Reference Notes
Unit 2 Art of the Table
Reading Focus
Culinary Delights in China
Topic-related Information
Chinese cuisine
Chinese cuisine originated from various regions of China and has become
widespread in many other parts of the world. Regional cultural differences vary greatly
within China, givmg rise to different styles of food across the nation. Traditionally
there are eight major major reglonal cuisines, or Eight Cuisines (八大菜系) coming
from Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang
provinces. Sometimes four of the Eight Cuisines are given greater emphasis, and are
considered to be the dominant culinary heritage of China. They are notably defined
along geographical lines: Sichuan (Western China), Guangdong (Southern China),
Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major
style derived from Jiangsu cuisine and even viewed as the representation of that
region's cooking.
In modem times, Beijing cuisine and Shanghai cuisine on occasion are also cited
along with the classical eight regional styles as the Ten Cuisines (十大菜系).
French cuisme
Frencn cmsme is a style of cooking derived from the nation of France. It evolved
from centuries of social and political change. Ingredients and dishes vary by regmn,
Cheese and wine are the major parts of the cuisine, playing different roles regionally
and natmnally Frenc cmsme is renowned forr its refined cookng and fresh
ingredients.
About the text
In this passage, the author uses expository method to explain what culinary
delights in China are. The passage is divided into three parts which are subtitled,
namely, Regional Chinese Cuisines, Every Dish Has a Story, and Warmth and
Hospitality Expressed by Food. The three parts, though independent from each other,
work together to serve the topic of Culinary Delights in China. In each part, the author
uses vivid details to support the main idea.
The author uses very specific and vivid words, interesting stories as well as a
touch of humor when trying to represent the culinary delights. On the whole, the
passage provides us a
cheerful and witty reading.
参考译文
中餐被公认为全球最佳美食之一，其种类之丰富，工艺之繁复，使其理所当
然地成为游客大快朵颐的乐事之一。
中国美食
1 中国美食是中国文化一道绚烂的风景线，这点从世界各地随处可见的中餐馆
可以窥见。当今，烹饪业正以前所未有的速度在发展。 10年前，北京只有几千
家餐馆，而今天却有10万多家大小不等的餐馆遍布市内。
2 地方美食
众所周知，明朝以来出现了八大莱系，分别是鲁菜、川菜、粤菜、闽菜、苏
菜、浙菜、湘菜和徽菜。除了这些传统菜系，中国的烹饪业也经历了巨大的变化：
每个地方都形成了自己的特色菜；不同菜系汇集于诸如北京这样的大城市。
3 被誉为“天府之国”的四川也是个美食之都。在那里的任何一家餐馆都能找
到既可口又经济实惠的美食。川菜的原料虽简单，但调料却大有讲究。川菜以口
味浓烈辛辣著称，但仅是口味浓烈辛辣还不能使川菜区别于其他辣口味的菜系，
比如湘菜和黔菜。川菜的特别之处在于花椒的使用。尝过花椒之后，人们的舌头
和嘴巴会留下酥麻的感觉。除了花椒之外，川菜还常用辣椒粉之类的调料。因使
用豆豉作配料，再加上一套独特的烹饪方式，如今川菜在全世界都十分有名和受
欢迎。近几年涌现了一大批著名的专做川菜的餐馆，比如谭家鱼头。
4 广东省在中国南部，全年气候温和，物产丰富。它还是最早对外开放的通商
口岸之一。广东的餐饮文化独具特色，对中国其他地方乃至全世界产生了深远的
影响。粤菜以其好生猛海鲜、追求新奇、细致考究的烹饪方法而著称。粤菜中的
各式煲汤如今已深受全国各地人民喜爱。
5 浙菜口味清淡，精致玲珑，是长江下游区域菜肴的代表。西湖醋鱼是其中的
一道名菜。这道菜不仅美观，而且味道鲜美，透着自然的清香。中国乃至世界各
地的中餐馆大都能找得到这道菜，但口味往往不及在浙江杭州吃得那般纯正。因
为只有杭州拥有来自西湖的鱼和水。
6 每道菜都有一段故事
中国菜名五花八门，而每道名菜都有一段有趣的故事，说明它如何博得人们
的喜爱。一个好名字能使这道菜更有意思；但有些菜名太怪异了，听起来让人一
头雾水，不要说外国人难以理解，就是中国人往往也不是很清楚。你要是望文生
义，准得闹出笑话来。
7 拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。
这些包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，
馅儿多汁，口感柔软，香而不腻。可为什么叫“狗不理”呢?
8 “狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津
初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单
独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多
的顾客。狗子工作十分卖力，可他还是满足不了大家的需要，顾客们得等很长时
间。有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，
哪有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他
们”。可就是这个有点怪里怪气的名字，反倒起了很好的推销作用，这个名字一直
沿用到了今天。如今“狗不理”已经成为天津的老字号（老品牌）。
9 浙菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上
青葱，在锅底放些生姜，然后加料酒、酱油和糖，用慢火做出来的。这道菜色泽
红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡
的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污
工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，
人们就把这道菜称作东坡肉。
10 佛跳墙是闽菜里的一道名菜，亦被称作福建第一菜。这道菜的主料不下20种，
有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿等。所有的原料均放在一
个陶罐里，加上料酒和鸡汤后，用文火炖，一直炖到肉嫩而多汁，汤浓而味醇。
然后在上菜之前再加10多种配料，有蘑菇、冬笋、鸽蛋等。这道菜以余香满口而
著称。这道特色菜的背后有这么一个故事：
11 佛跳墙是由福州市一个叫聚春园的餐馆在清朝光绪年间发明的，早先菜名为
八珍锅，后来改为福寿全。一日，几位秀才到聚春园饮酒。菜上桌时，其中一位
即兴赋诗一首“坛启荤香飘四邻，佛闻弃禅跳墙来。”佛跳墙这一菜名便由此得来。
12 食物传达的温馨和盛情
在中国人看来，用餐最重要的，尤其在过节时，莫过于吃饭时的温馨气氛。
吃饭时，年长的和年少的按照年龄大小依次坐好，在欢乐祥和的气氛中，说说笑
笑。席间，长辈为晚辈夹菜，晚辈给长辈敬酒，营造出一派欢乐、温馨、和谐的
气氛。
13 在中国，主人会把最好的菜分给客人。他们用公筷把清蒸鱼最好的部分或最
嫩的肉夹给最重要的来宾。这种习俗用来表达尊敬、关怀和好客之意，至今在老
一辈的中国人中还是很流行。
14 这种饮食习俗对中国人的性格也有几分影响。从某种意义上说，它增强了人
们的集体主义精神。无论在聚会还是在宴席上，人们首先考虑大家的需求，把吃
饭当成是谦卑有礼和关怀他人的场合。
15 中国人特别在乎过节时吃什么，不同的节日吃不同的食物。比如除夕夜全家
团圆时，北方人吃肉饺或菜饺，象征辞旧迎新。元宵节吃元宵，元宵是糯米粉做
的甜汤圆，象征家庭团圆、美满。端午节吃粽子，人们用芦苇叶子把糯米包成三
角形的粽子是为了纪念受人爱戴的诗人屈原。屈原因遭政治迫害自沉于汨罗江。
传说古时候人们把粽子投到江中，希望水中的龙王不要带走他。之后，端午节包
粽子和吃粽子的习俗就慢慢形成了。
Key to Exercises (Reading More)
Text Exploration
Task 1
Local Chinese cuisines
Sichuan cuisine (Para. 3):
A. delicious yet economical
B. famous for its spicy and hot food
C. the use of Chinese prickly ash seeds and other spices like chili pepper
Guangdong cuisine (Para. 4):
A. with its own characteristics that has exerted a far-reaching influence on other parts
of China and the world
B. famous for C. offering various soups
Zhejiang cuisine (Para. 5):
A. light and exquisite
Every dish has a story
Goubuli (Para. 7—8):
A. Goubuli steamed buns first sold in Tianjin about 150 years ago.
B. They were so popular that the owner had no time to answer his customers.
Dongpo Meat (Para. 9):
A. This dish was named after Su Dongpo, a greatpoet of the Northern SongDynasty.
B. He rewarded workers with stewed pork in soy sauce.
Buddha Jumping over the Wall (Para. 11):
A. This dish was created in the Gathering Spring Garden in Fuzhou, Fujian,
during the reign of Qing Emperor Guangxu.
B. It is prepared with more than 20 main ingredients
C. A poet wrote a poem for the dish
Warmth and hospitality expressed by food
Eating habits have not changed (Para. 12—13）
A. The old and young sit in order of seniority.
B. Elders select food for the young and the young make toasts to the elders.
C. The hostess or host apportions the dishes to treat guests.
D. Everyone takes into consideration the needs of the group.
Special food for social festivals (Para. 15):
A. Jiaozi for the Spring Festival.
B. Yuanxiao for the Lantern Festival.
C. Zongzi for Duanwu Festival.
Task 2
1. C —Para. 3, L.1 2. D—Para. 6, last line 3. A —Para. 8, L.5 4. B —Para. 8, L.6
5. D —Para. 8, L.2 from bottom 6. B —Para. 8, last line 7. B—Para. 10, L.1
8. D—Para. 12, L.1 9. A —Para. 12, L.3 10. B—Para. 13, L.1
Vocabulary in Action
Task 1
1. A —Para. 3, L.2 2. B—Para. 4, L.1 3. B—Para. 4, L.4 4. C —Para. 5, L.3
5. B —Para. 6, L.1 6. A: the sentence and four choices are mistaken. Two corrections:
① replace A “fatty ” with “striped ” to explain “streaky ”; ② replace the whole
sentence with “The wrapping is thin, the fillings are juicy, the meat tender and the taste
delicious and not at all greasy . ” (Para. 7, L3). 7. B—Para. 9, last line; Para. 15, L.5
from bottom 8. C —Para. 10, L.2 from bottom 9. A—Para. 14, last line
10. C—Para. 15, L.4 from bottom
Task 2
1. bud (n.) shoot, embryo 花蕾，幼芽;
budding (adj.) putting forward a bud 含苞欲放的 —— B, Para. 7, L.3
2. access to (n.) a way of entering a place; an opportunity or right to use sth or see
sb/sth 通往…之路∕途径（使用或见到的）; 机会；权利 —— A, Para. 5, last line;
access (vt.) 1) get at; gain access to 到达；进入
2) open a computer file to get or add information 访问∕存取电脑文件
3. taste (n.) flavor, savor 味道；口味 —— A , Para. 7, L.4
tasted (v.) have a flavor / short experience 有…味道; 品味, 经历
4. fool (n.) an idiot 蠢人，傻瓜；be no/nobody’s fool: be too intelligent to be tricked
by other people 精明机智；不易上当 —— A, Para. 6, last line
fooling (v.) trick sb 愚弄；欺骗
5. produces (v.) make things to be sold 生产; 制造
produce (n. U) things produced, especially with farming 农产品 —— B, Para. 4,
L.2
6. garnish (v.) decorate 装饰
gamishes (n.) decoration 装饰品 —— B, Para.10, L.3
7. reigns (v.) rule as a monarch 为君；为王（翻译：女王为君但并不执政。）
reign (n.) the period as a monarch 君主在位期∕统治期 —— B, Para 11, L.3
8. concern (n.) care, worry 关心；担忧 —— A, Para. 13, last sentence; Para. 14,
last line
concerned (v.) worry, have a concern for关心；担忧
9. named (v.) give a name to —— Para. 6, 8, 11
name (n.) —— Para. 9, 11
10. practiced (v.); practice (n.) —— not appear in the text
Task 3
1) integration 2) choice 3) handed 4) aspiring 5) steaming
6) masterpieces 7) pleasure 8) partake
Notes for Task 3
1. choice adj. of very good quality 优质的；优选的；上等的
2. seasoning n. 调味料；作料
3. aspire (to) v. have a strong desire to achieve 渴望（最好∕成就）；有志（成为）
4. boiling, stewing, braising, frying, steaming, crisping, baking, simmering：煮，炖，
烧，煎，蒸，炸（使变脆），烤，煨
5. dexterity n. skill in using your hands or your mind（手）灵巧，熟练；（思维）敏
捷
9) amazing 10) presented
Reading More
A Cuisine Crisis
Information Notes
1. French cuisine is a style of cooking derived from the nation of France. It evolved
from centuries of social and political change. Ingredients and dishes vary by region,
Cheese and wine are the major parts of the cuisine, playing different roles regionally
and nationally French cuisine is renowned for its refined cooking and fresh
ingredients.
2. A Cuisine Crisis explores the reasons for the decline of reputation of French cuisine.
The author uses convincing facts to argue for the main idea. Government tax and
economic policies as well as globalization are the two factors responsible for French
cuisine crisis. The passage is featured with penetrating ideas which are expressed by
long and involved sentences and high-sounding words and expressions. In
argumentation, the passage uses facts, statistics as well as quotations of those
industry insiders to fully convince readers. In exposing the cuisine crisis, the author
is overwhelmed by despair and helplessness.
2. Red tape red tape: bureaucracy (from the custom of typing up official documents
with red or pink tape 繁文缛节；官僚作风Red tape is a derisive term for excessive
regulation or rigid conformity to formal roles that are considered redundant or
bureaucratic and hinders or prevents action or decision-making. It is usually applied
to government, but can also be applied to other organizations like corporations. Red
tape generally includes the filling out of seemingly unnecessary paperwork,
obtaining of unnecessary licenses, having multiple people or committees approve a
decision and various low-level roles that make conducting one's affairs slower, more
difficult, or both.
参考译文
清淡、精致、内涵丰富而高贵，和谐而有条不紊，清爽而富于逻辑，法兰西烹饪
与其杰出国民的天赋之间有着紧密而奇异的联系。
— 马塞尔·拉夫(法国记者、作家)
烹饪危机
1. 还有什么能比周日早晨明媚阳光下的露天市场更具法国味呢? 各种香草、
水果和蔬菜在杂货店里高高地垒成形状各异的小山，浓郁的芳香弥漫在空气之
中。鱼贩冰排上的牡蛎散发着大西洋的味道。肉铺的架子上挂着各种野味：兔
肉、鹿肉、野猪肉，应有尽有。各种香肠和奶酪也摆出来供人尝一尝闻一闻。
2 你一定认为这就是法国的精髓。但随之你会发现一些小小的标识，告诉你西
红柿(实际上是淡而无味的) 来自摩洛哥的暖房，葡萄产自南非，猕猴桃来自智利，
青豆角培育于肯尼亚，你甚至说不准那野猪是在哪儿被猎杀的。
3 街头市场的这种顺理成章的古怪现象实际上是全球化的直接产物。曾经被埃
米尔·左拉称作是“巴黎之腹”，利润丰厚、发展成熟并散发着浓郁气味的食品批
发行业，早已搬出了市中心，迁到了奥利机场附近的货运中心。事实上，现在许
多法国菜发源于此，而正是这儿却日益见证着真正独具法国特色的伟大的法式烹
饪时代正在逐渐走向消亡。
4 长久以来，法国人一直为他们的与众不同感到骄傲。而能代表法国超凡特色、
最负盛名的就要数她的烹饪艺术了。高卢人的才智、品味和技术已经传播到世界
各地，然而，一些问题也随之产生。从纳帕谷到泰晤士河再到东京，非法裔的厨
师们破解了最上乘法式烹饪的秘诀。与此同时，其它地方一些尽管又便宜又流行
但却不怎么上档次的烹制法也传人了法国。结果就是，很多游客——甚至法国人
自己——都已经看不出法国烹饪有任何的特别之处了。
5 最近的调查显示越来越多的人抱怨饭菜质量平平，价格昂贵，而法国烹饪的
衰落还不止于此。这在法国可不是个小问题，要知道2002年美食旅游为法国创收
180亿欧元，占到全部旅游收入的1／4。越来越多的餐馆老板反映政府的税收和
经济政策限制了他们的利润，也就影响了他们投资和雇佣更多人手的能力。束缚
他们手脚的是令法国不那么光彩的繁琐拖拉的公事程序，更不要说那些来自欧盟
的规定，从销售税到布里乳酪里含细菌的指标统统都在严格的掌控之中。
6 绝非巧合的是，正是法国人教会全世界，水有多种迥异的口味，这些味道都
可以卖个好价钱。今年春天在巴黎一年一度的农业展销会上，游客们不仅可以细
饮美酒，还可以品尝橄榄油。有的橄榄油稍带坚果的味道，有的水果味很重，还
有一些，你会忍不住说，味道还真有点冲。即使是餐桌上的食盐也有很多花样。
一种名叫“盐之花”的盐现在很受欢迎，它是从波尔多地区盐场表层采来的那一
薄层盐。35岁的厨师亚尼克·阿勒诺开玩笑说：“在有些国家人们酒足饭饱离开
餐桌后仍会接着谈论食物，法国就是其中之一。”亚尼克今年刚刚为莫里斯饭店的
餐厅等级增加了一颗星。他的绝活是金线鲈鱼。
7 然而法国烹饪真正令人啼笑皆非的是，至少在法国，烹饪艺术上的成功往往
带来生意上的灾难。星级厨师们为了保持他们得以成名的高标准，一般都会入不
敷出。
8 让我们看看上个世纪90年代在整个欧洲被“统一”后的增值税。该税有利于
快餐连锁店，因为对外卖的征税只有5．5％，而传统餐馆则遭殃了，不管是低俗
的小酒馆还是高雅的餐厅都要交付19．6％的增值税。希拉克总统2002年竞选连
任时曾保证要降低税率，但要使这一措施在2006年生效，必须得到欧盟所有25
个成员国的同意。有什么办法呢，这就是新欧洲啊。政府现在正采取其他一些复
杂的减税措施和权宜之计试图安抚焦躁不安的餐馆老板，并希望借此创造更多的
就业机会。但是星级厨师达甘却对此深表怀疑，“要是法国人可以享受美国的财税
制度，我们就能创造两倍的就业岗位了。”
9 另外，严格限制雇工、裁员和招临时工的劳动法也拖了后腿。“我们的生意忙
一阵闲一阵的，”来自图卢兹的德尼·梅列说道。德尼曾经是橄榄球运动员，现在
则一门心思扑在他的饭馆上。当谈到就业问题时，他说：“法国的问题在于根本没
有灵活性。如果在活多的时候能雇一些帮手来救急，就像在英国那样，那就好了。”
但是法国的法律很难允许这样做。
10 即便是一些看似专为扶持烹饪文化的政府规定，实施起来也往往事与愿违。
例如，欧盟的共同农业政策本来是着眼于小农场主的利益，鼓励他们坚守在土地
上，从而悉心培育赋予法国烹饪灵魂和激发法国人国家认同感的乡土农业；但是，
法国农民联合会的活动家布丽吉特·阿兰——她本人就是农民——认为，实际上，
共同农业政策适得其反，因为它看重的是数量而非质量。她认为，“在这样的体制
下，农民只不过是粮食的供应者，因为，(为了能得到欧盟慷慨的补贴) 他们唯一
要做的就是按照规定交货。” 阿兰说道：“如果（说）我们的烹饪能享誉全球，那
是因为我们的厨师青睐优良的（农）产品。我们有优良的农产品，那是因为除了
‘工厂农庄’，我们仍然有一种我们称之为‘小农农业’的农业形式。但注意我说
的‘仍然’，因为这种农业可能维持不了多久了。”
11 当法国的大厨们在担心能否凭借金线和神奇的蛋白酥烹饪手艺来保住法国菜
在世界烹饪中的领先地位时，许多小农场主和餐馆老板正在为生计而殊死拼搏。
12 造成法式烹饪衰落的原因同样也是造成法国经济整体不振的原因。如同法式
烹饪，法国经济仍时不时有惊人表现：上周法国政府宣布2004年经济增长将超出
预期。然而官僚主义、税收以及不思变革的社会心理等问题是所有人都甩不掉的
包袱。雷蒙·勃朗出生于法国汝拉地区，现为四季庄园两星级餐厅的主厨。他认
为：“无论在哪一个层次上——政治的、社会的、文化的或者生物的——烹饪都在
我们（法国人）作为社会整体必须做出的重大选择中占据着最突出的位置。”
13 勃朗相信，就烹饪艺术的丰富性而言，法国仍处于世界领先地位，但还能维
持多久呢? 他说道：“法国好像已不再注重不同地区的差别和它们各自的特色了。”
法国的问题并不是缺乏创造性，而是它那种会扼杀积极进取精神的政治环境。如
果你被官僚层和税收制度压得透不过气来——而这样的情况法国到处都是——你
是没有什么办法的，”勃朗补充道。“在英国五天之内我的公司就可开张，但在法
国这得需要三个月。”
Key to Exercises (Reading More)
Text Exploration: Discuss in groups to identify the missing information.
About French cuisine
A. As for raw materials, there are (Para. 1):
herbs, fruits and vegetables piled high in greengrocers’ creative geometrics;
seafood, e.g. oyster
wild game, e.g. hare, venison, boar; and
sausages and cheeses laid out to smell and savor.
B. Nothing has stood for France’s sense of exceptionalism more famously than
its cooking (Para. 4).
e.g. Water has many different and marketable tastes and the taste of olive oils
can be nutty, fruity and impudent. (Para. 6).
C. If French cuisine has prestige, that’s because
a. France has chefs who are interested in good products. (Para. 10)
b. France still has peasant agriculture as well as factory farms. (Para. 10)
Many factors caused the decline of French cuisine
A. Globalization (Para. 2, 4): Many fruits and vegetables on the outdoor market are
imported from foreign countries. Gallic talent, taste and technique have been exported
all over the world and at the same time, what is mediocre, cheap and popular has been
imported.
B. Government tax and economic policies
a. More and more restaurateurs have to cope with red tape, and edicts from Brussels
that affect everything from sales taxes to the bacteria in the Brie. (Para.b. The “harmonized” value -added taxes benefit fast-food chains while penalizing
sit-down restaurants. (Para. 8) d. Government regulations, e.g., CAP, favor quantity over quality. (Para. 10)
Vocabulary in Action
Task 1 (p. 56)
1. A —Para. 1, L.2 2. A —Para. \4, L.1 3. D—Para. 4, L.5 4. B —Para. 6, L.5
5. A—Para. 8, L.2 bottom 6. B—Para. 8, last line 7. C—Para. 10, L.1
8. A—Para. 8, L.4 bottom 9. A —Para. 12, L.1 10. B—Para. 13, L.4 Task 2 （p. 57-58）
1. congenial (Para. 3, L.1) pleasant
The country enjoys a congenial climate.
2. crack (Para. 4, L.5) understand; 原意：decode; discover the secret of 破译密码；解开奥秘
It is difficult for foreigners to crack the codes of some famous Chinese cuisine dishes.
3. fair (Para. 6, L.2) a special market 展销会，交易会
The Chinese Export Commodities Fair has been held two times a year ever since 1956.
4. impudent (Para. 6, L.4) cheeky, rude 鲁莽的，无礼的
He is an impudent young fellow. (In the text, the meaning “strong and unpleasant in taste” is created by the author and is seldom used)
5. harmonized (Para. 8, L.1) unified euro.
6. humble (Para. 8, L.3) modest, ranking low in scale
The company has worked its way up from humble beginnings to become a market leader.
She nurtured a secret ambition to be a singer.
8. afflicting (Para. 12, L.1) cause pain or suffer; annoy/trouble
The disease afflicts an estimated two million people every year.
9. holds (Para. 12, L.2) have as a mark or distinction;
He still holds the world record for the 100-yard dash.
10. reluctance (Para. 12, L.5) unwillingness
T he mice showed an odd reluctance to eat the cheese we had put out for them.
11
Reference Notes
Unit 2 Art of the Table
Reading Focus
Culinary Delights in China
Topic-related Information
Chinese cuisine
Chinese cuisine originated from various regions of China and has become
widespread in many other parts of the world. Regional cultural differences vary greatly
within China, givmg rise to different styles of food across the nation. Traditionally
there are eight major major reglonal cuisines, or Eight Cuisines (八大菜系) coming
from Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang
provinces. Sometimes four of the Eight Cuisines are given greater emphasis, and are
considered to be the dominant culinary heritage of China. They are notably defined
along geographical lines: Sichuan (Western China), Guangdong (Southern China),
Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major
style derived from Jiangsu cuisine and even viewed as the representation of that
region's cooking.
In modem times, Beijing cuisine and Shanghai cuisine on occasion are also cited
along with the classical eight regional styles as the Ten Cuisines (十大菜系).
French cuisme
Frencn cmsme is a style of cooking derived from the nation of France. It evolved
from centuries of social and political change. Ingredients and dishes vary by regmn,
Cheese and wine are the major parts of the cuisine, playing different roles regionally
and natmnally Frenc cmsme is renowned forr its refined cookng and fresh
ingredients.
About the text
In this passage, the author uses expository method to explain what culinary
delights in China are. The passage is divided into three parts which are subtitled,
namely, Regional Chinese Cuisines, Every Dish Has a Story, and Warmth and
Hospitality Expressed by Food. The three parts, though independent from each other,
work together to serve the topic of Culinary Delights in China. In each part, the author
uses vivid details to support the main idea.
The author uses very specific and vivid words, interesting stories as well as a
touch of humor when trying to represent the culinary delights. On the whole, the
passage provides us a
cheerful and witty reading.
参考译文
中餐被公认为全球最佳美食之一，其种类之丰富，工艺之繁复，使其理所当
然地成为游客大快朵颐的乐事之一。
中国美食
1 中国美食是中国文化一道绚烂的风景线，这点从世界各地随处可见的中餐馆
可以窥见。当今，烹饪业正以前所未有的速度在发展。 10年前，北京只有几千
家餐馆，而今天却有10万多家大小不等的餐馆遍布市内。
2 地方美食
众所周知，明朝以来出现了八大莱系，分别是鲁菜、川菜、粤菜、闽菜、苏
菜、浙菜、湘菜和徽菜。除了这些传统菜系，中国的烹饪业也经历了巨大的变化：
每个地方都形成了自己的特色菜；不同菜系汇集于诸如北京这样的大城市。
3 被誉为“天府之国”的四川也是个美食之都。在那里的任何一家餐馆都能找
到既可口又经济实惠的美食。川菜的原料虽简单，但调料却大有讲究。川菜以口
味浓烈辛辣著称，但仅是口味浓烈辛辣还不能使川菜区别于其他辣口味的菜系，
比如湘菜和黔菜。川菜的特别之处在于花椒的使用。尝过花椒之后，人们的舌头
和嘴巴会留下酥麻的感觉。除了花椒之外，川菜还常用辣椒粉之类的调料。因使
用豆豉作配料，再加上一套独特的烹饪方式，如今川菜在全世界都十分有名和受
欢迎。近几年涌现了一大批著名的专做川菜的餐馆，比如谭家鱼头。
4 广东省在中国南部，全年气候温和，物产丰富。它还是最早对外开放的通商
口岸之一。广东的餐饮文化独具特色，对中国其他地方乃至全世界产生了深远的
影响。粤菜以其好生猛海鲜、追求新奇、细致考究的烹饪方法而著称。粤菜中的
各式煲汤如今已深受全国各地人民喜爱。
5 浙菜口味清淡，精致玲珑，是长江下游区域菜肴的代表。西湖醋鱼是其中的
一道名菜。这道菜不仅美观，而且味道鲜美，透着自然的清香。中国乃至世界各
地的中餐馆大都能找得到这道菜，但口味往往不及在浙江杭州吃得那般纯正。因
为只有杭州拥有来自西湖的鱼和水。
6 每道菜都有一段故事
中国菜名五花八门，而每道名菜都有一段有趣的故事，说明它如何博得人们
的喜爱。一个好名字能使这道菜更有意思；但有些菜名太怪异了，听起来让人一
头雾水，不要说外国人难以理解，就是中国人往往也不是很清楚。你要是望文生
义，准得闹出笑话来。
7 拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。
这些包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，
馅儿多汁，口感柔软，香而不腻。可为什么叫“狗不理”呢?
8 “狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津
初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单
独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多
的顾客。狗子工作十分卖力，可他还是满足不了大家的需要，顾客们得等很长时
间。有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，
哪有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他
们”。可就是这个有点怪里怪气的名字，反倒起了很好的推销作用，这个名字一直
沿用到了今天。如今“狗不理”已经成为天津的老字号（老品牌）。
9 浙菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上
青葱，在锅底放些生姜，然后加料酒、酱油和糖，用慢火做出来的。这道菜色泽
红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡
的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污
工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，
人们就把这道菜称作东坡肉。
10 佛跳墙是闽菜里的一道名菜，亦被称作福建第一菜。这道菜的主料不下20种，
有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿等。所有的原料均放在一
个陶罐里，加上料酒和鸡汤后，用文火炖，一直炖到肉嫩而多汁，汤浓而味醇。
然后在上菜之前再加10多种配料，有蘑菇、冬笋、鸽蛋等。这道菜以余香满口而
著称。这道特色菜的背后有这么一个故事：
11 佛跳墙是由福州市一个叫聚春园的餐馆在清朝光绪年间发明的，早先菜名为
八珍锅，后来改为福寿全。一日，几位秀才到聚春园饮酒。菜上桌时，其中一位
即兴赋诗一首“坛启荤香飘四邻，佛闻弃禅跳墙来。”佛跳墙这一菜名便由此得来。
12 食物传达的温馨和盛情
在中国人看来，用餐最重要的，尤其在过节时，莫过于吃饭时的温馨气氛。
吃饭时，年长的和年少的按照年龄大小依次坐好，在欢乐祥和的气氛中，说说笑
笑。席间，长辈为晚辈夹菜，晚辈给长辈敬酒，营造出一派欢乐、温馨、和谐的
气氛。
13 在中国，主人会把最好的菜分给客人。他们用公筷把清蒸鱼最好的部分或最
嫩的肉夹给最重要的来宾。这种习俗用来表达尊敬、关怀和好客之意，至今在老
一辈的中国人中还是很流行。
14 这种饮食习俗对中国人的性格也有几分影响。从某种意义上说，它增强了人
们的集体主义精神。无论在聚会还是在宴席上，人们首先考虑大家的需求，把吃
饭当成是谦卑有礼和关怀他人的场合。
15 中国人特别在乎过节时吃什么，不同的节日吃不同的食物。比如除夕夜全家
团圆时，北方人吃肉饺或菜饺，象征辞旧迎新。元宵节吃元宵，元宵是糯米粉做
的甜汤圆，象征家庭团圆、美满。端午节吃粽子，人们用芦苇叶子把糯米包成三
角形的粽子是为了纪念受人爱戴的诗人屈原。屈原因遭政治迫害自沉于汨罗江。
传说古时候人们把粽子投到江中，希望水中的龙王不要带走他。之后，端午节包
粽子和吃粽子的习俗就慢慢形成了。
Key to Exercises (Reading More)
Text Exploration
Task 1
Local Chinese cuisines
Sichuan cuisine (Para. 3):
A. delicious yet economical
B. famous for its spicy and hot food
C. the use of Chinese prickly ash seeds and other spices like chili pepper
Guangdong cuisine (Para. 4):
A. with its own characteristics that has exerted a far-reaching influence on other parts
of China and the world
B. famous for C. offering various soups
Zhejiang cuisine (Para. 5):
A. light and exquisite
Every dish has a story
Goubuli (Para. 7—8):
A. Goubuli steamed buns first sold in Tianjin about 150 years ago.
B. They were so popular that the owner had no time to answer his customers.
Dongpo Meat (Para. 9):
A. This dish was named after Su Dongpo, a greatpoet of the Northern SongDynasty.
B. He rewarded workers with stewed pork in soy sauce.
Buddha Jumping over the Wall (Para. 11):
A. This dish was created in the Gathering Spring Garden in Fuzhou, Fujian,
during the reign of Qing Emperor Guangxu.
B. It is prepared with more than 20 main ingredients
C. A poet wrote a poem for the dish
Warmth and hospitality expressed by food
Eating habits have not changed (Para. 12—13）
A. The old and young sit in order of seniority.
B. Elders select food for the young and the young make toasts to the elders.
C. The hostess or host apportions the dishes to treat guests.
D. Everyone takes into consideration the needs of the group.
Special food for social festivals (Para. 15):
A. Jiaozi for the Spring Festival.
B. Yuanxiao for the Lantern Festival.
C. Zongzi for Duanwu Festival.
Task 2
1. C —Para. 3, L.1 2. D—Para. 6, last line 3. A —Para. 8, L.5 4. B —Para. 8, L.6
5. D —Para. 8, L.2 from bottom 6. B —Para. 8, last line 7. B—Para. 10, L.1
8. D—Para. 12, L.1 9. A —Para. 12, L.3 10. B—Para. 13, L.1
Vocabulary in Action
Task 1
1. A —Para. 3, L.2 2. B—Para. 4, L.1 3. B—Para. 4, L.4 4. C —Para. 5, L.3
5. B —Para. 6, L.1 6. A: the sentence and four choices are mistaken. Two corrections:
① replace A “fatty ” with “striped ” to explain “streaky ”; ② replace the whole
sentence with “The wrapping is thin, the fillings are juicy, the meat tender and the taste
delicious and not at all greasy . ” (Para. 7, L3). 7. B—Para. 9, last line; Para. 15, L.5
from bottom 8. C —Para. 10, L.2 from bottom 9. A—Para. 14, last line
10. C—Para. 15, L.4 from bottom
Task 2
1. bud (n.) shoot, embryo 花蕾，幼芽;
budding (adj.) putting forward a bud 含苞欲放的 —— B, Para. 7, L.3
2. access to (n.) a way of entering a place; an opportunity or right to use sth or see
sb/sth 通往…之路∕途径（使用或见到的）; 机会；权利 —— A, Para. 5, last line;
access (vt.) 1) get at; gain access to 到达；进入
2) open a computer file to get or add information 访问∕存取电脑文件
3. taste (n.) flavor, savor 味道；口味 —— A , Para. 7, L.4
tasted (v.) have a flavor / short experience 有…味道; 品味, 经历
4. fool (n.) an idiot 蠢人，傻瓜；be no/nobody’s fool: be too intelligent to be tricked
by other people 精明机智；不易上当 —— A, Para. 6, last line
fooling (v.) trick sb 愚弄；欺骗
5. produces (v.) make things to be sold 生产; 制造
produce (n. U) things produced, especially with farming 农产品 —— B, Para. 4,
L.2
6. garnish (v.) decorate 装饰
gamishes (n.) decoration 装饰品 —— B, Para.10, L.3
7. reigns (v.) rule as a monarch 为君；为王（翻译：女王为君但并不执政。）
reign (n.) the period as a monarch 君主在位期∕统治期 —— B, Para 11, L.3
8. concern (n.) care, worry 关心；担忧 —— A, Para. 13, last sentence; Para. 14,
last line
concerned (v.) worry, have a concern for关心；担忧
9. named (v.) give a name to —— Para. 6, 8, 11
name (n.) —— Para. 9, 11
10. practiced (v.); practice (n.) —— not appear in the text
Task 3
1) integration 2) choice 3) handed 4) aspiring 5) steaming
6) masterpieces 7) pleasure 8) partake
Notes for Task 3
1. choice adj. of very good quality 优质的；优选的；上等的
2. seasoning n. 调味料；作料
3. aspire (to) v. have a strong desire to achieve 渴望（最好∕成就）；有志（成为）
4. boiling, stewing, braising, frying, steaming, crisping, baking, simmering：煮，炖，
烧，煎，蒸，炸（使变脆），烤，煨
5. dexterity n. skill in using your hands or your mind（手）灵巧，熟练；（思维）敏
捷
9) amazing 10) presented
Reading More
A Cuisine Crisis
Information Notes
1. French cuisine is a style of cooking derived from the nation of France. It evolved
from centuries of social and political change. Ingredients and dishes vary by region,
Cheese and wine are the major parts of the cuisine, playing different roles regionally
and nationally French cuisine is renowned for its refined cooking and fresh
ingredients.
2. A Cuisine Crisis explores the reasons for the decline of reputation of French cuisine.
The author uses convincing facts to argue for the main idea. Government tax and
economic policies as well as globalization are the two factors responsible for French
cuisine crisis. The passage is featured with penetrating ideas which are expressed by
long and involved sentences and high-sounding words and expressions. In
argumentation, the passage uses facts, statistics as well as quotations of those
industry insiders to fully convince readers. In exposing the cuisine crisis, the author
is overwhelmed by despair and helplessness.
2. Red tape red tape: bureaucracy (from the custom of typing up official documents
with red or pink tape 繁文缛节；官僚作风Red tape is a derisive term for excessive
regulation or rigid conformity to formal roles that are considered redundant or
bureaucratic and hinders or prevents action or decision-making. It is usually applied
to government, but can also be applied to other organizations like corporations. Red
tape generally includes the filling out of seemingly unnecessary paperwork,
obtaining of unnecessary licenses, having multiple people or committees approve a
decision and various low-level roles that make conducting one's affairs slower, more
difficult, or both.
参考译文
清淡、精致、内涵丰富而高贵，和谐而有条不紊，清爽而富于逻辑，法兰西烹饪
与其杰出国民的天赋之间有着紧密而奇异的联系。
— 马塞尔·拉夫(法国记者、作家)
烹饪危机
1. 还有什么能比周日早晨明媚阳光下的露天市场更具法国味呢? 各种香草、
水果和蔬菜在杂货店里高高地垒成形状各异的小山，浓郁的芳香弥漫在空气之
中。鱼贩冰排上的牡蛎散发着大西洋的味道。肉铺的架子上挂着各种野味：兔
肉、鹿肉、野猪肉，应有尽有。各种香肠和奶酪也摆出来供人尝一尝闻一闻。
2 你一定认为这就是法国的精髓。但随之你会发现一些小小的标识，告诉你西
红柿(实际上是淡而无味的) 来自摩洛哥的暖房，葡萄产自南非，猕猴桃来自智利，
青豆角培育于肯尼亚，你甚至说不准那野猪是在哪儿被猎杀的。
3 街头市场的这种顺理成章的古怪现象实际上是全球化的直接产物。曾经被埃
米尔·左拉称作是“巴黎之腹”，利润丰厚、发展成熟并散发着浓郁气味的食品批
发行业，早已搬出了市中心，迁到了奥利机场附近的货运中心。事实上，现在许
多法国菜发源于此，而正是这儿却日益见证着真正独具法国特色的伟大的法式烹
饪时代正在逐渐走向消亡。
4 长久以来，法国人一直为他们的与众不同感到骄傲。而能代表法国超凡特色、
最负盛名的就要数她的烹饪艺术了。高卢人的才智、品味和技术已经传播到世界
各地，然而，一些问题也随之产生。从纳帕谷到泰晤士河再到东京，非法裔的厨
师们破解了最上乘法式烹饪的秘诀。与此同时，其它地方一些尽管又便宜又流行
但却不怎么上档次的烹制法也传人了法国。结果就是，很多游客——甚至法国人
自己——都已经看不出法国烹饪有任何的特别之处了。
5 最近的调查显示越来越多的人抱怨饭菜质量平平，价格昂贵，而法国烹饪的
衰落还不止于此。这在法国可不是个小问题，要知道2002年美食旅游为法国创收
180亿欧元，占到全部旅游收入的1／4。越来越多的餐馆老板反映政府的税收和
经济政策限制了他们的利润，也就影响了他们投资和雇佣更多人手的能力。束缚
他们手脚的是令法国不那么光彩的繁琐拖拉的公事程序，更不要说那些来自欧盟
的规定，从销售税到布里乳酪里含细菌的指标统统都在严格的掌控之中。
6 绝非巧合的是，正是法国人教会全世界，水有多种迥异的口味，这些味道都
可以卖个好价钱。今年春天在巴黎一年一度的农业展销会上，游客们不仅可以细
饮美酒，还可以品尝橄榄油。有的橄榄油稍带坚果的味道，有的水果味很重，还
有一些，你会忍不住说，味道还真有点冲。即使是餐桌上的食盐也有很多花样。
一种名叫“盐之花”的盐现在很受欢迎，它是从波尔多地区盐场表层采来的那一
薄层盐。35岁的厨师亚尼克·阿勒诺开玩笑说：“在有些国家人们酒足饭饱离开
餐桌后仍会接着谈论食物，法国就是其中之一。”亚尼克今年刚刚为莫里斯饭店的
餐厅等级增加了一颗星。他的绝活是金线鲈鱼。
7 然而法国烹饪真正令人啼笑皆非的是，至少在法国，烹饪艺术上的成功往往
带来生意上的灾难。星级厨师们为了保持他们得以成名的高标准，一般都会入不
敷出。
8 让我们看看上个世纪90年代在整个欧洲被“统一”后的增值税。该税有利于
快餐连锁店，因为对外卖的征税只有5．5％，而传统餐馆则遭殃了，不管是低俗
的小酒馆还是高雅的餐厅都要交付19．6％的增值税。希拉克总统2002年竞选连
任时曾保证要降低税率，但要使这一措施在2006年生效，必须得到欧盟所有25
个成员国的同意。有什么办法呢，这就是新欧洲啊。政府现在正采取其他一些复
杂的减税措施和权宜之计试图安抚焦躁不安的餐馆老板，并希望借此创造更多的
就业机会。但是星级厨师达甘却对此深表怀疑，“要是法国人可以享受美国的财税
制度，我们就能创造两倍的就业岗位了。”
9 另外，严格限制雇工、裁员和招临时工的劳动法也拖了后腿。“我们的生意忙
一阵闲一阵的，”来自图卢兹的德尼·梅列说道。德尼曾经是橄榄球运动员，现在
则一门心思扑在他的饭馆上。当谈到就业问题时，他说：“法国的问题在于根本没
有灵活性。如果在活多的时候能雇一些帮手来救急，就像在英国那样，那就好了。”
但是法国的法律很难允许这样做。
10 即便是一些看似专为扶持烹饪文化的政府规定，实施起来也往往事与愿违。
例如，欧盟的共同农业政策本来是着眼于小农场主的利益，鼓励他们坚守在土地
上，从而悉心培育赋予法国烹饪灵魂和激发法国人国家认同感的乡土农业；但是，
法国农民联合会的活动家布丽吉特·阿兰——她本人就是农民——认为，实际上，
共同农业政策适得其反，因为它看重的是数量而非质量。她认为，“在这样的体制
下，农民只不过是粮食的供应者，因为，(为了能得到欧盟慷慨的补贴) 他们唯一
要做的就是按照规定交货。” 阿兰说道：“如果（说）我们的烹饪能享誉全球，那
是因为我们的厨师青睐优良的（农）产品。我们有优良的农产品，那是因为除了
‘工厂农庄’，我们仍然有一种我们称之为‘小农农业’的农业形式。但注意我说
的‘仍然’，因为这种农业可能维持不了多久了。”
11 当法国的大厨们在担心能否凭借金线和神奇的蛋白酥烹饪手艺来保住法国菜
在世界烹饪中的领先地位时，许多小农场主和餐馆老板正在为生计而殊死拼搏。
12 造成法式烹饪衰落的原因同样也是造成法国经济整体不振的原因。如同法式
烹饪，法国经济仍时不时有惊人表现：上周法国政府宣布2004年经济增长将超出
预期。然而官僚主义、税收以及不思变革的社会心理等问题是所有人都甩不掉的
包袱。雷蒙·勃朗出生于法国汝拉地区，现为四季庄园两星级餐厅的主厨。他认
为：“无论在哪一个层次上——政治的、社会的、文化的或者生物的——烹饪都在
我们（法国人）作为社会整体必须做出的重大选择中占据着最突出的位置。”
13 勃朗相信，就烹饪艺术的丰富性而言，法国仍处于世界领先地位，但还能维
持多久呢? 他说道：“法国好像已不再注重不同地区的差别和它们各自的特色了。”
法国的问题并不是缺乏创造性，而是它那种会扼杀积极进取精神的政治环境。如
果你被官僚层和税收制度压得透不过气来——而这样的情况法国到处都是——你
是没有什么办法的，”勃朗补充道。“在英国五天之内我的公司就可开张，但在法
国这得需要三个月。”
Key to Exercises (Reading More)
Text Exploration: Discuss in groups to identify the missing information.
About French cuisine
A. As for raw materials, there are (Para. 1):
herbs, fruits and vegetables piled high in greengrocers’ creative geometrics;
seafood, e.g. oyster
wild game, e.g. hare, venison, boar; and
sausages and cheeses laid out to smell and savor.
B. Nothing has stood for France’s sense of exceptionalism more famously than
its cooking (Para. 4).
e.g. Water has many different and marketable tastes and the taste of olive oils
can be nutty, fruity and impudent. (Para. 6).
C. If French cuisine has prestige, that’s because
a. France has chefs who are interested in good products. (Para. 10)
b. France still has peasant agriculture as well as factory farms. (Para. 10)
Many factors caused the decline of French cuisine
A. Globalization (Para. 2, 4): Many fruits and vegetables on the outdoor market are
imported from foreign countries. Gallic talent, taste and technique have been exported
all over the world and at the same time, what is mediocre, cheap and popular has been
imported.
B. Government tax and economic policies
a. More and more restaurateurs have to cope with red tape, and edicts from Brussels
that affect everything from sales taxes to the bacteria in the Brie. (Para.b. The “harmonized” value -added taxes benefit fast-food chains while penalizing
sit-down restaurants. (Para. 8) d. Government regulations, e.g., CAP, favor quantity over quality. (Para. 10)
Vocabulary in Action
Task 1 (p. 56)
1. A —Para. 1, L.2 2. A —Para. \4, L.1 3. D—Para. 4, L.5 4. B —Para. 6, L.5
5. A—Para. 8, L.2 bottom 6. B—Para. 8, last line 7. C—Para. 10, L.1
8. A—Para. 8, L.4 bottom 9. A —Para. 12, L.1 10. B—Para. 13, L.4 Task 2 （p. 57-58）
1. congenial (Para. 3, L.1) pleasant
The country enjoys a congenial climate.
2. crack (Para. 4, L.5) understand; 原意：decode; discover the secret of 破译密码；解开奥秘
It is difficult for foreigners to crack the codes of some famous Chinese cuisine dishes.
3. fair (Para. 6, L.2) a special market 展销会，交易会
The Chinese Export Commodities Fair has been held two times a year ever since 1956.
4. impudent (Para. 6, L.4) cheeky, rude 鲁莽的，无礼的
He is an impudent young fellow. (In the text, the meaning “strong and unpleasant in taste” is created by the author and is seldom used)
5. harmonized (Para. 8, L.1) unified euro.
6. humble (Para. 8, L.3) modest, ranking low in scale
The company has worked its way up from humble beginnings to become a market leader.
She nurtured a secret ambition to be a singer.
8. afflicting (Para. 12, L.1) cause pain or suffer; annoy/trouble
The disease afflicts an estimated two million people every year.
9. holds (Para. 12, L.2) have as a mark or distinction;
He still holds the world record for the 100-yard dash.
10. reluctance (Para. 12, L.5) unwillingness
T he mice showed an odd reluctance to eat the cheese we had put out for them.
11