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Lesson Twenty

(2007-02-13 16:00:56)
分类: 英语(旅游本科自考)
Lesson Twenty
Dialogue Fresh-water Crabs
对话 淡水蟹
(G: Guest W: Waiter)
(G: 客人 W: 服务员)
G: Is this table free, waiter?
W: I’m sorry, sir, these two tables have been reserved by someone over the telephone, but that one over there is free.
G: All right.
W: It’s Shanghai’s crab season. Would you like to try some steamed crabs first?
G: I think I would.
(After a while)
W: Here they are, sir.
G: Look at these monsters.
W: Monsters? You are definitely wrong. They may look ugly, but you will love them because they taste so good. Those are fresh-water crabs from a lake near Soochow.
G: Really? Could you tell me how they are prepared?
W: Well, they should be steamed. Put some water in a pot and put the tied crabs onto a meshed frame above the water. Boil the water for about twenty minutes and the crabs are ready to be served.
G: How do I eat them?
W: Break the shell with your teeth, dip the meat in a mixture of soya sauce, vinegar and sliced ginger.
G: I see…Oh, very nice. I am told crabs of Dong Ting Lake are above the rest. Is Dong Ting Lake in Hunan Province?
W: Yes, it’s one of the five great lakes of China.
G: What are the other four lakes?
W: They are Poyang Lake in Jiangxi, Qingcao Lake in Hunan, and Danyang and Taihu Lakes –both in Jiangsu.
G: Well, are they in season now?
W: No, according to the saying “In the 9th month of the lunar calendar, eat female crabs and in the 10th month, eat male crabs.”
G: It’s said that some people in Hongkong and Macao complained against the Chinese exporter for making the smaller crabs much more expensive than the bigger ones.
W: As regards the tastes, the smaller female crabs are better than the male crabs. But the claws of the bigger male crabs are much better than those of the female crabs.
G: That’s right. River crabs are always preferable. Their delicious taste is a popular favorite.
W: What else will you have? Do you want to try some delicacies of autumn crab meat?
G: What do you suggest?
W: Today we’ve plain sauted crab meat, sauted shrimps and crab meat, and crab meat with beancurd.
G: That sounds good. I’d like to have them all, and a bowl of rice and a plain soup, too, please. (After a while)
W: Have you finished eating, sir?
G: Yes.
W: Is everything all right here, sir?
G: Yes, thank you. All the crab dishes were very delicious. I like them very much. Besides, your service is excellent.
W: It’s very kind of you to say so. The dishes made of crab meat were prepared by the best chef in our restaurant.
G: No wonder they are so delicious! I’ll come again tomorrow. How much do I owe you?
W: Sixty-five yuan in all.
G: The charges are also moderate. Here you are. Keep the change.
W: It’s a pleasure to serve you, sir. But we don’t take tips. Thank you all the same.
G: It’s very nice of you. Good-bye.
W: Good-bye and good night.

Reading Restaurants Categorized by Services
阅读 根据服务分类的餐馆
One way to categorize restaurants is by the kind of service they offer. There are basically four types, table service; counter service, self-service and carryout. In table service restaurants, customers are seated at tables where food is served by a waiter or waitress. In counter service restaurants, customers sit at a counter and are served either by the person who prepares the food or by a waiter or waitress. A self-service restaurant is frequently called a buffet or cafeteria, there customers pass in front of a counter where food is displayed and help themselves to what they want; then they carry the food to a table themselves. Usually institutional restaurants are cafeterias, though many cafeterias are intended for public business. Carry-out restaurants often serve fast food; customers place their orders at a counter (or by telephone ahead of time) then “take-out” the food to wherever they wish to eat it—at their jobs, in a park, in a car, or at home.
The millions of people who “eat out” every day have a wide variety of needs and taste from a quick lunch to a luxurious meal with elaborate service. Because of these differences there are many kinds of restaurants varying from street stand for a hot dog or bowl of noodles to elaborate restaurants with the best cooking. Restaurants generally fit into the following categories:
The gourmet restaurant: A gourmet is a person who appreciates the best in food and drink. A restaurant which offers meals that appeal to such a person is in this group. The service and the prices are usually in accord with the quality of the meal so that these restaurants are the most expensive and luxurious of all food-service establishments.
The family-type restaurant: Many eating places serve simple food at moderate prices that appeal to family groups. Perhaps their principal feature is the reliability they offer their customers through standardized food and service. Many of these restaurants are owned by chains or operated under a franchise, an arrangement in which the name and procedures of the business are leased from a central organization. When a family stops on a highway in the United States to eat at a Howard Johnson restaurant they know what kind of food they will get and what the price will be.
The specialty restaurant: This kind of restaurant offers a limited variety or style of food. It may specialize in steaks or in a particular kind of national food or it may depend on the atmosphere, decor, or personality of the owner to attract customers. Both the quality of the food and the prices are usually between those of the gourmet and family-type restaurants.
The convenience restaurants: This restaurant serves customers who want to eat in a hurry and are most interested in fast service, cleanliness, and low prices. This is a very large group of restaurants which includes several subcategories. One of these is the lunch counter which ordinarily serves sandwiches and other simple foods and beverages. A modern variation on the lunch counter is the fast food operation. Thousands of these establishments have sprung up all over the world in recent years. Fast foods are those which can be prepared, served, and eaten quickly: probably the most typical fast food is the hamburger, a grilled patty of ground beef served between the slices of a round roll. Most institutional foodservices fall into the convenience category, including cafeterias and restaurants in factories, offices, and hospitals, as well as some operations necessary to feed the military. Street stands are also convenience foodservices whether they offer a wide variety of dishes to large numbers of people in Bangkok or only sacks for tourists in Washington, D. C.



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