4 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

It is obvious that there is no     1     (short) of noodle dishes and noodle soup recipes in China. More than you’ve     2     (possible) ever heard of, their variety is as expansive as China’s territory, and everything is delicious. But     3     the noodle dishes and noodle soups in particular, Lanzhou Beef Noodles stands out.

    4     (consist) of chewy handmade noodles and flavorful and clear soup, shaved beef, deep red chili oil and lots of characteristic ingredients, Lanzhou Beef Noodles has received a large number of votes from Chinese citizens. The fact can     5     (confirm) by a quick search on the Internet. This bowl of hot spicy delight seems simple but has contributed to noodle     6     (chain) across Beijing.

In fact, there is a Lanzhou Beef Noodles restaurant right downstairs,     7     is about 100 yards from our Beijing apartment, My niece Kim came     8     (visit) us in Beijing this summer, and after visiting many fancy restaurants, she declared this bowl of noodles to be the best thing she     9     (eat) in China ever. And guess what? It only costs $3! We made sure to feed her     10     extra bowl before leaving for the airport, and to our surprise, she proposed that we would meet in the Lanzhou Beef Noodles restaurant next summer holiday.

5 . 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.

2. What do the listed species have in common?

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.

3. What is the purpose of the text?

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.

6 . Summer marks the middle of green tea season, which runs from late spring to fall. While it may seem _________ to drink hot liquids in the heat, many Asian cultures believe that doing so will increase sweating and help _________ yourself off.

“But preparing green tea is a _________ process that most people get wrong,” says Rona Tison, senior vice president of corporate relations for a Japanese tea company that sells bottled tea as well as loose leaf tea from its Manhattan store. Green tea, _________ black tea, has not been oxidized (氧化) and can easily turn bitter if not made _________.

“A good cup of green tea _________ with a fresh, high-quality leaf. Green tea is _________ to having a fresh vegetable. It goes bad easily and has a shelf life,” Ms. Tison says.

Tea leaves produce the best _________ when used within two months of purchasing. Six months is the maximum time to store green tea. The leaves _________ smells so they should be stored in an airtight, moisture-free metal or tin __________ that is away from light. Out-of-date tea leaves will be brittle (易碎的) and dry, __________ good taste and smell.

She uses mineral or spring water for brewing. One of the most common __________ people make when brewing tea is __________ boiling water, which burns the leaves and __________ them bitter.

She __________ about one teaspoon of leaves per teacup into a pot and __________ in the warm water, letting it steep for a minute, but no more than two. __________ loose in a teapot or placed in an infuser, leaves should never be excessive. “You want the leaves to unfurl to really __________ the flavor out of the tea,” she says.

She gently __________ the teapot around and around quickly while the tea is steeping to make sure she __________ all the tea with the water. If she is serving more than one cup, she pours a little at a time in each cup to balance out the flavor.

1.

A．uncomfortable

B．unreasonable

C．unrealistic

D．unacceptable

2.

A．cool

B．take

C．get

D．put

3.

A．scientific

B．serious

C．delicate

D．elegant

4.

A．like

B．as

C．with

D．unlike

5.

A．thoroughly

B．differently

C．properly

D．directly

6.

A．needs

B．begins

C．prepares

D．comes

7.

A．similar

B．familiar

C．same

D．relative

8.

A．substance

B．smell

C．flavor

D．function

9.

A．include

B．produce

C．reserve

D．absorb

10.

A．cup

B．bottle

C．box

D．container

11.

A．as well as

B．other than

C．rather than

D．along with

12.

A．methods

B．mistakes

C．factors

D．questions

13.

A．gathering

B．adding

C．raising

D．increasing

14.

A．changes

B．transforms

C．turns

D．remains

15.

A．compares

B．thinks

C．takes

D．measures

16.

A．pulls

B．pours

C．pushes

D．falls

17.

A．Whether

B．If

C．While

D．Either

18.

A．run

B．get

C．make

D．kick

19.

A．moves

B．swings

C．shakes

D．shifts

20.

A．unites

B．combines

C．mixes

D．connects

7 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式，并将答案填写在答题卡上。

In Japan, Chen Jianyi was a household name. He devoted his life to cooking and adapting the hot and spicy Chinese dish for Japanese     1     (customer). His career and life even inspired a Japanese artist     2     (create) Cooking Master Boy, a household cartoon     3     became a common childhood memory among the Japanese born in the 1980s and 1990s.

In 1952, Chen’s father moved to Japan. 6 years     4     (late), he opened the first Sichuan cuisine restaurant in Tokyo. Then he set up an “Institute of Chinese Cuisine”     5     the help of his wife. It has trained 15,000 chefs, making a great     6     (contribute) to the spread of Chinese food in Japan.

In 1990, Chen took over the Sichuan restaurant at     7     age of 34 after his father’s death. He improved their family’s signature dish (招牌菜) even further to give it a “spicy and     8     (slight) sweet taste.” In a cooking competition in 1993, he broke a record and     9     (claim) the title of “First Chef of Chinese Food” in Japan.

Sadly, chef Chen passed away in March, 2023. The news of his death made media headlines in Japan. It shows just how much the Japanese love the dish he cooked and Chinese cuisine, and how food culture has played an important role in promoting communication and     10     (culture) exchanges.

8 . With a wide variety of foods, it is impossible to put together one single list that covers the “best” Chinese dishes. However, it’s helpful to set foot on the country with a list of necessary eats, some of which can surely be found in your nearest Chinatown community.

Peking duck

Legend (传说) has it that Peking duck first started more than 1, 500 years ago in Nanjing Jiangsu. The capital relocated to Beijing in the 1400s, and the royal families brought the tasty specialty with them. It was there that the current way we enjoy the duck was invented and then popularized around the world.

Cross-the-bridge rice noodle

It is said that cross-the-bridge rice noodles were invented many years ago by a loving wife whose husband studied on an island. She would travel across a bridge to deliver him his daily lunches. As the food would be cold after the journey, the wife decided to bring a pot of hot thick thicken soup along with the rice noodles. When the husband was ready to eat, she would pour boiling meat or fish and vegetables into the soup.

Jian bing guozi

One of the most welcome sights on a cold morning in Tianjin in northern coastal China is a jian bing guozi stand. To make a jian bing guozi, a large pancake is made on a hot flat-iron pan. Fried eggs, sheets of guozi, sometimes, deep-fried bread sticks and vegetables are added before the seller folds the pancake and hands it to the customer in a paper bag.

Hot and sour soup

Surprisingly, China’s well-known hot and sour soup isn’t just great at warming up your body in winter, but locals in Sichuan believe that the soup is medically effective. Small thin pieces of tofu, Chinese mushrooms, wood ears and bamboo shoots ( 竹 笋 ) are often found in the thick soup.

1. Where did Peking duck start?

A．In Beijing

B．In Tianjin

C．In Jiangsu

D．In Sichuan

2. Which of the following foods came from a family story?

A．Peking duck	B．Jian bing guozi
C．Hot and sour soup	D．Cross-the-bridge rice noodles

3. What is special about hot and sour soup?

A．It is the most popular food in Tianjin

B．It can be taken for medicinal purpose

C．It must be taken when it is hot enough

D．It has to be kept warm by chicken soup

10 . What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists.

It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking.

According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients (配料) than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession (痴迷) with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking.

1. What do people usually think of British food?

A．It is simple and plain.	B．It is rich in nutrition.
C．It lacks authentic tastes.	D．It deserves a high reputation.

2. Which best describes cookery programme on British TV?

A．Authoritative.

B．Creative.

C．Profitable.

D．Influential.

3. Which is the percentage of the people using more diverse ingredients now?

A．20%.

B．24%.

C．25%.

D．33%.

4. What might the author continue talking about?

A．The art of cooking in other countries.	B．Male chefs on TV programmes.
C．Table manners in the UK.	D．Studies of big eaters.