1 . How to yum cha in Hong Kong

For Hong Kongers, a quality restaurant could become a family haunt that’s visited for generations to come. Here are some of the best places for chowing down on these steam-basket goodies.

Forum

Founded by a legendary abalone (鲍鱼) master, this three Michelin-star restaurant serves classic Cantonese dim sum with an attention to detail that can only be described as impeccable (无瑕疵的). If you want to know what perfect dim sum tastes like, head to Forum.

Sun Hing

As the chefs begin kneading (捏) dough and wrapping buns in the middle of the night, neighbors slowly fill the seats and wait for its freshly made dumplings and stir-fried milk puffs. There is no menu or ordering sheet here. Diners choose their dim sum from the display towers located at the counter.

Golden Valley

Golden Valley offers two styles of Chinese cuisine — Cantonese and Sichuanese — on one dim sum menu. Golden Valley’s dumplings are a refreshing and sumptuous (豪华的) pocket of shrimp, mushrooms, pork and water chestnuts, while its Sichuanese dan dan noodles are flavorfully spicy.

Veggie Kingdom

Veggie Kingdom boasts a pretty impressive meatless dim sum experience that even non-vegetarians wouldn’t feel lacking. Helmed by a veteran dim sum chef, Veggie Kingdom makes fresh vegan dishes using traditional cooking techniques. Specially-treated vegetable oil is used to replace lard (猪油) and butter. Mushrooms are added to replace the usual pork fillings.

1. What is Sun Hing’s feature?

A．It was founded by a famed master.	B．It offers special kinds of noodles.
C．It offers dim sum to night owls.	D．It offers menus to order food.

2. Which restaurant best suits visitors who dislike meat?

A．Golden Valley.	B．Veggie Kingdom.
C．Forum.	D．Sun Hing.

3. In which section of a magazine can the text be found?

A．Business.

B．Travel.

C．Entertainment.

D．Health.

2 . 听下面一段独白，回答以下小题。
1. What made Luosifen become famous at first?

A．A food programme.

B．The development of local food.

C．An online eating show.

2. When did China have the first company to sell packaged Luosifen?

A．In 2017.

B．In 2014.

C．In 2012.

3. What do we know about Shaxian snacks (小吃)?

A．They are inexpensive street snacks.

B．They are more like a cooking style.

C．Different shops have the same menu.

4. What did the local government do for Shaxian snacks in 1997?

A．It founded the Shaxian Snack Bureau (局).

B．It applied for UNESCO’s recognition of them.

C．It solved most food safety problems of them.

3 . 语法填空

Recently, there    1     (be) a notable surge in the sales of pre-packaged meals, with “braised pork with preserved mustard greens (梅菜)” emerging as a top favorite. Fuyang city in Anhui province has become a major production hub(中心) for this dish.

During the    2     (influence) annual 315 Gala held by China Central Television to mark World Consumer Rights Day on March 15, it    3     (report) that workers at a pork wholesale market in Fuyang had been using meat from pig neck— an area    4     (contain) glands (腺体), lipoma (脂肪瘤), and thyroid (甲状腺) — to make a traditional Chinese dish consisting of pork belly and preserved mustard greens, all in    5     effort to expand profit margins.

The report stated that the wholesale price for pork belly is about 24 yuan ($3.34) per kilogram,     6    is four times that of meat from pig neck.

CCTV added that the use of meat from a pig’s neck violates Chinese    7     (regulation), yet it is being discovered in Fuyang’s extensive semi-prepared food industry.

Footage    8     (display) at the gala showed that workers at a local food business stacked frozen pork in open air, some without packaging. Inside the workshop, workers put sliced pork    9    preserved mustard greens into cans to be sealed and shipped to market.

A person     10    charge said their business has flourished due to growing appetite for semi-marinated food, which is ready for consumption after simple cooking.

4 . Despite the freezing weather outside, ice cream never loses its charm. Do you want one? Here are some famous ice cream brands, there must be one that suits your taste.

Baskin Robbins

Baskin Robbins has been around for over 70 years. And with their many locations of ice-cream shops and the ability to purchase pints in grocery stores, these ice cream products are highly accessible. Baskin Robbins is known for their’ wide array of ice cream flavors, ranging from classics like Pralines n’ Cream to unique offerings such as Secret Admirer, Cherries Jubilee, and Skillet Cookie Crumble. They even make delightful ice cream cakes that are perfect for your junior’s birthday parties.

So Delicious

So Delicious is unique in that it is a dairy-free brand. They make non-dairy coffee creamers, cheese, and ice cream products. If you are on a dairy-free diet, this brand is for you. They make so many types of non-dairy ice cream with bases including almond milk, cashew milk, coconut milk, soy milk, oat milk, and their new concoction “wonder milk. ”Their flavors range from buttery pecan, to oat milk coffee chip, and dark chocolate truffle.

Magnum

Magnum ice cream carries many frozen ice cream products sold in grocery stores as well as a non-dairy line of ice creams. They are most known for their signature hard chocolate shell that appears in ice cream pints as well as on many of their ice cream frozen bars. They also carry a variety of ice cream pints in flavors such as Double Cookie Crumble, Milk Chocolate Vanilla, and Double Red Velvet.

Adirondack Creamery

Adirondack Creamery was launched in New York and sources local cream for their wide line of ice cream flavors. Some of these flavors include Kulfi Pistachio Cardamom, Syrian Date and Walnut, and Black Raspberry. They pride themselves on avoiding the use of additives and sell their products in some grocery stores- although they also have overnight nationwide delivery if you are not a local resident.

1. What is Baskin Robbins famous for?

A．A limited selection of flavors.

B．Being highly accessible to people.

C．A variety of ice cream flavors.

D．Being perfect for birthday parties.

2. What is special about So Delicious?

A．It is a brand providing free dairy.

B．It is a brand making various milk.

C．It is a brand favored by milkman.

D．It is a brand free of dairy products.

3. Where is Adirondack Creamery ice cream mainly sourced?

A．In New York.

B．From Syria.

C．All over the US.

D．Internationally.

5 . The Colombian researchers are not the only ones working on creating a slower-melting ice cream. In 2015, scientists at the University of Dundee in Scotland found that a natural protein called BsIA was very effective in keeping the treat frozen for longer periods of time. With both teams fighting to be the first to get to the market, the future of everyone’s favorite dessert certainly looks bright.

What can be inferred from the last paragraph?

A．BsIA is popular in the market.

B．CNFs are more useful and expensive than BsIA．

C．Ice creams with CNFs have been on sale at the market.

D．Slowly enjoying an ice cream will soon become a reality.

6 . When you think about it, food is an important part of our lives. Family gatherings center around food and the celebration of major life events and milestones involves food in one way or another. The same holds true for us here on the Space Station. Food is important and ends up usually being a topic of discussion for almost every crew.

......

Our food also comes packaged in many ways. But no matter what the form of the food though, you still have the same problem eating it- - you do not want it flying away from you and making a mess when you open it up. In this case a little bit of extra water is extremely helpful. It keeps the food kind of sticking together and to the package and to your spoon. Small things do escape from time to time, but we really try hard to minimize the random flying food problem. That is enough for now! Next time I will write about how to cook in space.

Where is the text most probably taken from?

A．A food magazine.	B．An astronaut’s journal.
C．A sci-fi handbook.	D．A space history website.

7 . 听下面一段对话，回答以下小题。
1. Who is the man?

A．A host.

B．A farmer.

C．A businessman.

2. Why did the woman start the Food Exchange?

A．To save money.

B．To avoid wasting food.

C．To bring people together.

3. Where is the Food Exchange?

A．In a supermarket.

B．In a backyard.

C．By the roadside.

4. What does the woman bring to the Food Exchange?

A．Jam.

B．Dried fruit.

C．Fresh vegetables.

8 . What is “couscous”?

A．A new hotel.

B．A kind of food.

C．A close relative.

9 . The tea that has delighted and fascinated the world for thousands of years has finally received top-level global recognition as a shared cultural treasure of mankind. China’s traditional tea-making was added on Tuesday to the intangible cultural heritage list of UNESCO.

The traditional tea processing techniques and associated social practices in China consist of knowledge, skills and practices concerning the management of tea plantations, picking of tea leaves, manual(手工的)processing, drinking and sharing of tea. Since ancient times, Chinese people have been planting, picking, making and drinking tea. Tea producers have developed six categories of tea: green, yellow, dark, white, oolong and black teas. Together with reprocessed teas, such as flower-scented teas, there are over 2, 000 tea products in China.

Tea-related customs are not only found across the country, but also influence the rest of the world through the ancient Silk Road and trade routes. Tea is ubiquitous in Chinese people’s daily life, as steeped(浸泡)or boiled tea is served in families, workplaces, tea houses, restaurants and temples, etc. It is also an important part of socialization and ceremonies such as weddings and sacrifices. The practice of greeting guests and building relationships within families and among neighbors through tea- related activities is common to multiple ethnic groups, providing a sense of shared identity and continuity for the communities.

In China, 44 registered national-level intangible cultural heritage entries are related to tea. There are over 40 vocational colleges and 80 universities that have set up majors in tea science or tea culture, resulting in over 3,000 graduates specializing in tea production and art every year, according to the ministry.

China now has 43 items on the intangible cultural heritage list, continuing to be the most enlisted country in the world.

1. What can be learnt from the passage?

A．Chinese producers developed 44 categories of tea.

B．Tea is quite popular with people all over the country.

C．More than 2,000 tea products could be found in China.

D．There’ re about 300 graduates specializing in tea production every year.

2. What does the underlined word “ubiquitous” probably mean?

A．rare

B．common

C．temporary

D．available

3. How does the author emphasize the promotion of tea culture in Paragraph 4?

A．By listing figures.	B．By making definitions.
C．By giving examples.	D．By making comparisons.

4. In which kind of book may this text appear?

A．A textbook.	B．A travel journal.
C．A story book.	D．A cultural magazine.

10 . There’s a large number of questions and concerns about the appearance of eggs. Any slight cloud, strange white wrinkles, different colored shell, or red spots, and we take pause. In fact, they’re all perfectly safe to eat, and don’t even substantially change the taste.

One odd occurrence: Seeing a completely white or incredibly light-yellow yolk (蛋黄). Often, it is enough to drive you to Google search or call your mom to double-check if it’s OK to consume. The good news is that you don’t need to throw away that fried egg from the pan. Coming across a white yolk is perfectly natural, though it’s a little rare in the United States.

The color of your egg yolk depends on the feed of the chickens. In the U. S. , chickens typically eat a diet of yellow corn, and the pigments (色素) from the plant make their way into the egg yolks. Those pigments are also what give chicken skin and fat its yellowish color. If the chicken happens to eat more white corn than yellow, the yolk will be paler as well.

If you’ve traveled overseas, you’ve probably noticed that the color of yolks varies widely across the globe. Again. this difference comes down to what the chickens are eating. In many African countries, for example, chickens typically have a diet of mostly sorghum, a grain with much less yellow pigmentation than yellow corn, resulting in lighter. or completely white yolks. In South American countries, you will notice pink, blood orange. or almost reddish yolks, because their chicken feed is rich in red seeds.

In the U. S. , many people falsely associate darker yolks with happier hens or higher nutrition. Farmers can easily manipulate the chicken feed to include carrots, alfalfa (苜蓿) powder, or red seeds to determine the color of their chickens’ eggs.

1. Why are people so concerned about the appearance of eggs?

A．It affects the prices.	B．It is related to food safety.
C．It is linked with their nutrition.	D．It determines the color of yolk.

2. How do people find a white yolk according to Paragraph 2?

A．Abnormal.

B．Delicious.

C．Fresh.

D．Natural.

3. What affects the color of the egg yolk most?

A．The food hens eat.	B．The color of the hens.
C．The type of the hens.	D．The freshness of the eggs.

4. Why do farmers add alfalfa powder or red seeds to the feed of chickens?

A．To cut down the farm costs.	B．To make their eggs easily preserved.
C．To promote their eggs’ attraction.	D．To improve the health of chickens.