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1、Unit 5Warm-upDo 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 Foodfirst coursesoupside ordermain coursesaladdessertcoffeeFirst Course /Appetizercaviargoose li
2、ver jamsnailSoupSide Orderfish, eggs, bread, vegetablemenuMain Course (Entre)raw, rare, medium rare, medium, welldoneSaladNote: Note: Americans like to have salad as appetizerDessertCoffeeteaspoonsaucercupPlace Setting Tips:(1) plate :(2) knives and spoons :(3) forks and napkin:(4) liquids (e.g., yo
3、ur water): (5)solids (e.g., bread plate): rightleftrightleftDR in drink stands for Drink Right” in the centerExpressions in Restaurant Reservation Seating the guest-accept the reservation-fully booked-have reserved -not have booked yetHaving dinnerPresenting the bill-menu and ordering-dishes serving
4、 -pay in cash-pay by cardRestaurant ExpressionReservation: WWaiter, GGuesti.accepting a reservationW: This is restaurant, what can I do for you?/May I help you?G: Id like to reserve a table tonight.W: How many people are in your part?G: threeW: At what time would do you like?G: Six oclockW: May I ha
5、ve 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, there isnt any table left for 8 oclock, we can book one for you at 7:30G: I am very sorry; our rest
6、aurant 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 7:30Seating the guesti. have reserved:G: My name is . I have booked a table for 3 at 8W: Ah, Mr. That
7、s 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 for 3W: Come this way, please. G: Could we take this tableW: I am sorry, b
8、ut this table have been already reserved. How about that table?Having dinneri.MenuG: 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 todays special? Todays special is tasty/delicious/ very good
9、. What aboutii. 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: Your main course have two dishes. Would you li
10、ke 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 mealPresenting the billi.paying in cashG: Waiter, the bill, pleaseW: Yes, sir. Here is your bill/ checkG: Here you are. (g
11、ive 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: Ill return your V
12、isa 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, Australia
13、, 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 (八大菜系八大菜系): Anhui(安徽菜安徽菜), Cantonese（广东菜）（广东菜）, Fujian（福建菜）（福建菜）, Hun
14、an（湖南菜）（湖南菜）, Jiangsu（江苏菜）（江苏菜）, Shandong（山东菜）（山东菜）, Sichuan（四川菜）（四川菜）, and Zhejiang（浙江菜）（浙江菜）. Anhui cuisineAnhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, it consists of three styles: Yangtze River region（沿江）（沿江）, Huai River region（沿淮）（沿淮）, and southern Anhui reg
15、ion（皖南）（皖南）.The highly distinctive characteristic of Anhui cuisine 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
16、, etc., are from mountain area. Huangshan Mountain has abundant products for 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
17、 produced on Huangshan Mountain can be made into very delicious food. Xianggu, a 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 exp
18、erts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most 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
19、to improve the taste and sugar candy added to gain freshness. High up on the menu are stewed 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 (sm
20、oked duck, Wuwei style) 无为熏无为熏鸭鸭Yun Wu Rou(mist pork) 云雾肉云雾肉Li Hongzhang Za Hui(Lihongzhang hotchpotch) 李鸿章杂烩李鸿章杂烩 Huizhou Mao Dou Fu(Huizhou style ferment Bean curd ) 徽州毛豆腐徽州毛豆腐Tao Zhi Shao Rou(pork with Resin of Peach and brown sauce) 桃脂烧肉桃脂烧肉Jiao Zha Yang Rou(Deep fried mutton strip) 焦炸羊肉焦炸羊肉 Yi
21、Pin Guo(Best Pot)一品锅一品锅安徽八宝蛋安徽八宝蛋Ba Bao Dan(egg with Eight Delicacies(meat,ham,mushroom,bamboo shoot,pea,fish,egg white and Scallion)酥炸凤翼酥炸凤翼Su Zha Feng Yi(deep fried crispy chicken wings)Cantonese (Yue) cuisineCantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically
22、from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most Chinese restaurants 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
23、great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country. it consists of three styles: Guangzhou region（广州）（广州）, Hakka region（客家）（客家）, and Chaozhou
24、region（潮州）（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 restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.Pi Dan Shou
25、 Rou Zhou(Pork and Century Egg Congee) 皮皮蛋瘦肉粥蛋瘦肉粥 Yan Ju Ji(Salt Baked Chicken, Hakka Style )盐焗鸡盐焗鸡Chi You Ji ( Soy sauce chicken) 豉油鸡豉油鸡 Gu Lu Rou(sweetandsourpork) 咕噜咕噜肉肉 Gui Ling Jelly 龟苓膏龟苓膏 Kao Ru Zhu(Baked Piglets) 烤乳猪烤乳猪 Bai Zhuo Xia(Boiled Shrimp)白灼虾白灼虾 Xiang Yu Kou Rou(Taro Braised Pork)香芋扣
26、肉香芋扣肉白切鸡白切鸡Bai Qie Ji(Sliced Boiled Chicken,served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce) 冰梅凉瓜冰梅凉瓜Bing Mei Liang Gua(Bitter Melon in Plum Sauce)Fujian cuisine 福建菜福建菜Fujian cuisine (Chinese: 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai) is derived from the native cooking style of
27、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 techniques employed in the cuisine are complex but the results are ideally refined in
28、 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 in ten forms (湯十烫) and It is unacceptable for a meal to not have soup(不汤不
29、行).edit StylesFujian cuisine consists of three styles:Fuzhou福州福州: The taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for it soups. Western Fujian闵西闵西: There are often slight spicy tastes from mustard and pepper and the cooking methods are often ste
30、am, fry and stir-fry. Southern Fujian: Spicy and sweet taste are often found and the selection of sauces used is elaborate. Quanzhou泉州泉州: The least oily but with strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish. Fo Tiao Qiang（Buddha jumps
31、over the wall）佛跳墙）佛跳墙坛启荤香飘四邻，佛闻弃禅跳墙来Bao Xin Yu Wan(Filled Fish Balls)包心魚包心魚丸丸 Hong Cao Ji (Red yeast rice chicken ) 紅糟鸡紅糟鸡Dan Cao xiang Luo pian (whelk cooked with wine lees)淡糟香螺片淡糟香螺片 Ji Tang Cuan Hai Bang(Clams cooked in chicken stock )鸡汤汆海蚌鸡汤汆海蚌 Cui Pi Yu Juan(Fried fish filled yuba skin )脆皮魚卷脆皮魚
32、卷Dong Bi Long Zhu (Meat filled longan fruit ）东壁龙珠）东壁龙珠 Zui Pai Gu (Wine marinade pork ribs ）醉排骨醉排骨 Hunan cuisine湖南菜湖南菜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 Provi
33、nce, in China. Hunan cuisine is consisted of three styles: Xiang River style湘江湘江 which is represented by dishes of Changsha长沙长沙, Dongting Lake style洞庭湖洞庭湖 which is represented by dishes of Yueyang岳阳岳阳&Changde常德常德（Welcome to my hometown） Western Hunan style 湘西湘西which is represented by dishes of Jisho
34、u吉首吉首.Hunan cuisine 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
35、dishes are many and varied.Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣干辣) 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 othe
36、r complex flavour combinations, Sichuan 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 fres
37、h ingredients, tends to be oilier, and is said 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
38、东安鸡鸡Hongjiang Ya （Hongjiang style duck）洪江鸭洪江鸭 Changsha Chou Dou Fu (Changsha-style stinky tofu)长沙臭豆腐长沙臭豆腐 Mao Jia Hong Shao Rou(Maos braised pork) 毛家红烧肉毛家红烧肉 Qing Jiao Chao Rou (Green pepper and pork strips)青椒炒肉青椒炒肉Duo Jiao Yu Tou(Steamed fish heads in chili sauce) 剁椒鱼头剁椒鱼头 Changde Jinshi Mi Fen(ric
39、e noodles,Changde Jinshi style,) 常德津常德津市米粉市米粉 Changsha Kou Wei Xia(Changsha style shrimp)长沙口味虾长沙口味虾 Jiangsu cuisine江苏菜江苏菜 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 Jiang
40、su region in China. In general, Jiangsu cuisines texture is characterized as soft, but not to the 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 t
41、he seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Jiangsu cuisine actually consists of several styles, including:Nanjing cuisine南京菜南京菜Huaiyang cuisine淮扬菜淮扬菜Suzhou cuisine 苏州菜苏州菜Xuhai cuisine 徐海菜徐海菜Hong Shao Shi Zi Tou(Stewed Pork Ball
42、 in Brown Sauce)红烧狮子头红烧狮子头 Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭南京盐水鸭Shui Jing Yao Rou(pork heals in a bright, brown sauce)水晶肴肉水晶肴肉Yangzhou Chao Fan(Yangzhou steamed Jerky strips)扬州炒饭扬州炒饭 Wuxi Rou Gu Tou(Wuxi style Sweet and Salty Spare Ribs)无锡肉骨头无锡肉骨头 Xuzhou Di Guo (Xuzhou style hot p
43、ot)徐徐州地锅州地锅Song Shu Que Yu(Squirrels Mandarinfish )松鼠鳜鱼松鼠鳜鱼Da Zhu Gan Si(Braised Shredded Chicken with Ham and Dried Tofu)大煮大煮干丝干丝Shandong cuisine 山东菜山东菜(simplified Chinese: 山东菜; traditional Chinese: 山東菜; pinyin: Shndng ci) more commonly known as Lu cuisine (simplified Chinese: 鲁菜; traditional Chine
44、se: 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. Though modern transportation methods have greatly increased the availability of ingredients throughout China, Shandong cuisine remains r
45、ooted 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 in Shandong as local ingredients of exemplary quality.Beyond the use of seafood, Shandong is somewhat unique for its wide use of
46、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 often served simply as steamed or boiled cobs, or removed from the cob and lightly fried.Shandong is also well known for its p
47、eanut 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 and stir-fried with salt. Peanuts are also served raw in a number of cold dishes that hail from the region.Cong Ba
48、o Yang Rou(Onions Saute Mutton)葱爆羊肉葱爆羊肉 Zha Li Huang（Fried Oyster）炸蛎黄）炸蛎黄Dezhou Pa Ji(Dezhou style chicken)德德州扒鸡州扒鸡Shandong Jian Bing(Shandong style Pan-fried cake )山东煎饼山东煎饼 Tang Cu Huanghe Li Yu(Sweet and Sour Huanghe river carp )糖醋黄河鲤鱼糖醋黄河鲤鱼 You Bao Hai Luo(Deep fried whelk)油爆油爆海螺海螺 Xi Gua Ji(Wate
49、rmelon chicken)西瓜鸡西瓜鸡Kong Fu Yi Pin Guo(Kongfu style best pot)孔府一品锅孔府一品锅Szechuan cuisine四川菜四川菜 Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting
50、 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. There are many local variations of Sichuan cuisine within Sichuan Pro
51、vince and Chongqing Municipality (part of Sichuan until 1997.) The four best known regional sub-styles are Chongqing style重庆重庆, Chengdu style成都成都, Zigong style自贡自贡Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan pepperc
52、orn 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 Chinese: 豆瓣醬 or dubnjing) is also a staple seaso
53、ning 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 include more than 20 distinct techniq
54、ues. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.1 Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.Hui Guo Rou(Twice Coo
55、ked Pork)回锅肉回锅肉 La Zi Ji Ding(Pepper Chicken )辣子鸡丁辣子鸡丁 Chongqing Huo Guo(Chongqing style Hot pot)重庆火锅重庆火锅 Dan Dan Mian(Dan Dan noodles)担担面担担面 Ma Yi Shang Shu(Sauteed Vermicelli with Spicy Minced Pork)蚂蚁上树蚂蚁上树 Yu Xiang Rou Si(Fish-Flavored Shredded Pork )鱼香肉丝鱼香肉丝 Ma Po Dou Fu(Mapo Tofu)麻婆豆腐麻婆豆腐Gong B
56、ao Ji Ding(Kung Pao chicken)宫宫保鸡丁保鸡丁 Shui Zhu Niu Rou(Sliced Beef in Hot Chili )水煮牛肉水煮牛肉 Deng Ying Niu Rou(Dengying Beef)灯影灯影牛肉牛肉 拌豆腐丝拌豆腐丝 Ban Dou Fu Si( Shredded Tofu with Sauce) 川北凉粉川北凉粉 Chuan Bei Liang Fen(Tossed Clear Noodles in Chili Sauce,Northern Szechuan style)Zhejiang cuisine浙江菜浙江菜Zhejiang
57、cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragranceThe cuisine consists of at least t
58、hree styles, each originating from a city in the province: the Hangzhou style 杭州菜杭州菜is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style绍兴菜绍兴菜 specializes in poultry and freshwater fish, and the Ningbo style宁波菜宁波菜 specializing in seafood, with emphasis on fres
59、hness and salty dishes.Some sources also include the Wenzhou style温州菜温州菜 as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.Dong Po Rou(Dongpuo Pork)东坡肉东坡肉Long Jing Xia Ren(Longjing Shrimp )龙龙井虾仁井虾仁 Xi Hu Chun Cai Tang(West Lake Soup)西湖莼菜汤西湖莼菜
60、汤 Xi Hu Cu Yu(West Lake Vinegar Fish)西西湖醋鱼湖醋鱼 you Men Chun Sun(Oil Rapid Shoot)油焖春笋 Jiao Hua Ji(Beggars Chicken)叫化鸡叫化鸡 Gan Zha Xiang Ling(Stir Bell)干炸响铃干炸响铃Ningbo Chou Dong Gua(Ningbo style stinky wax gourd)宁波臭冬瓜宁波臭冬瓜 Means of EatingMeans of Eating?Seating ArrangementChinese : (in the government mee
61、ting)胡锦涛、吴邦国、温家宝、贾庆林、曾庆红、黄菊、吴官正、李长春、罗干等在主席台上。 in the middleleft and rightbasic rulesInternational Business Practice: right and leftWarm-up activities:If your boss would invite six foreign business associates to have a dinner, and you were responsible to arrange the seating order, what would be your
62、plan? tips1. The person who sits facing the door should pay the bill.2. The further you leave the host, the less importantyou are.doordoorChinese foodOther Popular Seating ArrangementdoordoorWestern food 1: lady of honor2: gentleman of honornormally a woman guest sits next to a man guestIn ChinaIt is normally the elderly man who gets the first service,because in China where hierarchy is prevalent, it isthe elderly or the superiorwho is supposed to get specialrespect.In the WestIt is likely the young lady who is first served because of their Ladies First tradition
