1 . Where are the speakers?

A．At the man’s house.

B．In a grocery.

C．In a restaurant.

2 . Bonding Over Dumplings Online

In October, our student union held an online culture cafe to allow our schoolmates to learn how to make Chinese dumplings together. The international group brought together members from China, India, Malaysia, Indonesia and Australia.     1    

After introducing the process of wrapping dumplings, we wrapped the meat filling into the center of the dumpling. Some foreign schoolmates were quite confused because they pressed the edges with the palms of their hands.     2     To make a beautiful dumpling, it’s important to pinch（捏住）its edges a little tighter and push the sides toward the center to seal them to guarantee that the filling will not fall out while cooking.

One schoolmate from Australia said she never knew how much fun it was to make dumplings before, and she was curious about why dumplings are so popular with the Chinese.     3     When I was a kid, my grandma told me the underlying（潜在的）culture of dumplings is its inclusiveness and diversity. Different types of fillings suit different eating preferences for Chinese people. Thus, dumplings will come with a variety of fillings, such as pork and cabbage, chicken and mushroom, shrimp and vegetarian fillings.     4     No matter what types of fillings are in dumplings, people focus more on their symbolism and expectations.

    5     Not only did we have an enjoyable discussion about wrapping dumplings, but we also conveyed a positive and inclusive attitude toward cultural diversity. It was a positive experience, and the foreign schoolmates got a better understanding of Chinese food and Chinese culture.

A．The dumplings were all delicious.

B．The online session was meaningful.

C．However, some foreign schoolmates learned quickly.

D．There is no “one standard filling” for all types of dumplings.

E．Born in a traditional Chinese family, I shared my story with her.

F．Therefore, we Chinese people taught our schoolmates step by step.

G．The activity fostered an exchange of cooking skills and cultural experiences.

4 . What drink will the man have?

A．Juice.

B．Beer.

C．Milk.

5 . Pick up any packaged processed food, and there’s a decent chance that one of its listed ingredients will be “natural flavour”. The ingredient sounds good, particularly in contrast to “artificial flavours” since there is a common belief that ingredients from nature are necessarily safer than something artificially made. But it’s not true. Then what exactly does the natural flavour mean? It refers to extracts (提取物) got from natural sources like plants, meat or seafood. When consumers see the “natural flavour” on a label, they are unlikely to assume that someone is squeezing the juice from oranges into their bottles. They know even though natural flavour must come from natural sources, it needn’t all come from the plant or meat. For example, orange flavours might contain not only orange extracts, but also extracts from bark and grass.

So if flavours like orange are needed, why not just use oranges? The answer comes down to “availability, cost, and sustainability”, according to flavour chemist Gary Reineccius of the University of Minnesota. “If you’re going to use all your grapes on grape soda,” Reineccius says, “you don’t have any grapes for wine making; the products are going to be exorbitant; besides, what do you do with the by-products you create after you’ve squeezed all the juice out of the grapes?”

Actually, while chemists make natural flavours by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemicals artificially. The reason why companies bother to use natural flavours rather than artificial flavours is simple: marketing. “Many of these products have health titles,” says Platkin, professor from Hunter College. “Consumers may be talked to believe products with natural flavours are healthier, though they are nutritionally no different from those with artificial flavours. Natural flavours may involve more forest clear-cutting and carbon emissions from transport than flavours created in the lab.”

Platkin suggests getting more transparent (易懂的) labeling on packaging that describes exactly what the natural or artificial flavours are, so consumers are-not misled into buying one product over another because of “natural flavours”. Reineccius also offers simple guidance: “Don’t buy anything because it says ‘natural flavours’. Buy it because you like it.”

1. Which is misunderstanding about the “natural flavour” juice according to Paragraph 1？

A．It comes from 100% original fruit.

B．It is nothing but advertising tricks.

C．It certainly contains extracts made in the lab.

D．It is absolutely safer than juice with artificial flavours.

2. What does the underlined word “exorbitant” in Paragraph 2 probably mean?

A．Popular.

B．Expensive.

C．Favorable.

D．Innovative.

3. Why do companies use natural flavours in the products?

A．To cut the costs.	B．To promote the sales.
C．To advocate a healthy diet.	D．To avoid food safety issues.

4. What can we conclude from the text?

A．Gary and Platkin hold opposite perspectives.

B．Natural flavours are more environmentally friendly.

C．Customers are misled for ignoring labels on packaging.

D．Natural and artificial flavours are more alike than you think.

7 . New research suggests tea might help those who drink it live longer than those who do not. Past studies in China and Japan, where green tea is popular, have suggested several health benefits. Now, scientists say black tea may show similar benefits.

Scientists from the United States National Cancer Institute carried out the study. They examined years of data gathered about the tea drinking behavior of almost 500,000 adults in Britain for as many as 14 years. Black tea is the most common kind of tea in Britain.

The study found that high tea intake — two or more cups a day — was linked to a moderate benefit: a 9 to 13 percent lower risk of death from any cause than non-tea drinkers.

The research was published in Annals of Internal Medicine. The scientists say the lowered risk of death held true for study subjects with heart disease. However, researchers said there was no clear finding in connection with deaths from cancer. Researchers were not sure why. “It is possible that there were too few confirmed cancer deaths to measure,” said Maki Inoue-Choi, who led the study.

Tea contains various elements, including polyphenols, which are thought to be responsible for the health benefits that have traditionally been linked to tea, especially green tea. Green tea is reported to improve mental ability, ease digestive problems and head pain, and help people with weight loss. Green tea has also been studied for possible protective effects against heart disease and cancer.

The study of British tea drinkers was based on observing people’s behaviors and health.

This kind of methodology cannot prove cause and effect.

“Observational studies like this always raise the question: Is there something else about tea drinkers that makes them healthier?” said Marion Nestle. She is a professor of food studies at New York University.

“The study does not offer enough evidence to advise people to change their tea behaviors,” said Inoue-Choi.

1. How is the result of the study presented?

A．By analyzing cause and effect.	B．By giving definitions.
C．By listing numbers.	D．By presenting examples.

2. What can be learned from the fourth paragraph?

A．Fewer and fewer people are dying of cancer.

B．Drinking tea has no effect on cancer patients.

C．We can’t confirm the leading cause of cancer deaths.

D．Drinking tea can lessen the risk of death from heart disease.

3. What can we learn about the observational studies?

A．This method has its limitations.	B．This is an easy and effective method.
C．They don’t need to be proved.	D．Behaviors and health are closely connected.

4. What is Inoue-Choi’s attitude toward the habit of drinking tea?

A．Doubtful.

B．Objective.

C．Negative.

D．Indifferent.

10 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

Chopsticks, or kuaizi in Chinese, consist of a pair of slender, equal-length sticks, typically     1     (make) of wood and employed for consuming Asian cuisine. It is believed that chopsticks originated about 5,000 years ago in China. The oldest known chopsticks, crafted from bronze,    2     (dig) out from the Ruins of Yin near Anyang in Henan Province, dating back to around 1,200 BC.

Chopsticks hold a significant role in Chinese culinary(烹饪的) culture. Chinese chopsticks,    3     are usually 9 to 10 inches long, feature a rounded eating end symbolizing sky, and the opposite end is square,    4     (represent) earth. This design reflects the belief that securing a     5     (rely) food supply is a critical concern between sky and earth.

There is a longstanding Chinese tradition of including chopsticks in a     6     (girl) dowry (嫁妆), as the     7     (pronounce) of kuaizi closely resembles the words for “quick”     8     “son”, symbolizing a blessing for the bride’s future family.

Chopsticks are so     9     (frequent) used in daily life that they have become more than just tools, evolving into symbols with their own set of customs. Chopstick etiquette(礼节) is similar across many regions, but there are differences     10     practice, reflecting diverse regional cultures with no single standardized approach to chopsticks’ use.