本文目录
老外来中国需要注意什么
中国人含蓄内敛，说话喜欢委婉，讲究的是话到嘴边留半句。外国人，尤其是西方人说话一般很直接，有什么说什么。看似中国人很讲究说话的艺术，外国人的说法方式痛痛快快自由自在，其实并不尽然。和外国人沟通交流，也不是想说什么就说什么。
莫问私事
在西方国家，人们更多的行为是以个人为中心的，个人利益是神圣不可侵犯的。在日常交谈中不要涉及个人私事。比如询问年龄，婚姻状况，收入多少，宗教信仰，竞选中投谁的票等些问题是他们忌谈的，冒昧询问是非常失礼的行为。不要试图了解别人买的东西的价钱。碰到别人外出或回来，也不问要去的地方和回来的地方。
不问年龄
在大多数东方国家，老年人是受到尊敬，尤其在我国的观念中，岁数越大越要受到尊重。但是在美国确有“人老珠黄不值钱”的概念。因此在美国，老年人绝对不希望别人恭维他们的年龄，随便问年龄会让人不高兴的。
留有余地
欧美国家的人十分讲究“个人空间”。当两人不是亲密关系的人交谈时，要留有余地，不可太近。一般以50公分以外为宜。如果不得已，必须要和别人同桌或紧挨坐时，要打声招呼，问一声“我可以坐在这儿吗？（May I sit here?）”，等到别人的允许后再坐下。
嘴甜无错
礼多人不怪，这个道理世界通用。礼貌用语要多多益善。美国人讲话嘴很甜，他们对好听的话从不吝啬，长令听者心舒意畅。
女士优先
尊重妇女，是欧美国家的传统习俗，是他们的绅士风度的表现。在社交场合，男子要处处对女士表现出谦让的态度。
总的来说各国有各国的习惯于风俗，在和他们交流前，有必要多了解，避免尴尬和不快。
生活英语情景口语100主题 百度网盘
《生活英语口语100主题》百度网盘pdf最新全集下载:
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简介：互联网+时代，你最需要的英语学习书！新东方、英孚等资深外教诚恳推荐，生活英语完全收录，让你与老外交流不再面红耳赤。100个情景对话，200个常用句型，1000多个必备单词，旅游、星座、网购、社交、宠物、音乐、天气……衣食住行一网打尽。
作者Carol为英语教学专业硕士，在中国的几家大型英语培训机构担任过英语口语教师和教学主管的职务，并从事过英语教材的开发和写作，专业背景深厚。全书将生活情境口语真实再现，打开任何一篇都能让你聊不停，只给你最接地气的实用口语。
十年前，本书首次面世，就成为多个口语班的指定教材，有读者还将其作为雅思口语的备考资料。现在，作者Carol结合自身阅历和读者需要，完成了这次升级版的口语100主题。为了适应读者需要，新版合并了老版中相似的话题，收入大量新篇章，包括：网购、星座等生活话题，宠物、电子游戏等兴趣话题，乔布斯、社交网站等社会话题，孔子、海外旅游等中国话题，舞台演出、宗教信仰等文化话题。另外，新版在上述情景对话前增加了“生活必备200短句”等内容，有利于起点较低，或英语丢得太久以致生疏的读者快速掌握基本句型，满足临时所需。
和老外如何聊茶文化话题
China, the Homeland of Tea
Chinese Tea: Detailed guide to the history and culture of the Chinese tea culture.
Chinese Food: Introduction to Chinese food and Chinese drink.
Of the three major beverages of the world-- tea, coffee and cocoa-- tea is consumed by the largest number of people.
China is the homeland of tea. It is believed that China has tea-shrubs as early as five to six thousand years ago, and human cultivation of teaplants dates back two thousand years. Tea from China, along with her silk and porcelain, began to be known the world over more than a thousand years ago and has since always been an important Chinese export. At present more than forty countries in the world grow tea with Asian countries producing 90% of the world's total output. All tea trees in other countries have their origin directly or indirectly in China. The word for tea leaves or tea as a drink in many countries are derivatives from the Chinese character "cha." The Russians call it "cha'i", which sounds like "chaye" (tea leaves) as it is pronounced in northern China, and the English word "tea" sounds similar to the pronunciation of its counterpart in Xiamen (Amoy). The Japanese character for tea is written exactly the same as it is in Chinese, though pronounced with a slight difference. The habit of tea drinking spread to Japan in the 6th century, but it was not introduced to Europe and America till the 17th and 18th centuries. Now the number of tea drinkers in the world is legion and is still on the increase.
The Categories of Tea
Chinese tea may be classified into five categories according to the different methods by which it is processed.
1) Green tea: Green tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.
2) Black tea: Black tea, known as "red tea" (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.
3) Wulong tea: This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China's southeast coast: Fujian, Guangdong and Taiwan.
4) Compressed tea: This is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in colour in its commercial form, so it is also known in China as "black tea". Most of the compressed tea is in the form of bricks; it is, therefore, generally called "brick tea", though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces.
5) Scented tea: This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing. The flowers commonly used for this purpose are jasmine and magnolia among others. Jasmine tea is a well-known favourite with the northerners of China and with a growing number of foreigners.
Chinese Culture: Chinese Arts, Chinese Tea, Chinese Food, Chinese Kungfu... Guide.
Tea Production
A new tea-plant must grow for five years before its leaves can be picked and, at 30 years of age, it will be too old to be productive. The trunk of the old plant must then be cut off to force new stems to grow out of the roots in the coming year. By repeated rehabilitation in this way, a plant may serve for about l00 years .
For the fertilization of tea gardens, soya-bean cakes or other varieties of organic manure are generally used, and seldom chemical fertilizers. When pests are discovered, the affected plants will be removed to prevent their spread, and also to avoid the use of pesticides.
The season of tea-picking depends on local climate and varies from area to area. On the shores of West Lake in Hangzhou, where the famous green tea Longjing (Dragon Well) comes from, picking starts from the end of March and lasts through October, altogether 20-30 times from the same plants at intervals of seven to ten days. With a longer interval, the quality of the tea will deteriorate.
A skilled woman picker can only gather 600 grams (a little over a pound) of green tea leaves in a day.
The new leaves must be parched in tea cauldrons. This work , which used to be done manually, has been largely mechanized. Top-grade Dragon Well tea, however, still has to be stir-parched by hand, doing only 250 grams every half hour. The tea-cauldrons are heated electrically to a temperature of about 25oC or 74oF. It takes four pounds of fresh leaves to produce one pound of parched tea.
The best Dragon Well tea is gathered several days before Qingming (Pure Brightness, 5th solar term) when new twigs have just begun to grow and carry "one leaf and a bud." To make one kilogram (2.2 lbs) of finished tea, 60, 000 tender leaves have to be plucked. In the old days Dragon Well tea of this grade was meant solely for the imperial household; it was, therefore, known as "tribute tea".
For the processes of grinding, parching, rolling, shaping and drying other grades of tea various machines have been developed and built, turning out about 100 kilograms of finished tea an hour and relieving the workers from much of their drudgery.
China's Tea-Producing Areas
Tea is produced in vast areas of China from Hainan lsland down in the extreme south to Shandong Province in the north, from Tibet in the southwest to Taiwan across the Straits, totalling more than 20 provinces. These may be divided into four major areas:
1) The Jiangnan area: It lies south of the middle and lower reaches of the Changjiang (Yangtze) River, and is the most prolific of China's tea-growing areas. Most of its output is the green variety; some black tea is also produced.
2) The Jiangbei area: This refers to a large area north of the same river, where the average temperature is 2-3 Centigrade degrees lower than in the Jiangnan area. Green tea is the principal variety turned out there, but Shaanxi and Gansu provinces, which are also parts of this area. produce compressed tea for supply to the minority areas in the Northwest.
3) The Southwest area: This embraces Sichuan, Yunnan, Guizhou and Tibet, producing black, green as well as compressed teas. Pu'er tea of Yunnan Province enjoys a good sale in China and abroad.
4) The Lingnan area: This area , consisting of the southern provinces of Guangdong, Guangxi, Fujian and taiwan, produces Wulong tea, which is renowned both at home and abroad.
Advantages of Tea-Drinking
Tea has been one of the daily necessities in China since time immemorial. Countless numbers of people like to have their aftermeal cup of tea.
In summer or warm climate, tea seems to dispel the heat and bring on instant cool together with a feeling of relaxation. For this reason, tea-houses abound in towns and market villages in South China and provide elderly retirees with the locales to meet and chat over a cup of tea.
Medically, the tea leaf contains a number of chemicals, of which 20-30% is tannic acid, known for its anti-inflammatory and germicidal properties. It also contains an alkaloid (5%, mainly caffeine), a stimulant for the nerve centre and the process of metabolism. Tea with the aromatics in it may help resolve meat and fat and thus promote digestion. It is, therefore, of special importance to people who live mainly on meat, like many of the ethnic minorities in China. A popular proverb among them says, "Rather go without salt for three days than without tea for a single day."
Tea is also rich in various vitamins and, for smokers, it helps to discharge nicotine out of the system. After wining, strong tea may prove to be a sobering pick-me-up.
The above, however, does not go to say that the stronger the tea, the more advantages it will yield. Too much tannic acid will affect the secretion of the gastric juice, irritate the membrane of the stomach and cause indigestion or constipation. Strong tea taken just before bedtime will give rise to occasional insomnia. Constant drinking of over-strong tea may induce heart and blood-pressure disorders in some people, reduce the milk of a breast-feeding mother, and put a brown colour on the teeth of young people. But it is not difficult to ward off these undesirable effects: just don't make your tea too strong.
国外人们发生的有趣事00字作文
有两个女生到法国留学，刚到巴黎，在街上看到一个黑人从对面走来，一个对另一个说
“真黑啊。”那个黑人马上走到她们面前说了一句，“就你白！”
2.我朋友一再告戒我，在国外不要乱说中文。我问为什幺？他说：“他碰到过外国人懂中文
的事，已经有好几次了。”他和朋友在麦当劳吃东西聊天，正说着湖南人的话题，因为朋友
是湖南人，结果有个德国mm在边上插了一句，说：“我知道湖南人，很好，我看过一本
书。”我朋友当时吓得楞了好几秒，没回过神。他从此以后都不在外说中文了，哈哈！更强的是我一个印度同学，一次有人问他，“听说你会说中国话，是幺？”那印度人立刻
用中国话说：“你有毛病幺？你看不出我是印度人幺？我不会讲中国话。”立马抽丫
的！
4.在法兰克福的地铁上，对面坐了个高个儿，俺跟同伴随口说了一句，“那家伙腿可真长
啊……”没想到那老外居然问俺：“你有多高？”吓了俺一跳，后来俺们还用中文聊了会
天。他说，“你们中国人天不怕，天不怕，就怕洋鬼子开口说中国话，哈哈哈……”
最后道别时，那个家伙居然还是用上海话说了一句“再会”，俺当时差点晕倒在地……
5.我朋友的一件真事：朋友一次到东京出差，在一个高级大厦的电梯里看到一个金发碧眼穿
着暴露的女郎走了进来。我这位朋友就小声问旁边的同事：“这是不是鸡啊？”
谁料那个女郎猛的一回头用标准的京片子说：你丫说谁呢？小样儿！找抽吧？”
6.俺一同事（MM）在美国某机场，她和另外一位（也是MM）看见前面走着一位白人老奶奶，
巨肥硕那种的。俩MM在后面用上海话说：“也不知道吃什幺能吃得这幺胖？”白人老奶奶回
头，用上海话答曰“吃饭啊！”
7.我们一同学，在纽约，问路，一个巨pp的金发美女，很热心，还会中文，遂带着他走了一
段，聊天，那同学夸奖说，你中文说的真好；那mm的回答巨强，说纽约就是中国人的殖民
地，不会中文行幺！哈哈
8.上次我老妈坐地铁去前门结果睡着了到站时猛然惊醒随口说了句：是前门吗？旁边一个外
国小伙子利马点头说：是前门！于是老妈下车……
9.有一次和老爸在法国才好笑，我们和4各人在电梯里，然后我跟老爸说了句，“老外好
高”，那几个人告诉在法国我才是老外，现在想起来当时真是丢人。还在在法国，我在超市
里找面包，嘴里不停地在说面包，面包，结果旁边一个人告诉我“面包在那边”，我还说了
句“谢谢”。在日内瓦吃饭的时候，竟然有老外和我说广东话，而且还很标准，晕啊～
10.我朋友在电梯里碰到一个老外.那老外衬衫上三个扣子没扣.我朋友就跟她朋友说:“那老
外胸毛很性感“.那老外立刻回以中文:“谢谢“.
11.和朋友在一家韩国餐馆吃饭，服务生有西瓜太郎一样的头发，被我们评论了半天，最恐
怖的是在那人给我们上菜的时候还肆无忌惮的说，n次之后，估计那人忍无可忍了，我们的
炉子灭了，叫他给点火，那男人用标准的中文说“小心火，慢慢吃”，当时我们三个人疯
了，楞是没听懂！他有用英语说了一遍，我们才缓过神来，大惊！
完全无语！这顿饭的后半部分都没怎幺说话，被吓的！要知道我们在那家吃到了vip，这个
过程中都不知道说了多少乱七八糟的啊！晕死！
12.还有一次是统计课，老师教limit，下边一同学估计是没听清楚，顺口问了一句“什
幺？”，老师说：“极限啊！”同学惊，我不解。便问旁边的人：“极限什幺意思？没听过
这个词，怎幺拚？”我同位也疯了，大吼“中国话你也听不懂了，limit极限啊！”我恍然
大悟状。从此洗心革面，再不敢在这个金发大胡子的课上胡说八道。
12.我一朋友在国外，当时坐地铁，站在风口太冷，就很谨慎小心的遛到旁边一外国男生的
旁边，让他挡风，然后，就听那哥们说，“挺聪明的嘛！”当时她就傻了。
13.还有一个老外，楞是用标准的中文告诉我说，他最欣赏中国人在冬天的一个习惯，烫
脚，好舒服啊。
14.我朋友在南大看到一非洲老外：“hello，你妈是猴儿。”老外用纯正的天津话说：“你
妈是大猩猩！”
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