内容正文:
Dishing up a taste of the culture
Sichuan cuisine is a melting pot of different influences 1 rich historical and ideological connotations, Li Yingxue reports.
When Lan Guijun was born in Chengdu, Sichuan province, in 1965, the steamed Chinese cabbage in supreme soup, one of the 2 (renowned) local dishes, had already made 3 name for itself at a state banquet in China. Now, with over four decades' experience of cooking Sichuan cuisine, Lan still 4 (make) the soup in the 5 (tradition) way and uses it in his 6 (character) dish, golden thread noodles.
The dough 7 (use) to make the noodles is mixed with egg yolks to give them a golden color. Lan sits on top of a long piece of bamboo, under 8 sits the dough. He adds his weight to the bamboo 9 (ensure) the dough is flattened paper-thin. He then 10 (use) a 1.5-kilogram knife to cut it into fine threads.
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Head inland to enjoy Thailand
1 (surround) by one of the oldest evergreen rainforests in the world, Khao Sok National Park will impress you 2 its huge limestone mountains, deep valleys, breathtaking lakes, exciting caves and wild animals.
Together with adjacent wildlife sanctuaries in Khlong Saeng, Khlong Yan and Khlong Naka, the combined area of the park is more than 3,500 square kilometers, 3 (make) up an area more than half the size of Bali.
On a limited budget, visitors have 4 (optipn) to live in those small 5 cozy hotels or family stays at an 6 (accept) price. It is convenient to book a tuk-tuk, the local motorcycle taxi, at the hotel 7 (visit) Cheow Larn Lake.
For travelers 8 are willing to explore wildlife, Khao Sok is unmissable.
Thailand 9 (boast) some of the most biodiverse regions on Earth, and Khao Sok is one of them. Thanks to it being relatively unchanged over millions of years, Khao Sok 10 (become) a haven for a variety of birds,insects,