From the Ted Talk by Tao Zhang: Is alternative meat the recipe for a healthier planet?
Unscramble the Blue Letters
But how exactly do we get people in China to embrace new proteins, as has hpaenped in other parts of the world? Growing up in China, I always see food as an integral part of my culture. On all occasions, big or small, there's some banquet. Like when babies are born, loved ones pass away, friends getting together to bid farewell to one another. And we always need the so-called hard dishes, ying cai, as a core part of these occasions, meaning dehsis with abundance and vreaeiits of meat.
Chinese polepe don't just enjoy eating. Eating defines who we are and where we stand in siceoty. As the Chinese saying goes, wu rou bu huan, meaning that there's no pleasure in eating without meat. Meanwhile, China has a long history with plant-based foods, which sounds pisoitve for new proteins, but is actually a challenge. Old-generation mock-meat pordctus especially have had a negative pceiperotn with mainstream consumers. They are seen as cheap, distasteful, uhtnalhey alternatives, and more intended to serve religiously veagn or vegetarian ceromnsus. Environmental and animal-welfare advocacy groups have shifted comunser mietnsds in the West, and eating plant-based meat is ceedornisd morally positive. But in China, mainstream consumers aren't easily sawyed by the moral argument for now. Chinese consumers are also highly demanding regarding ttsae, price and convenience. cinha is incredibly dvesrie in terms of styles of cooking and food applications. Basically, each province or region has a style of cooking. There's Beijing cuisine, Shanghai cuisine, Hunan cuisine, Szechuan cuisine and Cantonese cuisine, to name a few. And unlike Chinese restaurants in the US, these regional cuisines are not just different in the name, they do taste different.
Open Cloze
But how exactly do we get people in China to embrace new proteins, as has ________ in other parts of the world? Growing up in China, I always see food as an integral part of my culture. On all occasions, big or small, there's some banquet. Like when babies are born, loved ones pass away, friends getting together to bid farewell to one another. And we always need the so-called hard dishes, ying cai, as a core part of these occasions, meaning ______ with abundance and _________ of meat.
Chinese ______ don't just enjoy eating. Eating defines who we are and where we stand in _______. As the Chinese saying goes, wu rou bu huan, meaning that there's no pleasure in eating without meat. Meanwhile, China has a long history with plant-based foods, which sounds ________ for new proteins, but is actually a challenge. Old-generation mock-meat ________ especially have had a negative __________ with mainstream consumers. They are seen as cheap, distasteful, _________ alternatives, and more intended to serve religiously _____ or vegetarian _________. Environmental and animal-welfare advocacy groups have shifted ________________ in the West, and eating plant-based meat is __________ morally positive. But in China, mainstream consumers aren't easily ______ by the moral argument for now. Chinese consumers are also highly demanding regarding _____, price and convenience. _____ is incredibly _______ in terms of styles of cooking and food applications. Basically, each province or region has a style of cooking. There's Beijing cuisine, Shanghai cuisine, Hunan cuisine, Szechuan cuisine and Cantonese cuisine, to name a few. And unlike Chinese restaurants in the US, these regional cuisines are not just different in the name, they do taste different.
Solution
positive
varieties
consumers
dishes
perception
consumer
china
swayed
people
mindsets
society
taste
diverse
vegan
happened
considered
unhealthy
products
Original Text
But how exactly do we get people in China to embrace new proteins, as has happened in other parts of the world? Growing up in China, I always see food as an integral part of my culture. On all occasions, big or small, there's some banquet. Like when babies are born, loved ones pass away, friends getting together to bid farewell to one another. And we always need the so-called hard dishes, ying cai, as a core part of these occasions, meaning dishes with abundance and varieties of meat.
Chinese people don't just enjoy eating. Eating defines who we are and where we stand in society. As the Chinese saying goes, wu rou bu huan, meaning that there's no pleasure in eating without meat. Meanwhile, China has a long history with plant-based foods, which sounds positive for new proteins, but is actually a challenge. Old-generation mock-meat products especially have had a negative perception with mainstream consumers. They are seen as cheap, distasteful, unhealthy alternatives, and more intended to serve religiously vegan or vegetarian consumers. Environmental and animal-welfare advocacy groups have shifted consumer mindsets in the West, and eating plant-based meat is considered morally positive. But in China, mainstream consumers aren't easily swayed by the moral argument for now. Chinese consumers are also highly demanding regarding taste, price and convenience. China is incredibly diverse in terms of styles of cooking and food applications. Basically, each province or region has a style of cooking. There's Beijing cuisine, Shanghai cuisine, Hunan cuisine, Szechuan cuisine and Cantonese cuisine, to name a few. And unlike Chinese restaurants in the US, these regional cuisines are not just different in the name, they do taste different.