1 . A Taste of China
I once travelled across China. As a chef, I really felt at home with this place and realized that its variety of food is as vast as its land.
In Beijing, I took to eating Beijing Roast Duck. The barbecue gives it that famous smoky flavour. Crunchy on the outside and soft on the inside, the tender and juicy duck goes well with the pancakes and the sweet sauce. People say that when in Rome, do as the Romans do. Table manners are no exception. I had to hold chopsticks instead of a knife and fork while eating.
In Shandong, I came across Four-Joy Meatball in a wedding feast. The large round meatball is steamed through to keep its original flavor. Slightly rough and brown outside but incredibly soft inside, it melts in the mouth. I didn’t think anything could beat my tender bacon until I met it!
When it comes to something spicy, what else but Chongqing hot pot! There is nothing that a hot pot can’t fix, so no tour of China is complete without trying a hot pot. In the restaurant I chose, there were so many customers eating that there’s not enough room to swing a cat. I have to say my mouth was on fire but I just couldn’t stop!
As well as a burning mouth, I was left with a full stomach, some lovely memories, and a wider understanding of the tastes of China.
1. What do Beijing Roast Duck and Four-Joy Meatball have in common?| A．They adopt the same cooking method. | B．They’re served with dipping sauce. |
| C．They have crispy skin and tender meat. | D．Their flavour defeat tender bacon |
| A．Chongqing hot pot is the only spicy food. |
| B．Hot pot is a must when traveling in China. |
| C．Pets are not allowed into hot pot restaurants. |
| D．Spicy food fails to appeal to the author. |
| A．A travel journal. | B．A restaurant guide |
| C．A Chinese recipe. | D．An online food review. |
2 . About a decade ago, a female reporter. Ms. Dunlop, attended a banquet (宴会) in Guangzhou. The bird’s nest soup was gentle, the sea cucumber was delicious and the fish was fresh and perfectly steamed. Ending a banquet with soup may seem unusual to Westerners, for they are familiar with desserts at a meal’s close. The most memorable dish, however, was the plain white cup of broth (肉汤) served at the end. Made from chicken, probably with ham as well, it was simple but perfect.
Invitation to a Banquet, based on this journey, is Ms. Dunlop’s seventh book. Unlike those for which she is best known, including The Food of Sichuan and Revolutionary Kitchen, this is not a cookbook. Instead, she has chosen 30 dishes and used each to present different parts of Chinese cuisine--and, in turn, Chinese life and history.
Compared with other authors who spend their lives focused on a foreign cuisine-as Diana Kennedy, an English food writer, did in Mexico, or Paula Wolfert, an American, did in the Middle East--she is more a gatherer than an inventor of recipes (食谱). Readers will not learn how to make Chinese dishes but how and why Chinese chefs have long preferred unusual ingredients, such as a bitter citrus (柑橘) fruit. Westerners Ms. Dunlop argues, have traditionally believed that the Chinese eat specific animal parts out of being poor and desperate, which shuts the door on a variety of foods wonderfully created.
In general, Ms. Dunlop lists examples for the superiority of Chinese cuisine in a delighted way. She shows how it has been affected by foreign cultures, how it has changed with China’s increasing economy and how central it is to the country’s cultural history. She also mentions that what Westerners think of as “Chinese food” is wrong. Globalization has made the real one more reachable than ever outside China. Western eaters couldn’t miss that.
1. What is paragraph 1 of the text mainly about?| A．The adventure of Ms. Dunlop. | B．The arrangement of a banquet. |
| C．The inspiration of Invitation to a Banquet. | D．The uniqueness of Chinese cuisine. |
| A．The method of gathering similar recipes. |
| B．The ways to make 30 different Chinese dishes. |
| C．The difference between Chinese and Western cuisine. |
| D．The reason for Chinese chefs’ ingredients preference. |
| A．Narrow. | B．Supportive. | C．Objective. | D．Unconcerned. |
| A．To recommend a book. | B．To promote a culture. |
| C．To introduce a person. | D．To describe an experience. |
3 . A study has found that a fifth of teenagers consume energy drinks under the impression that they are good for health.
The new research questioned almost 4,000 high school students about the energy drinks and found that boys were much more likely to drink them.
Australia requires companies to label their drinks as “not suitable for children”, yet the findings published in a journal showed many teens still believed the drinks were beneficial.
The energy drink market is expected to grow to a $72 billion by 2024 and reach $108.4 billion by 2031.
Separate market analysis showed teens who drink energy drinks were more likely to show anti-social behaviour, including smoking, alcohol consumption and other things. Energy drink consumption was also found connected with headaches, stomachaches and especially insomnia, which is common among teens and makes them extremely sleepy and unable to concentrate on their study.
One 16-year-old girl said she did not make a habit of drinking the energy drinks, but sometimes bought one after school.
“I know they’re not great for you, but sometimes I get to the end of a school day and I am just very tired,” she said, “You get up at around 7 a.m., sit through a whole school day and then go home, only to study through to 11 p.m.—if you don’t have extra-curricular activities. It’s not something I recommend, but they taste good and sometimes I feel like I’d benefit from caffeine.”
Due to the fact that teenagers incorrectly believed energy drinks were beneficial for their health, the researchers suggested it was necessary to educate students on the health risks.
1. What do many teenagers think about energy drinks?| A．Harmful. | B．Healthy. | C．Expensive. | D．Unnecessary. |
| A．The popularity of energy drinks. | B．The market value of energy drinks. |
| C．The bad effects of energy drinks. | D．The production of energy drinks. |
| A．Sleeplessness. | B．Loneliness. | C．Carelessness. | D．Forgetfulness. |
| A．The 16-year-old girl is addicted to energy drinks. |
| B．Boys are more likely to drink energy drinks than girls. |
| C．About 4,000 teenagers consume energy drinks every day. |
| D．Teenagers lack enough education about the risks of energy drinks. |
4 . As archaeologists (考古学家) examined ancient tombs in Turfan in western China, they discovered some surprisingly well-preserved and familiar relics. Though hardened from over 1,000 years, there sat little dumplings.
Exactly who invented dumplings remains a mystery. But some scholars suspect they were first spread by nomadic (游牧的) Turkic peoples living in western China and Central Asia. This is thought to be the case because “manti,” meaning “dumpling” or “steamed bun” in many Turkic languages, appears to be the root word for dumpling in several other languages. Ancient Turkic people probably filled their dumplings with meat. But it’s unclear when this practice began, or whether they learned the art of dumpling-making from others. However this happened, dumplings certainly gathered steam in ancient China.
Dumplings continued to take off and diversify in China over the next thousand years. Instead of the traditional meat filling, some communities chose vegetarian (素食) dumplings. People developed new cooking methods. The relationship between Chinese dumplings and those in other areas is tricky to trace, but food historians have made their best guesses based on available clues.
Besides Turkic tribes, some scholars believe that the Mongol Empire also contributed to the spread of dumplings, perhaps introducing them to parts of Eastern Europe. These dumplings could have come by way of China or directly from some of the Turkic peoples the Mongols hired to run their empire. One theory is that this gave rise to dumplings like pelmeni in Russia, pierogi in Poland and vareniki in Ukraine. The Mongol Empire also controlled Korea and might have likewise introduced dumplings there. Later, after Chinese dumpling varieties were introduced to more countries, English speakers began calling them dumplings, which means “little lumps”. During the Second World War, Chinese “jiaozi” were brought to Japan. So what about the Italian dumpling-like pasta? Some historians think it might be brought by Arab conquerors.
It’s unlikely that all dumpling dishes came from the same root tradition. However, we can appreciate the mysterious historical web that made dumplings so various.
1. What made Turkic peoples suspected to first spread dumplings?| A．The languages they used. | B．Their eating habits. |
| C．Their dumpling-making skills. | D．The newly found tombs. |
| A．Originated. | B．Stabilized. |
| C．Got well-cooked. | D．Became popular. |
| A．The spreading process of dumplings. |
| B．The possible origins of dumplings. |
| C．Differences between various dumplings. |
| D．Reasons for the popularity of dumplings. |
| A．Delicious. | B．Diverse. | C．Unusual. | D．Regional. |
5 . Recently, economist Francisca Antman makes a convincing case that the explosion of tea as an everyman’s drink in late 1700s England saved many lives. This would not have been because of any beneficial substances of the leaf. Instead, the simple practice of boiling water for tea, in an era before people understood that illness could be caused by water-borne pathogens (病原体), may have been enough to keep many from an early grave.
Between 1761 and 1834, the annual death rate decreased considerably, but wages didn’t seem to have risen much and standards of living arguably didn’t increase. Actually, with the rise of the industrial revolution, many people crowded into towns whose sanitation (卫生条件) left much to be desired. Some historians suggested that boiling water for tea might have played a role in this decrease.
“With people coming into cities to work, given the level of sanitation they have, the big killer is water.” says Antman. Using data from over 400 English districts, relating water sources and quality with death rates, she found the key date is 1785 when tea suddenly became affordable for the majority of Britons. There were many things to recommend tea as a drink of the common people: you could make a satisfying drink with just a few leaves, which could be reused for multiple pots, and tea was potentially cheaper than beer, which became expensive both by the complex making process and by a tax on malt (麦芽). She found that deaths dropped in all districts, but those with bad water saw death rates drop 18% more than those with good water.
Interestingly,while there wasn’t a noticeable decrease in deaths among children aged two to five — who typically didn’t consume much tea — there was a slight fall in infant deaths, perhaps reflecting the fact that if tea-drinking parents had less diarrheal (腹泻) disease, their very young children might have been protected a bit as well.
1. What might contribute to decreased death rates according to some historians?| A．Desirable sanitation. | B．Less water-related disease. |
| C．Industrial revolution. | D．Beneficial substances in tea. |
| A．Because it tasted better than beer. | B．Because it was less costly and reusable. |
| C．Because people needn’t pay any tax on it. | D．Because people enjoyed its making process. |
| A．Drinking tea has tittle influence on young children. |
| B．Children can also drink tea to protect themselves from diarrheal disease. |
| C．Parents’ tea-drinking habits may have a positive effect on their children. |
| D．Death rates of children didn’t drop due to their lack of tea-drinking habits. |
| A．Why people need to boil water to make tea. |
| B．Why British develop a love for drinking tea. |
| C．How tea gains increasing popularity in Britain. |
| D．How Britain’s taste for tea may have saved lives. |
6 . Rosario’s Peruvian Restaurant in Longmont has become well-known in the Denver metro area (都会区), Colorado over the last 10 years. The restaurant’s owner Rosario Cardenas spends seven days a week at her beloved restaurant, joking that she calls it her “baby”. But how she made the restaurant a success is no joke at all. It is her determination and passion to turn a vision into reality.
Rosario’s is a little place but for the last decade it has been serving up big, bold flavors from recipes Cardenas brought with her from her home in Perú—recipes that have helped her solidify a status for many as the best Peruvian restaurant in the Denver metro area.
As a former teacher and school principal, cooking used to be just a hobby. But when she immigrated to the U.S., she couldn’t use her education degree here, so she decided to use her talents to share her country’s unique dishes with her new community. “I have always said, if you can dream it, you can achieve it, and for me, the restaurant was my dream,” Cardenas said.
Rosario’s isn’t just about delicious food, it’s also serving up slices of Peruvian culture. It’s part of Cardenas’ vision to help customers feel like they’ve taken a trip to her home country. At her restaurant, she created a concept on her menu called “tours”, where guests can have samples of all kinds of Peruvian dishes.
Cardenas has regular Latino (拉丁美洲人) customers who will drive special three to four hours, some even from Wyoming, not just to enjoy her cooking but also to find a restaurant that represents their own culture in the metro area.
“Food is a great way to connect, not just with the Peruvian community, but every single community. We have people from Mexico, Columbia, from all parts of South and Latin America.” Cardenas explained, “So, having me and my restaurant be that connection between these people and their culture and their heritage, I think it’s just beautiful.”
1. What makes Rosario’s restaurant popular in the Denver metro area?| A．Its high-quality service. | B．Its family-centered model. |
| C．Its special location in Colorado. | D．Its Peruvian style recipes. |
| A．Ambitious and committed. | B．Organized but self-centered. |
| C．Adventurous and legendary. | D．Optimistic but simple-minded. |
| A．To get customers to know about Perú. |
| B．To get customers to shape Peruvian identity. |
| C．To reward regular visitors from Perú. |
| D．To draw more tourists to her home country. |
| A．It can meet the demand of all customers. |
| B．It is a place to realize American dream. |
| C．It helps bring Latino cultures together. |
| D．It will be widely known all over the world. |
7 . Our chefs take pride in using ingredients from 25 local farms to prepare delicious recipes from scratch (从零开始). All students who live on campus choose one of five residential meal plans that let you eat the way that’s right for you. University dining locations are also open to the campus community and accept cash and credit cards.
●Drake’s Deli
Variety is the characteristic of Drake’s Deli. Visit daily or you will miss the day’s special-it could be lasagna (意大利千层面), roast turkey, or grilled salmon (三文鱼), but it’s always delicious. The one Drake’s menu item that never changes is Drake’s famous hot chicken sandwich it’s essential for every Duck. And yes, we have our vegetarian Ducks covered-order Drake’s hot tofu sandwich instead.
Every Day
11:00am-8:00pm
●Hearth & Soul
If a crisp green salad and a cup of soup sound like the perfect meal, you will love Hearth & Soul. Sit around our open hearth oven and choose from deep dish pizzas, fresh-baked focaccia sandwiches, hand-tossed salads, and scratch-made soups. With the perfect perch overlooking the PNW Public Market, this is many students’ go-to for lunch or dinner.
Every Day
11:00am-9:00pm
●Bullseye
At Bullseye we specialize in fresh from-scratch food that includes tacos, burritos, curries and fresh salsas (辣番茄酱). Our signature hand-crafted street-style tacos make an amazing meal served with our rice and beans. Our flour tortillas (墨西哥薄馅饼) are made from scratch on-site and make our burritos better than any you’ve ever had.
Monday-Friday
Breakfast 7:30-10:00 am
Lunch and Dinner 11:00 am-8:00 pm
Saturday-Sunday
Brunch 9:00 am-2:00 pm
●Tamarind
With delicious Indian-style curries, oven-baked naan bread (印度烤饼), and sides like chana dal (印度的一种豆类菜品), goda masala (马萨辣调味酱) cauliflower (花椰菜), Tamarind’s menu warms the soul on the coldest of winter days.
Tamarind uses more than 20 different spices in the careful creation of our dishes, You won’t find a box of “curry spices” in your kitchen but you will find cardamom (小豆蔲), cumin (土茴香籽), cinnamon (肉桂) and many more.
Monday-Friday
11:00am-8:00pm
1. What do Drake’s Deli and Health Soul have in common?
| A．Both feature soup and salad. | B．Both offer pizzas. |
| C．Both are open daily. | D．Both are next to the PNW. |
| A．Drake’s Deli | B．Hearth Soul | C．Tamarind | D．Bullseye |
| A．In a scientific journal. | B．In a fashion magazine. |
| C．On a school website. | D．In a blog. |
8 . 2023 Hot List: The Best New Restaurants in the World
Place des Fetes — New York City
This famous wine bar provides a spot with a rare sweet and warm atmosphere. For date night, go to the bar with views of the open kitchen, or fill up the large table in the back with a group and taste the entire item menu. Either way, do not miss the famous mushroom soup.
Le Doyenne — Saint — Vrain, France
Australian chefs James Henry and Shaun Kelly transformed the former stables (马厩) of a 19th-century private estate into a working farm, restaurant, and guesthouse driven by the principles of regenerative agriculture. More than one hundred varieties of fruits, vegetables, and herbs make their way into Henry’s cooking after being carefully nurtured by Kelly.
Mi Compa Chava — Mexico City
Almost everyone eating here is devoted to fixing last night’s damage from drunkenness and getting a head start on creating today’s. On the sidewalk, crowds of locals and tourists alike line up for fisherman Salvador Orozco’s creative takes on Sinaloa and Baja seafood. Anything from the raw half of the menu is a sure bet, though cooked dishes like fish can help fill out a meal.
Vilas — Bangkok
Can a dish inspired by a Spanish recipe using Japanese ingredients (原料) still be considered Thai? For Chef Prin Polsuk, one of Bangkok’s most famous Thai chefs, it most certainly can. At his latest restaurant, a small dining room at the base of Bangkok’s hulalongkorn’s 1897 journey around Europe and the foreign ingredients and landmark King Power Mahanakhon Tower, he draws inspiration from King Chulalongkorn’s 1897 journey around Europe and the foreign ingredients and cooking techniques he added to the royal cookbooks.
1. What can you do in Place des Fetes — New York City ?| A．Drink the red wine. | B．Taste the mushroom soup. |
| C．Watch the musicals. | D．Enjoy the beautiful views. |
| A．Place des Fetes. | B．Le Doyenne. |
| C．Mi Compa Chava. | D．Vilas. |
| A．To introduce the features of some restaurants. |
| B．To compare the origins of some restaurants. |
| C．To state the similarities of some restaurants. |
| D．To recommend some foods of some restaurants. |
9 . We all scream for ice cream!
Ice cream may be universally appealing, but many countries have their own version of ice cream that’s often not called ice cream. Let’s learn about these tasty “ice creams” around the world and awaken your inner child!
● Raspado, Mexico
Raspados are the Mexican version of American snow cones (冰沙). But while snow cones are made using overly sweet syrup (糖浆), raspados have real fruits or fresh fruit juices. The sweet and cold treat is everywhere throughout Mexico and sold at street carts (手推车). You won’t find Mexicans eating their raspados in cones since they’re only served in cups.
● Kakigori, Japan
It may be made of ice, but kakigori, the Japanese version of ice cream, is most definitely not a snow cone. It melts in your mouth just like a creamy ice cream. Chefs make kakigori by shaving ice from ice blocks until it builds into a soft pile. Then, syrups of various flavors, like green tea, strawberry, grape and melon, are added to the ice. Kakigori is almost always served in a bowl, and it’s not unusual to find sweet shops offering toppings as the final touch, most commonly red bean paste or fresh fruit.
● Gelato, Italy
Pizza and pasta aside, gelato is considered to be Italy’s food symbol. In fact, visiting the local gelateria is a way of life for Italians. Italian gelato is lower in fat than traditional ice cream and is made with whole milk, eggs, sugar and flavoring — chocolate, hazelnut, pistachio (开心果) or vanilla (香草) ice cream mixed with pieces of chocolate are the most beloved flavors.
● Dondurma, Turkey
An ice cream that doesn’t melt? Yes, that’s exactly what dondurma or Turkish ice cream is. Dondurma has an elastic texture (弹性口感) and buying dondurma is like watching a performance. The men who sell it wear traditional Turkish clothes, twist and turn the ice cream until it lands into the cone to be served. Kids and adults get a kick out of the show.
1. What do Raspado and Kakigori have in common?| A．They have an ice cream-like texture. | B．They are usually sold at street carts. |
| C．They are made of real fruits. | D．They are not served in cones. |
| A．Raspado. | B．Gelato. | C．Dondurma. | D．Kakigori. |
| A．Its popularity among people of all ages. | B．Its unusual flavor combinations. |
| C．The interesting way it’s served. | D．The low fat level it has. |
10 . China’s tea culture has undergone dramatic, changes in recent years. The appearance of new-style teas can be traced back to the cheap roadside milk tea stands of the 1990s. Most of these drinks were made from powdered mixes and contained neither fresh milk nor fresh tea. The base ingredients weren’t updated until the arrival of Taiwan-based brands like CoCo and A Little Tea in the 2000s, leading to innovations such as “cheese tea”. These businesses started the “Milk Tea 2.0” era, transforming the milk tea business from a mixture of small stands into a standardized and fast-moving industry.
But even as the Taiwan-centric “Milk Tea 2.0” revolution was sweeping the world, the seeds of its next evolution were already sprouting (发芽) on the Chinese mainland. In 2012, a 21-year-old man named Nie Yunchen opened a milk tea store in the small southern city of Jiangmen, where he sold milk tea. By 2020, Nie’s HeyTea had 695 stores worldwide; was worth an estimated, 16 billion yuan, and had attracted a large number of imitators.
The new brands made their mark, by offering a more diverse range of tea bases, often with extras like seasonal fruit sparkling water, cream cheese or nuts.
The viability (可行性) of this business model owes much to China’s widespread embrace of high-end consumerism. Jason Yu, general manager of the market research firm Kantar World panel China, told me that “mothers with refined tastes”, urban white-collar workers, and those born after 1990 are the main drivers of Chinas new-style tea market—and, more broadly, the consumer market as a whole. These groups tend to be defined by busywork and home lives, and they see upscale drinks like tea and coffee not only as a way to quench their thirst (解渴), but also as a source of comfort. In this sense, new-style teas are filling a psychological, rather than a physical need. Many tea brands are aware of this and they have sought to associate themselves with healthy and relaxed lifestyle through their marketing campaigns.
Another driver of new-style tea consumption, according to Yu, is the desire among young people to combine consumption with social activity. “The goal of consumption for this generation of consumers is socializing,” Yu, said “You rarely see a person drinking Hey Tea by himself.”
1. How were new-style teas influenced by Taiwan-based brands?| A．These brands gave them a new name. |
| B．These brands changed their ingredients. |
| C．These brands in proved-their marketing. |
| D．These brands made them a healthier drink. |
| A．It can compete with “Milk Tea 2.0”. | B．It is targeted at high-income groups. |
| C．It has a good market at home and abroad. | D．It gradually develops the domestic market. |
| A．By improving the brand image. | B．By stressing their relaxing effect. |
| C．By showing their nutritious value. | D．By comparing them with other products. |
| A．The low price. | B．Their rich variety. |
| C．The chance to socialize. | D．Their desire To show off. |
