Looking for the second volume of life, life and safety in the fourth grade-the unit teaching plan of "Sichuan cuisine"

Design intent

Sichuan cuisine is one of the eight major cuisines in China. Today, Sichuan cuisine has long been famous all over the country and overseas, and many Sichuan restaurants have been opened all over the world. "Food in China, taste in Sichuan" has been recognized by the world. Therefore, as Sichuanese, it is necessary to know about Sichuan cuisine, so as to cultivate students' feelings of loving their hometown and let them realize that they can create a better life through their own hands and wisdom.

Teaching objectives

1, get a preliminary understanding of Sichuan's long-standing food culture, know the characteristics and origins of several classic Sichuan dishes and special snacks, and know about Sichuan hot pot.

2. Through students' data collection, exchange and discussion, let them know about the emergence and development of Sichuan famous dishes, and experience the feelings of working people who love life, create life, enjoy life and pursue a better life.

3. Enhance students' love for the excellent traditional culture of their hometown, and make them sincerely proud of their hometown.

Emphasis and difficulty in teaching

Through the exchange of some classic Sichuan dishes, the characteristics and origin of special snacks and the introduction of Sichuan hot pot, we can understand the long-standing food culture in Sichuan.

Teaching preparation

1, prepared by the teacher: courseware or pictures (introduce some classic Sichuan dishes, special snacks and Sichuan hot pot)

2. Student preparation: Collect several Sichuan food allusions and the origin and characteristics of local famous snacks, collect information on the development history of Sichuan food, and arrange for each group of students to bring a qualified school Sichuan food and snacks.

Classroom suggestion

1-3 class hours, if there is enough teaching time, you can have three classes, the first class is to exchange Sichuan food, the second class is to exchange snacks, and the third class is to exchange hot pot.

teaching process

First, the scene is introduced.

Play multimedia courseware: the lively scene of Sichuan Food Festival (or local food festival),

Question: Have you ever attended a food festival? The whole class exchanged the grand occasion of the food festival.

Second, the theme activities

◆ Life center of gravity

This section aims to stimulate students' interest in understanding Sichuan's long-standing food culture, so that students can have a love and pride in their hometown and excellent traditional culture. Suggestions can be exchanged from the following aspects:

Ever heard of the saying "Food in China, Taste in Sichuan"? Tell me about your understanding of this sentence.

There are eight major cuisines in China. Do you know which provinces or regions they are referring to?

Sichuan cuisine has 3,000 varieties and hundreds of famous dishes, winning by taste, ranking first among the eight major cuisines in China. What are the characteristics of Sichuan cuisine? What are the personality characteristics of Sichuanese?

◆ Little Doctor of Life

The textbook introduces Sichuan cuisine into three categories: Sichuan cuisine, snacks and hot pot.

Teachers can let students collect data extensively or assign tasks in groups. Each group collects one kind of information, and then the whole class exchanges and discusses it. Group data should be displayed in various forms, such as making PPT to play on the computer, making tabloid display, etc.

1. Learn some classic Sichuan dishes.

The purpose of this part is twofold: first, to understand some famous dishes and characteristics of Sichuan cuisine; Second, you should be able to name a few allusions to Sichuan cuisine. The dishes and allusions in the textbook are all examples. Teachers can flexibly handle and suggest the teaching process according to local conditions and data collected by students as follows:

(1) Sichuan cuisine has the characteristics of "one dish, one style, various dishes, and good use of spicy food". Do you know the famous dishes of Sichuan cuisine? What are their characteristics?

(2) Sichuan cuisine can be described as "cuisine is a story and authentic cuisine has allusions". Do you know which dishes have allusions?

Method 1: Read the allusions of "Mapo Tofu" and "Husband and wife lung slices" in the textbook, and play some classic Sichuan dishes or pictures selected by the teacher.

Method 2: Communicate the collected Sichuan food allusions in groups and supplement them in time according to the students' communication.

Method 3: Each group lets the whole class taste a Sichuan dish brought by the group, and introduces the allusions of this dish, and the whole class exchanges the characteristics of this dish.

2. Know some special snacks,

The teaching purpose and form of this section are the same as above, and the suggested teaching process is as follows:

(1) There are many kinds of folk snacks in Sichuan, which are all over the streets. Do you know any special snacks?

(2) What are the origins and characteristics of these snacks?

Method 1: Read the allusions of "North Sichuan bean jelly" and "Dragon wonton" in the textbook, and play the courseware or pictures of some special snacks selected by the teacher.

Method 2: communicate the origin of Sichuan snacks collected in groups and supplement them according to the communication between classmates.

Method 3: let the whole class taste a snack brought by the group in each group, and introduce the origin of this snack and the characteristics of students exchanging snacks.

(3) Say: Do you know any famous local snacks? What are their origins and characteristics?

According to different regions, Chengdu snacks include Zhong jiaozi, Pearl, Lai Tangyuan, Dandan Noodles, Zitong Daoxiao Noodles, Yibin Burning Noodles, Langzhong Steamed Bread, Deyang Golden Noodles, Juntun Guokui, etc. ) can be introduced.

3. Learn about Sichuan hot pot

The purpose of this section is to give students a preliminary understanding of the varieties, ingredients, eating methods and characteristics of Sichuan hot pot, experience the spirit of continuous innovation of working people in the development and changes of hot pot, and how this innovation can improve our lives. Suggestions for the teaching process are as follows:

(1) Class communication: Have you ever eaten hot pot? What colors are there in hot pot? What are the ingredients for cooking? What are the different ways to eat?

(2) The teacher supplements it in time and plays the prepared courseware or pictures about Sichuan hot pot.

(3) How to introduce Sichuan hot pot to foreigners?

(4) What have you learned from the development of hot pot?

4. Exchange the history of Sichuan cuisine.

The purpose of this section is to enhance students' pride. The teacher guides students to read the information card and understand how Sichuan cuisine has developed. How do people praise Sichuan food?

◆ Life and Practice

This section aims to guide students to get some enlightenment from the emergence and development of Sichuan famous dishes. Sichuan cuisine is the crystallization of the wisdom of working people, which embodies their feelings of loving life, creating life, enjoying life and pursuing a better life.

This class can be combined with spring outing activities or class activities. Everyone will bring one or two Sichuan specialties, hold a Sichuan food tasting meeting, and talk about the characteristics and practices of the dishes. Talking about their feelings,

Teaching auxiliary resources

The Egiht Great Cuisines of China

1, Sichuan cuisine 2, Shandong cuisine 3, Guangdong cuisine 4, Fujian cuisine 5, Jiangsu cuisine 6, Zhejiang cuisine 7, Hunan cuisine 8 and Anhui cuisine.

Characteristics of Sichuan cuisine

What are the characteristics of Sichuan cuisine? Some people say it's spicy. The climate in Sichuan Basin is warm and humid. People like spicy and thick food. Sichuan cuisine pays attention to color, aroma, taste and shape, especially in the "taste". It is characterized by various taste types, exquisite changes, wide range of materials, and thick taste, highlighting the tastes of hemp, spicy, fragrant, fresh, oily and thick. Based on the six basic tastes, the "three peppers" can be reused to make a variety of compound tastes. In the cooking process of Sichuan cuisine, if we can make use of the primary and secondary, depth and dosage, change the blending, select materials, cut and cook properly, we can get all kinds of delicious dishes with good color, fragrance and unique flavor.

Sichuan cuisine pie

Sichuan cuisine is mainly divided into two categories: Rong School and Chongqing School.

Rong Pai Sichuan cuisine pays attention to the accuracy of materials, mostly traditional Sichuan cuisine with a long history. Its taste is mild, its fragrance is long and it is usually full of allusions. Famous dishes include Mapo Tofu, Sichuan-style pork, kung pao chicken, steamed pork, husband and wife's lung slices, ant climbing tree, white meat with garlic paste, Zhangcha duck, shredded pork with fish sauce, spring tofu, fried pork with salt, shredded pork with fish sauce, boiled beef and steamed ginger.

Chongqing-style Sichuan cuisine is generous and rough, and it is famous for its fast renovation, bold materials and not sticking to materials. Commonly known as Jianghu dishes, the representative works include pickled fish, Maoxuewang, saliva chicken, boiled meat slices, spicy chicken, roasted chicken, beer duck, squid with pickled peppers, dry pot ribs and chilli shrimp.

Classic Sichuan dish

Sliced pork with crispy rice: a Sichuan-style famous dish. When serving, the waiter puts a plate of fried crispy rice on the table with one hand and a hot soup bowl with the other hand, and quickly pours hot soup on the crispy rice, making a noise and making it interesting.

Boiled beef: a typical Sichuan dish, the raw materials are beef, lettuce, celery, garlic sprouts, dried peppers and so on. The beef slices of this dish are not fried, but cooked in spicy soup, hence the name "boiled beef", which has a deep color, strong taste and rich flavor, and the meat slices are fresh and tender, highlighting the flavor of "hemp, spicy, fresh and spicy".

Kung pao chicken: There are ancient names in Sichuan cuisine, but the origins of a few dishes, such as Princess Chicken, Taibai Duck and Dongpo Elbow, are very clear. However, the origin of "kung pao chicken" has always been controversial. To put it simply, it must have something to do with a man named Ding Baozhen. There is a note in Li Jie's book: "During the Guangxu period of the Qing Dynasty, Ding Baozhen, the governor of Sichuan, was originally from Guizhou, and he liked to eat him during his stay in Sichuan. Sichuanese accepted this menu because he was named "Prince Shao Bao" and "Ding" by the court for his meritorious service in defending the border and defending the enemy, and the fried chicken cooked by his chef was also called "kung pao chicken". Now some restaurants write it as "kung pao chicken", which seems to be fried with chicken as the main ingredient. However, it deviates from the history implied by the name of the dish. Now overseas, kung pao chicken has almost become Chinese food.

Beef stubble: According to legend, in the early 1930s, people were poor and sick, and there was an old doctor in Leshan who was good at Chinese herbal medicine. With the heart of saving the world, he helped passers-by by by boiling medicine in a hanging pot by the river in Suji Town, Leshan. Some people even drank several bowls to quench their thirst, so Dr. Luo washed the intestines and tripe discarded by large families and put them in the soup pot, adding some seasoning. Luo Yi, who came to drink, never stopped. Later, the younger generation used Dr. Luo's cooking method to set up stalls in the market. At first, the operator put a table without a stool, so he tied a rope at the foot of the table to sell soup to the guests. The guests stepped on the rope with one foot and drank soup with the other. Over time, diners vividly got the nickname "Tiptoe" beef, which has been passed down to this day.

Special snacks allusions

Zhong Dumplings: Founder Zhong Yu 193 1 began to hang up the signboard of "Lizhi Lane Zhong Dumplings". The main difference between bell dumplings and northern dumplings is that they are filled with pork, without adding other fresh vegetables and with special red oil, which is slightly sweet and salty and has a unique flavor. Bell dumplings are thin, delicate, tender and delicious.

Lai Tangyuan: Up to now, it has a history of 100 years. Lai Yuanxin, the boss, has been selling dumplings along the street in Chengdu since 1894. The glutinous rice balls he made are not rotten when cooked, do not stick to chopsticks, teeth or greasy when eaten, and are moist, sweet, smooth and soft. It has become the most famous snack in Chengdu, and now Lai Tangyuan still maintains the name of an old-fashioned snack.

Korean steamed stuffed bun: invented by Han Yu 19 14, it was the main variety of Yulong Garden in Chengdu at that time. At that time, the "Xia Nan steamed buns" in this store were characterized by exquisite materials, fine production, thin skin and loose foam, full stuffing and slag at the entrance, and were called "top grade snacks in Chengdu". For 90 years, Korean steamed buns have maintained their own style and quality.

Dandan Noodles: It's a famous snack in Chengdu. It is made by rolling noodles with flour, cooking noodles and scooping up fried pork. Dandan Noodles noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is very delicious. It is widely circulated in Sichuan and is often used as a banquet snack. Dandan Noodles, who used to walk the streets in Chengdu, used a copper pot to separate two squares, one for cooking noodles and the other for stewing chicken or hooves.

Cold noodles with shredded chicken: a traditional snack with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas of northern China. Noodles cooked in boiling water should not be cooked too soft. Take it out while it is hot, put it on the chopping board, sprinkle with a little cooked vegetable oil, shake it well, and then cool it quickly until it does not stick to each other, and then cool it. They become cold noodles, fresh and delicious, and summer is good.

Ye: Also known as the traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. 1940, Xindu Tianzhai Snack Restaurant was carefully remodeled and renamed as Yehao. Ye Ba 'er is one of the famous snacks in Sichuan, with exquisite materials, exquisite craftsmanship, gorgeous color and soft and refreshing taste. It uses glutinous rice flour as bread.

Egg Baked Cake: According to legend, during the Daoguang period of Qing Dynasty, an old man named Shi was next to Shishi Academy in Chengdu Street. Inspired by the children's "menstruation Banquet", he mixed eggs, baking powder and appropriate amount of brown sugar and baked them in a pot. Because of their crisp and refreshing taste, they became famous snacks. Nowadays, egg cakes are mixed with white sugar and brown sugar, mixed with honey and baked with sesame seeds. Some also add meat stuffing and vegetable stuffing to bake a salty and delicious taste; There are more and more varieties of egg baked cakes.

Characteristics of Sichuan Hotpot

Literally speaking, there is a pot above, a fire below, and something is rinsed in it, which is hot pot. Later, on the basis of hot pot, "Chuanchuanxiang" (Mala Tang) was derived. In recent years, there has been a new development in eating cold pot fish. What are the characteristics of Sichuan hot pot?

1, delicious: under the action of firepower, the soup in the hot pot is in a boiling state, and the consumer is eating while cooking, and the heat and taste are combined into one, "one is hot and one is fresh"; In addition, the preparation of soup brine is very particular, and the interaction of various glutamic acids and nucleosides produces a very attractive fresh fragrance; Besides, the ingredients are excellent, the dishes are fresh, and the dishes are really fresh, which makes people memorable.

2. Popular taste: diversified varieties and tastes can meet the needs of different diners; Common ones are spicy, clear soup, mandarin duck and so on. People who are not good at spicy food can also enjoy the taste of hot pot. Coupled with the deployment of dozens of different dishes, its adaptability is more extensive, suitable for public tastes, eating 100 hot pot restaurants can always eat 100 different tastes. I can't say who is more authentic.

3. Wider use of materials: From the "beef offal" of traditional beef omasum hotpot to the increase of raw materials such as birds and animals, delicacies and seafood, there are countless varieties of Sichuan hotpot: in a word, all edible foods can be cooked or scalded in hotpot.

4. Fine production: the choice of seasonings must be excellent, and the cooking of soup, the processing of raw materials, the equipment of taste plates, the placement of dishes and the art of scalding food are all very reasonable.

5, I hope the map is convenient: the fun of hot pot lies in interest, accompanied by friends and relatives, guests and friends, around the hot pot, while cooking and scalding, eating and chatting, which can be both rich and frugal, and it is endless fun, just like Yan Chen, a poet in the Qing Dynasty, wrote, "Where you gather in front of the stove to drink, all the tastes will melt in a small pot."

6, physical fitness: if overeating, it has a certain effect on the treatment of colds, can dispel wind and dehumidify, especially fish heads, turtles and other nutritious foods, as well as medicated hot pot, it also has a certain effect on health care and auxiliary treatment of certain diseases.

The only fly in the ointment is that the spicy hot pot tastes too strong, the heat is too high, and the heavy salt and heavy oil are heavy and spicy, which is no small challenge to the stomach and weight.

How to eat Sichuan hotpot?

The way to eat hot pot is different from Chinese food. But some semi-finished dishes are served on the table, and they are operated and cooked by themselves. The heating (boiling) temperature of dishes is in the hands of diners, so you must know how to eat Sichuan hot pot to eat well.

1, rinse: just clip the materials and cook them in the pot. The key points are: tender and crisp instant materials are suitable for hot (rinse) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach and so on. To control the heat, if the heat is too high, the food will get old, and if it is not too high, the food will be raw.

2, cooking: that is, put the materials into the soup to cook, the key is: first choose the materials that can be cooked, such as hairtail, meatballs, mushrooms and other relatively tight raw materials that must be heated for a long time to eat; Secondly, we should master the heat, and some of them should be cooked for a long time until they melt.

3, the experience of eating hot pot should be the first meat, and the soup must be rolled away when it is hot. The way to adjust the spicy taste by soaking it all in soup is: if you like spicy food, you can burn it out of the oil beside the hot pot; On the contrary, when eating hot food and hot pot from the middle boiling place, you can mix it with a cup of tea to stimulate appetite and digestion, relieve oil and boredom, change taste and reduce spicy feeling.