1 . When Chef Enrique Olvera opened his restaurant, Pujol, 13 years ago, his only goal was to have the best restaurant in the neighborhood. Olvera's budget was so small that he had to do all the things himself. But Pujol is now widely thought of as Mexico's finest restaurant and the 36th best in the world. He reached his position by making his cuisine 'fancier and fancier, and more complex' over time. Pujol now serves a tasting menu of sophisticated food that wouldn't look out of place even at New York's Momofuku Ko. To decode his rocket soar in world cuisine circus, Olvera insists on mixing elaborate, cutting-edge techniques with a strong emphasis on local ingredients to create a cosmopolitan cuisine that's at once international yet unmistakably Mexican, matching the direction of Mexico City itself.
A visit to the 48-seat Pujol reveals a space-age kitchen containing 27 cooks, with one making his fifth attempt to reshape the egg liquid and another coloring potatoes. Pujol tolerates any grotesque attempt a chef could imagine and the restaurant is the trial site for its staff. That makes Pujol a hot place to attract free labor. The chef has also thought more about bringing Mexican cooks home from the U.S. Many are returning to move past the glass ceiling that exists in America. “Despite the number of Mexicans working in U.S. restaurants, you rarely see a Mexican head chef in a New York kitchen,” said Olvera. “Then why not come back here to attract diners here for the most local but also novel dishes?”
And for foreign diners, Mexican restaurants have another wonder to offer. Just think that merely 30 dollars can sustain you for a 4-course feast in an ordinary Mexican restaurant and no one could resist the temptation. To achieve such high cost performance, Olvera states that you have to keep looking for and exploring with the simple ingredients from which to accomplish amazing dishes. “You always cherish where you come from, but there’s also the need for new sensations. Keep exploring with new ideas until you get a better dish.” After all, it’s the soul of modern cuisine.
1. Why has Pujol become so successful?| A．Because Olvera aimed low in the first place. |
| B．Because Olvera forms the habit of doing things by himself. |
| C．Because Olvera attracts excellent cooks from the U.S. |
| D．Because Olvera combines cooking skills with local characteristics. |
| A．forceful. | B．weird. | C．abstract. | D．painful. |
| A．Because Pujol provides them with high titles and salaries. |
| B．Because they find it hard to rise to senior positions in U.S. restaurants. |
| C．Because they cook Mexican food better than American food. |
| D．Because they refer to the high cost performance of the restaurants. |
| A．Momofuku Ko is a famous food critic. |
| B．Olvera relies totally on foreign cutting-edge cooking techniques. |
| C．Eating in ordinary Mexican restaurants is expensive. |
| D．One key to success in today’s restaurant business is continuous innovation. |
2 . The Sanxingdui Museum in southwest China’s Sichuan Province enjoyed huge popularity during the three-day Qingming Festival holidays by receiving nearly 20,000 visitors on the peak day, after the new archaeological discoveries brought international attention.
According to media reports, the museum saw over 15,000 visitors on Saturday, the first day of the Qingming Festival, breaking its record for daily visitors. And on the next day, more visitors swarmed into the museum to exceed 19,800. To cope with the large flow of people, on Sunday afternoon, the official Weibo account of the Sanxingdui Museum released the message to remind visitors of avoiding rush hours or rescheduling their visiting time.
The Sanxingdui Museum showcases various kinds of precious cultural relics unearthed at the site, such as the 2.62-meter-tall standing statue, 1.38-meter-wide bronze mask, 3.95-meter-high bronze tree. Earlier on March 20, Chinese archaeologists announced some new major discoveries made during the 37th excavation (挖掘) since its last excavation 35 years ago. The ruins were first discovered in the late 1920s and first excavated in 1934.More than 500 important cultural relics have been unearthed in the six newly-found pits. Since the new discoveries were known to the public, the number of people visiting the Sanxingdui Museum has increased sharply.
The museum said although they are open as usual, the newly-found pits have not opened to the public yet and the newly-excavated cultural relics are still under restoration and cannot meet the public currently. But a hall for cultural relic conservation and restoration will be in pilot operation in April and officially open on May 18. Visitors to it can see how the relics are restored, according to Zhu Yarong, vice director of the Sanxingdui Museum.
Dating back about 3,000 years, the Sanxingdui Ruins have shed light on the ancient Shu civilization and cultural origins of the Chinese nation, and have been regarded one of the most important archaeological discoveries in the 20th century.
1. What mainly brought about a surge in tourists visiting the Sanxingdui Museum?| A．Tourists’ enthusiasm. |
| B．Sichuan Province’s policy. |
| C．Qingming Festival holidays. |
| D．New archaeological discoveries. |
| A．The official Weibo account linked the museum with the public. |
| B．Newly-excavated cultural relics on display attracted tourists very much. |
| C．The Sanxingdui Museum reacted immediately to the large flow of tourists. |
| D．Tourist numbers reached the peak on the first day of the Qingming Festival. |
| A．Trial. | B．Private. | C．Official. | D．Personal. |
| A．The Sanxingdui Museum gives tourists insights into Chinese history. |
| B．Chinse people make full use of Qingming Festival holidays to travel. |
| C．The Sanxingdui Ruins is a perfect tourist attraction over Qingming Festival. |
| D．New discoveries make Sanxingdui Museum more popular during Qingming Festival. |
