As Chinese traditions go, few things are
Among vegetables and meat spread out on the dinner table, mutton has been placed in the center. Many diners believe mutton has the medical effect of warming the body,
Traditional Beijing instant boiled mutton,
Nowadays, mutton hotpot has become one of
China is the native place of tea. Originally, tea
Records show that the custom of tea drinking,
When I was a little boy, the dinner on the eve of the Spring Festival was
However, for the last three years, we
1. Where does the woman come from?
A.Canada. | B.The UK. | C.America. |
A.Oolong tea. | B.Longjing tea. | C.Pu’er tea. |
China, the hometown of tea, owns a profound tea culture. Since ancient times, Chinese people have been planting, picking, making and drinking tea. Tea producers have developed six
Tea is
Dumpling is a Chinese cuisine. Actually, the tradition of eating dumplings during winter solstice has its
It is said that dumplings were invented by Zhang Zhongjing, a
Thereafter, every winter solstice Zhang Zhongjing made “cold dispelling dumpling soup” in order to prevent and cure ailments
Afterwards, Zhang Zhongjing died on the day of winter solstice.
7 . As the weather turns warmer and air becomes
Dishes with bamboo shoots are enjoyed in almost every household in eastern China in springtime. An all-time favorite dish and symbol of springtime in Zhejiang is Yan Du Xian, a delicious soup
A.dries | B.drier | C.dried | D.driest |
A.them | B.their | C.theirs | D.themselves |
A.wider | B.widest | C.widely | D.width |
A.who | B.which | C.where | D.why |
A.to enjoy | B.enjoying | C.enjoyed | D.enjoys |
A.makes | B.made | C.is made | D.making |
A.as | B.for | C.to | D.by |
A.Cooking | B.Cookers | C.Cooks | D.Cooker |
A.a | B.an | C.the | D./ |
A.are served | B.served | C.serves | D.serving |
8 . How colour psychology influences your dinner party guests
After spending hours cooking and preparing the table setting for your guests, you hope that everyone enjoys your recipes. But it’s not all about the quality of the ingredients and the skills of the cook.
Bowl colour influences the desirability of food for picky eaters, as well as the perception of saltiness. Picky eaters tend to perceive meals in red and blue bowls as saltier compared to white. And they are more unwilling to try new food in a red bowl.
You can never go wrong with a white plate. Just avoid it when the food served is pale. For desserts, white is ideal because it increases flavors and enhances sweetness.
To bring extra aesthetic(审美的)appeal, creativity and to highlight foods lacking in colour, you can serve your meal on bright plates. But be careful!
A.It starts with your sight. |
B.But the result of dark plates can vary a little. |
C.However, the rules of colour may not apply to all. |
D.Besides, colourful plates are preferred by choosy eaters. |
E.Food should only look more vivid depending on the meal. |
F.The tableware is also an essential element, especially the colour. |
G.So, for demanding guests, choose the colour of the tableware first. |
A leaf fell into the water and changed the taste of it. From this time on, tea was born.
China is known as the home of tea. Since ancient times, tea
Picking tea leaves
East China’s Zhejiang province
Thousands of years ago, by the hands of the Chinese people, a leaf was made into a delicious drink. It has traveled along way and continues to bloom, even today.
People will connect to their cultural group through similar food patterns. Immigrants often use food as
Food items themselves have meaning
Nations or countries are often linked