跟读练习: CAE 4 -O-TEST 2 PART 1 - 通过视频学习英语口语

And now, Joan Yates discovers the origins of aquaba sauce.

The Australians say it's absolutely brilliant on barbecues.

The French claim it brings out the piquancy of steak tartare.

And there's nothing the Chinese like better than to dip their dim sum in it.

In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.

Maurice Bond started it all on his return to the town of Charlton in England from India in 1835.

At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.

Mr John Ford was behind the counter, and so was Mr William Stott.

They had the knowledge.

They concocted the ingredients, and they kept a little for themselves.

One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it, and Eureka!

Aquaba sauce.

They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.

A High Court order would later prevent other sauce manufacturers from using these words these words.

In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,

Akwaaba Source started to reach many parts of the world.

For example, Colonel Middleton was on his way to China

and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.

He found that the poor old High Lama was not very well, so he left some of the source and proceeded on his way.

He came back some two or three years later, called in to see how things were,

and lo and behold the High Lama had made a miraculous recovery.

Until the 1950s, Akawaba sauce bottles were hand wrapped in special paper.

In the US, they continue the tradition to this day.

The ingredients are on the bottle for all to see.

Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.

But what happens to these ingredients behind the closed doors of

the Akawaba factory remains a closely guarded secret known only to four key employees.

Inside the making house, in vats holding 30,000 litres, the young sauce is matured for months on end.

In two other locations, there are the lines of maturation vessels, in which the separate ingredients stand for three years.

Eventually, they're brought together and slowly stirred.

They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.

Its shelf life, they claim, is indefinite.

They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.

After all, to change the design or go for plastic would be to change a winning formula.

Now you will hear the recording again.

And now Joan Yates discovers the origins of a quaba sauce.

The Australians say it's absolutely brilliant on barbecues.

The French claim it brings out the piquancy of steak tartare, and there's nothing the Chinese like better than to dip their dim sum in it.

In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.

Maurice Bond started it all on his return to the town of Charlton in England, from India in 1835.

At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.

Mr John Ford was behind the counter, and so was Mr William Stott.

They had the knowledge.

They concocted the ingredients, and they kept a little for themselves.

One day, when they were clearing the cellar out, they found it, dusted it off,

brought it back up, tried it and Eureka, Aquaba sauce.

They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.

A High Court order would later prevent other sauce manufacturers from using these words.

In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,

Aquaba sauce started to reach many parts of the world.

For example, Colonel Middleton was on his way to China, and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.

He found that the poor old High Lama was not very well, so he left him some of the sauce and proceeded on his way.

He came back some two or three years later, called in to see how things were, and lo and behold, the High Lama had made a miraculous recovery.

Until the 1950s, Akawaba sauce bottles were hand-wrapped in special paper.

In the US, they continue the tradition to this day.

The ingredients are on the bottle for all to see.

Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.

But what happens to these ingredients behind the closed doors of the Aquaba factory

remains a closely guarded secret known only to four key employees.

Inside the making house, in vats holding 30,000 litres, the young source is matured for months on end.

In two other locations, there are the lines of maturation vessels in which the separate ingredients stand for three years.

Eventually, they're brought together and slowly stirred.

They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.

Its shelf life, they claim, is indefinite.

They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.

After all, to change the design or go for plastic would be to change a winning formula.

That is the end of part one.

📺 同频道

145

本课的词汇与口语要点

这节 C1 级别的口语课以视频“CAE 4 -O-TEST 2 PART 1”为素材。视频中反复出现的词有：sauce, bottle, ingredients, aquaba, word。这段视频共有 67 个句子、942 个单词可供跟读。讲话部分时长为 7:25。说话人语速平稳，每分钟约 127 个词，很适合跟读。只有 79% 的单词属于英语最常用的 3,000 词，词汇难度较高。

视频中的重点词汇

视频中最难的 15 个单词，附发音和释义：

单词	发音	释义
ingredient 名词	/ɪnˈɡɹiːdi.ənt/	成份, 材料
anchovy 名词	/ˈænˌt͡ʃoʊ.vi/	鳳尾魚 /凤尾鱼, 鯷 /鳀
maturation 名词		成熟
miraculous 形容词	/mɪˈɹæk.jʊ.ləs/	奇妙的, 神奇的
molasses 名词	/məˈlæsɪz/	糖蜜
tamarin 名词	/ˈtæməɹɪn/	檉柳猴 /柽柳猴
litre 名词	/ˈli.tɚ/	升, 公升
vat 名词	/væt/	缸
cellar 名词	/ˈsɛləɹ/	地窖, 地下室
behold 动词	/bɪˈhəʊld/	看
spicy 形容词	/ˈspaɪsi/	辣
explorer 名词	/ɛkˈsplɔːɹə(ɹ)/	探險者 /探险者
stir 动词	/stɝ/	攪拌 /搅拌, 攪 /搅
steak 名词	/steɪk/	牛排
shelf 名词	/ʃɛlf/	架子

视频中出现的短语动词

单词	释义
come back 动词	回來 /回来, 返回
hand over 动词	交出, 移交

需要注意的发音

长单词——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/

中文母语者容易读错的音：

/v/ — 不要读成 /w/，上齿轻触下唇: anchovy /ˈænˌt͡ʃoʊ.vi/, vat /væt/, distinctive /dɪˈstɪŋktɪv/
词尾辅音 — 要读清楚，后面不要加元音: ingredient /ɪnˈɡɹiːdi.ənt/, concoct /kənˈkɒkt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/, molasses /məˈlæsɪz/
/r/ 和 /l/ 的区别: miraculous /mɪˈɹæk.jʊ.ləs/, cellar /ˈsɛləɹ/, explorer /ɛkˈsplɔːɹə(ɹ)/

如何用这段视频练习

先完整听一遍视频，不要开口，记下不认识的单词。
用正常速度逐句跟读，每句重复到你的节奏与说话人一致为止。
录下自己的声音并与原声对比，特别注意 ingredient, anchovy, maturation 这类单词。

什么是跟读法？

跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。

影子跟读法: 阅读完整分步指南 →

跟读练习: CAE 4 -O-TEST 2 PART 1 - 通过视频学习英语口语

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