CM 0190 S

STANDARD CHINESE A Modular Approach

OPTIONAL MODULES:

• • Restaurant

• • Hotel

• • Post Office and Telephone

• • Car

SPONSORED BY

AGENCIES OF THE UNITED STATES AND CANADIAN GOVERNMENTS

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Defense Language Institute

Foreign Language Center

NonresidentTraining Division

Presidio of Monterey, CA 93944-5006

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PREFACE

Standard. Chinese: A Modular Approach originated in an interagency conference held at the Foreign Service Institute in August 1973 to address the need generally felt in the U.S. Government language training community for improving and updating Chinese materials to reflect current usage in Beijing and Taipei.

The conference resolved to develop materials which were flexible enough in form and content to meet the requirements of a wide range of government agencies and academic institutions.

A Project Board was established consisting of representatives of the Central Intelligence Agency Language Learning Center, the Defense Language Institute, the State Department's Foreign Service Institute, the Cryptologic School of the National Security Agency, and the U.S. Office of Education, later Joined by the Canadian Forces Foreign Language School. The representatives have included Arthur T. McNeill, John Hopkins, John Boag, and Hugh Clayton (CIA); Colonel John F. Elder III, Joseph C. Hutchinson, Ivy Gibian, Major Bernard Muller-Thym, and Colonel Roland W. Flemming (DLl); James R. Frith and John B. Ratliff III (FSI); Kazuo Shitama (NSA); Richard T. Thompson and Julia Petrov (OE); and Lieutenant Colonel George Kozoriz (CFFLS).

The Project Board set up the Chinese Core Curriculum Project in 197^ in space provided at the Foreign Service Institute. Each of the six U.S. and Canadian government agencies provided funds and other assistance.

Gerard P. Kok was appointed project coordinator, and a planning council was formed consisting of Mr. Kok, Frances Li of the Defense Language Institute, Patricia O'Connor of the University of Texas, Earl M. Rickerson of the Language Learning Center, and James Wrenn of Brown University. In the fall of 1977, Lucille A. Barale was appointed deputy project coordinator. David W. Dellinger of the Language Learning Center and Charles R. Sheehan of the Foreign Service Institute also served on the planning council and contributed material to the project. The planning council drew up the original overall design for the materials and met regularly to review their development.

Writers for the first half of the materials were John H. T. Harvey, Lucille A. Barale, and Roberta S. Barry, who worked in close cooperation with the planning council and with the Chinese staff of the Foreign Service Institute. Mr. Harvey developed the instructional formats of the comprehension and production self-study materials, and also designed the communication-based classroom activities and wrote the teacher's guides. Ms. Barale and Ms. Barry wrote the tape scripts and the student text. From 1978 until the project's completion, writers for the course were Ms. Barale and Thomas E. Madden. They revised the field-test editions of the first six core modules and accompanying optional modules, and produced the materials subsequent to Module 6.

All Chinese language material was prepared or selected by Chuan Ouyang Chao, Yunhui Chao, Ying-chih Chen, Hsiao-jung Chi, Eva Diao, Jan Hu, and Tsung-mi Li, assisted for part of the time by Leslie L. H. Chang, Chieh-fang Ou Lee, Ying-ming Chen, and Joseph Yu Hsu Wang. Anna Affholder, Mel-li Chen, and Henry Khuo helped in the preparation of a preliminary corpus of dialogues.

Administrative assistance was provided at various times by Joseph Abraham, Vincent Basciano, Lisa A. Bowden, Jill W. Ellis, Donna Fong, Judith J. Kieda, Renee T. C. Liang, Susan C. Pola, Peggy Ann Spitzer, and Kathleen Strype.

The production of tape recordings was directed by Jose M. Ramirez of the Foreign Service Institute Recording Studio. The Chinese script was voiced by Mr. Chang, Ms. Chao, Ms. Chen, Mr. Chen, Ms. Diao, Ms. Hu, Mr. Khuo, and Mr. Li. The English script was read by Ms. Barale, Ms. Barry, Mr. Basciano, Ms. Ellis, Mr. Madden, Ms. Pola, and Ms. Strype.

The graphics were originally produced by John McClelland of the Foreign Service Institute Audio-Visual staff, under the general supervision of Joseph A. Sadote, unit chief.

Standard Chinese: A Modular Approach was field-tested with the cooperation of Brown University, the Defense Language Institute Foreign Language Center, the Foreign Service Institute, the CIA Language Learning Center, the United States Air Force Academy, the University of Illinois, and the University of Virginia.

The Commandant of the Defense Language Institute Foreign Language Center authorized the support necessary to print this edition.

7^1*40

/ J^ines R. Frith, Chairman

^/Chinese Core Curriculum Project Board

TABLE OF CONTENTS

Preface

How to Study an Optional-Module .Tape . . • • .........• .

Objectives for the Restaurant Module ...............

Unit 1: Part I

Part II

Part III

Unit Vocabulary List

Unit 2: Part I

Part II

Part III

Unit Vocabulary List .........

Unit 3: Part I

Part II

Part III

Unit Vocabulary List

Unit Us Part I

Part II

Part III.....................*..

Unit Vocabulary List ....

Foods ..

Objectives for the Hotel Module

Unit 1: Part I

• Part II

• Part III

• Part IV

Unit Vocabulary List

Unit 2: Part I

• Part II

• Part III

• Part TV....

• Unit Vocabulary List .•••••••••••••••••

• Things in a Hotel Room .......... .......

Objectives for the Post Office and Telephone Module

Unit 1: Part I

• Part II

• Part III

• Part IV

Unit Vocabulary List

Unit 2: Part I

• Part II

• Part III

• Part IV

Unit Vocabulary List

Objectives for the Car Module

Unit 1: Part I

Part II

Part III

Unit Vocabulary List

Unit 2: Part I

Part II

Part III......

Unit Vocabulary List

Parts of a Car

How to Study an Optional-Module Tape

The format of the optional modules is quite different from the format of the core modules, although both focus on what you need to know to deal with particular practical situations.

Each tape of an optional module is roughly equivalent to the five different tapes of a core-module unit, in the sense, at least, that it is intended as a self-contained presentation of a set of words and structures. Actually, however, an optional-module tape is closer to a combination of the C-l and P-1 tapes of a core-module unit with almost all explanations left in the notes. Moreover, an optional-module tape introduces considerably more vocabulary than a core-module unit.

Each tape is divided into several parts. Each part introduces words and sentences, some of them for comprehension only, next reviews all production items, and then reviews comprehension in extended dialogues.

You may have found that you could work through the C-l and P-1 tapes of a core-module unit a single time each, perhaps going back over a few sections once or twice. You are almost sure to find, however, that you need to work through an optional-module tape more than once, perhaps frequently backing up and frequently stopping to read the Notes.

When a new word or sentence is introduced, there is a‘pause on the tape before you hear the Chinese. On your first time through the tape, you may use this pause to glance at the word or sentence in the Reference List. On your next time through the tape, you may use it to try to say the Chinese, using the Chinese after the pause as a confirmation.

In the dialogues at the end of each part, there are very short pauses between sentences. These should be just long enough for you to stop and start the tape without missing anything. Stop the tape whenever you want to think over the previous sentence or try to translate it.

O'bj ectives

General

The purpose of the Restaurant Module (RST) is to acquaint you with Chinese cuisine and eating customs and to provide you with the linguistic skills you need to be able to order food in a restaurant or to dine at home.

Specific

When you have finished this module, you should be able to:

• 1. Name four foods or dishes suitable as a snack or as an in-between meal.

• 2. Name four dishes in Chinese you might order for dinner.

• 3. Name 5 types of meat, fish or fowl.

• U. Translate the names of 10 Chinese dishes (either soups, main courses, or desserts) into English.

5« List the food which accompanies various main courses: rice, noodles, pancakes, steamed bread, flower rolls.

• 6. Order a Western-style breakfast.

• 7. Order one of the "fixed meals" offered in small restaurants.

• 8. Order Mongolian Barbecue or Mongolian Hot Pot.

• 9. Discuss with a friend what to order for a snack.

• 10. Ask for a menu and for help in reading it. Discuss with the waiter or waitress what the various dishes are. Ask for suggestions in ordering the meal.

• 11. Comment on the meal: how the dishes were made, which were most pleasing, and when you’ve had enough.

• 12. Ask for the check and ask to have the tip figured into the total.

• 13. Call to make reservations for a dinner party. Discuss the menu and cost of the dinner.

1U. List the different types of courses which go to make up a banquet: cold dishes, main courses, soups, and desserts.

15. Partake in a formal banquet: toasting friends, wishing them well, and responding to the host's hospitality.

Restaurant Module, Unit 1

PART I

NOTES ON PART I

chi: 'to eat'. The verb 'to eat' is often expressed using a general object compound, chi fàn, instead of the simple verb chi.

Nl chī fàn le ma?                    Have you eaten?

Wō hái méi chi fàn.                   I haven't eaten yet.

suíbiàn: This word meaning 'as you please*, or more literally 'following convenience', has a variety of uses.

Nl suíbiàn mài ba.                   Buy what you want.

Nl qù bu qu? Suí nlde               Are you going? Do what you

biàn ba.                               like.

guōtiē: This has been translated here as 'fried dumpling', but actually a guōtiē differs from a dumpling in several respects. We usually think of a dumpling as a solid lump of leavened dough dropped in soup to cook. A guōtiē, however, is made of thin, unleavened dough, which serves as a wrapper for a filling. This filling may be Chinese cabbage, port, beef, lamb, or any combination, thereof. Secondly, a guōtiē is not dropped in soup, but is steamed and fried, so that the bottom is crisp and the top is soft.

bāozi: This is a round of steamed bread filled with salty stuffing (cabbage, pork, beef, shrimp, etc.) or sweet stuffing (red bean puree, walnuts, almonds, etc.). The steamed bread is made from a raised dough and forms a thick bun, somewhat similar in concept to a hamburger.

suān là tāng: A thick spicy soup made of pork, white bean curd, "red bean curd" (actually dried chicken or pork blood), dried tiger lily flowers, mushrooms, bamboo shoots and egg.

liingwin...; The word for 'bowl’, win, is used as a counter here.

Taipei:

A conversation in a small restaurant.

(Now the man talks with the waitress.)

F2: Nlmen diin dian shénme?          What will you order?

M: W&nen yào èrshige guōtiē         We want twenty fried

sìge bāozi, liingwin             dumplings, four bāozi,

suān là tāng.                    two bowls of sour and

hot soup.

F2: Hio. Jiù líi.                   Okay, it'll be here right

away.

NOTES ON THE DIALOGUE

Hái yào jige bāozi, zēnmeyàng?: The toneless syllable ji-means 'a few' or 'several'. It may be difficult to distinguish between jige. 'a few', from jīge. 'how many' in rapid speech. Usually there will be other clues such as intonation and context to help you distinguish them. This is discussed again in Unit 3 of the Directions Module.

Bú yào diān tài duō le.: The phrase bú yào is used to mean 'don't' in sentences expressing a command. You'll learn more about this in the Transportat ion Module. The marker le for new situation is used here to reinforce the idea of 'excessive'. Whenever a speaker says something is excessive, he is actually saying that it has BECOME excessive.

Nīmen diān dian shenme?: The first word diān is the verb 'to order*. The second word dian (from yìdiān, 'a little') means ' some'.

Ershige guōtiē, sìge bāozi: You can tell from the amount ordered that the guōtiē are more or less bite-sized, while the bāozi are larger.

6. xiǎoohidiàn

Taipei:

A conversation between an American student and a Chinese friend in front of a small restaurant.

NOTES ON THE DIALOGUE

xiǎochìdiàn: This is a small place where you can grab something to eat. (XiSochi means 'snack’.) If you are in a city in China, you are probably not far from one. A xiǎochìdiàn is often run by one or two people. It may be arranged so that the cooking area faces the street, in which case you'll probably walk through the kitchen as you head for a table. Putting the kitchen at the front, facing the street, makes for better ventilation and allows people on the street to see and smell what is being cooked. Inside you are likely to find small tables without tablecloths, and stools. There is generally no menu, but some of the dishes may be written on a blackboard or on,red pieces of paper which are hung on the wall. Since the xiǎochìdiàn is often a small operation, it may only offer a few things or it may specialize in serving one type of food, such as noodles or dumplings. The word xiǎo in xiǎochìdiàn, refers not to the size of the establishment, but to the types of food offered.

Tāmen dōu yōu shénme?: The word dōu in this sentence refers to the object, not the subject. In other words, the sentence is translated as 'What all do they have?' in this context. In another conversation the same sentence might mean 'What do they all have?'

This type of question with dōu expects an answer with more than one item mentioned. The dōu may be thought to refer to the object in the answer.

Nl dōu mǎi shénme le?           What all did you buy?

Wō mǎile shíge bāozi, sānjīn I bought ten baozi, thr-e píngguo, liùpíng qìshuì. catties of apples, six bottles of soda.

But notice that in the answer dōu is NOT used even though the object is plural in number or a series of items.

PART II

NOTES ON PART II

zhēng jiào: These are crescent-shaped dumplings filled with cabbage and meat which are steam cooked. The steaming is done by-placing the dumplings in a bamboo basket, which is one layer in a stack of bamboo baskets called a zhēng 16ng, and then placing the whole stack over a container of boiling water.

gěi wo lái ...: The verb lái here means not ’to come’ but ’to bring’ since it is followed by a noun. The word gěi is the prepositional verb ’for’.

yìlòng zhēng ji&o: Steamed dumplings are sold by the basket and served in the basket that they are steamed in. The word for one tier of such baskets is used as a counter, -16ng (yìlòng, liànglòng. etc.).

tang miàn: This is the name for a class of dishes made of noodles and soup. Unlike the Western idea of soup with some noodles, tāng miàn is basically noodles with some soup added. Because Northern China is a wheat growing area, noodles are a staple in the diet of that region. A bowl of noodles can be used to make a side dish for a large meal, or, with a little soup and meat added, can be a meal in itself. Noodles are commonly made in six-to-ten-foot lengths in China, and are regarded as a symbol of longevity.

ch&o miàn: One of the verbs translated 'to fry' is chip. It is also sometimes translated as 'stir fry'. The Chinese language has several verbs meaning 'to fry'. Chào means to fry in a little oil, stirring rapidly and constantly, not unlike sautéing.

niúròu miàn: This dish consists of noodles in soup with pieces of beef. The word for 'beef is niúròu, literally 'cow', nifi. and 'meat', ròu. In the names of Chinese dishes, the thing the dish is primarily composed of, in this case noodles, is at the end of the phrase. Those words coming before describe the additional foods with which the dish is prepared or the style in which it is prepared.

.1 i£ozi: A crescent-shaped dumpling, made of white dough and stuffed with a mixture of meat and scallions or mixed vegetables. Ji&ozi nay be served steamed, zhēng jiKo or boiled, shul jilo. It is said that Marco Polo took the idea of these dumplings back to Italy inspiring the creation of ravioli.

ròusī miàn: This is noodles in soup with shreds of pork and vegetables. Actually, the word ròu means simply 'meat', not 'pork'. But the basic meat of China has always been pork, and therefore ròu on a menu refers to pork unless otherwise specified.

shénmede: This word, used after a series of nouns, means 'and so on' or 'etcetera'.

Qìshuī, píjiǔ, shénmede          We need to buy soda, beer,

dōu dei m&i.                     and so on.

Taipei:

A conversation between a waiter and a customer at a small eatery.

NOTE ON THE DIALOGUE

duōshaoge: The word duōshao may be used either with or

without a counter.

sanxian: This word occurs in the names of rice dishes, noodle dishes and soups. It can be roughly translated as 'three delicacies', more literally, 'three fresh'. It means that the dish is made with two different meats, such as chicken and pork, and a seafood, such as shrimp, in addition to the vegetables.

Taipei:

A conversation at another small eatery.

PART III

NOTES ON PART III

ch&o Jīdàn: This is literally translated as 'fried eggs'. Since chāo means 'to stir fry’, however, it actually refers to scrambled eggs.

kāo miàribāo: 'Toast'. This phrase is the verb kāo 'to roast' and the word for 'bread', miànbāo.

Qīng zài líi...: Here again you see the verb lāi used to mean 'bring*. The word zài is the adverb 'again'. Literally translated, this phrase means something like 'Please again bring...'. This is the standard way to ask someone to bring more of something.

shāobing: This is a baked roll with layers of dough and covered with sesame seeds. It comes in two shapes, one oblong and the other round like an English muffin, only not as thick. It is usually eaten at breakfast.

liǎnggēn yóutiǎo: This is a long, twisted, puffy roll which is deep-fried. It resembles a cruller, but it is not sweet. Literally, the name means 'oil stick'. It is usually eaten at breakfast, along with dòujiāng and perhaps a shǎobing. The counter for long, thin objects, like yéutiǎo is -gēn.

dòujiāng: This is a liquid produced when beancurd, dòufu, is made from soybeans. It is white, resembling milk, and high in protein. It may be flavored so that it is sweet or salty. It is sometimes called soybean milk.

tiǎnde/xiǎnde: Many foods in China such as bāozi and ddujlǎng come in two sorts: tiǎnde and xiǎnde. Although the Chinese categorize foods as either salty or sweet, this does not mean that food which is labeled 'salty' is terribly salty. Sometimes the label 'salty' simply means 'not sweet'.

(Later.)

All right.

NOTES ON THE DIALOGUE

Breakfast at the Peking Hotel: The Peking Hotel is said to have the best Western style food in the city. While they serve both Western and Chinese style lunches and dinners, they are not always prepared to serve certain kinds of Chinese breakfast foods, such as shāobing and yáutiáo. If you would like to eat these typical Chinese breakfast foods you should ask in advance.

xlfàn: This is another breakfast food. It is a white ‘ porridge made of rice and water. In the northern parts of China it is eaten along with salted pickles, ham, salted vegetables, salted eggs or peanuts.

mántou: 'Steamed bread.'. While the word miànbāo refers to Western style bread, mántou refers to a Chinese version of bread, a large steamed roll made of white dough. It is heavy and moist with no crust.

Vocabulary

noodles fried with three fresh things

sesame rolls ...and so on fruit to he sour as you like

soup soup-noodles to be sweet

to be salty banana gruel of rioe and water tomato juice

kind, variety a tier of a steamer

deep-fried twist

to cook something hy steaming

Restaurant Module, Unit 2

PART I

NOTBS ON PART I

kèfàn: This refers to a type of meal in which soup, a main dish, rice and tea are all served for one price. Much of the meal is prepared ahead of time, which makes it quick, convenient and inexpensive for the customer. It is referred to here as a 'fixed meal*. Other translations are 'fixed dinner', 'blue plate special' and 'combination plate'.

Kèfàn jiù you yìzhSng ma?: When you ask this question, the person you are speaking to might think you are asking about the different price categories that kèfàn is available in. Restaurants which offer kèfàn often have an inexpensive, a moderate and a top-of-the-line kèfàn each day.

cài: This is the word for any dish which is not soup, rice or noodles.

yòng: Like the word gěi, 'to give', the word yòng can act aa either a full verb or a prepositional verb. As a full verb, it means 'to use*. As a prepositional verb, it means 'with'. Here are some examples of both usages.

Nī kéyi yòng wěde diànshàn.      You can use my electric fàn.

Tā yòng kuàizi chī fàn.          He eats with chopsticks.

jī: While often the word for a type of meat, such as 'beef, niúròu, contains the syllable ròu, 'meat', the word for chicken does not.

xiàcì: The words for 'last time', 'this time' and 'next time' are formed according to the same principle as you've learned for other time words, like 'last week' and 'last month'. ‘

Taipei:

A conversation between an American woman and a Chinese friend, who are out to eat on their lunch hour.

M: Nl huì yòng kuàizi ba?           You can use chopsticks, I

suppose?

F: WS zài Míiguo yljing             I learned in America,

xuíguo.

NOTES ON THE DIALOGUE

Nà: At the beginning of the sentence, nà means 'then* or 'veil then'.

Y8u sān-sìzhōng: 'three or four kinds'. Two consecutive numbers may be used together to give the idea of an approximate figure. The exception to this rule is that 10 and multiples of 10 can not combine with the number coming immediately before or after them. You will learn this in more detail in the Transportation Module.

H&o. NX yào yíge clngjiāo niúrdu. .While at an informal meal each person at the table may choose one of the dishes, everyone at a Chinese meal eats from all the dishes, which are put in the center of the table.

Taipei:

A conversation in a small restaurant.

M: NX xi&ng chi shénme?

F: Wō xiàng chi dian Jiàndinde.

M: Nà wōmen chi kèfàn ba.

F: Hāo a. Nl chlguo tāmen zhèlide kèfàn ma?

M: Chlguo.

F: Hāo bu hàochī?

M: Dōu hèn hlochì.

MOTES ON THE DIALOGUE

HSo bu hSochl?: The compound h&ochì, 'to be tasty', can be broken apart to form a question.

Kèfàn dōu yōu shénme yàngde cài?: The adverb dōu in this sentence refers to the plural subject kèfàn, 'fixed dinners'.

PART II

NOTES ON PART II

xiārén: This word refers to small shrimp without shells.

dòufu: ’Bean curd’. This is a soft white substance made from soybeans, with the consistency of jello or custard. It has only a faint taste, but is rich in protein and minerals. It is a staple found all over the Orient and may be found in everyday food as well as festive foods.

bú cud: This phrase is used for 'not bad*, in the sense of 'pretty good', 'pretty well', 'all right'.

Bié kèqi: Because this phrase is one of the most basic phrases in the system of Chinese customs and manner, it is difficult to translate. Here, it may be translated as 'Don't be formal.' or 'Don't stand on ceremony.' But it should be viewed in context to determine its full meaning.

bāo: This is an adjectival verb meaning 'to be satisfied', literally 'to be full'.

Nl duō chi yìdi&n: Notice the word order of this sentence. The word du5 is used as an adverb, and therefore precedes the verb chi. The word yìdiān is used as the object of the action and therefore follows the verb.

Wō zài chī: The word zài can be used as a marker of ongoing action^ You’ll learn more about this in the Meeting Module.

M: Wōmen yào yíge huōtuí chāo fàn, hāo bu hao? Zài yào yíge cài gēn yíge bíicài dōufu tāng.

F: Wō xiāng tài duō le. Bú yào cài le.

The fried noodles, fried rice and soup-noodles are all good here.

Wait while I have a look at the menu. ... We'll have a fried noodles with shrimp. Okay? You order something else.

We'll have a ham fried rice, all right? And another main dish and a cabbage and bean curd soup.

I think that's too much. Let's not have the main dish.

If we Just have one fried rice, one noodle dish, and one soup, then that'll be enough.

(Now the man speaks to the waiter.)

M: Wōmen yào yíge xiārún chāo miàn, yíge huōtuí chāo fàn, híi yào yíge bíicài ddufu tāng. Jiù zhèyàng le.

(Later while they are eating.)

F: Zhège xiārén chǎo miàn hǎn hǎo chī. HuÚtuī chǎo fin yǎ bú cud. NX duo chī yìdiǎn. Bií kèqi.

M: W8 zài chī. Nī yǎ bié kèqi. Duo chī yìdiǎn.

The fried noodles with shrimp is very good. The ham fried rice isn't bad either. Eat a little more. Don't be formal. (Please help yourself.)

I am eating. Don't you be formal either. Eat a little more.

(After they have finished eating.)

M: NĪ yào bu yao chī dian tiǎn diǎnxīn?

F: Bú yào le. W3 yījing bǎo le.

(He speaks with the waiter.) M; Qīng ni gǎi wo zhàngdinsi.

BOTES ON THE DIALOGUE

Nī zài diǎn yí«e ba.: The word zài here means 'additionally' or 'more'.

W5 xiǎng tài duo le, Bú yào cài le ba.; Here are two examples of the marker le for new situations. In the first sentence it is necessary to use le to indicate that the food order has now become too much. In the second sentence, it is necessary to use the marker le to indicate that the meat and vegetable is not wanted anymore.

23. M HnMolt.

I’vt had plenty.

Taipei:

At another small restaurant:

M: NĪ xlǎng chī shénme?

F: WSmen dian yíge chǎo miàn, yíge chǎo fan. Zài léi yíge tāng, zǎnmeyàng?

M: Hāo a. Nī xiǎng chī shénme chǎo miàn, chǎo fan a?

F: Suíbiàn. NĪ diǎn ba.

M: WSmen diǎn yíge xiārén chǎo miàn, yíge huòtuī jīdàn chǎo fan. Hǎi lài yíge báicài dòufu tāng, hǎo bu hao?

F: Hǎo.

(After they have finished eating.

M: Nī xiǎng bu xiang chī dian tiénde dōngxi?

F: Bú yào le. WS bǎo le.

M: Nī bié kèqi a!

F: WS bú shi kèqi. WS chīde hen bǎo le.

What do you want to eat?

We’ll order a fried noodles, and a fried rice, and also have them bring soup, all right?

Okay. What kind of fried noodles and fried rice do you want to eat?

As you like. You order.

We’ll order a fried noodles with shrimp, a fried rice with ham and eggs, and have them bring a cabbage and bean curd soup, all right?

Good.

Do you want to eat something sweet?

I don't want anything else. I've had enough.

Have some more!

Thanks. I've had plenty.

NOTES ON THE DIALOGUE

Zài lai yíge tāng, zǎnmeyàng?: Here you see another example of the word zài. meaning 'additionally* or 'more'.

Nl xiǎng bu xiang chi dian tiǎnde dōngxi?: The Chinese are not accustomed to eating desserts as are some other cultures. While they have invented some rather lucious desserts, these are usually served only at more formal dinners. At a modest meal or in a xiǎochìdiàn, the only dessert available is probably fruit.

PART III

NOTES ON PART III

zhldao: The verb ’to know*, zhldao is a state verb and therefore can be negated, only with the syllable bù.

W3 zuótian bù zhldao tā          Yesterday I didn’t know

zài nār.                          where he was.

Notice also that the verb 'to know', zhldao, has a neutral tone on the last syllable. But when it is negated, the verb 'to know' has tones on all syllables, bù zhīdào.

Nī .Hàode tài duo le.; 'You've ordered too much.' A more literal translation might be 'What you’ve ordered is too much.' The phrase Nt jiàode is a modifying phrase with the modified noun (perhaps 'food' or 'dishes') deleted.

Máp6 dòufu: This is a peppery hot dish made of bean curd, finely chopped beef or pork and hot bean paste. This dish is typical of the Szechwan style of cooking, which is noted for hot spicy dishes.

yúxiāng qiézi: This name literally means ’fragrant-fish eggplant *. However. there is no fish used in the preparation of the dish. It is made with scallions, ginger, garlic, hot bean paste, vinegar and soy sauce. Yúxiāng refers to a famous Szechwan manner of preparation which was originally used to make fish dishes, but was later applied to other foods, such as pork, beef, and eggplant.

jlding: Earlier you saw the word jīpiān. 'chicken slices', now you see the word jlding, which means 'chicken cubes' or 'diced chicken'. Both are commonly used in the names of dishes.

gōngbāo Jiding: This is a famous dish which originated in Szechwan. It is made with diced chicken, bamboo shoots, scallions, red peppers, soy sauce, and garlic.

xiārén guoba tāng; This is a shrimp and tomato soup into which squares of dried crispy rice are dropped. These squares of rice bear some resemblance to 'rice crispies'. They are the crisp browned part of the rice left at the bottom of the pot. As the crispy rice squares are poured into the hot soup, a sizzling, crackling sound is given off.

básī píngguo: This is a dessert made of apple slices Which are covered with a light batter and- deep fried. The fried apples are then dipped in a hot mixture of sugar-syrup and sesame seeds. The apples are coated much in the same way taffy apples are. These hot sugar-coated apples are then dropped into a bowl of ice water, which hardens the sugar syrup covering into a crisp candy coating. The result is a dessert which combines a number of textures and tastes. The name for this dessert is translated many ways: 'spun taffy apples', 'caramel apple fritters', 'pulled silk apples'. Bananas can also be prepared in this way.

Taipei:

A conversation between two Chinese friends who are out to dinner

NOTES ON THE DIALOGUE

Dinner in a Szechwan Restaurant; China has a rich and varied tradition of cooking, due to the size of the country, the many different foods available, and the long history of its culture. The numberous styles of cooking may be grouped into the following schools: The Northern School (Jīng cài), The Sichuan School (Chuān Cài), The Húnǎn School (Xiǎng Cài), The Shànghǎi School (HÙ Cài). The Fújiàn School (Mln Cài), The Canton School (Yuè Cài)» each with its own distinct style and famous dishes. It is common to find restaurants representing most of these schools of cooking in many cities in China.

Dāngr&n h&i yào yíge tāng: The speaker says 'Naturally w'n also want a soup.' because soup is a part of every Chinese meal, from the simplest lunch to the most elaborate dinner. The reason for this is that, unless toasts are being drunk, the Chinese do not drink beverages along with their meal. The soup, which is served at the end of the meal, is the main liquid of the meal.

shíor (shíozi)/tiíogēng: The word shāor is used more in Peking, while tiāogēng is used in other parts of the country, too.

Restaurant Module, Unit 3

PART I

NOTES ON PART I

kāndedǒng: This is a compound verb of result meaning ’can read and understand (It)’. Its negative counterpart is klnbudSng, ’can’t read and understand (it)’. See Meeting Module. Reference Notes for Unit 1 for a discussion of compound verbs of result.

Tā xiěde zì, wo kānbudSng. I can't read (understand) his writing.

Huánghuā Yú: The Seiaena Sohelegelì is translated here as 'yellow fish'. It is sometimes referred to in Chinese as huáng yu. In English, it is also called croaker, drum fish, or China Bass. Since the huánghuā yú is a fish native to China, any American fish name given to it, such as croaker, is at best only a rough equivalent.

Húngshāo Yú: The ’red-cooked' style of cooking involves stewing the meat, or in this case, the fish, in soy sauce, sherry and water. It is called 'red-cooked' because of the reddish-brown color the soy sauce gives the dish.

Cōngbào Niúròu: Beef with Spring Onions. Literally, this means 'spring onions-fried beef*. Bào is another method of cooking. It is similar to chǎo 'sauté', but uses less oil and highet heat.

Zhācāi RousI Tāng: Although translated here as 'Szechwan Hot Pickled Cabbage . zhācāi is properly made from mustard green roots preserved with salt and hot pepper. It can be used to flavor foods or it can be eaten by itself.

mlfǎn: This word refers to cooked rice. It can also refer to rice dishes, such as chǎo fan.

huājuǎr: Flower-rolls are made of steamed bread, which has been shaped into layers resembling petals.

suān yíxiā zhāng: The verb suān means 'to figure, to calculate '. Suan zhāng means 'to figure accounts', 'to calculate the bill'. Here the word yíxiā follows the verb. The use of yíxiā after a verb has an effect similar to reduplicating the verb, that is it makes the action more casual.

zāi hēibǎnshang xiǎzhe ne: -Zhe is the marker of DURATION of actions and states. It indicates that an action or state lasted for an amount of time. The marker ne, on the other hand, marks ONGOING (and therefore present) actions or states. In this expression the marker -zhe tells us that at some time the dishes CONTINUE in the state of being written on the blackboard, and the marker ne tells us that that state is GOING ON now. -Zhe is used in sentences to describe activities which last over a period of time, whether that time is past, present or future. A verb plus -zhe in Chinese often corresponds to the ’-ing’ form of the verb in English.

Zōuzhe qù kéyi ma?

WSmen zuòzhe shuō huà, h£o bu hao?

MÍngtian wǎnshang, women shi zuòzhe chī, háishi zhànzhe chī?

Tā hái bìngzhe ne.

Can you get there by walking?

Let's sit awhile and talk, okay?

Tomorrow night will it be a sit-down dinner or will we eat standing up?

He is still sick.

gōngnōngbíng: This expression is a conglomeration of the words for worker, gōngren, 'farmer’, nōngmín, and 'soldier', bing. Notice that the first syllable (or only syllable) of each is used to make this abbreviated form.

chīdelái: This is a compound verb of result with the syllable -de- inserted between the action verb and the ending verb. This pattern is ₍used to express the meaning 'able to ____'. Usually

the second verb of the compound expresses the specific result of the action, but here the verb lái expresses only the general idea of result. (The verb lái in this position has been called a 'dummy result ending'. Qù can also be used this way.) Although no specific result is expressed here, the pattern is still used because it expresses the idea of 'can' or 'able to*.

Peking:

Three American women, who have spent the morning sightseeing, enter a cafeteria in a park. It is lunchtime and there are many people. As the women get in line to order, an attendant in the cafeteria comes up to them.

M: Wōmen kéyi géi nl zud.

F: Hāojíle.

There are three of you?! I’ll look for seats for you. There are too many people here. Please follow me.

Thank you.

What would you like?

What would they like?

The dishes for today are written on the blackboard.

I can't read all of it. Let's hear your opinion.

Today's yellow fish is fresh. How about one Red-cooked Fish, one Beef and Spring Onions, and one Aromatic Fish-style Eggplant, all right?

What kind of soup is there today?

Today it's Tomato and Egg Soup.

I like Szechwan Hot Pickled Cabbage and Pork Shreds Soup very much. Do you have it?

We can make some for you.

Wonderful.

M: Nīmen yào chī mlfan hǎishi huājuǎr?

F: Lǎi sānwǎn fàn, sānge huājuǎr ba.

M: Nīmen huì yòng kuàizi ba?

F: Huì yòng, kěshi yòngde bú tài hǎo.

(After eating.)

F: Cài hen hǎo.

M: NÍn chīhǎo le?! Women zhèr shi gōngnóngbīng shitang. Mei shínme hǎo cài. Chīdelǎi ba?

F: Fēichǎng hǎo. WSmen dōu chīde hen bǎo. Yígòng duōshao qiǎn?

M: NÍn deng wo suànsuan... Yígòng wǔkuài liù.

F: Xièxie. Zàijiàn.

M: Bú xiè. Qīng zài lai.

Do you want to eat rice or flower rolls

How about bringing three bowls of rice and three flower-rolls?

Can you use chopsticks?

Yes, but not too well.

The food was good.

Are you finished?! This is a laborers’, farmers’, and soldiers' dining hall. There really aren't any unusually good dishes here. Was it all right for you?

It was very good! We've all had plenty. How much is it altogether?

Wait while I figure it out... Altogether it's five dollars and sixty cents.

Thank you. Good-bye.

Don't mention it. Please come again.

NOTES AFTER DIALOGUE IN PART I

Notice that in this situation the cafeteria attendant does not let the foreigners stand in line for their food. Instead he waits on them getting them special food when possible. The Chinese feel that foreigners are their guests and should be treated accordingly.

Wo bù dōu kàndedǒng: Notice that the American woman chooses a rather indirect way of letting the Chinese attendant know that she cannot read. In the lines following, the attendant answers back simply suggesting some of the more tasty dishes, a courteous and face-saving response.

Hui yòng, kěshi yōngde bú tài h&o: This is another courteous response. Here the American lets it be known that they can handle chopsticks, but does so modestly.

Chldelái ba?: Literally, ’Was it edible?’ or 'Could you eat it?'

Taipei:

Three friends enter a restaurant A waiter comes up to them.

M: Qingwèn, jiwèi?

F: Women yōu sānge rén.

M: Qíng gēn wo l&i. Zuò zài zhèli zěnmeyàng?

F: Hào, xièxie.

(After sitting down.)

M: Zhè shi càidān. Xiang diàn xiē shénme cài?

F: Women gang cóng Méiguo léi. Duì Zhōngguo cài bú tài dSng. Qíng ni jièshào yíxià nimen zhèlide cài ba.

n downtown Taipei at lunchtime.

May I ask, how many are you?

There are three of us.

Please follow me. How about sitting here?

Fine, thank you.

This is the menu. What dishes would you like to order?

We've just come from America. We don't know much about Chinese food. Please tell us about the dishes here.

M: WSmen zhèlide Hóngshāo Yú hen bú cuò. Cōngbào Niúròu, Yúxiāng Ròusi ye hen hǎo.

F: Nà jiù Jiào zhè sānge cài ba.

M: Yào bu yao lái ge tāng?

F: Nimen yòu meiyou Zhàcài Ròusi Tāng?

M: You. Lái jīwǎn fan?

F: Xiān lái sānwǎn. Bú gòu zài jiào.

M: Nīmen huì bu hui yòng kuàizi? Rúguo bù fāngbian wo kéyi gǎi nīmen huàn chāzi.

F: Bú yòng le. Wòmen dōu xīhuān yòng kuàizi. Ou! zhèli shǎole yíge tiáogéng Qīng ni zài ná yige lái.

M: Hǎo, wo Jiù lái.

(After eating:)

M: Chī hǎole ba? Cài zǎnmeyàng?

F: Cài hǎn hǎo. WSmen chide hǎn bǎo. Qīng ni suàn yíxià zhàng, bǎ xiǎofèi ye suàn zài līmian.

M: Hǎo, xièxie. Zhè shi zhàngdān.

The Red-cooked Fish is not bad here. The Beef with Spring Onions and the Aromatic Fish-style Pork are also good.

Then we’ll order these three dishes.

Would you like to order a soup?

Do you have Szechwan Hot Pickled Cabbage and Pork Shreds Soup?

Yes. And how many bowls of rice shall I bring?

First bring three bowls. If that is not enough, then we’ll order more.

Can you use chopsticks? If it’s not convenient for you, I can change them to forks.

It’s not necessary. We all like to use chopsticks.

Oh, we're short one spoon here. Please bring another.

Okay, I'll be right back.

Are you finished? How was the food?

The food was good. We've had plenty. Please figure out the bill, and figure in the tip, too.

Okay, thank you. This is the bill.

F: Zhè shi sānb&i kuài. Bú bi zh&o le. W3men z5u le. ZàiJian.

Here is three-hundred dollars Keep the change. We're leaving. Good-bye.

M: Xièxie. Zàljiàn.

Thank you. Goodbye.

NOTES AFTER DIALOGUE IN PART I

W&nen gang cúng Mèiguo lái: In this sentence and the ones which follow the American modestly explains their situation and then asks for help. The waiter replies in a friendly and polite manner.

PART II

• 1. Women hái méi chī ySumíngde Kǎo Yángrōu.

• 2. Chī Shuàn Yángròude shíhou hái chī shénme?

• 3. Chúle niú-yángròu yīwài, you shāobing, hái y3u háicài, fensI, shénmede.

U. Chī Shuàn Yángròu, dōu yōu shénme zuéliào?

• 5. Eng! Shuōde wǒ dōu £ le.

• 6. Ybu j icing yóu, xiāruj uóu, xiāna cài, doufù lǔ, ahlma jiang, shénmede.

• 7. Qu Hóngbinlóu ba.

• 8. Dui, jiù shi nèige Hutmtn fànguar.

We still have not eaten the famous Mongolian Barbecued Lamb.

When you’re having Mongolian Hot Pot, what else do you eat with it?

Aside from beef and lamb, there’s shaobing, cabbage, cellophane noodles and so on.

When you're having Mongolian Hot Pot, what condiments are there?

We’ve talked so much I've gotten hungry.

There's soy sauce, sesame oil, Chinese parsley, fermented bean aurd sauce, sesame paste, and so on.

Let's go to the Hóngbinlóu.

Right, it's that Moslem restaurant.

NOTES ON PART II

yōumíng: 'To be famous', literally, 'to have a name', is always negated with méi.

Kǎo Yángrou: This is Mongolian Barbecued Lamb. It is thin slices of lamb dipped in a sauce of soy sauce, scallions, Chinese parsley, sugar, and sherry, and other condiments you can mix to your own taste, then grilled quickly over high heat. This meal is prepared at specialty restaurants which usually serve little else.

Shuàn Yángrōu: This meal requires that a pot with a source of heat beneath it (huōguō, literally ’fire pot’) be placed in the middle of the table. Usually the pot is shaped in a ring with a chimney containing the heat source in the center. Each guest cooks his meat and vegetables in the boiling water of the fire pot, often with four or five people simultaneously keeping track of their food as it is cooking. After his meat is cooked he then dips it into various sauces and eats it. By the end of the meal, the water in the pot has become a highly flavored soup. Fěnsi (see below) and vegetables are then dropped into it, and it is eaten.

chúle...yiwài: This pattern is used to express the idea ’except for.•.’, ’besides...', or ’aside from...'. The second part, yiwài, is sometimes omitted.

Wō chúle mǎi yìběn shū, hái In addition to buying one yào mǎi yìběn zázhì.            book, I also want to buy

one magazine.

fěnsl: These are called ’cellophane noodles’ because their appearance is clear and glass-like. They are made from pea-starch and are sometimes called pea-starch noodles.

zuōliào: This refers to various sauces used to dip the'lamb in, and therefore translates as 'condiment'. In other contexts, zuōliào can mean 'ingredient'.

shuōde wo dōu è le: Here you see a verb, shuō, the syllable de, and the result of the action of talking (wō dōu ě le.) A literal translation of the expression might be 'Talk to (the point that) I'm already hungry.' The marker de carries the meaning 'to the point of, 'to the extent that* in this expression.

xiāng cài: A coarse, leafy, strong tasting type of parsley.

Peking:

This conversation takes place in late spring in Peking. A foreign student talks with a few of his Chinese classmates.

• M: Wō lái Beijing zhànme jiǔ        I've been in Peking for so

le, hái méiyou jīhui qù          long and I haven't yet

chi yōumíngde Kao Yángrōu, had the chance to eat Shuàn Yángrōu.                   the famous Mongolian

Barbecued Lamb or Lamb Hot Pot.

F: Rúguo xiǎng chī, jiù kuài qù chī ha. Tiān rè le, jiù méiyou le.

M: Nà zhǎo Jige péngyou zhèige Xīngqīliù qu chī Shuàn Yángrōu. Nī shuō dào nǎr qù chī?

F: Qù Hōngbīnlōu ba. Nèige fànguǎr hen hǎo.

M: Hōngbīnlōu?! Shi bu shi zài Xīdān nàr? Wō Jide wō qù nàr chīguo guōtiē.

F: Duì, Jiù shi nèige Huímín fànguǎr.

M: Tāmende guōtiē zhēn hǎochī yě piányi.

F: Wǔge guōtiē yìmáoèr, shi bu shi?

M: Shi, wō chile shiwǔge, mēi chī biéde, chide hen bǎo. Ei! Chī Shuàn Yángròude shíhou hai chī shénme?

F: Chúle niú-yǎngròu yīwài, yōu shāobing, hǎi yōu báicài, fěnsī, shénmede.

M: Chī Shuàn Yángròu dōu yōu shénme zuōliào?

F: Yōu Jiàng yōu, xiang yōu, xiǎng cài, dōufu lǔ, zhīma jiàng, shénmede.

If we want to eat it, then we should go soon. There won’t be any available after the weather gets warmer.

Well then, let's find some friends and go eat Mongolian Lamb Hot Pot this Saturday. Where do you think we should go?

Let's go to the Hōngbīnlōu. That's a good restaurant.

Hōngbīnlōu?! Is that over by the Xīdān? I remember I went there once and ate guōtiē.

That's right, it's that Moslem restaurant.

Their guōtiē are really tasty and cheap.

Five guōtiē for twelve cents, right?

Yes, I ate fifteen, didn't eat anything else, and was full. Hey, when you're having Lamb Hot Pot, what else do you eat?

Aside from beef and lamb, There's shāobing, cabbage cellophane noodles and so on.

When you're having Mongolian Hot Pot, what condiments are there?

There's soy sauce, sesame oil, Chinese parsley, fermented bean curd sauce, sesame paste, and so on.

M: Eng! Shuōde wō dōu è le, yā dào chī zhōngfànde shíhou le.

F: Zōu, qù shítáng chī fàn qù.

Taipei:

This conversation takes place in winter in Taipei. A foreign student and some of his Chinese classmates are in a northern

NOTES AFTER DIALOGUE IN PART II

běifāng cài: The syllable -fang means ’place* or ’region*. It is added to direction words to form the name of a place. Běifāng cài refers to Northern Chinese cuisine. Nánfāng cài refers to cuisine south of the Yangtze river, including the Shanghai school of cooking and the Cantonese school of cooking.

PART III

NOTES ON PART III

báobǐng: These are thin, wheat cakes, usually rolled out and cooked in pairs that are separated before use. They resemble thin, French crepes in appearance. They are eaten with dishes instead of rice.

Mùxu Ròu: This is a pork dish cooked with egg. It is eaten with baobǐng. A spoonful of Mùxu Ròu is placed in the middle of a báobìng. Then it is rolled up and eaten.

sùcài: This is a vegetable dish made with no meat sauces or flavorings at all, and is therefore correctly called a vegetarian vegetable dish. Although sùcài are made without the use of meat sauces or meat flavorings, they are often artfully seasoned and formed in such a way that they resemble meat very closely.

xiāng: This is the adjectival verb *to be fragrant'. Zhège sùcài hen xiāng., could also be translated as 'This vegetarian vegetable dish has a good aroma'. The verb xiāng is often used when talking about food to refer to dishes with garlic or ginger.

Taipei:

Miss Wang invites an American couple, Mr. and Mrs. White to her apartment for dinner. They are just sitting down to dinner.

Vocabulary

PART I

NOTES ON PART I

ding yìzhuō xí; ’To arrange a formal dinner', more literally 'to make arrangements for a one table banquet’. The counter for xí, 'a feast or banquet', is -zhuō, 'table'.

duōshao qiánde biāozhún: 'What price level'. Biāozhún literally means 'standard'. Duōshao qiánde biāozhun could also be translated more literally as 'a standard costing how much', where duōshao qián 'how much does it cost?' modifies biāozhun, 'standard'.' You will also hear duōshao qián biāozhúnde, with the marker de placed at the end of the phrase. In this case the whole phrase 'what price level' modifies the noun jiúxí, 'banquet', which has been left out of the sentence because it is understood.

kè: This word for guest is interchangeable with kèren.

duōbàn: 'Most of...'. Duōbàn is a noun and is used in the subject position.

Tāmen duōbàn dōu bú qù.         Most of them are not going.

Duōbàn shi niàn Zhōngwén ne.    Most of them are studying

Chinese.

ràng wōmen pěi...: 'Have us select...', or more literally 'allow us to select...'. The verb pel means 'to match'. Dishes are matched to make a formal menu in Chinese.

lěngpán: 'Cold dishes' or appetizers start off the menu in a formal Chinese dinner. Four cold dishes followed by six to eight main courses, a soup and a dessert is one type of menu arrangement used for formal dinners. Four cold dishes, four sautéed dishes and four main dishes, soup and dessert in another type of formal menu.

Cold dishes are usually prepared so as to be pleasing to the eye as well as the palate. Cold cooked meats and vegetables are arranged in colorful designs.

jiú: Literally, this means 'liquor'. It is a term referring to any kind of alcoholic beverage from light beers and wine to hard liquor.

Ěméi Cāntlng; This is the name of a restaurant offering Szechwan style cuisine. Omei (fimái) is the name of a mountain range running through Szechwan.

Peking:

A conversation on the telephone.

M: Wèi!

F: Wèi! Shi Fēngzéyuán ma?

M: Shi a! Nín n&r a?

F: Wō xìng Huál Tè.

M: Ou, Huái Tè Nushì.

F: Wō dǎsuan zhèige Xīngqīliù wànshang liùdiSn zhōng ding yìzhuō xí.

M: Duōshǎowèi ne?

F: Shíge rén.

M: Nín yào duōshao qiánde biāozhún?

F: Nl kàn duōshao qián yíge rén héshì ne?

M: Wōmen yōu shíèrkuài qián biǎozhǔnde, yōu shíwǔkuài qián biǎozhǔnde, yè yōu èrshikuài qián biǎozhǔnde. Hái yōu gèng guide.

F: Ou, wō xiāng shíwǔkuài qián biāozhiínde jiù xíng le.

M: Cài shi nín ziji diǎn ne háishi ràng wōmen pài ne?

F: Wō bú tài dōng. Nímen gōi wo pèi ba.

Hello!

Hello! Is this the Fengzeyuan?

Yes. Who is this?

My name is White.

Oh, Ms. White.

I'd like to arrange a (one table) dinner party for this Saturday evening at six o'clock.

How many people?

Ten people.

What price level would you like?

.What price per person do you think would be suitable?

We have a 012 standard, a 015 standard and a 020 standard. There are also more expensive ones.

Oh, I think the 015 standard will be all right.

Will you choose the dishes yourself or have us select them?

I don't know too much about it. You select them for me.

M: Sag, hǎo ba. Women gěi nin pel. ... Yíge dà lēngpǎn, bǎdào cài, yíge tāng, yíge tiǎncài.

F: Hǎo.

M: Ou, nīmen hē Jiǔ ma?

F: Hē, keshi hēde bú tài duō.

M: Jiǔ dēi lìngwài suàn.

F: Ou, nà mēi wènti.

M: Hǎo. Jiù zhènme ban ba.

F: Hǎo. Xièxie ni.

Mun, okay. We'll select for you. One large cold platter, eight main courses, one soup, and one dessert.

Good.

Oh, will you be drinking something (alcoholic)?

Yes, but we won't be drinking too much.

The liquor is figured additionally.

Oh, that's no problem.

Okay. Then let's do it that way.

Good. Thank you.

ROTES FOLLOWING DIALOGUE I

Ni yào duōshao qián biāozhǔnde?: In restaurants in Peking, dinners for a group of people can be arranged on a price per person basis. The restaurants often have several standard priced menus to choose from.

Yíge dà lěngpǎn: One large cold platter instead of several smaller cold dishes may be used in making up the menu for a dinner. One large cold platter, eight main courses, a soup and a dessert is another type of menu for a dinner.

NOTES ON VOCABULARY NOS. 12-20

Hongshāo Yuchì: Shark’s Fin is considered a delicacy by the Chinese because it is rare, nutritious and has a smooth, chewy texture when cooked. Some people think that it is best prepared in the red-cooked style.

Xiāngsū Yā: Fragrant Crispy Duck is marinated and steamed with onions, wine, ginger, pepper and anise, then deep fried quickly for a crispy result. This method of preparing duck is an example of southern style cooking.

Fùguì JI: 'Beggar’s Chicken* is a whole chicken wrapped in wet clay, then roasted until very tender. It is said that this method of preparation was first used by beggars. Originally this dish was called Jiǎohua JI, literally 'Beggar's Chicken'; but as the dish became popular among the upper class, the name changed to Fùguì JI, literally 'Riches and Honor Chicken'.

Dōnggua Zhong: Winter melon, mushrooms, and ham go into this soup. On festive occasions the melon shell is carved with decorations, such as dragons, and used as a bowl for serving the soup. This is a Cantonese specialty.

Xìngrěn DÒufu: This is translated here as 'Almond Pudding'. Because Xìngrén D§ufu, with its light consistency, is somewhere between a pudding and a gelatin, 'Almond Gelatin’ would also be a fitting translation of the name.

Babǎo Fan: 'Eight Jewel Rice'. This is sweet sticky rice (ndmìY with preserved fruits. The rice is shaped into a mound and decorated with some of the preserved fruit.

Taipei:

An American woman calls a restaurant in Táiběi.

PART II

NOTES ON PART II

zhǔkè: At a Chinese banquet the guest of honor sits farthest away from the door, the inner-most place in the room. The host sits nearest the door, on the serving side of the table.

Bié jīn gěi wo jiǎn cài: This expression is often used at dinner parties. It is good hospitality for the host or hostess to serve the guests individually from time to time, picking out tender morsels for them. Fellow guests may also do this for the guest of honor.

gān yìbēi: 'Drink a glass', literally 'dry * glass' (meaning 'to make the glass dry by emptying it). Since wine cups are small, the usual toast is Gān bēi!. 'Bottoms up!' For people who don't like to drink too much, the phrase Suíyì, 'As you like', will serve as a reply indicating that the whole cup need not be emptied. See the note on suíyì below.

Zuì Ji: ’Drunken Chicken’. The name of this dish comes from the way in which it is prepared. The verb zuì ’to get drunk’, refers to the fact that the chicken is marinated in wine at least over-night. This dish originates with the Shanghai school of cooking. It is served cold.

Wo bú huì hē jiu. Dàjiá dōu suíyì ba.: Chinese drinking etiquette requires that if someone doesn’t want to participate in the full range of drinking activities, he should so indicate early on.

Peking:

(Ms. Martin turns to Section Chief Wang who is sitting next to her and has just given her a little bit of one of the dishes.)

Fl: Wǎng Kēzhǎng! Nī yě chī a! Section Chief Wang. You Bié jīn gěi wo jiān cài.         eat too! Don't just be

selecting out food for me.

M: Dàjiā mànmār chī. Duō chī yìdiār.

NOTES FOLLOWING PART II DIALOGUE

Most of the entertaining at a Chinese dinner party takes place at the dinner table, although there is some tea drinking and chatting both before and after the meal in other rooms. The dinner is served at a leisurely pace so that each dish may be savored and talked about. A good dish is appreciated for its appearance as much as its taste, texture and aroma. As each dish is eaten, toasts will be made. The host will start off by toasting the guest of honor and then other guests as a group. As the evening progresses he will toast each guest in turn and each guest will probably propose a toast of his own in honor of the host. A strongly flavored liquor (gāoliang jiǔ). a milder rice wine (huíng jiǔ). or beer may be served. Guests usually drink only when toasting. If you'd like to take a drink of something you either propose a toast or catch someon's eye and silently toast each other.

tnanmAr ehī In sentences expressing commands or requests, an adjectival verb describing manner precedes the main verb.

Kuài yìdiār kāi!                Drive a little faster!

Kuài lái!                        Come here quickly!

In the sentence, mfrnmār chī. the adjectival verb coming before the main verb, man, is reduplicated with the second syllable changing to a high tone. This also happens in a few other instances.

Kuàikuārde chī!

HXohārde zud!

PART III

NOTES ON PART III

jìng: This is the verb ’to offer (something) respectfully'. It is used here ceremonially in the phrase 'offer her a glass' meaning 'to toast her'.

JuSnqilai: This compound verb is made of Juan. 'to roll', qì, 'to rise, go or come up', and lái 'to come'. Both Peking Duck and Màxu Ròu are eaten rolled up in pancakes.

Xūn Ji: For this dish, chicken is smoked in a vapor from burning tea leaves. This example of Peking cuisine is served as a cold dish or a hot dish.

Zhá Xiāqiú: Zhá is the verb 'to deep fry'. This is a Shanghai dish of shredded shrimp shaped into balls and then deep fried.

Jiàng: 'Paste'. The paste which is eaten with Peking Duck is tiánmiànjiàng. 'sweet bean paste'.

Taipei;

M: Jīntlan women dàjiā zài zhèli chī fàn shi huānyíng Wèi Xiaójie cong Méiguo dào Táiběi lái gōngzuò. Xīwang tā zài women gongsi gōngzuo shùnlì.  ... Xiànzài rang

women dàjiā jìng tā yìbēi!

F: Xièxie, xièxie.

(The hot dishes are being served.)

M: Wèi Xiáojie, zhè shi Kao Yā. Nī zài Meiguo chfguo méiyou?

F: Méiyou. W3 zài Mèiguo chīguo jicì Zhōngguo fàn, kěshi méi chīguo Kāo Yā.

F: Hāo. WS zhldao le.

(Miss Williams tries it.)

F: Eng. Zhège Kāo Yā zhēn hāochī.

M: Zhège Xūn Jī gen Zhá Xlāqiú nī yè chángchang.

F: Hāo. Hāo. W8 ztjī lái.

Today we are all here at this banquet to welcome Miss Williams who has come from America to work in Taipei. We hope that her work at our company goes smoothly. ... Now let's all toast her!

Thank you! Thank you!

Miss Williams, this is Peking Duck. Have you ever eaten this in America?

No. I've eaten Chinese food several times in America, but I've never eaten Peking Roast Duck.

Okay, I'll tell you how>it is eaten. I first take a báobīng and put the duck meat in the middle. Then take a scallion and some paste and put it on top of the duck meat. After that, roll it up, then you can eat it.

Good, now I've got it.

Mnn. This Peking Duck is really tasty.

You should try the Smoked Chicken and the Deep Fried Shrimp Balls, too.

Good. I'll serve myself.

(After they finish eating.)

M: Wèi Xiáojie, ni chībǎo le ma?

F: Chībǎo le.

M: Jintian wǎnshangde cài ni zuì xīhuan nǎge a?

F: Mèige cài dōu hǎochī. Kǎshi wō zuì xlhuan Kǎo Yā.

M: Òu, nà h&o. Xià yícì wōmen kéyi zài lái zhèli chi Kǎo Yā.

F: Hen hǎo. Hen hǎo. Xièxie, xièxie

Miss Williams, have you eaten your fill?

Yes.

Which of tonight's dishes do you like the most?

All the dishes are tasty. But I like the Peking Roast Duck best.

Oh, that's good. We'll have to come here again to eat Peking Roast Duck sometime.

Good. Thank you.

NOTES AFTER DIALOGUE FOR PART III

Wō zìjī lái: This is a polite way for a guest to respond when the host has been serving him specially.

Xià yícì women kéyi zài lái zhèli chī Kǎo Yā.: The use of the phrase xià yícì makes it sound as if they are making definite plans about the next time they come to eat here, when in fact they are Just talking generally about some future time. In English, we use 'sometime' rather than 'next time', as in 'We'll have to get together again sometime.'

FOODS

Unit Ròu (Meat)

JI, Yāzi (Chicken, Duck)

Shuìguo (Fruit)

ftlngcài (Vegetables)

white radish cabbage                                2

spinach scallion* green onion                  3

dried black mushroom winter melon bamboo shoot bean sprouts                           2

tomato carrot cucumber red (hot) pepper wood ear, tree fungus eggplant                               2

green peas green pepper celery Chinese parsley tomato snow pea pods onion button mushroom Zuóliao (Spices) curry fragrant (Szechwan) pepper black pepper ginger mustard garlic salt sesame seed

Yóu (Oil)

oyster sauce red (hot) pepper oil peanut oil soy sauce

red (hot) pepper oil sesame oil (Taiwan) sesame oil (Mainland)

Jiàng (Sauces, Pastes)

Zá Xlàng (Miscellaneous)

thin rolled, wheat-flour pancake 3 tea vinegar bean curd fermented bean curd soybean milk, soy milk cellophane noodles, bean thread rice flour, or rice flour noodles preserved egg preserved egg

hot pickled cabbage (Szechwan)         3

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