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1、 Paragraph structure Part 1 Part 2Unit 2 page 38Paragraph 9Raw materialsproduction methodsHistorical backgroundNaming reason第1页/共8页Part 1In Zhejiang cuisine,there is a well-know dish called Dongpo Meat.This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised wi
2、th green onion,ginger,cooking wine,soy sauce and sugar.The finished dish is bright red in color and the meat is tender and juicy and,like the Goubuli buns,not at all greasy.浙江菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。第2页/共8页Part 2This dish was named aft
3、er Su Dongpo(1037-1101),a great poet of Northern Song Dynasty(960-1127),who created it when he was an official in Hangzhou.It is said that,when he was in charge of the drainage work for the West Lake,Su Dongpo rewarded workers with stewed pork in soy sauce,and people later named it Dongpo Meat,to co
4、mmemorate this gifted and generous poet.它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。第3页/共8页制作方法第4页/共8页制作食材主料：五花肉辅料：香葱、姜调料：盐、味精、白糖、酱油、绍酒返回返回第5页/共8页制作流程1、将五花肉整块下锅，煮开后捞出，用清水冲掉杂质，改刀切成大小相同的方块；2、将砂锅中铺入一块镂空竹片，香葱铺底，码放上姜片，再将肉块皮朝下码放整齐，倒入适量绍酒、酱油、白糖，大火烧开转小火，炖至一小时左右时，将肉块翻面再继续炖制半小时，撇去多余油汤；3、将炖好的肉块取出放入小砂锅中，浇入肉汤，上锅再蒸半小时即可。第6页/共8页Thanks第7页/共8页感谢您的观看！第8页/共8页