全國導(dǎo)游人員資格考試系列教材

內(nèi)容概要

這本《導(dǎo)游英語實(shí)務(wù)教程》由周幼華、周志浩、姜萍主編，初稿寫于2006年，始為南京信息工程大學(xué)英語專業(yè)本科大學(xué)生的商務(wù)及旅游講授教材。通過2006—2010年對歷屆學(xué)生的教學(xué)實(shí)踐，數(shù)次刪改，編撰為《導(dǎo)游英語實(shí)務(wù)教程》一書。經(jīng)過數(shù)年的教學(xué)實(shí)踐，筆者在旅游形勢發(fā)展及旅游實(shí)踐變化的情況下，根據(jù)國家旅游局《關(guān)于改革導(dǎo)游人員資格考試、等級考核及旅行社經(jīng)理資格認(rèn)證工作的意見》的精神，對原書內(nèi)容進(jìn)行了充實(shí)、審定和改編。

書籍目錄

Unit 1 Greeting and Transferring
Unit 2 At the Airport
Unit 3 At the Hotel
Unit 4 Dining at the Restaurant
Unit 5 Sightseeing in Jiangsu
Unit 6 Sightseeing in China
Unit 7 Sightseeing Overseas
Unit 8 Shopping with Tourists
Unit 9 Working in a Travel Agency
Unit 10 Visiting the Tea Garden
Keys to Exercises

章節(jié)摘錄

版權(quán)頁：   插圖：   Passage 1 Local Cuisine Chinese cooking has a long history and is famous all over the world for its rich flavor and delightful colorings. It was the Chinese who invented the technique of making and using soy sauce, vinegar, wine, jams, and spices during the Yin-Zhou period, some 3,000 years ago. Every Chinese local dish,special cuisine, and local snack has its own characteristics. Here are some of the most famous dishes. Cantonese Dishes Cantonese dishes, composed of Cantonese, Chaozhou and Dongjiang cuisine, are famous for their fresh materials and great tenderness. The main ingredients of the dishes are characteristically fresh water fish, seafood, birds,etc., and the major condiments used are oyster sauce, fermented soy bean sauce, fish sauce, lard, sugar and vinegar. Hunan Dishes Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Typical dishes are Dong'an Fledgling Chicken, Hot-Spiced and Peppered Fledgling Chicken, Steamed Pickled Meat, Lotus Seed with Rock Candy anti Mutton Soup with Tortoise. Sichuan Dishes Sichuan dishes are one of the four most famous dishes in China, and are enjoyed with great popularity all over the country because of their distinct and various flavors. Some of the most famous flavors are derived from fish flavors,pepper powder boiled in oil, strange flavor and sticky-hot. The raw materials of a Sichuan dish are always wild edible herbs, and the meat of domestic animals and birds. The techniques used in cooking are sauting, stir-frying without stewing, dry braising, Pao ( soaking in water) and Hui (frying and then braising with corn flour sauce). Famous Sichuan dishes are Fried Diced Chicken with Chili Sauce, Zhang Tea Duck, Mapo Tofu, and Cabbage in Boiling Water. Shandong Dishes The Shandong cuisine is famous for its wide selection of materials, cooking methods, and seafood. The raw materials used are mainly domestic animals and birds, seafood and vegetables. The masterful cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stew braising), feasting and boiling, using sugar to make fruit, and crystallizing with honey. Famous Shandong dishes are Braised Abalone with Shells, Fried Sea Cucumber with Fistulous Onion,and Fragrant Calamus in Milk Soup. The dishes are tasty and fresh. Huaiyang Dishes Huaiyang dishes mainly consist of Yangzhou, Zhenjiang, and Huaian cuisine originated in water villages south of the Yangtze River (Changjiang),and are characterized by the strictness in material selection, the emphasis of cleanliness and freshness of its ingredients, as well as the fine workmanship in cutting, matching, cooking, and arranging. Lightness, freshness, sweetness,and mildness of taste are the features of these dishes, and special attention is paid to retaining the ingredient of natural juices and flavors. Famous dishes are Stewed Crab with Clear Soup; Long Boiled Dry Shredded Meat, Duck Triplet,Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel. I. Mark the following statements with "T" or "F" according to the passage. ( ) 1. Chinese food is famous for its rich tastes and delightful colors. ( ) 2. Tile Chinese people invented soy sauce and oyster sauce before the Qin Dynasty. ( ) 3. Cantonese dishes are often cooked with edible herbs. ( )4. The Cantonese usually eat seafood with condiments such as oyster sauce and chili sauce. ( ) 5. The raw materials of both Hunan and Sichuan dishes are often fish and the meat of domestic animals and fowls. ( ) 6. Shandong dishes are wider in the selection of materials than Hunan dishes. ( ) 7. Sweetness and mildness are the typical features of Huaiyang dishes.

編輯推薦

《全國導(dǎo)游人員資格考試系列教材:導(dǎo)游英語實(shí)務(wù)教程》編者在多年的旅游導(dǎo)游及旅游教學(xué)工作中，共接待過來自美國、加拿大、英國、荷蘭、澳大利亞、新加坡、巴基斯坦、印度等國家的旅游團(tuán)隊(duì)30多個，積累了大量的涉外工作經(jīng)驗(yàn)及導(dǎo)游教學(xué)經(jīng)驗(yàn)。

圖書封面

評論、評分、閱讀與下載

---

    全國導(dǎo)游人員資格考試系列教材 PDF格式下載

---