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语篇填空考点押题之饮食习俗篇
A
There’s one winter specialty that I always thought was common growing up with family from the city of Harbin in northeastern China-frozen pears. I never thought anything of it until last winter, when frozen pears 1 (begin) trending on the Internet.
But why do people from the northeast freeze their pears My guess is that they had no 2 (choose). With temperatures around -20°C, people here in Harbin are 3 (essential) living in a freezer.
When pears get frozen, they turn an unappetizing black color like they’ve got a bad case of frostbite. Plus, they tend 4 (lose) their shape, making them even less 5 (appeal) to first-timers.
To eat frozen pears, you can either defrost them a bit first 6 , if you’ve got the kind of teeth that don’t mind chewing ice cubes (冰块), dig right in.
Freezing pears turns their juices extra sweet, making them the perfect dessert after 7 heavy northeastern Chinese meal. There are also some medicinal 8 (benefit). According to traditional Chinese medicine (TCM), Asian pears help reduce the body’s excessive (过度的) “inner heat” and are a natural cough suppressant (止咳药). As rich foods in northeastern cuisine 9 .(believe) to increase inner heat, a few frozen pears can be just 10 the TCM doctor orders to balance the body.
B
A standout tradition in Guangzhou is Yum Cha, 11 (literal) meaning “drinking tea.” Yum Cha is more than just a drink — it’s a kind of social activity and a distinct characteristic of Lingnan culture, 12 (offer) in family gatherings, business meetings, or casual chats among friends.
Early-rising 13 (local), especially seniors, usually greet each other with “Have you drunk tea ” to start the day. A native saying, “The only thing 14 can interrupt a Yum Cha gathering is a typhoon,” jokingly but vividly 15 (show) the strong commitment of Guangzhou people to their daily tea tradition. In teahouses or restaurants, people come together 16 (explore) a wide variety of traditional bite-sized foods, enjoying the social atmosphere and rich cultural heritage (遗产) that accompany the meal, which adds 17 touch of depth and enjoyment to the tea gathering.
Over the last ten years, the tradition of Yum Cha 18 (accept) by many young people as a way to reconnect with their roots. Moreover, they are innovating on the classic Yum Cha by experimenting 19 low-sugar, low-oil, and high-fiber dim sum (点心), using recyclable and eco-friendly tea ware. This 20 (combine) of tradition and innovation helps ensure that Yum Cha culture remains relevant in today’s fast-paced world.
C
Legend has it that the smell of a boiling stew (炖菜)caused a thinking Buddha 21 (jump) over a temple wall, giving rise to the name of the famed Fujian dish Fotiaoqiang, or “Buddha Jumps over the Wall,” a cooking marvel that combines dozens of ingredients in a single clay pot.
For centuries, Fotiaoqiang 22 (symbolize) wealth and reunion in the culture of the eastern coastal province of Fujian. Its soup, made from various 23 (material) including abalone, sea cucumber and aged wine, reflects a harmony of textures and flavors 24 (achieve)through days of steaming, frying, and slow-stewing each ingredient separately. “The magic lies 25 preserving the distinct flavor of each component while mixing them into one dish, ” said Yang Weihua, a master chef and inheritor of the intangible cultural heritage. However, this complex process of 26 (prepare) once made it a rarity, even in local restaurants. “We would only prepare it by reservation as 27 (source) rare ingredients alone takes days, ” Yang added.
However, the rise of China’s pre-made meal industry has 28 (dramatic) redefined the market. In factories, automation has turned Fotiaoqiang into 29 affordable food.
For Fotiaoqiang inheritors, the mass-produced version is a bittersweet evolution. “Nothing replaces the skill of slow cooking,” Yang said. “But 30 industrialization preserves our heritage and feeds food enthusiasts, maybe Buddha wouldn’t mind jumping over that wall again. ”
D
Imagine walking through a busy market in Guangzhou, the air filled with the smell of freshly steamed dim sum (点心). This is the heart of Cantonese cuisine, a culinary (烹饪的) tradition that 31 (celebrate) for its charm and flavor over centuries.
Cantonese cuisine highly 32 (value) fresh ingredients and simple cooking methods. 33 (cook) in Guangdong believe that the natural flavors of the ingredients should shine through. This philosophy is the reason why steaming is 34 common cooking method in Cantonese kitchens. Steaming effectively preserves the natural taste of the food, 35 it’s fish, vegetables, or delicate dumplings.
Another defining feature of Cantonese cuisine is its remarkable variety. The Guangdong province is blessed with a(n) 36 (incredible) diverse landscape, from productive plains to coastal waters, 37 (provide) a wide range of ingredients. Seafood, in particular, plays a significant role in Cantonese cooking. Dishes like steamed fish with ginger and onion showcase the region’s wealth of fresh, high-quality seafood.
Cantonese cuisine is also known for its careful 38 (prepare) and presentation. Chefs spend years perfecting their craft, learning the delicate balance of flavors and the art of visual appeal. The emphasis on aesthetics (美学) is evident in dishes like Crispy Roast Goose, in 39 the skin and meat are artfully arranged 40 (please) both the eye and the taste buds.
E
A family dinner is one of the most 41 (significance) traditions to celebrate Chinese New Year. Nowadays, some people choose to have the dinner in a restaurant, but not everyone is keen 42 this idea.
Actually, we 43 (eat) out for the Chinese New Year family dinner for the last three years and we have enjoyed it no less than eating at home. Can’t they admit that the 44 (prepare) for the dinner are hard work I really don’t think it is worth 45 (spend) so much time preparing for a single meal, and then another hour cleaning up the mess after it’s over. We work all year, so why can’t one day be about spending time with family and relaxing
Eating out is 46 unique choice, and has nothing to do with loss of traditions. We still have the dinner with the same people, just in a different place 47 we can have an opportunity to have our whole family gathered together. 48 (compare) with eating at home, eating out really gives us more convenience. In my opinion, what or where we eat on Chinese New Year Eve 49 (true) doesn’t matter. Eating out may change the form of this tradition, but the love between the family members sitting around the table together 50 (remain) the same.
F
The samovar tea-making process is quite special and has two stages. First, a teapot that contains lots of tea leaves and a little water 51 (be) put on top of the samovar. As the samovar heats up, the teapot begins 52 (produce) a strong tea concentrate. Next, the tea concentrate is poured into cups, after 53 water from inside the samovar is added by using the tap.
In contrast to special tea ceremonies that can be found in 54 (country) like China, the samovar is much 55 (little) reserved and traditionally enjoyed with a few sweet snacks. This is a little similar to the British tradition of an informal cup of tea 56 (serve) with snacks. However, with the samovar, tea is usually taken without milk, and sugar is not placed in the cup 57 rather in the drinker’s mouth, to be slowly melted away by the warm tea.
In closing, in my opinion, regardless 58 how it is made, one thing is for sure: Tea makes the world go round! Invented in China, it breaks through 59 (culture) barriers and provides great relief after a hard day’s work. In my family, the 60 (appear) of our samovar always signals special moments of warmth and togetherness — a sweet tradition we cherish deeply.
G
An exhibition featuring “Jiaodong flower bobo” was held—at Yantai Culture Center to greet the 61 (approach) Spring Festival.
Made of wheat, bobo can assume various forms of animals and figures, 62 (decorate) with red jujubes (枣) and colorful flowers. Eatable and entertaining, this kind of bobo looks like a delicate handicraft, showing the food culture and artistic pursuit of the local people.
It’s hard to know when Jiaodong flower bobo first appeared. In ancient times it was used as offerings. It still enjoys great 63 (popular) in the rural areas of Weihai, Yantai and Qingdao, where people steam bobo to celebrate special occasions like the Spring Festival, and weddings and birthdays, as the word for “steam” 64 (pronounce) “zheng” in Chinese, indicating life’s fortune will rise.
The exhibition was designed to showcase the city’s protection of the craftsmanship of Jiaodong flower bobo, which was included in the Shandong provincial government’s intangible cultural heritage list. The exhibition gathered 100 works by 20 inheritors (传承人) of the Jiaodong flower bobo modeling craft from Qixia, Laizhou, Zhaoyuan and Longkou. These inheritors were also invited to introduce the at of making Jiaodong flower bobo. One of them, Jia Yuping from Qixia, said it was 65 honor to preserve and promote the heritage and that she was optimistic abut its future.
H
With nature’s renewal, spring vegetables take center stage in Chinese cuisine. References to searching and consuming fresh greens appear in ancient texts, such as The Book of Songs, 66 (reflect) the ancestors’ appreciation for seasonal ingredients.
Today, eating spring vegetables remains a 67 (cherish) culinary (烹饪的) practice in China, deeply rooted in regional traditions. It highlights the Chinese appreciation for seasonal ingredients and local flavors, while also indicating the country’s enduring connection to nature 68 the timeless wisdom of Chinese cuisine.
In northern China, the arrival of spring 69 (mark) by the once-a-year sprouting of xiangchun, or Chinese toon sprouts(香椿芽), 70 common seasonal vegetable with a distinct flavor. The sprouts can be blanched(焯水) and served cold, scrambled(炒) with eggs, or chopped into a fragrant topping for noodles. The fiber in xiangchun helps promote digestion by stimulating intestinal movements, 71 (potential) preventing constipation(便秘). However, excessive consumption is not recommended.
In South China’s Guangdong Province, locals turn to buds of mulberry trees 72 their spring nutrition. These tender, newly sprouted leaves are known for their delicate texture, melting in the mouth. The act of eating these fresh greens, known as chichun or “eating spring”, 73 (symbolize) welcoming the new season.
Across China, 74 different regions enjoy a variety of spring vegetables, the tradition of eating seasonal greens is deeply rooted in China's agricultural heritage. Modern life has not erased this ancient agricultural wisdom. Instead, searching for and consuming wild greens has become a new urban trend, a growing awareness of nutrition and 75 (well) in modern lifestyles.
I
Directions: After reading the passage below, fill in the blanks to make the passage coherent and grammatically correct. For the blanks with a given word, fill in each blank with the proper form of the given word; for the other blanks, use one word that best fits each blank.
Fascinating Food Facts
Food and drink reveal much about culture and history. Here’s a look at some fascinating food facts from around the world.
Beer has long held a unique place in global culture. In ancient England, it 76 (often serve) with breakfast, while in Bavaria, it’s regarded as an essential part of the diet. Interestingly, beer commercials sometimes use washing-up liquid 77 (give) it more head (泡沫). Researchers in Denmark even discovered that beer tastes better when 78 (accompany) by music.
79 beer, there are many interesting food facts. Native Americans avoided eating turkeys, viewing them as too docile (温顺的). Turkey contains tryptophan, a chemical linked to sleepiness, possibly 80 (explain) post-Christmas naps. Meanwhile, Spam, a pink pork product, lasts indefinitely in a closed can and is often exchanged as gifts in Korea. Another enduring food is honey — it’s the only food 81 doesn’t spoil.
Rice feeds half the world, while potatoes feed the other half. Meanwhile, the U.S. sells over 200 million M&M’s daily, and Fanta Orange ranks as the third 82 (popular) soda globally. Surprisingly, the number “57” on Heinz ketchup bottles is purely decorative, created for marketing appeal. Similarly, Coca-Cola’s original description, “Esteemed Brain Tonic &Intellectual Beverage,” shows 83 imaginative advertising can be.
Dentists say chocolate can help prevent tooth decay because it contains such elements as calcium and phosphates, which are often considered tooth friendly. U.S. students in surveys 84 (choose) pizza, chicken nuggets, and burgers as favorites, while vegetables and tofu stayed among the least liked foods.
Finally, 85 many competitors offer near-identical tastes, Coca-Cola’s secret recipe is supposedly locked away in Atlanta. Famous individuals have their food preferences too — Bill Clinton enjoys chicken, while the Danish queen loves Japanese fare (日料).
J
Chinese cuisine is a combination of flavors, tastes, and traditions to create a culinary (烹调的) masterpiece. It is a 86 (reflect) to the mastery of Chinese chefs, who have spent 87 (century) perfecting the art of balance and harmony in every dish.
With a history of thousands of years, Chinese cuisine is as diverse as the country itself, with a variety of regional styles 88 reflect the unique culinary traditions and ingredients (原料) of each area. One of the most well-known styles of Chinese cuisine is Cantonese cuisine, which originates in Guangdong province and is characterized by its emphasis 89 fresh, seasonal ingredients and delicate flavors. Cantonese cuisine is known for its dim sum, 90 style of small, salty dishes served in steamer baskets or on small plates, as well as its seafood dishes, such as 91 (steam) fish and crab. Sichuan cuisine originates from the southwestern province of Sichuan and 92 (note) for its spicy flavors. Known as the “land of plenty”, Sichuan is known for its large use of chili peppers, Sichuan peppercorns, and garlic, which give dishes their distinctive kick. Other famous regional styles of Chinese cuisine include Shandong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.
No matter which style of Chinese cuisine you choose 93 (taste) , one thing is certain: you are in for a treat. From salty soups to spicy stir-fries, delicate dumplings to 94 (juice) roasted meats, Chinese cuisine is a combination for the senses that is sure to leave you 95 (want) more.
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参考答案
1．began 2．choice 3．essentially 4．to lose 5．appealing 6．or 7．a 8．benefits 9．are believed 10．what
11．literally 12．offered 13．locals 14．that 15．shows 16．to explore 17．a 18．has been accepted 19．with 20．combination
21．to jump 22．has symbolized 23．materials 24．achieved 25．in 26．preparation 27．sourcing 28．dramatically 29．an 30．if
31．has been celebrated 32．values 33．Cooks 34．a 35．whether 36．incredibly 37．providing 38．preparation 39．which 40．to please
41．significant 42．on 43．have eaten 44．preparations 45．spending 46．a 47．where 48．Compared 49．truly 50．remains
51．is 52．to produce 53．which 54．countries 55．less 56．served 57．but 58．of 59．cultural 60．appearance
61．approaching 62．decorated 63．popularity 64．is pronounced 65．an
66．reflecting 67．cherished 68．and 69．is marked 70．a 71．potentially 72．for 73．symbolizes 74．while/though/although 75．wellness
76．was often served 77．to give 78．accompanied 79．Besides 80．explaining 81．that 82．most popular 83．how 84．chose 85．although/though/while
86．reflection 87．centuries 88．that/which 89．on 90．a 91．steamed 92．is noted 93．to taste 94．juicy 95．wanting
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