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Adventures in Eating
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IN THIS LESSON
ID: 2134 Upper Intermediate
Exploring the world of Chinese food is not for the faint of heart. Those of us not used to eating the organs of animals should be weary. Many traditional Chinese dishes revel in using all kinds of offal in their preparation. And names can be misleading. Even if you think you know what is in a dish, it's easy to get it wrong. In this lesson, two friends check out the food at a Taiwanese night market and are in for a surprise. Also, be sure to check out the new task feature below, ChinesePod's newest way to enrich your learning experience along with fellow poddies!
Thu Feb 28 2013 | John, Dilu
Our lessons contain natural communication in Chinese in video and audio format. We have have lessons focused on video or a podcast format and our lessons have transcripts of Lesson Dialogues, Important Vocabulary, Expanded Materials for a deep dive into the lesson topic and Exercises focused on testing your retention.
Each lesson has it's unique vocabulary and will provide you with definitions and recordings so you can practice the pronunciation. You will also be able to grasp the core material of a lesson at a glance. Here we're showing you the Simplified Chinese version.
|glutinous rice covered in pig's blood
wā ，Táiwān de yèshì guǒrán míngbùxūchuán 。nàbiān páiduì pái de nàme cháng ，kěndìng yǒu hǎochī de ，wǒmen qù kànkan 。
Wow, Taiwanese night markets really do live up to their reputation. That line is so long, it's got to be for something good to eat. Let's go check it out.
suàn le ba ，nàlǐ mài de shì zhūxiěgāo ，nǐ kěndìng bù yào chī 。
Forget it. They sell zhuxuegao over there. You definitely don't want to eat it.
zhūxiěgāo ，shì shénme ？
Zhuxuegao, what's that?
jiùshì zhūxiě jiāshàng nuòmǐ 。
It's pig's blood added to glutinous rice.
Each lesson is centered around a natural dialogue with key vocabulary directly prepared and translated for your use. You can also listen to each sentence as an individual recording to improve your listening and comprehension skills.
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