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Mongolian Hand-held Mutton Maker(蒙古手扒肉制作者)
●请和父母一起讨论以下问题，并做好记录。
1. What are the main ingredients for the Mongolian Hand-held Mutton?
2. What tools may we use when eating it?
3. Why is it very popular among people of Inner Mongolia?
●请和父母一起讨论以下问题，并做好记录。
1. What are the main ingredients for the Mongolian Hand-held Mutton?
2. What tools may we use when eating it?
3. Why is it very popular among people of Inner Mongolia?
答案
参考回答如下：
1. The main ingredient is fresh mutton (usually mutton with bones). We only add a little salt, scallion and a few simple natural seasonings when cooking, no extra complicated spices are needed.
2. We often eat it with our clean hands directly. We can also use special small sharp knives to cut the meat from the bones, and sometimes we use chopsticks too.
3. First, Inner Mongolia is famous for sheep farming, fresh mutton is very easy for local people to get. Second, hand-held mutton is tasty and rich in nutrition, it can provide enough energy for people to live in the cold grassland environment. Third, eating hand-held mutton is a time-honored traditional custom for local people to treat guests and get together with family, it carries the special local cultural memory of Inner Mongolia.
1. The main ingredient is fresh mutton (usually mutton with bones). We only add a little salt, scallion and a few simple natural seasonings when cooking, no extra complicated spices are needed.
2. We often eat it with our clean hands directly. We can also use special small sharp knives to cut the meat from the bones, and sometimes we use chopsticks too.
3. First, Inner Mongolia is famous for sheep farming, fresh mutton is very easy for local people to get. Second, hand-held mutton is tasty and rich in nutrition, it can provide enough energy for people to live in the cold grassland environment. Third, eating hand-held mutton is a time-honored traditional custom for local people to treat guests and get together with family, it carries the special local cultural memory of Inner Mongolia.
解析
【分析】本题围绕蒙古手扒肉设置三个问题，需分维度思考解答：1. 针对“主要食材”问题，结合蒙古手扒肉的烹饪特点，明确核心食材及简单调味；2. 针对“食用工具”问题，结合当地食用习惯，梳理常用的工具或方式；3. 针对“受欢迎原因”问题，从内蒙古的畜牧资源、食物优势、文化传统三个层面分析，需结合当地实际情况。
【解析】1. 蒙古手扒肉的主要食材是新鲜带骨羊肉，烹饪时仅添加少量盐、葱及简单天然调料，无需复杂香料；2. 食用时可直接用干净手抓食，也可用专用小尖刀剔骨，有时还会用筷子；3. 其受欢迎的原因有三点：一是内蒙古以养羊闻名，新鲜羊肉易获取；二是手扒肉美味且营养丰富，能为寒冷草原环境的人们提供充足能量；三是它是当地待客、家庭聚会的传统习俗，承载着内蒙古独特的文化记忆。
【答案】1. The main ingredient is fresh mutton (usually mutton with bones). We only add a little salt, scallion and a few simple natural seasonings when cooking, no extra complicated spices are needed.
2. We often eat it with our clean hands directly. We can also use special small sharp knives to cut the meat from the bones, and sometimes we use chopsticks too.
3. First, Inner Mongolia is famous for sheep farming, fresh mutton is very easy for local people to get. Second, hand-held mutton is tasty and rich in nutrition, it can provide enough energy for people to live in the cold grassland environment. Third, eating hand-held mutton is a time-honored traditional custom for local people to treat guests and get together with family, it carries the special local cultural memory of Inner Mongolia.
【知识点】英语日常话题问答、中国少数民族饮食文化
【点评】本题结合生活实际与少数民族特色文化，考查学生对特定饮食文化的认知，引导学生关注地方传统文化，题目难度适中。
【难度系数】0.7
【解析】1. 蒙古手扒肉的主要食材是新鲜带骨羊肉，烹饪时仅添加少量盐、葱及简单天然调料，无需复杂香料；2. 食用时可直接用干净手抓食，也可用专用小尖刀剔骨，有时还会用筷子；3. 其受欢迎的原因有三点：一是内蒙古以养羊闻名，新鲜羊肉易获取；二是手扒肉美味且营养丰富，能为寒冷草原环境的人们提供充足能量；三是它是当地待客、家庭聚会的传统习俗，承载着内蒙古独特的文化记忆。
【答案】1. The main ingredient is fresh mutton (usually mutton with bones). We only add a little salt, scallion and a few simple natural seasonings when cooking, no extra complicated spices are needed.
2. We often eat it with our clean hands directly. We can also use special small sharp knives to cut the meat from the bones, and sometimes we use chopsticks too.
3. First, Inner Mongolia is famous for sheep farming, fresh mutton is very easy for local people to get. Second, hand-held mutton is tasty and rich in nutrition, it can provide enough energy for people to live in the cold grassland environment. Third, eating hand-held mutton is a time-honored traditional custom for local people to treat guests and get together with family, it carries the special local cultural memory of Inner Mongolia.
【知识点】英语日常话题问答、中国少数民族饮食文化
【点评】本题结合生活实际与少数民族特色文化，考查学生对特定饮食文化的认知，引导学生关注地方传统文化，题目难度适中。
【难度系数】0.7
●帮父母做一盘蒙古手扒肉，用英文写下3－4个烹饪步骤，并标注每个步骤的注意事项。
答案
Step 1: Cut the fresh bone-in mutton into large pieces and wash them clean.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
解析
【分析】本题要求用英文写出蒙古手扒肉的3-4个烹饪步骤并标注注意事项，解题思路为：先梳理蒙古手扒肉的标准制作流程，按操作顺序拆分步骤，用准确的英文表述每个步骤的操作内容，再针对每个步骤的操作易错点，写出对应的注意事项，确保步骤完整、表述清晰，符合烹饪的实际要求。
【解析】Step 1: Cut the fresh bone-in mutton into large pieces and wash them clean.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
【答案】Step 1: Cut the fresh bone-in mutton into large pieces and wash them clean.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
【知识点】英文写作、烹饪常识
【点评】本题将生活中的烹饪实践与英文表达相结合，考查学生的英文应用能力和对生活技能的掌握，要求学生准确梳理烹饪流程并规范用英文表述，贴近生活，实用性强。
【难度系数】0.3
【解析】Step 1: Cut the fresh bone-in mutton into large pieces and wash them clean.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
【答案】Step 1: Cut the fresh bone-in mutton into large pieces and wash them clean.
Note: Don't cut the mutton into too small pieces, or it will break apart easily when being cooked.
Step 2: Put the mutton into cold water, add a few slices of ginger and a little salt, boil the water over high heat, and skim off the floating foam on the water surface.
Note: Never use hot water to boil the mutton, or the surface of the meat will shrink quickly, the blood inside can not come out, and the meat will taste tough.
Step 3: Turn to low heat and simmer the mutton for 40 to 50 minutes after the water boils, do not open the pot lid very often during this time.
Note: Do not add too many different spices, we should keep the natural fresh taste of mutton, and do not simmer for too short time, or the meat will not be fully cooked.
Step 4: Take out the cooked mutton and put it on a plate, you can serve it with a small dish of salty chives or your favorite dipping sauce.
Note: Be careful not to be splashed by the hot soup when you take the mutton out of the pot, in case you get burnt.
【知识点】英文写作、烹饪常识
【点评】本题将生活中的烹饪实践与英文表达相结合，考查学生的英文应用能力和对生活技能的掌握，要求学生准确梳理烹饪流程并规范用英文表述，贴近生活，实用性强。
【难度系数】0.3
