烹饪英语

CHAPTER I PROFILE
Passage A Chinese Cuisine
Passage B Sichuan Cuisine
Passage C A Glimpse of Sichuan Markets-An Excerpt from Fuchsia Dunlop's Shark's Fin and Sichuan Pepper

CHAPTER II FOOD FOR SPECIAL OCCASIONS
Passage A Twenty-Four Solar Terms and Eating Customs
Passage B Eating Customs in Chinese Traditional Festivals
Passage C Food for Important Occasions in Life

CHAPTER III DINING ETIQUETTE
Passage A Chinese Dining Etiquette and Table Manners
Passage B Folk Beliefs about Dining
Passage C A Sip of Sichuan 34

CHAPTER IV KITCHENWARE
Passage A Chinese Kitchen Utensils
Passage B Chinese Cleaver
Passage C Chinese Wok

CHAPTER V INGREDIENTS
Passage A Freshness of Ingredients
Passage B Yin and Yang Foods as Home Remedy
Passage C Sichuan Food Ingredients

CHAPTER VI SEASONINGS AND SPICES
Passage A Sichuan Traditional Seasonings
Passage B The Soul of Sichuan Cuisine
Passage C The Secret of Spiciness in Sichuan Cuisine

CHAPTER VII FLAVORING
Passage A The Flavors of Chinese Cuisine
Passage B Flavors of Sichuan
Passage C Ma-A Numbing and Tingling Sensation

CHAPTER VIII COOKING METHODS
Passage A The History of Chinese Cooking Methods
Passage B The Origin of the Unique Chinese Cooking Method-Stir-Frying
Passage C The Innovation of Sichuan Cuisine Cooking Methods

CHAPTER IX NOTABLE FOODS
Passage A Notable Foods in China's Eight Famous Cuisines
Passage B Chinese Noodles
Passage C Sichuan Hot Pot-An Excerpt from Fuchsia Dunlop's The Food of Stchuan

GLOSSARY