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Ming Zhang,

I would like to invite you to a small party to celebrate my admission to Henan

University of Science and Technology. We will have food (including dumplings and

vegetarian options) prepared. It would be a private small party and you are welcome to

bring your sister Li Zhang as a guest. I know that you are very busy. However, we

earnestly hope that you two can come and have a great time.

Date/Time: Saturday 7 pm, Saturday, Aug. 18th.

Address: 150 Jianguo Ave. Zhenzhou, Henan

RSVP by responding to this email by Tuesday, Aug. 14th.

Cordially,

Hong Li

注：RSVP: 敬请赐复 (这个备注只是学习英语用 ，不要放到邀请信里
。)

粤式早茶 英文介绍 急需一篇关于粤式早茶的英文介绍

这两个词的区别我懂
，"provide"通常用于需要提供大量资源或服务的情况，强调提供充分的支持或资金。而"offer"通常用于提供有限或临时性的帮助或机会 。给大家简单总结了两个词的含义 、发音以及用法 ，先大概的了解一下~~

接下来让我们看下provide和offer的其他区别：

1. "provide"强调给予某物，通常是指为满足需求而提供必要资源
。而"offer"强调主动提供帮助或机会
，通常是指给出可以选择的选择。

例句：

- The company will provide training to all new employees.?

公司将为所有新员工提供培训 。

- I offered to help him with his project.?

我主动提出帮助他完成项目。

2. "provide"通常与"for"搭配使用，表示提供材料
、工具和知识等 ，用来满足某个特定的需求
。而"offer"则通常与"to"搭配使用
，表示提供服务、建议或机会等，通常在情境中被提出。

例句：

- The hotel provides free Wi-Fi for all guests.?

酒店为所有客人提供免费的Wi-Fi 。

- He offered to show us around the city.?

他主动提出带我们参观城市
。

3. "provide"通常用于需要提供大量资源或服务的情况 ，强调提供充分的支持或资金。而"offer"通常用于提供有限或临时性的帮助或机会 。

例句：

- The government has provided funding for the new project.?

政府已为新项目提供资金
。

- She offered to lend me her car for the weekend.?

她主动提出把车借给我度过周末。

4. "provide"通常被用来描述为满足某种需要或目标而提供资源和服务 。而"offer"则强调提供服务 、建议
、帮助或机会的行为本身
。

例句：

- The school provides academic support for students.?

学校为学生提供学术支持。)

- He offered to buy me a drink at the bar.?

他主动提出在酒吧请我喝一杯 。

5. "provide"通常与具体的资源或服务相连
，例如食物、住宿 、健康保险等
。而"offer"则通常与抽象的、非具体的事物相连，例如建议
、支持或帮助等。

例句：

- The restaurant provides a wide range of vegetarian options.?

这家餐厅提供各种素食选项 。

- She offered to give me some advice on my job search.?

她主动提出给我一些找工作的建议。

Yum cha is a term in Cantonese which literally means "drink tea".It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China.It is an integral part of the culinary culture of Guangdong Province,Hong Kong and Macau.In any city with a sizeable population of Cantonese people,to yum cha is a tradition on weekend mornings,and whole families gather to chat and eat dim sum and drink Chinese tea.Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk.The tea is important,for it is said to help digest the rich foods.In the past,people went to a teahouse to yum cha,but Dim sum restaurants have been gaining overwhelming popularity of late.

Teahouse

The ritualised drinking of tea is often practised in China.The most important work on tea making is the Cha Jing (锣剁粡).It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s.He describes many aspects of tea making from the location of the teahouse to the mode of drinking.His treatise is considered definitive by many.

In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen.Deals would be discussed and sealed in the neutral,relaxed surroundings of a teahouse rather than in offices.

Teahouses were and are places where disputes could be settled harmoniously over tea.Courts of law are not spots where most people feel at ease.The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter.The disputing parties would agree on terms and apologies,pay for the tea,shake hands and part in peace.In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops,teahouses in China were are used as places to conduct business.

Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs.Traditional teahouses can still be found in the older communities.The most well-known example in Central is the Luk Yu Teahouse,a half-century-old living monument to the sedate stylishness of old Hong Kong.Stained-glass murals and massive framed scrolls decorate white walls.The teahouse's original black ceiling fans spin idly in the air-conditioned rooms.Mirrored and marbled private wooden booths are conspiratorial businessmen's havens.To go for yum cha at the Luk Yu is to enter a new era.It is best experienced mid-morning or mid-afternoon,outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers.This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.

[edit] Eating utensils

Teabowl

Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note.The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting.The fine painting on these bowls also enhances their aesthetic value.Nowadays a small teacup is used instead in most dim sum restaurants more often than not.

[edit] Chopsticks

Chopsticks,a pair of small even-length tapered sticks,are the traditional eating utensils used to yum cha.Chopsticks are commonly made of plastic in the Chinese restaurants.Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl.Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks.Many rules of etiquette govern the proper conduct of the chopsticks.

[edit] Toothpicks

The use of toothpicks at a table is another typical practice.Toothpicks are frequently used between courses,as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.

Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach,such as slippery button mushrooms and jellyfish slices served with sesame oil.

[edit] Dim sum

Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends.Traditional dim sum includes various types of steamed buns such as char siu baau,dumplings and rice noodle rolls,which contain a range of ingredients,including beef,chicken,pork,prawns and vegetarian options.Many dim sum restaurants also offer plates of steamed green vegetables,roasted meats,congee porridge,and soups.

Dim sum can be cooked by steaming and frying,among other methods.The dim sum are usually small and normally served as three or four pieces in one dish.It is customary to order family style,sharing dishes among all members of the dining party.Because of the small portions people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from.Traditionally,the cost of the meal is calculated based on the number and size of dishes left on the patron's table.Some modern dim sum restaurants record the dishes on a bill at the table.Not only is this tidier,it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen.Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

In the US and many other English Speaking countries,the word 钬凄im sum钬 is often mistakenly used as the name for Yum cha.In fact,in Cantonese,Dim sum (镣瑰绩) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (楗?尪) 钬渢ea drinking钬?is the process.

Rituals

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

[edit] Finger tapping

Also known as finger kowtow,the action of finger-tapping 钬 thanking someone in the traditional Chinese-style 钬 has historical significance.When tea-sippers tap the table with three (occasionally two) fingers of the same hand,it is a silent expression of gratitude to a member of the party who refilled their cups.

The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor,a Qing Dynasty emperor who used to travel incognito.While visiting South China,he once went into a teahouse with his companions.In order to maintain his anonymity,he took his turn at pouring tea.His stunned companions wanted to kowtow for the great honour.Instead of allowing them to disclose his identity,the emperor told them to tap three fingers on the table.One finger represented their bowed head and the other two represented their prostrate arms.

Lids need only to be left open for refills.

Lids need only to be left open for refills.

[edit] Refills

When a teapot needs refilling,the customer should leave the lid open.This is the polite and customary way to ask for a refill.Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.

One story that explains this custom involves a poor student who supposedly hid a bird in his teapot.When the waiter came to refill the pot and lifted the lid,the bird flew away.The student made a loud fuss because it was a very precious bird,and the restaurant therefore owed him compensation.After this,all restaurants would wait for customers to lift the lid of an empty teapot for refilling.This custom is not common in northern China,where patrons may have to ask waiters to refill the pots.

In Hong Kong,this is also indicates quality of service.A sign of good service is when refills occur soon after the lid is lifted open,while below-par service is when no one refills the teapot for a long period of time.

[edit] Public chopsticks

Except eating with close family or eating alone,Hong Kong people use "public chopsticks" (鍏?) to pick food from the serving dish.

[edit] Washing dishes,cups and chopsticks

Before eating,usually even before making any order,Hong Kong people wash all utensils with hot water or hot tea.They then dispose of the water in a bowl on the table.Some restaurants do not provide such a bowl and a waiter has to come to help.

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