour of the main ingredients.The technique
26、s employed in the cuisine are complex but the results are ideally refined in taste with no loud flavours.Particular attention is also paid on the knife skills and cooking techinque of the chefs.Emphasis is also on utilizing soup,and there is a sayings in the regions cuisine:One soup can be changed i
27、n ten forms(湯十烫)and It is unacceptable for a meal to not have soup(不汤不行).edit StylesFujian cuisine consists of three styles:Fuzhou福州:The taste is light compared to other styles,often with a mixed sweet and sour taste.Fuzhou is famous for it soups.Western Fujian闵西:There are often slight spicy tastes
28、from mustard and pepper and the cooking methods are often steam,fry and stir-fry.Southern Fujian:Spicy and sweet taste are often found and the selection of sauces used is elaborate.Quanzhou泉州:The least oily but with strongest taste/flavor of Fujian cuisine.Great emphasis is placed on the shape of th
29、e material for each dish.,Fo Tiao Qiang（Buddha jumps over the wall）佛跳墙坛启荤香飘四邻，佛闻弃禅跳墙来,Bao Xin Yu Wan(Filled Fish Balls)包心魚丸,Hong Cao Ji(Red yeast rice chicken)紅糟鸡,Dan Cao xiang Luo pian(whelk cooked with wine lees)淡糟香螺片,Ji Tang Cuan Hai Bang(Clams cooked in chicken stock)鸡汤汆海蚌,Cui Pi Yu Juan(Fried f
30、ish filled yuba skin)脆皮魚卷,Dong Bi Long Zhu(Meat filled longan fruit）东壁龙珠,Zui Pai Gu(Wine marinade pork ribs）醉排骨,Hunan cuisine湖南菜,Hunan cuisine,sometimes called Xiang cuisine(Chinese:湖南菜 or 湘菜;pinyin:hnnci or xingci),consists of the cuisines of the Xiang River region,Dongting Lake and western Hunan P
31、rovince,in China.Hunan cuisine is consisted of three styles:Xiang River style湘江 which is represented by dishes of Changsha长沙,Dongting Lake style洞庭湖 which is represented by dishes of Yueyang岳阳&Changde常德（Welcome to my hometown）Western Hunan style 湘西which is represented by dishes of Jishou吉首.Hunan cuis
32、ine is one of the eight regional cuisines of China and is well known for its hot spicy flavor,fresh aroma and deep color.Common cooking techniques include stewing,frying,pot-roasting,braising,and smoking.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and vari
33、ed.Known for its liberal use of chilli peppers,shallots and garlic,Xiang cuisine is known for being dry hot(干辣)or purely hot,as opposed to the better known Sichuan cuisine,to which it is often compared.Known for its distinctive ml(hot and numbing)seasoning and other complex flavour combinations,Sich
34、uan cuisine frequently employ Sichuan peppercorns along with chilies which are often dried,and utilizes more dried or preserved ingredients and condiments.Hunan Cuisine,on the other hand,is often spicier by pure chili content,contains a larger variety of fresh ingredients,tends to be oilier,and is s
35、aid to be purer and simpler in tastecitation needed.Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that,in general,Hunan cuisine uses smoked and cured goods in its dishes much more frequently.,Dongan Ji(Dongan style chicken)东安鸡,Hongjiang Ya（Hongjiang style duck）洪江鸭,Chang
36、sha Chou Dou Fu(Changsha-style stinky tofu)长沙臭豆腐,Mao Jia Hong Shao Rou(Maos braised pork)毛家红烧肉,Qing Jiao Chao Rou(Green pepper and pork strips)青椒炒肉,Duo Jiao Yu Tou(Steamed fish heads in chili sauce)剁椒鱼头,Changde Jinshi Mi Fen(rice noodles,Changde Jinshi style,)常德津市米粉,Changsha Kou Wei Xia(Changsha sty
37、le shrimp)长沙口味虾,Jiangsu cuisine江苏菜,Jiangsu cuisine(Simplified Chinese:苏菜 or 江苏菜,Traditional Chinese:江蘇菜)is one the Eight Culinary Traditions of China.It is derived from the native cooking styles of the Jiangsu region in China.In general,Jiangsu cuisines texture is characterized as soft,but not to th
38、e point of mushy or falling apart.For example,the meat tastes quite soft but would not separate from the bone when picked up.Other characters includes the strict selection of ingredients according to the seasons,emphasis on the matching color and shape of each dish and emphasis on using soup to impr
39、ove the flavor.Jiangsu cuisine actually consists of several styles,including:Nanjing cuisine南京菜Huaiyang cuisine淮扬菜Suzhou cuisine 苏州菜Xuhai cuisine 徐海菜,Hong Shao Shi Zi Tou(Stewed Pork Ball in Brown Sauce)红烧狮子头,Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭,Shui Jing Yao Rou(pork heals in a brigh
40、t,brown sauce)水晶肴肉,Yangzhou Chao Fan(Yangzhou steamed Jerky strips)扬州炒饭,Wuxi Rou Gu Tou(Wuxi style Sweet and Salty Spare Ribs)无锡肉骨头,Xuzhou Di Guo(Xuzhou style hot pot)徐州地锅,Song Shu Que Yu(Squirrels Mandarinfish)松鼠鳜鱼,Da Zhu Gan Si(Braised Shredded Chicken with Ham and Dried Tofu)大煮干丝,Shandong cuisine
41、 山东菜,(simplified Chinese:山东菜;traditional Chinese:山東菜;pinyin:Shndng ci)more commonly known as Lu cuisine(simplified Chinese:鲁菜;traditional Chinese:魯菜;pinyin:lci)is one the Eight Culinary Traditions of China.It is derived from the native cooking styles of Shandong,an eastern coastal province of China.
42、Though modern transportation methods have greatly increased the availability of ingredients throughout China,Shandong cuisine remains rooted in its ancient traditions.Most notable is the staggering array of seafood,including scallops,prawns,clams,sea cucumbers,and squid,all of which are well-known i
43、n Shandong as local ingredients of exemplary quality.Beyond the use of seafood,Shandong is somewhat unique for its wide use of corn,a local cash crop that is not widely cultivated elsewhere.Unlike the sweet corn of North America,Shandong corn is chewy and starchy,often with a grassy aroma.It is ofte
44、n served simply as steamed or boiled cobs,or removed from the cob and lightly fried.Shandong is also well known for its peanut crops,which are fragrant and naturally sweet.It is common at meals in Shandong,both formal and casual,to see large platters of peanuts,either roasted in the shell,or shelled
45、 and stir-fried with salt.Peanuts are also served raw in a number of cold dishes that hail from the region.,Cong Bao Yang Rou(Onions Saute Mutton)葱爆羊肉,Zha Li Huang（Fried Oyster）炸蛎黄,Dezhou Pa Ji(Dezhou style chicken)德州扒鸡,Shandong Jian Bing(Shandong style Pan-fried cake)山东煎饼,Tang Cu Huanghe Li Yu(Swee
46、t and Sour Huanghe river carp)糖醋黄河鲤鱼,You Bao Hai Luo(Deep fried whelk)油爆海螺,Xi Gua Ji(Watermelon chicken)西瓜鸡,Kong Fu Yi Pin Guo(Kongfu style best pot)孔府一品锅,Szechuan cuisine四川菜,Szechwan cuisine,or Sichuan cuisine(Chinese:四川菜 or 川菜)is a style of Chinese cuisine originating in Sichuan Province of southw
47、estern China is famed for bold flavors,particularly the spiciness resulting from liberal use of chilis and numb or tingling flavor(Chinese:麻)of the Sichuan peppercorn(花椒).Although the region Sichuan is now romanized as Sichuan,the cuisine is still sometimes spelled Szechuan or Szechwan in the West.T
48、here are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality(part of Sichuan until 1997.)The four best known regional sub-styles are Chongqing style重庆,Chengdu style成都,Zigong style自贡Szechuan cuisine often contains food preserved through pickling,salting,drying
49、and smoking,and is generally spicy.The Sichuan peppercorn is commonly used;it is an indigenous plant producing peppercorns with a fragrant,numbing,almost citrusy flavor.Also common are chili,ginger and other spicy herbs,plants and spices.Broad bean chili paste(simplified Chinese:豆瓣酱;traditional Chin
50、ese:豆瓣醬 or dubnjing)is also a staple seasoning in Sichuan cuisine.The regions cuisine has also been the originator of several other Chinese spices including yuxiang(魚香)and mala(麻辣).Common preparation techniques in Szechuan cuisine include stir frying,steaming and braising,but a complete list would i
