Hunan Local Delicacies
Course Syllabus 课程章节1
Couse design: This course is designed as a documentary to introduce food culture. From the perspective of the lecturer it leads the students to understand what Changsha people eat three meals a day and what the characteristics of three meals are. Couse Content: For breakfast it will introduce and display rice noodles; For lunch, the lecture will enjoy Hunan cuisine with friends and introduce five classic Hunan dishes as Fried meat with chili, Steamed Fish Head with Diced Hot Red Peppers, Fried cured meat or bacon, Fried winter bamboo shoots, and Boiled fish (Pelteobagrus fulvidraco); For afternoon tea time, it will introduce special snacks of Changsha as Stinky tofu, Dumplings made of glutinous rice stuffed with meat and vegetables, and Deep-fried sugar oil pasta made of glutinous rice, Baked Scallion Pancake etc. For midnight snacks, it will introduce the different taste of crayfish with different cooking way. In the process of food introduction, food streets such as Taiping Street and Pozi Street will be presented to the students. Couse objectives: It integrated the characteristic food into people’s daily life, easy for students to understand, which helps deepen students’ impression on Hunan cuisine and enhance students’ interest in Chinese traditional food culture. Couse Features: It focuses on Hunan cuisine, one of the eight famous cuisines in China, and Changsha snacks, one of the four famous snacks in China. Through the life scene description of the three teachers, the food culture knowledge is made into life and closer to modern life. In this way it is easy for students to experience China's daily life and learn food knowledge. In addition, through the close-up shooting of different food and the recording of lively scene in the food streets by a professional production team, the display effect of the course will be more intuitively enhanced.