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,
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.
4 . 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 |
5 . 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.
It is obvious that there is no
In fact, there is a Lanzhou Beef Noodles restaurant right downstairs,
8 . Try Making Them into Treats
It’s fine to shop at farmers’ markets and grocery stores for recipe ingredients(原料). But what if you could gather some of them by yourselves, and at the same time, help rid your region of non-native plant species that are harming the ecosystems?
According to the National Wildlife Federation, about 42 percent of today’s threatened or endangered species are at risk because of invasive(有侵略性的)species. Here are four invasive plants and ideas for serving them up.
KUDZU
Brought to the US from Japan, the kudau vine can grow a foot a day, robbing other plants of sunlight. Its beautiful flowers bloom from July to September, but its leaves, roots, and vine tips are more readily available. Pick flowers to use in making drinks.
HIMALAYAN BLACKBERRY
Native to Armenia, the plant has threatened other species. It blocks access through woods and affects livestock. Its fruit starts to ripen in midsummer and the berries can be added to hake goods such as muffins.
SOW THISTLE
Its roots crowd out useful crops and suck water and nitrogen from the soil. Native to Europe and western Asia, it grows all over North America in spring and summer. Try coking the leaves in olive oil and adding them to a cake.
WATERCRESS
European settlers brought this leafy green to the Colonies. It spreads along waterways, crowding out native plants.
Harvest it from the edge of a running stream in spring and fall to make sandwiches.
1. Which species will you choose if you want to make drinks?A.KUDZU. |
B.SOW THISTLE. |
C.WATERCRESS. |
D.HIMALAYAN BLACKBERRY. |
A.They are harvested in autumn. |
B.They are all invasive species. |
C.They can grow a foot per day. |
D.They are picked to make sandwiches. |
A.To introduce the harms of the four species. |
B.To advertise some recipe ingredients for readers. |
C.To prove the findings of National Wildlife Federation. |
D.To provide ideas to make the invasive species into treats. |
9 . Summer marks the middle of green tea season, which runs from late spring to fall. While it may seem
“But preparing green tea is a
“A good cup of green tea
Tea leaves produce the best
She uses mineral or spring water for brewing. One of the most common
She
She gently
A.uncomfortable | B.unreasonable | C.unrealistic | D.unacceptable |
A.cool | B.take | C.get | D.put |
A.scientific | B.serious | C.delicate | D.elegant |
A.like | B.as | C.with | D.unlike |
A.thoroughly | B.differently | C.properly | D.directly |
A.needs | B.begins | C.prepares | D.comes |
A.similar | B.familiar | C.same | D.relative |
A.substance | B.smell | C.flavor | D.function |
A.include | B.produce | C.reserve | D.absorb |
A.cup | B.bottle | C.box | D.container |
A.as well as | B.other than | C.rather than | D.along with |
A.methods | B.mistakes | C.factors | D.questions |
A.gathering | B.adding | C.raising | D.increasing |
A.changes | B.transforms | C.turns | D.remains |
A.compares | B.thinks | C.takes | D.measures |
A.pulls | B.pours | C.pushes | D.falls |
A.Whether | B.If | C.While | D.Either |
A.run | B.get | C.make | D.kick |
A.moves | B.swings | C.shakes | D.shifts |
A.unites | B.combines | C.mixes | D.connects |
10 . One of the most popular street food found in China is no doubt the barbecue. A new programme, called the Story of Chuaner, tells the story of this popular food cooked over hot coals on just about every street corner in cities and towns across the country. Barbecued meat is an important part of people’s nightlife.
Shown on June 20, the programme has had more than 25 million clicks on the video site bilibili.com. To find the most popular barbecue stalls(摊位), the production team travelled to more than 500 locations in 30 cities across the country. Some viewers compare the Story of Chuaner to Midnight Diner, a Japanese TV programme telling stories from late-night informal Japanese bars.
“I’m happy to hear this comparison because Midnight Diner is a good programme and we share the same topic—night food,” the Story of Chuaner’s director Chen Yingjie said. “However, they are quite different.” He said that Midnight Diner focused more on food itself, though there was some conversation while people were eating. However, the night food scene of Chinese people means joy and a more lively atmosphere. People eating these barbecue snacks develop a feeling of connection, which can be a cure for loneliness.
The barbecue, regarded as the most ordinary and common night street snack, is different from home-made food by mothers as that is a symbol of family and kinship. The barbecue is where you go to become connected to people in society. And unlike official business lunches, during which people are rather polite, the barbecue lets people relax with old friends and new friends, leaving a lasting impression of friendship.
The world, as a whole, holds deep-rooted good feelings towards the barbecue, either for the taste or the warmth produced by fire. “What we should do is to present the Chinese barbecue just the way it is. Because with its special ingredients(食材), ways of cooking and more importantly, the special environment and people, the world will recognize it and might fall in love with it just as we do,” said Chen.
1. What do we know about the Story of Chuaner?A.It has become very popular on the Internet. |
B.It mainly talks about the most famous Chinese food. |
C.It is thought highly of by most of the foreign tourists. |
D.It shows the colourful nightlife in large cities of China. |
A.It showed the eating habits. | B.It showed more kinds of food. |
C.It focused more on people. | D.It was less popular than Midnight Diner. |
A.The importance of the barbecue to family. |
B.The role of the barbecue in people’s relationship. |
C.The influence of the barbecue on people’s lifestyle. |
D.The influence of the barbecue on people’s manners. |
A.To show the feature of Chinese food. | B.To research a special way of cooking. |
C.To introduce the history of the barbecue. | D.To help the world understand China. |