1 . 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.