China’s biang biang noodles are taking the world by storm—yet the dish’s name doesn’t     1     (official) exist. Here in Xi’an, the capital of China’s Shaanxi province and one of the country’s oldest cities, the craft of noodle-pulling is so twisted together with the blowing sound that the noise ended up     2     (inspire) this dish’s curious name: biang biang noodles. The onomatopoeic(拟声的) “biang” character     3     (mean) to imitate the sound of flour mixed with water hitting a counter. It is also     4     (complex) to write than any character in the Chinese language.

In the past centuries, Shaanxi’s biang biang noodles were no more than a humble local dish. Compared to other noodle     5     (variety) from north-west China, biang biang were less known outside of Xi’an,     6     they were a comforting and be loved food among locals, for     7     the back story and written character were common knowledge. In recent years, biang biang noodles and its associated custom have become more widely known across China,     8     (drive) in part by social media interest in the made-up biang character. Now, the dish is passing through land and sea from its humble beginnings     9     the hearts and mouths of diners the world over—     10     breakthrough that many people haven’t expected to be delightful.

As costume drama A Dream of Splendor     1     (attract) many audiences this summer, the way the heroine Zhao Pan’er makes tea also garnered (获得) much attention. Heytea,     2     Chinese boutique teahouse chain,     3     (recent) launched new flavored tea drinks     4     (base) on the recipe from TV show.

China, home of most of the world’s tea, also     5     (have)a series of customs     6     (concern) tea making and tea choice according to the seasons.

The most recommended one is green tea, for its character is “cold” in traditional Chinese medical theories,     7     (suit) to soothe the restlessness caused by hot summer.

Apart     8     it, Chinese green tea has many family members with beautiful and     9     (poem) names, such as Yunwu,     10     literally means cold and mist.

As the name suggests, Sichuan Hot Pot was born in Sichuan Province,     1     is known for its     2     (prefer)for spicy food. This mouth-burning and tongue—numbing hot pot has been gaining a large amount of attention in recent years in foreign countries.

The     3    (common) accepted theory traces the Sichuan Hot Pot back to early 20 century when the port workers and fishermen who worked and lived along the Yangtze River could not afford     4     (eat) the regular cuts of meat so they figured out a way to cook cheap meats and offal(内脏)     5     boiling them in a pot of extremely spicy soup. The use of spicy soup was first     6     (intend) to cover the taste from the offal. However, after some     7     (adjust) of fragrant spices, this one pot meal became a popular dish in Sichuan region.

After years of continuous development, eating Sichuan Hot Pot today     8     (be) no longer what the poor like. Offal still remains as classic hot pot ingredients,     9     high quality meats and seafood ingredients are also common on the menu. The modern hot pot has been shaped into a complex meal that starts with sliced meat, offal, and seafood,     10     (follow) by vegetables and ends with noodles.