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---Level
---Level 2, Part IIntegrated Chinese Level 2, Part I

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http://wenku.baidu.com/view/d07c04afdd3383c4bb4cd225.html?from=rec&pos=1&weight=343&
lastweight=180&count=3

(vegetables)
(vegetables)
(vegetables)
1.

5.

8.

____________ 2.

____________ 6.

____________ 9.

11.

13.

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____________ 3.

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__________________ 12.

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_____________ 4.

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____________16.

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____________ 18.

17.

____________ 19.

21.

___________ 22.

___________ 23.

25.

___________ 26.

__________ 27.

29.

(meat)
(meat)
(meat)

2.

1.

_________

(seafood)
(seafood)

1.

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32.__________

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3.

2.

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4.

3.

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31.___________

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6.

5.

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5.

4.

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:

1.

2.

3.

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7.

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16.

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17.

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18.

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_________________
_________________
_________________
_________________

mishji
mishji gourmet
loto glutton
pnchng savour, sample
ciy
iyo cooked food
foodcuisine

____________

15.

____________

19.

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____________

10.

14.

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____________

9.

13.

12.

5.

____________

8.

6.

11.

4.

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20.

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_________________ mish
good food; table delicacies
_________________ jiyo
fine foods, delicacies
_________________
_________________ shnzhnshnzhn-hiwi delicacies of every kind
_________________ dngd
local,
_________________ xiosh
small food
_________________ zhsh
food staples, principal food or crops
_________________ qi
qinc
nci hors d' oeuvres
_________________ li
lingb
ngbnc
nci cold food in sauce
_________________ tindin
dessert
_________________ ti
sweet foods, sweetmeats
tinsh
nsh
_________________ dinxin
snacks, light refreshments, "dim sum";
_________________ tngpn
soup
soup /
/
d kui duy feast on delicious food with zest, enjoy a feast
jnjn yuwi (do sth) with gusto

_________________
_________________
_________________
_________________
_________________
_________________
_________________

_________________
_________________
_________________
_________________
Page | 4

xing aroma, fragrance; appetizing, delicious;

xin fresh (of food, air, flowers);
m numb, pricklyprickly-hot (the taste of Sichuan peppercorns)
l hot, spicy, pungent; burn, sting
xi
_________________ sun acid; sour
xin salty
ti
_________________ k bitter;
tin sweet,
texture (of food)
nn tender, delicate _________________ hu
hu smooth
s
flaky, crumbly
cu
cu (of foods etc.) crisp, crispy;
nng thick, heavy, dense,
dense, strong


ti
tiow
owili
ilioseasoning
seasoning
_________________ xinglio sauce

______

______

_________

__________

_________

_________

pngrnjsh cooking techniques/skills

techniques/skills
_________________ jin
to panpan-fry [in shallow oil]
_________________ zh
to cook, boil
_________________ cho
to stirstir-fry;
_________________ zh
to deepzh
deep-fry
Page | 5

______

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____________

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dn
hngsho
zhng
hu
ko
mn
l
yn

to stew over low heat

to braise or stew with soy sauce
steam [cooking method]
cook (rice, etc.) with vegetables, meat and water
to grill,to bake
to cook (like rice) over a slow fire with lid tightly sealed
to brine with spices or soy sauce
pickle, cure, preserve

Preparation skills
_________________
_________________
_________________
_________________
_________________
_________________
_________________

Page | 6

x wash
du
du chop (up)
(up)
xiop peel
qipin slice;
pida
pat, tap
jun to roll (up)
bao to wrap

_______________ qi cut, slice, chop;

_______________ qis
qis shread
_________________ qisu mince
_________________
_________________ qikui dice
_________________ zh
to fold
zh
_____________ y press/hold down;
bo strip (off)


a.

b.

Page | 7

II
II
A

(INTERPRETIVE)
1.

2.

3.

4.

5.

Page | 8

B. Workbook Dialogue (INTERPRETIVE)

(INTERPRETIVE)

(
(
(
(
(

) 1. The restaurant has been in business for almost a decade.

) 2. The Zhang family moved from Guangdong to Shanghai many years ago.
) 3. The dishes in the restaurant are typically spicy and salty.
) 4. The male speaker has never dined in the restaurant.
) 5.
a. All Chinese restaurants use heavy ingredients and spices.
b. The major Chinese cooking styles are clear-cut and mutually exclusive categories.
c. The only authentic Chinese cuisine is Sichuan style.
(
) 6.?
a. A good Chinese restaurant must be either Shanghai or Guangdong style.
b. A good Chinese restaurant must serve good beef with Chinese broccoli.
c. A good Chinese restaurant doesnt have to belong to a major cooking style.
C. Workbook Narratives

1. Listen to the recording for the workbook and list in Chinese at least three reasons
why Little Chen quit his job(). (INTERPRETIVE)
a. ________________________________________________________________________
b. ________________________________________________________________________
c. ________________________________________________________________________
2. Listen to the passage and answer in Chinese: (INTERPRETIVE)
In what three ways do the Chinese and Americans differ when it comes to dining out?
a. ________________________________________________________________________
b. ________________________________________________________________________
c. ________________________________________________________________________
Page | 9

3. Listen to the passage and answer the question from the recording in Chinese.
( INTERPRETIVE AND PRESENTATIONAL)

D. Workbook Listening Rejoinder (INTERPERSONAL)

In this section, you will hear two people talking. After hearing the first speaker,
select the best from the four possible responses given by the second speaker.
()

Page | 10

III
III

huyng fndu
qngdn
jingjiube
duzhpn
ynhi
zhsh

in all colours and patterns, in great variety

light, not greasy (of cooked food);
particular about, content (of an art, skill, etc.)
bean curd products
along the coast, coastal, littoral
boil thoroughly (also pronounced "zhshu")

1
2
3
4
5
Page | 11

B.

bdjngshn
dylioku
wchn
bichngwi
shnchng
jingjiu
tiozh
pj
ynglio
gungfn
zhzhng
Page | 12

great and profound

vast in territory
products (natural or manmade)
be called, be known as; call (sth)...
be good at, be skilled in, excel at
content (of an art, skill, etc.)
modulate; modulation
braised chicken
materials used or needed; use materials
extensive, widespread, broad
emphasize, stress, attach importance to

 huspnzhng
yxingrus
gngbojdng
guiwijkui
mpdufu
j
jnghu
zoxng
migun
sz
chnhu
chmngzhngwi

variety of colors and designs

fish-flavored shredded pork

Province)
strange-taste chicken nugget (food item from Schun Province)

spicy diced chicken (food item from Schu n

"mapo" tofu

collect, gather,
essence, quintessence
shape, styling (like of a piece of pottery, a car, etc.)
pleasing to the eye, beautiful; fine sight or spectacle
colour and luster
mellow (taste, smell); pure and honest
famous, renowned at home and abroad

) 2.
) 3.
) 4.
) 5.

) 1.

(
(
(
(

C.

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1.

2.

3.

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D.

___________________________________________________________________________________

E.

1.

2.

3.

4.

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F.

) 1.

) 2.

) 3.

) 4.

) 5.

G.

________________________________________________________________________

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IV. Writing
A.

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B.

C.

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