1. 食物的简介;
2. 品尝的经历;
3. 喜爱的理由。
注意:1. 写作词数应为80左右;
2. 请按如下格式在答题卡的相应位置作答。
My Favourtie Food
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________1. What are the speakers mainly discussing at the beginning?
A.Types of coffee. | B.A coffee maker. | C.Best time to drink coffee. |
A.One. | B.Two. | C.Three. |
A.The taste. | B.The smell. | C.The health benefits. |
A.Tea. | B.Coffee. | C.Water. |
3 . The tea that has delighted and fascinated the world for thousands of years has finally received top-level global recognition as a shared cultural treasure of mankind. China’s traditional tea-making was added on Tuesday to the intangible cultural heritage list of UNESCO.
The traditional tea processing techniques and associated social practices in China consist of knowledge, skills and practices concerning the management of tea plantations, picking of tea leaves, manual(手工的)processing, drinking and sharing of tea. Since ancient times, Chinese people have been planting, picking, making and drinking tea. Tea producers have developed six categories of tea: green, yellow, dark, white, oolong and black teas. Together with reprocessed teas, such as flower-scented teas, there are over 2, 000 tea products in China.
Tea-related customs are not only found across the country, but also influence the rest of the world through the ancient Silk Road and trade routes. Tea is ubiquitous in Chinese people’s daily life, as steeped(浸泡)or boiled tea is served in families, workplaces, tea houses, restaurants and temples, etc. It is also an important part of socialization and ceremonies such as weddings and sacrifices. The practice of greeting guests and building relationships within families and among neighbors through tea- related activities is common to multiple ethnic groups, providing a sense of shared identity and continuity for the communities.
In China, 44 registered national-level intangible cultural heritage entries are related to tea. There are over 40 vocational colleges and 80 universities that have set up majors in tea science or tea culture, resulting in over 3,000 graduates specializing in tea production and art every year, according to the ministry.
China now has 43 items on the intangible cultural heritage list, continuing to be the most enlisted country in the world.
1. What can be learnt from the passage?A.Chinese producers developed 44 categories of tea. |
B.Tea is quite popular with people all over the country. |
C.More than 2,000 tea products could be found in China. |
D.There’ re about 300 graduates specializing in tea production every year. |
A.rare | B.common | C.temporary | D.available |
A.By listing figures. | B.By making definitions. |
C.By giving examples. | D.By making comparisons. |
A.A textbook. | B.A travel journal. |
C.A story book. | D.A cultural magazine. |
A.Orange juice. | B.Coffee. | C.Hot chocolate. |
A.He is a teacher. | B.He is a guest. | C.He is a cook. |
A.Enjoy a pizza. | B.Eat noodles. | C.Buy a sandwich. |
7 . You know the feeling — your ears start to warm up, your tongue goes numb (麻木的), and you start sweating and taking deep breaths. You’ve just eaten something spicy, knowing it would be painful, but you chose to do it anyway. Are humans just masochistic (自讨苦吃的), or is there something else going on?
Spicy isn’t actually a taste like salty, sweet, sour and bitten — it’s a sensation.
This is what is happening chemically, but there is also a conscious side to choosing spicy food. Dr Tamara Rosenbaum, a Cognitive Neuroscientist, explains in an interview with the BBC that this is
Humans, one of the few mammals on Earth that developed a taste for capsaicin, started cultivating chilli peppers about six thousand years ago. Human intervention changed the chilli pepper to suit human tastes and needs — including the pepper’s colour, size and capsaicin content-helping to explain the many different types of chilli peppers now available.
A.It lies in both science and history |
B.where we get pleasure from a seemingly negative sensation |
C.This is caused by a chemical compound called ‘capsaicin’ |
D.It has something to do with human nature and body composition |
E.why Steamed Fish Head with Chillies enjoys great popularity among Hunanese |
F.Fast-forward to today, and our love affair with the chilli pepper is going strong |
G.because we know that the burning sensation of chilli does not physically harm us |
A.Chinese food. | B.Italian food | C.French food. |
9 . 语法填空
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Of all the foods I have ever tried, the mooncake is my favourite. There are many