A Study On The Names Of Shanghai Dishes From The Perspective Of Teaching Chinese As A Foreign Language

Chinese cuisine names are a concentrated manifestation of the art of Chinese naming.Many scholars have conducted academic research on linguistics and cultural studies of various local cuisine names in China,but there are few such explorations of Shanghai cuisine names.From the perspective of teaching Chinese as a foreign language,Shanghai,as one of the cities with high reception rates for international students,has a unique geographical advantage in spreading local and Chinese cuisine culture.Applying the language and cultural research results of Shanghai cuisine names to classroom teaching can not only stimulate the interest of international students in learning Chinese,facilitate their daily life on their birthdays,but also explore and innovate second language teaching ideas,content,and methods.Therefore,this article aims at teaching application,starting from Shanghai cuisine names,and first conducts language research on them.Language research includes three major sections: phonetics,vocabulary,and grammar.The proportion of four syllables in phonetics is the highest,and the 2-2 rhythm type of four syllables is the most.Therefore,the analysis of tone matching was conducted based on the 2-2rhythm type of four syllables,with the proportion of "flat,flat,and oblique" being the highest.In vocabulary analysis,the proportion of raw materials in noun based vocabulary is the highest,followed by cooking verbs in verb based vocabulary,as well as adjective based vocabulary and numeral based vocabulary.In grammar analysis,the most common types of structures are positive structures,followed by verb object structures,joint structures,and subject verb structures.Secondly,the cultural connotations behind Shanghai cuisine names were explored,using the collected language materials of Shanghai cuisine names in this article as a carrier,combined with the historical background information of Shanghai cuisine development,and analyzed from two aspects: regional characteristics and humanistic spirit.The regional characteristics showcase rich products,prominent aquatic products,and distinct four seasons.Cooking is represented by "braised pork" and "spoiled wine",while staple foods and snacks such as pastries have a certain historical and cultural tradition;The humanistic spirit is reflected in "embracing all rivers,drawing on the strengths of others","sharing elegance and vulgarity,combining thickness and strength",and "being pragmatic,innovative,and pursuing beauty".Again,we conducted a questionnaire survey on foreigners in Shanghai to understand their cognition of Shanghai cuisine and their willingness to learn Shanghai cuisine.We found that most foreigners are interested in the application of Shanghai cuisine to Chinese as a foreign language,but they lack some knowledge of the language and culture of Shanghai cuisine.Finally,based on the results of questionnaire analysis and previous dish name analysis,two teaching designs were carried out.Firstly,an advanced Chinese as a foreign language comprehensive course focused on vocabulary teaching was adopted,using the self compiled text "Talking about Shanghai Cuisine";The second is cultural thematic teaching-taking Shanghai’s culinary season culture and "crab" culture as examples.