1 . Think of Japan in the spring, and the image that comes to mind is likely the country’s famous cherry blossoms, which experience a “peak bloom (开花)” that only lasts a few days and have been honored in Japan for more than a thousand years. But this year, the cherry blossom season has come and gone in the blink of an eye, in one of the earliest blossoms on record -- and scientists warn it’s a symptom of the larger climate crisis threatening ecosystems everywhere.
Yasuyuki Aono, a researcher at Osaka Prefecture University, has gathered records from Kyoto back to 812 AD from historical documents and diaries. In the central city of Kyoto, cherry blossoms peaked on March 26, the earliest in more than 1,200 years, Aono said. And in the capital Tokyo, cherry blossoms reached full bloom on March 22, the second-earliest date on record.
The peak bloom dates shift every year, depending on numerous factors including weather and rainfall, but have shown a general trend of moving earlier and earlier. “Cherry blooms are very temperature sensitive,” said Aono. “Flowering and full bloom could be earlier or later depending on the temperature alone,” he said. This year’s seasons in particular influenced the blossom dates, he added. The winter was very cold, but the spring came fast and unusually warm, so “the buds are completely awake after enough rest.”
Their early bloom, however, is just the tip of the iceberg of a worldwide phenomenon that could make natural systems and countries’ economies unstable, said Amos Tai, assistant professor of earth science at the Chinese University of Hong Kong. There are two sources of increased heat, which is the main factor making the flowers bloom earlier: urbanization（城市化）and climate change. With increased urbanization, cities tend to get warmer than the surrounding rural area, in what is called the heat island effect. But a bigger reason is climate change, which has caused rising temperatures across the region and the world.
These earlier dates aren’t just a matter of tourists scrambling to catch peak bloom before the petals all fall-- it could have a lasting impact on entire ecosystems, and threaten the survival of many species.
1. What is the purpose of mentioning the dates and figures in paragraph 2?| A．To present “peak bloom” in Tokyo came earlier than in Kyoto. |
| B．To suggest when cherry blossoms will bloom next year. |
| C．To report the dates of “peak bloom” in different Japanese cities. |
| D．To show cherry blossoms came out earlier this year than in the past. |
| A．The blossom season this year is a sign of a larger global crisis. |
| B．The weather will be too cold for the blossoms to last long enough. |
| C．The earlier peak bloom will threaten the survival of many species. |
| D．The earlier bloom could affect natural systems and countries’ economy. |
| A．Deciding. | B．Managing. | C．Rushing. | D．Marching. |
| A．The Japanese Climate Crisis |
| B．Sooner’s Not Always Better Than Later |
| C．Cherry blossoms and Their Impact |
| D．The Early Blooming of Cherry Blossoms |
2 . The spot of red was what first caught Randy Heiss's attention on December 16. He was biking on his ranch in Patagonia, Arizona, a town near the U. S. -Mexico border. Heiss walked toward it, and found on the grassland was a broken balloon with its string attached to a piece of paper.
“Dayami,” it read on one side, in a child's writing. It was a Christmas wish list, all in Spanish He suspected that a child had tried to send Santa Claus a Christmas wish list by balloon, something he used to do himself when he was a kid. And he wondered whether he could find the child who had sent this one.
It would be difficult, but based on the prevailing wind, Heiss was pretty sure where it came from—just across the border, the city of Nogales, Mexico.
Heiss then posted about his quest on Facebook, attaching photos, hoping his friends in Nogales might know the girl's family.
A few days passed with no leads. Heiss worried that time was running out before Chirstmas. On December 19. he sent a private Facebook message to Radio XENY. a radio station based in Nogales The next morning. Heiss awoke to a message from Radio XENY: They had located Dayami, an eight-year-old girl, and her family, who indeed lived in Nogales. “It just changed my entire day.” said Heiss. Having bought just about everything on Dayami's list and a few other toys, as they had learned that Dayami had a younger sister, Heiss and his wife. at the Radio XENY. met the family.
“Their eves were wide open with wonder.” Heiss said of the two sisters' reactions. “Like. ‘Oh my gosh, this really did work!’”
Not wanting to disappoint the girls who still believed in Santa Claus, Heiss and his wife told them they were “Santa's helpers”.
“It was a beautiful and healing experience for us...” Heiss said, “Since our only son died ten years ago, being around children at Christmas time has been absent in our lives.” Heiss said. “We now have friends for life. And, for a day, that border fence with its wire melted away.”
1. What did Heiss find when hiking on his ranch.| A．A Christmas wish list from a child | B．A mass of grassland. |
| C．A letter addressed to him. | D．A beautiful red balloon. |
| A．Examples. | B．Clues. | C．Suggestions. | D．Plans. |
| A．He wanted to make up for his lost son. |
| B．He wanted to make friends with Dayami. |
| C．He wanted to realize his childhood dream. |
| D．He didn't want to spoil Santa Claus for the girls. |
| A．Love knows no borders. | B．A bold attempt is half success. |
| C．God helps those who help themselves. | D．Nothing is impossible to a willing heart. |
3 . 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. |
