As a chef who has worked across Southeast Asia, Goh Wooi Cheat moved to the Chinese mainland to tap into his roots and offer local diners his own unique version of Cantonese cuisine.
Cantonese cuisine from Singapore used to be famous across Asia for its high-quality ingredients and beautiful presentation, but after working in Beijing for several years, Singaporean chef Goh Wooi Cheat firmly believes that “the future of Cantonese cuisine lies in China”.
All the finest ingredients from around the world can be now found in China and the chefs’ presentation skills are improving fast,” the 56-year-old chef says.
Goh’s ancestors moved to Malaysia from Guangdong Province, so he has been familiar with Cantonese cuisine since childhood. Growing up in Penang, Goh remembers always hearing about cuisines, portions, ingredients and seasoning (调味品) at home, because his family ran a catering business. He moved to Singapore and became an apprentice (学徒) Cantonese chef in 1983, becoming an executive chef 10 years later. He also worked in five-star hotels in Indonesia for a couple of years, where Cantonese wedding banquets were an important element.
In 2011, Goh received a job offer from Beijing, which he promptly accepted. “I felt proud of returning to China, the land where my ancestors come from—especially since I believe that real Chinese cuisine should be served to Chinese people,” Goh says.
But Goh also thinks that some classic Cantonese dishes are outdated, prompting him to create new dishes that still manage to honor tradition while appealing to contemporary diners. To add one new dish to the menu, Gob would refine it over time repeatedly, gathering feedback from his customers to continue enhancing the dish to reach a level of perfection both in terms of taste and presentation.
A dish can be described as delicious only if it’s accepted and enjoyed by every guest—and not just by food experts,” he says. Goh also believes that chefs must develop their own cooking style, especially in Cantonese cuisine; otherwise the chefs who always follow tradition may find themselves left behind.
1. What can we learn about Goh from the passage?| A．His ancestors were native Malaysians. |
| B．His family once ran a restaurant business. |
| C．He became an executive chef in Singapore ten years ago. |
| D．To create new dishes, he gave up some classic Cantonese dishes. |
| A．shift | B．improve | C．prove | D．refresh |
| A．Narrow-minded. | B．Traditional. |
| C．Humorous. | D．Creative. |
| A．set himself apart with a distinctive cooking style |
| B．focus on improving his presentation skills |
| C．stay up to date and get rid of tradition |
| D．be able to identify the finest cooking ingredients |
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【推荐1】Over the centuries the French have lost a number of famous battles with the British. However, they’ve always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.
In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.
The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there’s much more diversity in British food now, compared to French food, which tends to be very traditional.
Some French people say that the survey did not show the whole picture. They agree that during the week French women don’t cook as much as they used to because most of them work and don’t have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There’s also a difference between Paris and the countryside. It’s true that people in Paris don’t cook much, but elsewhere, cooking is still at the heart of daily life.
For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: “I don’t go out of my way to try it. It is not very refined. You can say that I’m not a fan at all.”
1. According to the passage, nowadays British people ______.| A．cook less at home than the French every day. |
| B．no longer eat roast beef and over-cooked vegetables. |
| C．are more willing to try cooking all kinds of new foods. |
| D．buy more cookbooks than French people do. |
| A．French women cook less often now. |
| B．The French prefer ready-made dishes. |
| C．French women seldom cook on the weekend. |
| D．Cooking is at the heart of people’s life in Paris. |
| A．He would love to try it. | B．He shows no interest in it. |
| C．He considers it worse than before. | D．He considers it better than before. |
| A．The history of British food. | B．The history of French food. |
| C．The change in British food. | D．The change in French food. |
【推荐2】From my experience, there are three main reasons why people don’t cook more often: ability, money and time.
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Try new things. This may surprise you.
Hopefully that gives you a good start.
| A．Make four instead. |
| B．Think ahead. |
| C．Cooking is a burden. |
| D．Ability is easily improved through studying and practicing. |
| E．But understanding your food better will help you manage all kinds of cooking. |
| F．However, one of the best tools to make cooking worth your time is experimentation. |
| G．Let cooking and living simply be a joy rather than a burden. |
【推荐3】When I was young, I dreamed of becoming a chef. My dad often fought with my mom over the food when he disliked the taste of my mom’s cooking.
When I was 18, my dad finally allowed me to start cooking. Many people started with a simple fried egg or other fried food.
I never needed to use recipe books. I had learned by careful observation for many years, so it was easy to even make my own unique dishes.
| A．My first dish was more advanced. |
| B．Those were the kitchen moments I remembered the most. |
| C．For many years, he only allowed me to observe him cook. |
| D．I wish that the whole world could be just like the kitchen to me. |
| E．I decided to learn to cook well to avoid argument with my future partner. |
| F．It was in the kitchen that I developed my cooking skills as well as the career. |
| G．That is what I love about cooking — making it like an art to express my creativity. |
【推荐1】LANZHOU-When an international olive oil competition announced its winners in Greece in late June, excitement spread across the village of Daoqi in Northwest China.
“The award-winning olive oil was made from our fruit,” said Ru Ciming, 50, an olive planter from the village under the city of Longnan, Gansu province. The variety of olive trees in Ru’s orchard (果园) was introduced from Spain. In the eyes of locals, the foreign trees have not only pulled the city, once among the least-developed regions in China, out of poverty, but they have also brought them international fame.
Olives originated in the Mediterranean (地中海地区) and their oil, often called liquid gold, is used widely in food, cosmetics and medicine. In the 1960s, the Albanian government gifted China more than 10,000 olive saplings (树苗), which were then planted in many parts of the country on nationwide trials. Longnan began to plant olive trees in the early 1970s and experts concluded that the region was ideal for the resettlement of the olive trees due to its climate and soil condition. After years of experiments and promotion, it is now the largest olive cultivation (栽培) base in China.
In recent years, the local olive oil industry has continued to expand as Longnan has improved cooperation with Mediterranean countries that have a long history of olive planting, including Italy, Greece and Spain. The improved cooperation aims to introduce better varieties and initiate technical exchanges.
Pedro J. Rodriguez Sanchez, a Spanish olive seedling expert, was one of the early contributors to olive exchanges. He arrived in Longnan in 2009, when only half of the local olive tree seedlings had survived. His technical guidance helped raise the survival rate to over 90 percent.
Zhao Haiyun, an official in charge of promoting the olive industry in Longnan’s Wudu District, said that many more European experts have arrived since Sanchez. They have visited orchards to offer guidance to farmers, and helped companies improve their processing and storage procedures.
They have helped the district, as well as the city of Longnan, to jump on the bandwagon of China’s rising demand for high-quality olive oil, especially among well-off urban families, said Zhao.
1. What can we learn from the third paragraph?| A．Olive oil is named liquid gold and has many uses. |
| B．The Albanian government sold some olive saplings to China. |
| C．Longnan has a history of about 30 years of planting olive trees. |
| D．Longnan is fit for the growth of olive trees due to its rich water resources. |
| A．Italy. | B．Albania. | C．Spain. | D．Greece. |
| A．Policy. | B．Habit. | C．Fashion. | D．Model. |
| A．Olives link Northwest China with world |
| B．Oliver trees pull Longnan out of poverty |
| C．Longnan is largest olive cultivation base in China |
| D．Longnan improves cooperation with Mediterranean countries |
【推荐2】Chinese consumers have said they will avoid eating Japanese seafood over safety concerns once Japan starts releasing (排放) nuclear wastewater into the Pacific Ocean.
On July 7, the General Administration of Customs released an import (进口) ban on aquatic products from the 10 Japanese cities. It’s indicated that Japan’s plan to release polluted wastewater into the sea was a matter of global concern. The plan caused more Chinese consumers who eat seafood began to worry about their safety, according to the administration.
According to a survey in 2022 by Chinese market consultancy company iiMedia Research, 39.58 percent of participants eat Japanese seafood once every two or three weeks.
“I will not eat seafood imported from Japan anymore,” said a data engineer surnamed Wang in Shanghai. The 42-year-old has been a fan of Japanese food since 2000 and used to eat Japanese food once a month. “If I have other options, I will choose seafood that does not come from the Pacific Ocean,” he added.
Wang Qian, a financial employee in Beijing, said she has been to about 20 Japanese restaurants so far. “Normally, I would not pay attention to where the seafood came from. But now I will try not to choose seafood from Japan,”she said. “Wastewater poses a threat to human health and marine ecology.”
Wang Qian said that Japan should use other methods to solve the problem, rather than releasing nuclear wastewater into the ocean.
An employee of the Japanese restaurant Jiubanwu, in Beijing, who did not want to be named, told China Daily that the restaurant’s fish and shrimp are imported from Russia, France and other countries. “We have not been buying seafood from Japan since April,” she said.
In addition to food safety, some people are worried about using cosmetic (美容的) products made in Japan.
1. What can we learn from the first two paragraphs?| A．Releasing nuclear wastewater has aroused worldwide concern. |
| B．All the seafood which is imported from Japan will be banned. |
| C．Chinese consumers will be stricter when choosing seafood to eat. |
| D．Japan’s plan to release the wastewater is criticized by Japanese. |
| A．China’s specific methods to dealing with nuclear wastewater. |
| B．The influence of wastewater on Japanese cosmetic products. |
| C．A formal call to Japan for producing safer cosmetic products. |
| D．The world’s reply to Japanese nuclear wastewater releasing. |
| A．Surprised. | B．Doubtful. | C．Unclear. | D．Critical. |
【推荐3】The lights go down, music plays, and a young woman on a bike at the front of the class encourages students to spin faster and harder. When the lights go back on, the students on the bikes pullout their notebooks, and it’s clear that this is not Soul Cycle. Instead, it’s a first-of-its-kind business school course at Fordham University that is taught on spin bikes in a university.
“It’s the first class that I mention to anybody when anybody asks me what classes I’m taking,” said Amanda Vopat, 22, a business administration major. “I think people are really excited about it.”
The 75-minute, twice-weekly course is the brainchild of Jul it a Haber, a business school professor at Fordham. “I have been introducing movement and fitness in my classes for the past seven years,” she said. “I found the spin class would really allow students to exercise while a professor lectures at the same time.”
The course the students are taking while cycling is no joke. Managing Professional Relationships is an upper-level business school course taken primarily by juniors and seniors. The students are fully instrumental in each class, selecting the music, leading stretches before and after class and leading the intervals during the class.
Haber stops her lecture every 20 minutes throughout the class. While one student turns off the lights, another student turns up the music and a third student goes to a bike in the front of the class to lead their classmates in high-intensity interval that lasts two to three minutes, just enough to re-energize the students.
“It’s a fantastic way of engaging students and as a professor, as a teacher, that’s really gratifying.” she said. “They don’t have their smartphones, and they don’t have laptops so they are physically engaged and also mentally engaged in what is being said.”
The course is the first of its kind at Fordham, and Haber believes it is also a first across the United States. She has authored research on the unique classroom approach, which she calls fitness integrated learning.
Donna Rapaccioli, the head of Fordham’s Gabelli School of Business, described how students were “energized” by the class and said Fordham was open to expanding it to other courses. “Definitely,” Rapaccioli answered when asked if Haber’s course represents the future of learning.
1. Why are the lights adjusted now and then during the session?| A．To create a tense atmosphere. |
| B．To warn the students to work harder. |
| C．To remind the students of their activity. |
| D．To call the students’ attention on notebooks. |
| A．Ambitious and smart. | B．Hardworking and cheerful. |
| C．Creative and open-minded. | D．Confident and humorous. |
| A．Arousing the students’ interest. |
| B．Grabbing the student’s full attention. |
| C．Conducting a national research. |
| D．Creating a new future of learning. |
| A．To tell the future of Haber’s course. |
| B．To show the success of Haber’s course. |
| C．To compare Haber’s course with others’. |
| D．To promote the popularity of Haber’s course. |
【推荐1】John Nichols was born in 1940 in Berkeley and raised in New York. Nichols began writing stories when he was 10 years old. By the time he entered college, he was writing at least one novel a year. “Never for credit, never for a class,” he said. “It was just one of the things that I did to interest and please myself.”
When he was 24 years old, he published his eighth novel, The Sterile Cuckoo, which was about a college student. After he wrote the novel, Nichols took a trip to Guatemala, and was shocked by the poverty (贫困) there. He returned from his trip really heartbroken.
Nichols went on to create more than 20 works, most centred around his adopted home of Northern New Mexico. He is best known for The Milagro Beanfield War and The Sterile Cuckoo, both of which were adapted into films.
Nichols moved from New York to Taos, New Mexico in 1969 where he went to work at a newspaper. In 1974, he published his best-known novel, The Milagro Beanfield War, which was turned into a film by Robert Redford in 1988.
“Nichols will be remembered for his clear-eyed view of human nature,” said Bill Nevins, a professor of Literature at the University of New Mexico. “I think people continue to go back to his books... to get a sense of what it's like to live in a multi-cultural nation.”
In 1992, Nichols said he wanted to create literature with a social conscience (良知), but he also wanted to create art. “I think that we live in such a culture where anyone can act positively, even if they're only painting pictures of sunflowers,” he said. It was the beauty and the wonder of our lives that he wanted to show in his work.
1. Why did Nichols love writing?| A．For his study. | B．For credit. | C．For pleasure. | D．For his living. |
| A．Satisfied. | B．Down. | C．Positive. | D．Moved. |
| A．His unique view on human nature. | B．His work experience at a newspaper. |
| C．His focus on poverty-stricken areas. | D．His abilities to make great films. |
| A．Sunflowers can leave us energetic. | B．It's our conscience to help each other. |
| C．It's difficult to get free from hardship. | D．We should look for the positive in life. |
【推荐2】“Hello, boys; make lots of toys,” said A.C.Gilbert in magazine ads for the erector set (立体拼装玩具). The building set, using tiny, metal girders (大梁), was popular for many years.
As a small boy, Gilbert couldn’t sit still for long. When he was 12, he started a sports club for his friends and got their school to have a field day. After watching pole vault (撑杆 跳), Gilbert took a cedar rail from a farmer’s fence, shaped it, and began to practice.
Gilbert won a gold medal in pole vault at the Olympic Games in 1908. By that time, he had a diploma in physical education and had nearly finished medical studies. However, he later started his first business: making and selling magic kits, with which Gilbert had amused friends and earned college money.
One day, Gilbert saw workers using steel girders to build towers for power lines. That gave him the idea for the erector set.
In 1917, the Council of National Defense thought no toys should be sold for Christmas because the country was fighting in World War I. Gilbert, with other men from the Toy Manufacturers, went to Washington, D. C. with about 40 different toys. and they were given 15 minutes to speak.
This meeting was at the end of a long, hard day. Gilbert exclaimed how toys helped children learn while his helpers brought out the toys. Soon, tired government men were on the floor, playing with building sets, models of navy ships, and other toys. The time limit was forgotten; so was the Christmas toy ban.
Gilbert spent the rest of his life improving erector sets. When he died in 1961, he had 150 patents for his many inventions. But his chief joy was in helping children learn and have fun at the same time. He once said, “I have never worked on anything to make money unless it was fun too.” As a matter of fact, the fun always came first.
1. What do we know about Gilbert according to paragraphs 2-3?| A．He was unwilling to sit down as a small kid. |
| B．He convinced his school to establish a sports club. |
| C．He absorbed himself in coming up with new ideas. |
| D．He demonstrated his interest and gift in various fields. |
| A．Asking workers for assistance. | B．Observing a construction work. |
| C．Designing towers for power lines. | D．Selling magic kits in previous years |
| A．they were impressed by Gilbert's words |
| B．they forgot the time limit arranged earlier |
| C．they were exhausted after playing on the floor |
| D．they experienced the pleasure of playing toys |
| A．Talented and committed. | B．Friendly and considerate. |
| C．Brilliant and cold-hearted. | D．Generous and strong-willed. |
【推荐3】On the surface, Ana de Armas might seem like a typical Hollywood actress, beautiful and talented. But Ana’s path to stardom has been a unique one. She’s had to find success in a foreign land.
Ana de Armas was born in Havana, Cuba, in 1988. She knew early that she wanted to act and was only 14 when she joined the National Theater School of Cuba. At 18, she decided to move to Spain, where there are more opportunities for Spanish speaking actresses because of its large film industry.
This decision paid off, and Ana’s acting career (事业) started to take off. She played the lead in several Spanish TV shows and movies. But after a while, Ana felt like she was being typecast (定型) as teenagers. Thanks to her newly hired American agent, she decided to move to Hollywood.
Ana arrived in Hollywood when she was 26. She knew very little English. To solve this problem, Ana attended English school, and after just four months of full-time classes, she became fluent enough to land English-speaking roles.
So far, Ana’s Hollywood career has been extremely successful. Since she starred in her first Hollywood film, Knock Knock, in 2015, she has had major roles in movies such as Blade Runner 2049 and Knives Out. For the latter film, Ana earned a Golden Globe nomination (提名) in 2020.
She went on to star in four movies in 2020 and had a scene -stealing performance in the latest James Bond film. She can also be seen in the 2022 film Blonde, in which she stars as Marilyn Monroe.
1. What caused Ana de Armas’s acting career to take off?| A．Moving to Spain. | B．Developing her acting skills. |
| C．Joining the National Theater School of Cuba. | D．Playing the lead in several Spanish TV shows and movies. |
| A．She didn’t like being typecast as teenagers. | B．Her path to success is smooth and effortless. |
| C．Her American agent encouraged her to learn English. | D．She spoke fluent English when arriving in Hollywood. |
| A．Knock Knock. | B．Blade Runner 2049. | C．Knives Out. | D．Blonde. |
| A．Ana de Armas on Typecasting |
| B．Hollywood Journeys: Ana de Armas |
| C．Famous Graduate of the National Theater School of Cuba |
| D．Ana de Armas Shares Tips on How to Get Your Acting Career Started |
