交际汉语 Lesson 21 Ordering food and having meals

会话 A

（在家里，李红放下报纸，自言自语地说……）

李红：哎呀，差点(儿)忘了。（打电话）喂，是四季餐厅吗？

甲：是的。你好，四季餐厅。

李红：你好，我想预定今晚的单间。

甲：对不起，单间没有了。外面的散座可以吗？

李红：那……，好吧！

甲：请问几位就餐？

李红：一共六位。

甲：请问，是吃中餐还是西餐？

李红：中餐。

甲：几点钟？

李红：7 点。

甲：好的。请问您贵姓？

李红：姓李，李红，红色的红。

甲：好的，李女士，今晚7 点，六位就餐。

李红：谢谢！（放下电话）

Translation:

A

(At home, Li Hong puts down the newspaper, talking to herself.)

Li Hong: Oh, I almost forgot. (Makes phone call) Hello, is this the Siji Restaurant?

A : Yes. Hello, Siji Restaurant.

Li Hong: Hello, I'd like to book a private room for tonight.

A : Sorry, we don't have any private rooms left. Would a table in the open area be alright?

Li Hong: Well..., alright!

A : May I ask how many are dining?

Li Hong: Altogether six people.

A : May I ask if you're having Chinese cuisine or Western cuisine?

Li Hong: Chinese cuisine.

A : What time?

Li Hong: Seven o'clock.

A : Good. Could I ask for your surname, please?

Li Hong: The surname is Li, Li Hong, Hong as in the color red.

A : Good, Ms. Li, seven o'clock tonight, table for six.

Li Hong: Thanks! (puts down telephone)
 

Cultural Background

谈起中国的饮食，需要数小时，甚至几天几夜都谈不完。中国的饮食世界闻名。中国地大物博、人口众多，不同地区的饮食各有千秋，美味佳肴种类繁多，数不胜数。最为著名的当属中国八大菜系，即：广东菜、湖南菜、福建菜、四川菜、江苏菜、浙江菜、山东菜和安徽菜。

广东菜：菜原料较广，花色繁多，形态新颖，讲究鲜、嫩、爽、滑，调味有五滋（香、松、臭、肥、浓）和六味（酸、苦、甜、咸、辣、鲜），烹调擅长煎、炸、烩、炖、煸等，菜肴色彩浓重，滑而不腻。

湖南菜：特点为用料广泛，油重色浓，多以辣椒、熏腊为原料，口味注重鲜香、酸辣、软嫩，烹调方法擅长腊、熏、煨、蒸、炖、炸、炒。

福建菜：其特点是色调美观，以滋味清鲜著称。烹调方法擅长于炒、溜、煎、煨，尤以“糟”最具特色。

四川菜：其特点是酸、甜、麻、辣、香、油重、味浓，注重调味，离不开三椒，即：辣椒、胡椒、花椒，另外还有鲜姜。菜肴以辣、酸、麻而脍炙人口，享有“一菜一味，百菜百味”的美誉。在辣、咸、甜、麻、酸五味的基础上加上各种调料，互相配合，形成各种复合味。

江苏菜：其特点是浓中带淡，咸香酥烂，原汤原汁浓而不腻，口味平和，咸中带甜。其烹调技艺擅长于炖、焖、煨、炒而著称。江苏菜配色和谐，清淡适口，刀功精细，醇厚入味。

浙江菜：特点是清、香、脆、嫩、爽、鲜。浙江盛产鱼虾，是著名的旅游风景胜地。那里山光水色，烹调出的菜犹如风景一般，使人不忍下筷。烹调的技法擅长炒、炸、烩、溜、蒸和烧。

山东菜：其特点是清香、鲜嫩、味纯。山东菜非常讲究清汤和奶汤的调制。清汤色清而鲜，奶汤色白而醇。山东菜擅长爆、烧、炸、炒。

安徽菜：其特点为选料朴实，讲究火功，重油重色，味道醇厚，保持原汁原味。徽菜以烹制山野海味而闻名。其烹制方法擅长烧、焖、炖。此外，中国各地的各色小吃种类繁多，不计其数。每到一处都会使你流连忘返，品尝之后令你意犹未尽。

除饭店烹制的菜肴外，百姓人家自制的菜肴也五花八门。中国的北方人做菜喜爱多放些盐，菜色较浓重；而南方人喜爱清淡，好甜食，菜色浅，盐量少。中国 的一些其他地区，如：湖南和四川省，那里的菜偏酸、麻、辣。吃猪肉在中国很普遍，但居住在沿海地区的人喜爱吃海产品。中国是一个多民族的国家，由于文化和 宗教的原因，一些少数民族只吃羊肉和牛肉。中国北方人多以面食为主食，如：馒头、饺子、面条、包子、烙饼、玉米饼、油条等；而南方人多以米类为主食，如： 大米、小米、黄米、紫米、糯米等。

Translation:

One could go on and on about the culinary delights of China. China's great food has earned world wide recognition. With its diverse landscape and dense population, you don't have to go far before finding completely different cuisines. Chinese gastronomic delights run the gamut of the taste spectrum and it is impossible to taste them all. The bestknown regional cuisines come from 8 provinces in China: Canton, Hunan, Fujian, Sichuan, Jiangsu, Zhejiang, Shandong and Anhui.

Cantonese Cuisine: drawing from a wide array of ingredients, epicures are constantly amazed by the never-ending repertoire of Cantonese food, which emphasis is placed on dishes that are fresh, tender, refreshing, smooth. Seasoning is designed according to the five tastes (fragrant, fluffy, zesty, succulent, strong) and six flavours (sour, bitter, sweet, savory, spicy, flavoursome). This cuisine uses a variety of cooking techniques including pan-fry, deep-fry, braise, broil and stir-fry. The food is presented with colourful aplomb and while it may be smooth and soft, it is never heavy.

Hunan Cuisine: with a wide variety of ingredients, it can be oily and colourful. Chilis and smoked meats are often used，this dictates that the resulting in cuisine that is big on tastefragrant, hot and sour, complemented by soft and tender textures. Cooking methods include: smoked, braise, steam, stew, deep-fry, stir-fry.

Fujian Cuisine: This region is known for its fresh and delicate flavors as well as eye-pleasing presentation. Favourite cooking methods include: stir-fry, quick-fry, panfry, and braise, especially the wine-marinade method.

Sichuan Cuisine: strong flavors characterize this cuisine. Whether sour, sweet, ma (numbing), spicy hot, or fragrant, this food is distinguished by the clever use of spices，especially the essential Trio of Peppers, being: chili peppers, black pepper, and Sichuan pepper. Fresh ginger is also heavily used. Hot Sichuan dishes' distinctive flavor draws wide appeal. The cuisine really lives up to its sensational reputation, according to the expression "for a hundred dishes there are as many different flavours". These complex taste sensations are created by adding more spices and herbs on the basis of the five flavours: spicy, salty, sweet, ma or mouth-numbing and sour.

Jiangsu Cuisine: its subtle characteristics can be hard to place-there is lightness in the heavy dishes, the stews are deliciously tender and flavorsome, retaining the ingredients' natural juices, seasoned to be mild on the palate, with a hint of sweetness in the savory dishes. This cuisine specialises in stewing, simmering, poaching and stir-frying. Jiangsu cuisine is known for its harmonious use of colours in presentation, as well as its light and delicate taste, brought out by intricate knife-work and rich flavours.

Zhejiang Cuisine: This style is light, fragrant, crisp, tender, tasty, fresh. Zhejiang is not only a large producer of aquatic products, but as a scenic province highly popular among tourists. Its cuisine is as enchanting to the eye as the palate, so reminiscent of the gorgeous scenery that one almost can not bear eating the masterpiece. Zhejiang food is often cooked by stir-fry, deep-fry, poach, saute, steam and stew.

Shandong Cuisine: This region is known for the delicate aromas, melt-in-your-mouth texture and pure wholesome flavours. Its forte lies in the preparation of stock and white sauce. Perfect stock is clear and sublimely fragrant, while white sauce is flavoursome without being heavy. The cooking methods used are quick-frying, stew, deep-fry and stir-fry.

Anhui Cuisine: This unique cuisine is deft in its selection of ingredients and perfect timing in execution. It may be big on oil and soy sauce，but the rich and heavy flavours that enhance the ingredients' natural taste. What makes Anhui cuisine special is its strength in cooking game and seafood, especially by braising, simmering and stewing.

Aside from the major cuisines, wherver you go in China there are numerous delicacies and unique snacks to be found. After one taste, many visitors are hooked, certainly adding a yummy-factor to and China Experience.

Not only restaurants serve up gastronomic masterpieces，just about every Chinese family has its own secret recipes and speciality menus. In the north, people cook with more salt and dishes tend to be more heavily coloured; while the southerners have a lighter plate, with a penchant for sweetness, lighter coloured and less salty dishes. The fiery taste of chilis and Sichuan pepper combines with sour flavours to create unique spicy sensations in the provinces of Hunan and Sichuan. Pork is widely eaten in China, but those living along the coastline may prefer seafood. Being a multi cultural society, China is home to many different ethnic groups. Some groups may eat only lamb and beef for cultural and religious reasons. In terms of staple food, the Chinese northerners' diet is based on wheat flour: steamed bun, dumplings, noodles, filled buns, roasted pancakes, corncakes, fried dough sticks, etc. In contrast, in the south, the diet relies heavily on rice products such as millet, brown rice, black rice, glutinous rice, etc.

Language Points

1、“怎么样？”—用“怎么样”提问的句子，常把“怎么样”放在句尾。句子里不需要动词。回答时一般用形容词。

如：— 吃火锅怎么样？

　　— 好啊！

2、“我想”— “想”是能愿动词，一般放在动词或动词性成分前边。

如：我想去银行。

我想写作业。

3、“是……还是……” — 构成选择式疑问句。

如：是去银行还是去邮局？是去看电影还是去看话剧？

4、“我最喜欢的就是” — “最”是表示程度的副词，意思是“极端”或“超过同类事物”，常用于比较。“最”可以用在形容词、能愿动词、表示心理状态的动词的前面。

如：喜欢、恨、可怜等词的前面。“最”在句中作状语。

如：我最喜欢他。

他的汉语学得最好。

5、“最”也可以用于其他事物比较的情况，后面一般搭配的词有：高、低、大、小、长、短、多、少等。由于“最”含有到达顶点的意思，可以用在某些方位词的前面表示方位的极点。

如：最西边、最上面、最前面。

Substitutional Drills

1、您是吃炒菜还是吃涮羊肉？

您是在这(儿)吃还是外卖？

您是坐在这(儿)还是靠窗坐？

2、就知道吃。

就知道睡觉。

就知道看书。

就知道喝酒。

3、我喜欢吃的就是牛肉。

我喜欢喝的就是啤酒。

我最喜欢穿的衣服是红颜色的。

4、不像这火锅。

不像这个电脑。

不像这房子。

5、我想预订两个房间。

我想预订一桌饭。

我想预定两张票。

我想租辆自行车。