Home Plan - [VSCFA-L2-U20-LC1-4 Traditional sticky rice food]

This document provides comprehensive information about traditional Chinese sticky rice foods, namely niangao, tangyuan, and zongzi. It covers their ingredients, fillings, cooking methods, cultural significance, and suggests questions for comparing them. The section also includes practice exercises and prompts for discussion about sticky rice dishes in different countries. Additionally, it introduces lo mai gai, a Cantonese sticky rice dish, and encourages further reading and discussion with a teacher. Overall, this document serves as a thorough guide for understanding and comparing these Chinese sticky rice dishes.

Contents

• Pages 1—36: Traditional rice foods.
• Pages 37—45: Comparing Chinese dishes.

This section of the document discusses traditional sticky rice foods in China, specifically niangao (sticky rice cake), tangyuan (sticky rice balls), and zongzi (sticky rice dumplings). It provides information on what these foods are made of, their different fillings, and how they are cooked. The section also mentions the cultural significance of these foods, such as eating niangao during the Spring Festival and zongzi during the Dragon Boat Festival. The section includes flashcards, reading exercises, and practice questions for students to familiarize themselves with the topic.

This section of the document is a lesson plan or guide for comparing niangao, tangyuan, and zongzi. It suggests questions that can be asked to compare these food items, such as their similarities and differences. Some possible answers are provided, stating that they are all made of sticky rice and can be cooked in different ways. The differences mentioned include niangao having no filling, while tangyuan and zongzi have fillings. It also mentions that the fillings in tangyuan and zongzi are different, and niangao can be made into different shapes while tangyuan are mostly round and zongzi are mostly triangular. The document also mentions that these foods are eaten during different festivals: niangao during the Spring Festival, tangyuan during the Lantern Festival, and zongzi during the Dragon Boat Festival. The document also includes additional tips and prompts for discussion about sticky rice dishes in different countries. The last part of the section includes information about lo mai gai, a Cantonese dim sum dish made with sticky rice filled with chicken and other ingredients, wrapped in a lotus leaf. It suggests reading the text and discussing it with a teacher. Overall, this section focuses on comparing and discussing these Chinese dishes made with sticky rice.