每一课都从一道真的做过的菜学词 — 不是背单词表，是照着菜谱下厨房。 Each lesson teaches its vocabulary through a dish actually cooked, from a real recipe — not a word list.
前两道一起学才有意思：它们坐在同一条轴的两端。宫保鸡丁是辣、酱、繁； 麻油蛋炒饭是温、盐、简。做法的动词大多重合， 所以第二道菜，你已经会了一半。第三道把同一间厨房带进第五课的阅读和排句子练习。 The first two sit at opposite ends of one axis: Kung Pao is heat, sauce, complexity; fried rice is warmth, salt, restraint. Their wok verbs overlap. The third brings that same kitchen into Lesson 5 reading and sentence-building practice.
| 宫保鸡丁 Kung Pao | 麻油蛋炒饭 Fried Rice | |
|---|---|---|
| 主味 · main note | 辣 chili heat | 温 mild, warm |
| 咸味 · saltiness from | 酱油 soy sauce | 盐 plain salt |
| 油 · the oil | 菜油 cooking oil | 麻油 sesame, to finish |
| 调料数 · seasonings | 7 糖·醋·黄酒… | 3 油·麻油·盐 |
| 主料 · the base | 鸡丁 diced chicken | 隔夜饭 day-old rice |
这五个词两道菜都用得上 — 学完第一道，它们在第二道里就是免费的。这就是把两道菜编成一个系列的意思。 These five words appear in both dishes — learn them once in the first lesson and they come free in the second. That is what makes the two a series rather than two separate decks.