1 . From a fish and chip stall, Jenny has come to be the toast of London’s foodie scene. She has achieved a remarkable feat by becoming a famous chef, a distinction that has been a dream coming true for her. “It’s still sinking in,” she said, expressing her surprise at the overwhelming social media response to her accomplishment.

Her restaurant is a unique space where modern West African cuisine takes center stage, highlighting the rich culinary (烹饪的) traditions of Nigeria’s Hausa, Yoruba, and Igbo ethnic groups. “In my restaurant, I bring together these three culinary traditions, providing an exciting journey for diners,” Jenny described. Each dish tells a story, from a black sauce for fish, a postpartum (产后的) meal for new mothers, to a fermented tomato sauce.

Jenny’s love for food began at a young age, but she was initially guided towards a more traditional career path. She studied biological sciences in university, where she also ran a fish and chip cart. Her move to the UK in 1999 marked the beginning of her journey towards culinary success.

As for her, her restaurant is not only a restaurant but also Jenny’s way of honoring her heritage and the food her grandmother used to prepare. “The memory of my grandmother’s cooking inspires me every day,” she shared. Jenny’s cooking shows heartfelt respect for her roots, and her mission is to showcase the flavors of her culture.

Jenny longs to be a role model for chefs from diverse backgrounds. She recognizes the value of representation and hopes her success can inspire other chefs in the UK. She notes that while the industry is slowly becoming more inclusive, it’s crucial for employers, landlords, critics, and investors to expand their perspectives to support a variety of cuisines.

Her fame is a testament (证明) to her talent and dedication, but it’s the personal connection to her dishes and the memories of home-cooked meals that truly fuel her passion. Jenny’s story is a shining example of how one can achieve their dreams while staying true to their cultural identity.

1. What is the character of Jenny’s restaurant?

A．It serves traditional British cuisine.

B．It is famous for postpartum meals only.

C．It is managed by a social media influencer.

D．It features West African culinary traditions.

2. What was Jenny’s initial step to her career path?

A．Being a biological sciences student.

B．Being a social media influencer.

C．Being a corporate executive.

D．Being a professional chef.

3. What can we infer about Jenny?

A．She prioritizes commercial success over culture.

B．She aims to westernize traditional Nigerian cuisine.

C．She uses her restaurant as a medium for scientific research.

D．She integrates her personal history with her professional knowledge.

4. What does Jenny desire to contribute to the culinary world?

A．Celebrity status.	B．Culinary revolution.
C．Diversity in cooking.	D．Profits of her restaurant.

2 . Chinese food is well-known for its rich sorts and distinct flavors from different areas. This article highlights four classic dishes that represent the wide range of Chinese cooking.

Dongpo pork

Dongpo pork is a delicious dish from Zhejiang Province, China. It’s made by cooking streaky pork (五花肉) slowly with ingredients like soy sauce, ginger, and sugar. This makes the meat very soft and full of flavor. The tasty sauce is great for mixing with rice. The dish is named after a famous poet, Su Dongpo.

Hot candied milk tofu

Hot candied milk tofu is a sweet specialty from the Inner Mongolia Autonomous Region. It is crisp (酥脆的) on the outside and soft on the inside. It tastes sweet and is suitable for people of all ages to eat. It’s also great for getting more calcium.

Steamed Chinese cabbage in supreme soup

Steamed Chinese cabbage in supreme soup is a famous Sichuan cuisine. It is made with the hearts of Chinese cabbage from the north. It’s cooked with chicken, duck, and pork bones to make a clear flavourful soup, which is seasoned with minced chicken or pork. Some chicken oil is drizzled on top. The Chinese cabbage, cooked in the soup, keeps its crisp freshness and soaks up (吸收) the soup, offering a tasty experience.

Steamed fish head with chopped hot chilli peppers

In Hunan Province, the love for spicy food is obvious in a famous traditional dish, steamed fish head with chopped hot chilli peppers. The fish head is marinated (腌) with a generous amount of red chilli peppers and then steamed to perfection. The combination of the fish’s natural freshness and the chilli peppers’ heat creates an unforgettable taste experience.

1. What is the first dish named after?

A．A famous chef.	B．A historical figure.
C．A traditional festival.	D．A specific cooking technique.

2. Which dish uses several kinds of meat as ingredients?

A．Dongpo pork.

B．Hot candied milk tofu.

C．Steamed Chinese cabbage in supreme soup.

D．Steamed fish head with chopped hot chilli peppers.

3. What are the key tastes of steamed fish head with chopped hot chilli peppers?

A．Sweet and sour.	B．Sweet and fresh.
C．Salty and sweet.	D．Spicy and fresh.

3 . In China, tea has become an important part of everyday life for thousands of years. As the tea-processing methods and tea culture have evolved over the years, tea sets have also changed to meet the practical and cultural needs.

During the Tang Dynasty(618~907AD), tea leaves were traded across the country and Asia. For the convenience of transportation and storage, tea leaves were pressed into bricks. To prepare tea, drinkers had to cut them into small pieces and boil them in heat-resistant teapots.

By the Song Dynasty(960-1279), drinkers started to turn the hard bricks into powders (粉末) that could be whipped (搅打) in a cup with boiled water. This whipped tea is most commonly associated with Japanese tea ceremonies today.

By the 1500s, tea bricks gave way to the form of rolled leaves. This innovation led to the invention and use of teapots as we know them today. These teapots originally came from the Yi Xing region of China and were soon copied throughout the world. Then Japanese teapot-makers moved the handle from the side to the top of the teapots.

Tea finally reached Europe in the 1600s, along with the necessary tea sets made in Japan and China. As English teapot-makers began to adapt the tea sets to their country men’s tastes, they eventually added a handle to the tea bowl because of the English habit of drinking hot black tea, which was consumed at higher temperatures. The size of teacups also grew to accommodate milk and sugar in their tea.

By the early 1900s, innovations in tea drinking became an American affair. The most revolutionary one was the tea bag, which was accidentally commercialized by Thomas Sullivan. He had been sending customers tea wrapped in silk bags. Rather than take the leaves out of the bags, as Sullivan intended, the customers put the bags into their teapots instead. Not only did the tea bags push the teapot back to the sidelines of tea service, they were also too large for teacups and led to the modern practice of drinking tea from mugs.

1. Which was used to make the whipped tea in Japan?

A．Rolled tea leaves.	B．Freshly picked tea leaves.
C．Powdered tea leaves.	D．Loosely pressed tea leaves.

2. Which innovation was first introduced by the British?

A．Tea bags and mugs.	B．Tea bowls with handles.
C．Heat-resistant teapots.	D．Teapots with top handles.

3. What can we learn from Thomas Sullivan’s story?

A．Customers are very creative.	B．Innovations are relatively easy.
C．Marketing strategy is critical.	D．Good ideas can be born by accident.

4. What is the best title for the text?

A．The Development of Tea Sets	B．Varieties of Tea Leaves
C．Various Tea-making Methods	D．The Spread of Tea Trades

4 . Food waste is a huge problem in the United States. You may think that it’s not easy to reduce (减少) food waste. “Actually, each of us can make a difference,” says Dzung Lewis, the host of a popular cooking program.    1    

Before you shop

When picking out recipes (食谱) and making shopping lists, start by surveying what you already have at home. “    2    . Because you don’t need to buy everything on a recipe list at times. Instead, you can use things at hand to cook,” Lewis explains.

    3    

“I put vegetables, fruits, milk and the like in my fridge since they are easy to go bad,” says Lewis. Then, she writes a list about what’s in the fridge. “Not only is it a great way to create a recipe, but it’s also a great way just to use up what you’ve got in the fridge.”

While cooking

Once you have the foods you need, make sure you’re making full use of them. For one, that means using all parts of vegetables.    4    . “And that’s something that I’ve started doing a lot more in my kitchen, like a red onion, if I have half of it that I’m not going to use, I’ll pickle (腌制) it,” Lewis adds.

When trying new things

Reducing waste doesn’t have to put an end to eating at restaurants or trying new recipes, though Lewis does have tips for how to go about that in a more environmentally friendly way. Lewis says she gets new ideas from the food she eats at restaurants. She will often take away the leftovers.    5    .

A．Before you cook

B．After picking your favourite food

C．You are able to get other people’s ideas

D．Then she can make different meals out of them

E．Check your fridge before heading to the supermarket

F．She shares small steps people can take to reduce food waste

G．You can also give vegetables a second life by pickling them

5 . There’s nothing quite like cooking over my gas stove with beautiful blue flame, so quickly adjusted and so suited to its purpose that when things run smoothly in life, we say we are “cooking with gas”.

But in recent years environmentalists have been warning that gas stoves are bad for the climate and not so great for our health, either. New studies published this year have heightened health worries about poisonous fumes (烟气) in our kitchens. Is the evidence sufficient to shift our cooking habits?

The big surprise in one new study, conducted by environmental scientists at Stanford University, is the amount of unburned gas that leaks into kitchens when a stove is off. They found that more than three quarters of methane (甲烷) that escapes from a stove does so when it is not in use, most likely through imperfect pipe fittings. Second, there are the pollutants created by burning when a stove is on, most notably nitrogen oxides, which can upset the lungs.

Drew Michanowicz, a senior scientist at PSE Healthy Energy, a nonprofit research and policy group, said, “A lot of us work at home now. We take about 20, 000 breaths a day, and my stove is like 10 feel away from me. What else is in natural gas?” Michanowicz also frets that as more people weatherize their homes and close windows, they are reducing air exchange, which means indoor pollution will be worse.

Not surprisingly, the American Gas Association has criticized both studies, saying the levels of VOCs found in the Boston study are “reassuringly low”.

What is the average home cook to make of all this. They might follow Michanowicz, who bought an induction burner (电磁炉) and does much of his cooking on it. As for me, I’m making some changes. I’ve switched to an electric kettle for boiling water, and despite its annoying noise, I now use the exhaust hood (吸油烟机) over my stove-something only about 25 to 40 percent of people say they do. And weather permitting, I’ll open a window.

1. What does the author think of her using gas stove according to paragraph 1?

A．It is challenging.	B．It is convenient.
C．It is quite time-consuming.	D．It is friendly to the environment.

2. What leads most methane to escape from a stove according to the new study?

A．The inefficiently-burnt gas.	B．The pollutants created by burning.
C．The improperly-placed stove.	D．The poor quality of the pipe fittings.

3. What can best replace the underlined word “frets” in paragraph 4?

A．worries

B．promises

C．denies

D．wonders

4. What does the last paragraph mainly talk about?

A．The influence of Michanowicz.	B．The importance of electric devices.
C．The future of induction burners.	D．Changes of people’s cooking habits.

6 . Chou doufu is a fermented (发酵的) tofu with a strong smell but good flavour. The street snack is usually sold at night, served out of a small bowl and toothpicks (牙签) to pick it up.     1    .

Chou dou fu was invented by a man named Wang Zhihe during the Qing Dynasty. He studied to become a local officer, but tried and failed many times. Every time he left his hometown to take the exam in the capital city, he would end up using all of his money for travelling and be left with nothing to buy food.     2    , Wang Zhihe decided to make a living in the capital city while preparing for the next year’s exam.

His family back home was wealthy from their tofu factory business.     3    . He bought some simple tools to make it in order to sell it on the street. During that time, the summer heat was causing the fresh tofu that he didn’t sell to become moldy (发霉).     4    . He decided to cut the tofu into smaller pieces, dry them in the sun and then pickle (腌渍) them with salt. They were stored in a jar until autumn came. The moment he opened the jar, he was hit with the special smell of fermented tofu that had become grey.     5    , so he sent them to the neighbors who found that they enjoyed the dish, too. From then on, chou doufu has become a famous street snack.

A．To earn much more money

B．He wanted to buy it immediately

C．To save himself the travelling cost and the time

D．There he learned how to make tofu at a young age

E．Here is a story about the beginning of chou doufu

F．He tried one and didn’t think its taste was terrible

G．He didn’t want to waste his food so he came up with a way to keep it

7 . Food plays an essential role in our lives and rightfully so: The food we eat is related to our culture.     1    . Don’t believe me? Here’s why food is the best way to understand a culture:

    2    

It doesn’t matter where you’re from-you have to eat. Your social culture most likely developed from the need to eat. Once they surpassed hunting and gathering, many early civilizations organized themselves in ways that promoted food distribution and production. That also meant that the animals, land and resources you were near governed what you’d consume and how you’d prepare and cook it.

Food preservation techniques are unique to climates and lifestyles.

Ever wonder why the process to preserve meat is so different around the world?     3    . In Morocco, if preserved correctly, Khlea, a dish, is still good for two years when stored at room temperature. That makes much sense in Morocco, which has had a strong nomadic(游牧的)population, desert landscape, and extremely warm, dry temperatures.

The main local cuisines illustrate historical eating patterns.

Some societies have cuisines that are entirely based on meat, and others are almost entirely plant-based. India’s cuisine is extremely varied from region to region, with meat and wheat heavy dishes in the far north, to spectacular fish delicacies in the east, to rice-based vegetarian diets in the south.     4    .

Food tourism.

    5    . A food tourist won’t just focus on having a pint at Oktoberfest, but will be interested in learning the German beer making process, and possibly how they can make their own fresh beer. Since their interest in food is more than meal deep, the tourists have the chance to learn local preparation techniques that can lead to other aspects of a particular region’s culture.

A．Food affects the civilization

B．Food is a universal necessity

C．And the western part is home to strict vegetarians

D．Some people have a trip just for enjoying the food

E．It has to do with local resources, needs, and climates

F．You can learn much about a particular culture by exploring their food

G．Some people have taken the combination of food and culture to a new level

8 . Afternoon tea, the most typical of English customs, is, perhaps surprisingly, a relatively new tradition. The custom of drinking tea became popular in England during the 1660s thanks to King Charles Ⅱ and his wife, and it was not until the mid-19th century that the concept of “afternoon tea” first appeared.

Afternoon tea was introduced by Anna, the Duchess of Bedford, in the year 1840. At that time lunch was taken early but the evening meal was served fashionably late at eight o'clock, leaving a long period of time between the two meals. The Duchess would become hungry in the afternoon, so she asked that tea and cake be brought to her room around four o'clock. This became a habit of hers and later she began inviting friends to join her.

This palace tea party was such a success that it soon spread to London and other places in UK as a fashionable social event. During the 1880’s, upper-class women would dress up for their afternoon tea, also known as “low tea” because tea was taken while seating in low, comfortable chairs or sofas.

While Low Tea was largely a game for the upper class, “high tea” was a necessary meal for working class families. During the second half of the Victorian Period, working families would return home late tired and exhausted. As the most important meal of the day, the table would be set with meats, bread, butter, cheese and of course, a pot of good, strong tea to lift their spirits. Because it was eaten at a high, dining table, it was called “high” tea.

To experience the best of the afternoon tea tradition, treat yourself with a trip to one of London’s finest hotels. There are also a wide selection of old-fashioned tearooms offering afternoon tea experience.

We provide very British afternoon tea experience trips during your stay in London. Just tell your tour guide when you want to taste the culture and we will arrange everything for you with a very reasonable charge. It’ll be a once in a lifetime experience. Don’t miss it.

1. Why did the Duchess of Bedford need afternoon tea?

A．It’s a fashionable palace social event.	B．The evening meal was too late for her.
C．It’s a tradition from King Charles Ⅱ.	D．She wanted to spread tea culture in UK.

2. What do we know about high tea?

A．It was enjoyed by the upper class.	B．It was started by Queen Victoria.
C．It was an occasional social activity.	D．It was the main meal of the day.

3. What was the reason for the different names of high tea and low tea?

A．Different surroundings to have tea.	B．Different time to have tea.
C．Different social classes to have tea.	D．Different types of tea.

4. What’s the purpose of this passage?

A．To explain the origin of afternoon tea.	B．To honor the tradition of drinking tea.
C．To advertise for tea experience trips.	D．To introduce two afternoon tea types.

9 . Dining alone is becoming more common, and there’s absolutely nothing to be embarrassed about if you want to take yourself out for a nice meal! Eating a meal on your own simply shows that you’re comfortable with yourself and confident that you’ll enjoy your own company.     1     Hopefully, you’ll be pleasantly surprised by the experience.

Sit on the patio when the weather is nice to enjoy the fresh air. Being alone on the patio is also a way to feel less conspicuous if you’re a little nervous dining alone. Just think of how many times you’ve passed a cafe and seen a solo diner reading their book and enjoying a lunchtime break!     2    

Eat slowly and relish the flavors of your meal. You might want to eat as quickly as possible so you can leave, especially if you’re feeling self-conscious about eating alone.     3     Chew each bite thoroughly and think about the flavor profiles. Put your utensils down from time to time and look around or enjoy a sip of your drink.

Take a deep breath if you start to feel self-conscious.     4     You might feel like other people are looking at you or judging you, but try to remember that chances are, they’re too busy thinking about themselves. When negative feelings start to rise, pause, take a breath, and focus on your meal.

    5     Stepping away from phone calls, texts, emails, and social media might be just the thing you need to unwind from a busy day. Doing away with your phone will help you be more present, enjoy yourself, and appreciate your meal.

A．Put your cell phone away.

B．Taste it in an active way.

C．Give it a try and see how it feels.

D．It’s much more common than you think.

E．Try to slow down and focus on your food.

F．Eating all by yourself may mean loneliness.

G．Eating alone can spark feelings of insecurity and anxiety.

10 . None of our early ancestors could digest milk as adults because their bodies never had to—milk drinking simply wasnˈt an option. As people began to extract milk from animals, though, some people developed the ability to keep drinking it throughout their lives.

Scientists now know of a milk-related mutation (变异) in our genes—the chemical instructions for life that we carry in almost every cell in our bodies. People who have a mutated form of one particular gene can drink milk just fine. People without the mutation tend to get sick from milk.

To figure out where, and possibly why, milk drinking started, some scientists have been looking at who has the milk-digesting mutation today. Patterns are striking.

Most adults in Northern and Central Europe are able to digest milk—and they do. Cheese and butter and other dairy products are popular in countries such as Sweden, Denmark, Germany and England. Because European settlers dominated North America, most people here can handle milk just fine, as well. That may explain why ice cream is such a popular dessert in the United States.

In much of Africa, Asia and South America, on the other hand, people tend to avoid dairy products because they lead to diarrhea (腹泻) and other stomach problems. That’s why you won’t typically find cheese on the menu at a Chinese, Japanese or Ethiopian restaurant. Native Americans are also unable to digest milk.

Because of these genetic patterns, scientists have long thought that milk drinking started in Northern Europe, where dairy is an institution and the milk-digesting mutation is everywhere.

A recent study painted a different picture. With a computer model, Thomas and his colleagues looked at the spread of the milk-drinking mutation, farming and other related factors. Working backward, the scientists concluded that the first milk-drinkers lived in Central Europe around what’s now Hungary about 7,500 years ago. The practice didn’t start farther north, as scientists had thought before.

1. Which of the following is the proper order of events according to the passage?
a. Their children were able to digest milk as adults.
b. They got sick from milk.
c. Some people got a mutation in their genes.
d. Some people tried drinking milk from animals.
e. Some people started to drink milk from animals on a regular basis.

A．c→d→b→e→a	B．d→e→b→c→a
C．d→b→e→c→a	D．e→d→b→c→a

2. Most people in the USA can digest milk because ________.

A．they have strong stomachs

B．their ancestors were Europeans

C．thatˈs where milk drinking started

D．farmers raise a lot of cows there

3. Which of the following is the author most likely to agree with?

A．Milk drinking first started in Northern Europe.

B．Milk drinking first started in Central Europe.

C．Native Americans were able to digest milk.

D．Dairy products are very popular in Japan.

4. The main focus of the scientists’ research was ________.

A．mutation of human genes

B．development of the human stomach

C．why milk drinking started

D．where milk drinking first started