This paper gives an understanding of PAD-based class acceptance among modern Chinese college students’English learning.It first introduces the brief definition of what the PAD-based class is,as well as the situation ...This paper gives an understanding of PAD-based class acceptance among modern Chinese college students’English learning.It first introduces the brief definition of what the PAD-based class is,as well as the situation of English language learning in present China,especially the learning amongst Chinese college students.And then it focuses on the acceptance of the PADbased class in the English learning of Chinese college students,including the breakthrough of the traditional Chinese classroom teaching mode and the innovation of the PAD-based class among Chinese college students’English learning.展开更多
The ancient Chinese academies and medieval European universities are different higher educational systems with distinctive features,and in history they both have had a profound and lasting impact on modern higher educ...The ancient Chinese academies and medieval European universities are different higher educational systems with distinctive features,and in history they both have had a profound and lasting impact on modern higher education in China and Europe.Due to different social,economic and cultural backgrounds,the curricula of the ancient Chinese academies and medieval European universities have their own distinctive features and are significantly different from each other.By adopting qualitative research method,including literature review and comparative analysis,the thesis studied and compared the curricula content of two education systems.展开更多
Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDir...Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.展开更多
文摘This paper gives an understanding of PAD-based class acceptance among modern Chinese college students’English learning.It first introduces the brief definition of what the PAD-based class is,as well as the situation of English language learning in present China,especially the learning amongst Chinese college students.And then it focuses on the acceptance of the PADbased class in the English learning of Chinese college students,including the breakthrough of the traditional Chinese classroom teaching mode and the innovation of the PAD-based class among Chinese college students’English learning.
文摘The ancient Chinese academies and medieval European universities are different higher educational systems with distinctive features,and in history they both have had a profound and lasting impact on modern higher education in China and Europe.Due to different social,economic and cultural backgrounds,the curricula of the ancient Chinese academies and medieval European universities have their own distinctive features and are significantly different from each other.By adopting qualitative research method,including literature review and comparative analysis,the thesis studied and compared the curricula content of two education systems.
文摘Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.
