作者从自己的实践经验出发，浅述了传统香腊肠的制作工艺，说明了采用鲜肉加工火腿的好处。
Based on the author's practice and experience, the technology for traditional Chinese style sausage were elaborated, and the benefit of applying fresh meat were illustrated.
联系实际，加强实践教学环节五个方面进行了系统诊述。
The system having been in progress discusses the aspect contacting reality, reinforcing five practice teaching links.
商务汉语(初级)汉语语音、汉语生活会话、汉语听述、汉字的欣赏与书写、中国国粹文化欣赏与实践。
Chinese conversation and listening, Chinese reading, Chinese oral composition, Chinese Character writing, Chinese basic writing, appreciation and practice of Chinese Quintessence.
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