Unit 3 Diverse cultures 单元跟踪小练习（限时45分钟）-【精创新教材】2019-2020学年高一英语新教材知识讲学（人教版必修第三册）

【新教材】2020学年高一下学期英语必修第三册教材知识同步备课材料 (人教版) Unit3 Diverse Cultures 学号_________姓名：_______得分：______用时：_______ 第一部分 阅读理解（每小题2.5分；共计17.5） 阅读下列短文，从每题所给的四个选项（A、B、C和D）中选出最佳选项，并在答题卡上将该项涂黑。 A There is an old saying in China that goes, “The days of the Sanjiu period are the coldest days. ” “Sanjiu period”, which is in Minor(较小的) Cold, refers to the third nine-day period (the 19th to the 27th day) after the day of the Winter Solstice(冬至). There are many different customs related to Minor Cold in China. Eating hotpot During Minor Cold people should eat some hot food to benefit the body and defend against the cold weather. Winter is the best time to have hotpot and braised mutton with soy sauce. But it is important to notice that too much spicy food may cause health problems. Eating huangyacai In Tianjin, there is a custom to have huangyacai, a kind of Chinese cabbage, during Minor Cold. There are large amounts of vitamins A and B in huangyacai. As huangyacai is fresh and tender, it is fit for frying, roasting and braising. Eating glutinous rice(糯米饭) According to tradition, the Cantonese eat glutinous rice in the morning during Minor Cold. Cantonese people add some fried preserved(腌制的) pork, sausage and peanuts and mix them into the rice. Eating vegetable rice In ancient times, people in Nanjing took Minor Cold quite seriously, but as time went by, the celebration of Minor Cold gradually disappeared. However, the custom of eating vegetable rice is still followed today. The rice is steamed and is unspeakably delicious. Among the ingredients(原料), aijiaohuang (a kind of green vegetable), sausage and salted duck are the specialties in Nanjing. 1. What do we know about Minor Cold? A. The Sanjiu period is in this period. B. It refers to the Winter Solstice. C. It lasts twenty-seven days. D. It marks the first day of winter. 2. What is a special custom in Tianjin in Minor Cold? A. Eating hotpot. B. Having vitamin A and B pills. C. Having huangyacai. D. Buying cabbage. 3.