3 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.

Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.

Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.

Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.

1. What can be learned about “chao”?

A．It is a recognized cooking method now.

B．It was accurately translated into “stir-fry” by Chao.

C．It means tumbling many big pieces of ingredients overheat.

D．It was a common term already used in American cooking before 1945.

2. Why did Chao turn to traditional Chinese cooking when moving to America?

A．She happened to take an interest in cooking.

B．She didn’t know any American way of cooking.

C．She was bored to stay at home only to learn English.

D．She missed her homeland and her country’s cuisine.

3. What is special about Chao’s cookbook?

A．It was the first to be faithful to real Chinese cooking and recipes.

B．It was the most successful cookbook published on Chinese cooking.

C．It was the first to emphasize the use of freshwater crabs over sea crabs.

D．It tried to please the American tastes as other similar cookbooks.

4. Which of the following best describes Chao?

A．Academic and unfailingly helpful.	B．Pioneering and culturally proud.
C．Recognized and linguistically talented.	D．Adaptable and technically achieved.

5 . 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。

In Chinese, a scallion pancake is called cong you bing. Chinese people love to make these crispy treats from time to time. Scallions are also known as green onions.     1    (essential), a scallion pancake is a type of flatbread that has been folded over several times and grilled or fried in oil and     2    (mix) with a generous helping of these green onions.

To cook a Chinese scallion pancake     3    (be) easy. Start by scattering the scallions into the dough (面团). Next, you need to add the oil. Instead of dropping the dough into the oil, you should use the cooking oil     4    (coat) it. Then, it’s time to fry it. You’ll know it’s ready when it turns     5    (gold) brown but is still tender. Once your scallion pancakes are ready, you can serve them when they’re still hot and fresh,     6     let them cool off first. Either way, you can cut them into pizza-shaped slices and share them with your friends by eating the slices     7     your hands.

In fact, the taste of the Chinese scallion pancakes is so good that many Chinese students who go abroad still crave for the food. These pancakes actually serve as     8     emotional bridge that helps keep the memory of the parents     9     often make them. One of the students says, “It’s so simple when you think about it. Flour, scallions, salt, oil and that’s about it. But from that simple thing, the layers show the thoughtful love of our parents. The     10    (tradition) are in our minds and in our hearts, and sometimes that is enough better than any gold and silver jewelry.

6 . Directions: Complete the following passage by using the words in the box. Each word can only be used once. Note that there is one word more than you need.

A. served        B. spares        C. yields        D. practically        E. consumed        F. reminds        G. tosses H. strikingly       I. stubbornly        J. desired        K. flavors

Yunnan Province, covering an area of 394,000 square kilometers, combines unique ethnic cultures, magnificent mountain scenery, rainforest, tea plantations, ancient towns and delicious food. Kunming, Dali, Lijiang and Shangri-La are always on the bucket list to those who haven’t been to Yunnan before.

In the courtyard of her restaurant in Xishuangbanna, Su Ying is preparing to give me a cooking lesson. But she has no pots and pans. Instead, she is going to cook the food in banana leaves and tubes of fresh bamboo on a small fire under an iron tripod in a corner of the yard.

Su    1    a mixture of wild vegetables with lemongrass and chili and wraps them up in banana leaves. She seasons sliced beef with chili herbs and spices and puts it into a tube of freshly cut bamboo. Another tube is filled with a more exotic delicacy: live bamboo worms, which she mixes with herbs and spices. Su then thrusts the tubes into the fire.

Even to many Chinese, Yunnan seems exotic. Its remoteness     2    it much of the overdevelopment and pollution. The province is a global hotspot of biodiversity and boasts a    3    wide range of local ingredients. Most famously, the summer mushroom season     4    some 300 varieties of edible(可食用的) fungi, including delicacies such as savory matsutake(松茸). There are countless wild plants and plenty of bugs and grubs.

On my trips to the province over the years I have dined on toasted barley flour and     5    cups of yak butter tea (酥油茶) in a town now known as Shangri-la. In the north-east of the province I gorged on (狼吞虎咽) spicy hotpots. Even farther north I visited the center of ham production in Xuanwei, where I tasted delicate soups and stews. Here in Xishuangbanna. I was tasting the sour and hot     6    and fresh herbs of the tropical south.

No one restaurant or chef could represent Yunnan. There is no single overarching Yunnan cuisine, but a selection of overlapping ones. And more than anywhere else in China, delicacies     7    on table in Yunnan use a large proportion of the ingredients that are     8    local and unavailable elsewhere. In an age when people can sample delicacies from     9    anywhere in the world without even having to leave home, Yunnan     10    us that for a real taste of local culinary culture, sometimes you just have to go to the source.

7 . 阅读下面材料，根据其内容和所给开头语续写两段，使之构成一篇完整的短文。

It was time for the annual Potato-Salad Contest in Russet Park. After trying for the third time, Alexis shook her head sadly. There was no way she would win the Golden Potato again because Grandpa wasn’t here this year.

Memories of how Grandpa taught her to make potato rose in her mind. She sighed and missed Grandpa so much.

Alexis cut the potatoes and mixed the boiled potatoes, some sauces and a little salt and peppers in a bowl. But it didn’t taste right. Alexis tried a bite of the salad mixture, wondering what was missing. Seeing her frown, Mom suggested, “What about something spicy? Your   Grandpa loved spicy things.”

“You’re right! Maybe he put a jalapeno pepper in it,”   Alexis said, cutting up a bright green jalapeno and adding it to the bowl.

It was closer, but it still didn’t taste right. Alexis was drooping her head, disappointed. “Should we look in a cookbook?”

“Grandpa was never one to follow a recipe,” Dad entered the kitchen and said.

It was true. People loved Grandpa’s potato salad because it was one of a kind. Alexis remembered posing with Grandpa for a photo while they were making the salad.

Photo! That gave her an idea. Alexis hurried to the bookcase and found an old photo album. She immediately flipped it open, expecting to find clues in the photos there. Lots of photos showed Grandpa and Grandma cooking together. Dad laughed, “He and Grandma loved to tease each other but he always called her Honey.”

“Do you think he put honey in the potato salad?” Mum asked.

“It is worth a try,” said Alexis. She stirred some honey into the bowl.

But it still wasn’t quite right. Alexis’ heart sank, on the verge of giving up. Dad kept flipping the album. At the end of the album was the picture of Grandpa and Alexis making the salad together.

注意：
1. 续写词数应为 150 左右；
2. 请按如下格式在答题卡的相应位置作答。

It looked like Grandpa was crying in the photo.

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With hesitation, the family tasted the potato salad with onions in it.

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8 . Top cookbooks of 2023

The Wok: Recipes and Techniques by J.Kenji Lopez-Alt

The Wok’s appeal is not innovation; you can find many dishes like Kung Pao Shrimp and Cumin Lamb on many Chinese restaurant menus. But you don’t have to leave your home. As far as I’m concerned, it’s worth the sticker price to learn the techniques.

Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford

Chef Mason Hereford has put to paper some of the magic that draws locals and tourists alike to his popular New Orleans sandwich shop, Turkey and the Wolf. The cookbook is full of recipes accessible to home cooks. The meatloaf is my favorite.

Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martinez

With seven sections focused on different regions across the country, Rick Martinez guides you through some of the essential recipes for each. The recipes are lovely, but what I love most are the stories alongside each of them. Food is deeply personal and with Mi Cocina, Martinez is sharing his life in food and inviting you to come along.

I Am from Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt

Western India and the Southern U.S. share more culinary (烹饪的) similarities than you’d think, from rice varieties to fresh tomatoes. Here, these ingredients explode in a delicious combination of seasonings and essential cooking techniques.

1. Whose book provides guidance on Chinese cooking?

A．Rick Martinez’s.	B．Vishwesh Bhatt’s.
C．Mason Hereford’s.	D．J.Kenji Lopez-Alt’s.

2. Which book is titled after its author’s sandwich shop?

A．The Wok.	B．Turkey and the Wolf.
C．Mi Cocina.	D．I Am from Here.

3. What is the similarity between Mi Cocina and I Am from Here?

A．They share some stories.

B．They feature Indian and American food.

C．They stress food’s role in connecting cultures.

D．They emphasize the importance of fresh ingredients.

9 . 听下面一段较长对话，回答以下小题。
1. Who is the cake made for?

A．The man’s daughter.

B．The man.

C．The woman.

2. What will they do first according to the recipe?

A．Brush the pan.

B．Mix the flour.

C．Heat the oven.

3. What will the man finally do?

A．Write a message on the cake.

B．Cut out a piece of cake.

C．Put some fruit on the cake.