跟读练习: The Boston Restaurants Guide for a Chef's Perfect Day - 通过视频学习英语口语

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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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本课的词汇与口语要点

这节口语课以视频“The Boston Restaurants Guide for a Chef's Perfect Day”为素材。视频中反复出现的词有：egg, eat, favorite。这段视频共有 205 个句子、1827 个单词可供跟读。讲话部分时长为 11:44。说话人语速自然，每分钟约 156 个词，接近日常对话。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 15 个值得学习的单词，附发音和释义：

单词	发音	释义
fry 动词	/fɹaɪ/	煎, 炒
chef 名词	/ʃɛf/	廚師 /厨师
burger 名词	/ˈbɝ.ɡɚ/	漢堡 /汉堡, 漢堡包 /汉堡包
toast 名词	/toʊst/	烤麵包 /烤面包, 吐司
sausage 名词	/ˈsɔsɪd͡ʒ/	香腸 /香肠
salad 名词	/ˈsæl.əd/	色拉, 沙拉
curry 名词	/ˈkʌ.ɹi/	咖喱, 咖哩
tasty 形容词	/ˈteɪsti/	美味的
lava 名词	/ˈlɑvə/	熔岩
bakery 名词	/ˈbeɪ.kə.ɹi/	麵包店 /面包店, 麵包房 /面包房
butter 名词	/ˈbʌtɚ/	牛油, bá-tah
delicious 形容词	/dɪˈlɪ.ʃəs/	好吃, 可口
pepper 名词	/ˈpɛp.ə/	胡椒
cheers	/t͡ʃɪəz/	乾杯 /干杯
olive 名词	/ˈɑ.lɪv/	橄欖 /橄榄

视频中出现的短语动词

单词	释义
check out 动词	退房
take over 动词	接管, 接手

值得反复跟读的句子

视频中简短而完整的句子，可以直接用在日常对话里：

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?

视频中的语法

说话人最常用的结构，并附上视频中的原话：

结构	视频中的用法
定语从句 who / which + 从句 — 补充说明人或事物	meat, which is · Thot which is · head, which is
被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的	was named · have been roasted
现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事	have been roasted · it's been

需要注意的发音

说话人用了 38 次缩略和弱读形式，例如 I'm, gonna, we're。请按听到的简短形式来说。

“th” 音: thin /ˈθɪn/, vermouth /vɚˈmuθ/
“sh” 和 “zh” 音: chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, mushroom /ˈmʌʃˌɹuːm/, regulation /ˌɹɛɡjʊˈleɪʃən/, dish /dɪʃ/
长单词——注意重音位置: regulation /ˌɹɛɡjʊˈleɪʃən/, politician /ˌpɑ.ləˈtɪʃ.ən/, accommodate /əˈkɑməˌdeɪt/, adrenaline /əˈdɹɛnəlɪn/, caramelize /ˈkaɹ(ə)məlʌɪz/

中文母语者容易读错的音：

/v/ — 不要读成 /w/，上齿轻触下唇: lava /ˈlɑvə/, olive /ˈɑ.lɪv/, preserve /pɹəˈzɝv/, provision /pɹəˈvɪʒ.ən/, fave /feɪv/
词尾辅音 — 要读清楚，后面不要加元音: chef /ʃɛf/, toast /toʊst/, sausage /ˈsɔsɪd͡ʒ/, salad /ˈsæl.əd/, delicious /dɪˈlɪ.ʃəs/
/r/ 和 /l/ 的区别: regulation /ˌɹɛɡjʊˈleɪʃən/, adrenaline /əˈdɹɛnəlɪn/, caramelize /ˈkaɹ(ə)məlʌɪz/, cilantro /sɪˈlɑntɹoʊ/, vermicelli /vəɹməˈsɛli/

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。
先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
录下自己的声音并与原声对比，特别注意 fry, chef, burger 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: The Boston Restaurants Guide for a Chef's Perfect Day - 通过视频学习英语口语

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本课的词汇与口语要点

视频中的重点词汇

视频中出现的短语动词

值得反复跟读的句子

视频中的语法

需要注意的发音

如何用这段视频练习

什么是跟读法？