It’s my honor     1     (recommend) Educator of the Year, a teacher     2     is a master in teaching and also sets a good example for students. She is Ms. Sulliva, who makes a difference to her students.

First of all, she has great passion for her work. She teaches many different classes — Language Arts Enrichment, Writing for Publication and Reader’s Theater. Ms. Sullivan is also responsible     3     directing the school play. Every year she makes great efforts to put on an     4     (amaze) school play. I     5     (play) an important role in the performance last year and I enjoyed it so much!

In addition, Ms. Sullivan always tries to make     6     (she) classes interesting and lively. In writing classes, she makes us have a group discussion first, which is a good way to develop our creative     7     (idea). Then she lets us write our stories     8     (free) at our own speed. After checking what we write, she always gives us     9     honest opinion about it. By     10     (follow) her advice, we are getting more confident in writing a composition.

In conclusion, I think Ms. Sullivan should be Educator of the Year. She deserves our respect and love.

Lu frequently finds its way in Chinese dishes. It    1    (origin) meant salted water used for meat that's boiled, and then served cold, and for vegetables.

“Salt is the core    2     Lu, even more important than spices. Spices can add a pleasant smell or remove some smells，    3     it is the salt that is crucial to the flavor," says Cao Yu, a food writer at Jinan University.

The earliest     4    (preserve) recipes for making Lu date back to Qimin Yaoshu, an ancient Chinese agricultural text written in the 5th century.

Cao believes the Lu we know today emerged around the Ming dynasty,    5     private agricultural businesses and food markets sprang up in China.    6    (attract) customers, these businesses began introducing new flavors to Lu by adding spices. And they then used it to season cooked meats and vegetables that    7     (sell) cold for takeaway.

In the centuries since, Lu has been diversified, taking on the characteristics of each of China's     8     (region) cuisines. For example, in Sichuan province, fragrant peppercorn (干胡椒) is put into Lu to add flavor and    9     (intense).

Some Lu is even alcoholic: Zao Lu is     10     light one made from the fermented rice remains from making Chinese yellow wine. Zao Lu is used across south-eastern China to season vegetables.