Практика Shadowing: The Boston Restaurants Guide for a Chef's Perfect Day - Изучайте разговорный английский по видео

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I know it's weird to eat at your own restaurant, but this is really good.

Swahdi krap.

Hi, my name is Bung Bunnag.

I'm a co -owner of Mahaniyom and Mirai Bar in Boston.

Today, I'm gonna show you what I eat when I have a perfect day in Boston.

So the first stop, we're gonna go to Rubado in Quincy.

This is where I start my day.

So I always grab the breakfast after I drop my kids from school.

Let's check out inside.

Hey man!

How you doing?

How are you?

Good, good.

What do we have?

Well, let's start with the cha chubao, fried chicken bolo bau the lava egg yolk, Hong Kong French toast, that's my favorite.

Okay.

Yep.

And let's throw in the pork and century egg congee.

All right, that's a good one.

That's the traditional route.

Can I get a yunjang? Of course.

Hot or cold?

Hot with the milk and sugar.

All right, man.

Here is the order.

We got your faves, man.

We got the fried chicken bolabao.

We do a kind of unique marinade and mix tofu marinated, our slaw, tasty sauce, classic bolabao, French toast.

This is the lava egg yolk with the molten custard inside.

It kind of oozes out as you go, condensed milk and cookie crumbs on top.

Your favorite, your tasseu bao, kind of a twist on a classic.

We have some caramelized onions in there and everything.

And then the congee with the century egg and pork, That's like the classic Cantonese Chinese dish.

So, yeah, it's yummy.

Can you tell me a little bit about your background and how you start the Rubairo?

Yeah, yeah, yeah.

This space here was my mom's bakery for 20 years before I took over.

I was doing the chef thing thing for a while.

And then it was about how do we kind of take my experience as a chef

and my identity as a Chinese American and put it into a menu.

And this is kind of what came out of it.

You know, it's really meant to be kind of undeniably delicious, but also representative of, you know, I think YM as a chef,

but also as a person.

The name actually came from, so my mom had a rock band.

It was named Contempo.

And when she came to this bakery and she opened, she named it Contempo Bakery, but it's for contemporary tempo.

So Roboto is the musical term for change of tempo.

Okay.

So we wanted to kind of honor the legacy of my mom, but also, you know, I think put something new into the world.

Man, I'm hungry now.

Yeah, all right.

You enjoy.

Thank you.

All right, we have a lot of stuff here.

So, start with the bolo bao.

The pork is so good.

The bao is so fluffy, so soft.

And the char choux inside is like really, really tasty.

So, the next one, I have the pork and century egg congee.

And I always put everything on top so like a scallion, cilantro and white pepper.

So the first thing you gotta mix it all up.

It's just like so good because like it's so easy to eat.

And the century egg, it's like a preserved egg.

Some people call a thousand years old egg.

And this one is when you need some sweet.

This is it.

It's a lava egg yolk french toast.

The egg custard is like delicious the condensed milk on top, the crunchy of the toast.

Mmm, very good, really good.

And this is the Yunyan, it's a Hong Kong style drink that is mixed between the black tea and the coffee.

It's like a boba tea and then you get a coffee too.

So it's get me going in the morning.

The last but not least, really, really good fried chicken sandwich.

What I like to do is I always like squeeze it a little bit.

You know, try to get this all in one bite.

The sweet on top is so good.

The crumb, the crunchy of the chicken, the sauce.

Very, really good.

Alright, I have a lot of things to finish here.

I'll see you at my next spot for lunch.

We are here in Sofa in an Austin location.

This is the second stop that I always come and grab lunch.

Let's go check inside.

Hello.

Hi, good morning.

How are you doing?

I'm good.

How are you?

Thank you for having me.

Can I start with the morning blunt, the cornbread, and the tahini brown water croissant?

For lunch, can I get two of the sausage pita and chai tea hot, please?

I'm so excited.

I got an opportunity to meet

Chef Amber over here.

She's going to show us how she make the sausage pita and show us a little bit inside on the kitchen.

All right, so we have our house -made yufka here.

We make this every day.

100

And then this is our feta butter.

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That's the base of the sandwich here.

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And it's butter, feta, a little bit of Hungarian wax peppers that have been roasted and pureed, and a little bit of smoked salt.

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And then our sausage meat, which is a mix of beef and pork, tomato,

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oregano, coriander, and a little bit of orange and then it kind of gets cooked way down until it's nice and soft.

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Looks so good already.

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Yes.

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So this is like a Turkish flatbread

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so it's supposed to be really really thin and

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when you fold it up you get like a little bit of these layers.

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Chopped pepperoncinis and kalamata olive.

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Every time I come in I order five of them

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because I gotta get it eat it over here

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and then bring it home and eat it for the next day so this is one of the best.

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This is so exciting.

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So it's a lot of food, but I'm going to start with my favorite sausage pita.

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Beef and pork, the meat, the olive and a little spicy.

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And the pita.

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This is hands down my favorite.

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It's so good.

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And this is also the drink.

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Just a regular chai latte, but they blend the spice, the chai themselves so it's like it's

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so good this morning bun so what they do is they use like a croissant dough

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and I just like put in the tin top with the spice

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and the orange the crunchy so good I have a lot of stuff to finish

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but we're gonna save some for my team and next we're gonna go to my restaurant Mahaniyong Hi guys,

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so this is a very exciting one because you are at my place called Mahaniyom Thai Tapas Bar in Buk Lai.

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You want to come check it out?

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Let's go!

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So I'm gonna make today, it's called Mek Kala Martini.

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It's basically like a dirty martini.

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I'm gonna start off with the saline solution, dry vermouth, pineapple infused condenser gin,

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and this is my martini

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so i want to show you a fan favorite from Mahaniam okay i'm gonna start with a crab curry

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so this is a southern thai style curry so we have like a vermicelli with the bean sprouts,

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Thai basil and with the curry that we make in -house.

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I know it's really good to eat at your own restaurant but this is really good.

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Always when you come to Mahaniam you gotta order Nang Gai Thot which is like a fried chicken skin.

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Next one we have pomelo salad or yum somo.

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It's a fruit salad that's still spicy and super tasty. So refreshing.

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And then we have here is a pla head, which is like a classic mushroom salad.

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It's always so good that we like smoke the mushroom.

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And then my last one,

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we have pla luizuun, which is a fan favorite is a whole franzino topped with all the herbs perfect with my martini

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well we got a little bit of the taste of my restaurant

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and now we're gonna go to the last stop that where i always go eat after work

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Guys, here we are at the last stop at JM Curly.

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You know, I'm usually not here when the sun is out, but we're going to check them out.

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This is the stop that I always come afterwards.

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Hello!

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How are you?

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How are you, man?

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Good to see you.

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You got a burger today?

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Yes.

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Can you have a little bit?

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Okay.

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Just tip it right there.

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Who wants it out?

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Thank you so much man.

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Let's do it.

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We're gonna have the burger today.

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You show you, that's what you get.

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This is the always, I always come here for the late night burger.

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A shot and a beer today is no shot.

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No shot, not yet, not yet.

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It's a little bit early, but we got you.

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Yes.

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I did actually took the liberty and get a couple more items.

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I know usually you guys with a big crew, you get a little more family style set up.

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So we're gonna do the front strap, the wings, and a side fried pickles.

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Usually that's how we accommodate your whole crew.

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Cheers.

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Cheers, bud.

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Okay well I will have Oscar talk about what inside the burger because it's so good.

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I'm gonna eat while you're talking about it.

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Oh fantastic.

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Well the way we're doing it's been like the same same recipe for the past 15 years now.

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We do the Russian dressing pickle brine, caramelized onions,

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white mustard cheese and I don't want to give away the recipe of the blend of the jug

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but there's no trimmers on it so.

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And what do we have over here?

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Our beautiful beer mac and cheese, fried pickles is a great setting and our bedded buffalo wings which are fantastic.

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Yes, you know this.

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I love this chicken.

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And my favorite or my favorite pick is the Crunchwrap.

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Crunchwrap is absolutely the last serve.

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It's an awesome, awesome setup.

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Why is it called JM Curley?

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JM Curley, well, he was named after a very famous politician in Boston.

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He is one of the pioneers on like pushing like the after provision laws

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and like the adrenaline liquor laws and stuff like that.

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Even though we still have a lot of regulations, you know this?

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There's so many rules.

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No happy hours still.

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No happy hours.

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We don't have happy hours.

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And if you want to know about how much the liquor license cost.

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My name is Oscar and I'm running for office.

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Salute to that.

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Salute to that.

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Yes.

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Thank you so much for hanging out with me at What I Eat when I have a perfect day in Boston.

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And come check out my restaurant Mahaniyom in Buklai and also Merai in Buklai.

204

Thank you.

205

you

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Лексика и советы по произношению к этому уроку

Этот урок разговорной практики построен на видео «The Boston Restaurants Guide for a Chef's Perfect Day». Чаще всего повторяются слова: egg, eat, favorite. В этом видео 205 предложений и 1827 слов для шедоуинга. Речь длится 11:44. Говорящий говорит в естественном темпе, около 156 слов в минуту, близком к повседневной речи. Только 79% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

Слово	Произношение	Значение
fry глагол	/fɹaɪ/	жа́рить, поджа́рить
chef существительное	/ʃɛf/	шеф-по́вар, по́вар
burger существительное	/ˈbɝ.ɡɚ/	га́мбургер, бутербро́д
toast существительное	/toʊst/	грено́к, гре́нка
sausage существительное	/ˈsɔsɪd͡ʒ/	колбаса́, соси́ска
salad существительное	/ˈsæl.əd/	сала́т
curry существительное	/ˈkʌ.ɹi/	ка́рри
tasty прилагательное	/ˈteɪsti/	изя́щный
lava существительное	/ˈlɑvə/	ла́ва
bakery существительное	/ˈbeɪ.kə.ɹi/	пека́рня, хлебопека́рня
butter существительное	/ˈbʌtɚ/	ма́сло, сли́вочное ма́сло
delicious прилагательное	/dɪˈlɪ.ʃəs/	вку́сный, ла́комый
recipe существительное	/ˈɹɛs.ɪ.pi/	реце́пт, спо́соб
pepper существительное	/ˈpɛp.ə/	пе́рец
cheers	/t͡ʃɪəz/	за ва́ше здоро́вье, за твоё здоро́вье

Фразовые глаголы, которые вы услышите

Слово	Произношение	Значение
check out глагол		проверя́ть, прове́рить
set up глагол	/ˌsɛt ˈʌp/	устана́вливать, установи́ть
take over глагол		брать на себя́, взять на себя́

Фразы, которые стоит повторять

Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:

What do we have?
Can I get a yunjang?
You want to come check it out?
You got a burger today?
Can you have a little bit?

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Придаточные определительные who / which + предложение — уточнение о человеке или предмете	meat, which is · Thot which is · head, which is
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	was named · have been roasted
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	have been roasted · it's been

Произношение, на которое стоит обратить внимание

Говорящий использует 38 сокращённых и редуцированных форм, например I'm, gonna, we're. Произносите их коротко, так, как слышите.

Звуки «th»: thin /ˈθɪn/, vermouth /vɚˈmuθ/
Звуки «sh» и «zh»: chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, mushroom /ˈmʌʃˌɹuːm/, regulation /ˌɹɛɡjʊˈleɪʃən/, dish /dɪʃ/
Длинные слова — следите за ударением: regulation /ˌɹɛɡjʊˈleɪʃən/, politician /ˌpɑ.ləˈtɪʃ.ən/, accommodate /əˈkɑməˌdeɪt/, adrenaline /əˈdɹɛnəlɪn/, caramelize /ˈkaɹ(ə)məlʌɪz/

Звуки, трудные для русскоязычных:

/w/ — губы округлены, это не /v/: sandwich /ˈsæn(d).wɪd͡ʒ/, afterwards /ˈæf.tɚ.wɚdz/, twist /twɪst/, squeeze /skwiːz/
/h/ — лёгкий выдох, а не русское «х»: hungry /ˈhʌŋ.ɡɹi/, herb /hɜːb/, tahini /tɑːˈhiː.ni/
Звонкие согласные в конце слова — не оглушайте их: sausage /ˈsɔsɪd͡ʒ/, salad /ˈsæl.əd/, cheers /t͡ʃɪəz/, sandwich /ˈsæn(d).wɪd͡ʒ/, olive /ˈɑ.lɪv/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как fry, chef, burger.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

Практика Shadowing: The Boston Restaurants Guide for a Chef's Perfect Day - Изучайте разговорный английский по видео

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Лексика и советы по произношению к этому уроку

Ключевая лексика этого видео

Фразовые глаголы, которые вы услышите

Фразы, которые стоит повторять

Грамматика в этом видео

Произношение, на которое стоит обратить внимание

Как заниматься с этим видео

Что такое техника Shadowing?