Unit5 Section Ⅱ Learning About Language（作业）-2022-2023学年新教材高中英语选择性必修第四册【精讲精练】人教版

[课时作业] [限时30分钟] Ⅰ.阅读理解 A (2021·沧州月考)The cook and restaurant owner Cecilia Chiang was born into a rich family in Shanghai with two full­time cooks—one from the north and the other from the south. In 1959, Chiang went to the US, where she paid $10，000 to help two men rent a restaurant. But they backed out of the deal and the money couldn't be returned. Rather than losing the funds, Chiang decided to make it herself. Chiang was shocked by the food most Americans considered to be Chinese—like chop suey(杂烩蔬菜) and chow mein(炒面). “They think these are the only food we have in China，” she said with a laugh. She introduced Americans to an entirely new set of dishes from northern China, Sichuan, and Hunan. Her high­end restaurant The Mandarin opened on Polk Street. At The Mandarin, visitors could enjoy dishes that are very common today but many Americans had never tried before—pot stickers, Peking duck and hot and sour soup. The restaurant wasn't immediately successful, but about a year after opening, The Mandarin received a mention from San Francisco Chronicle's Herb Caen. The effect of the writer's article was powerful. Tourists, officials and famous stars—from Mae West to John Lennon—crowded The Mandarin for then­unfamiliar food like tea­smoked duck and twice­cooked spicy pork slices. “Chiang single­handedly brought traditional regional Chinese food to the American table，” said Martin Yan, a cook and long­time host of the PBS cooking programme “Yan Can Cook”. In Food & Wine, director of Museum of Food and Drink, Peter Kim called Chiang “a role model of paradigm shift” . “Her influence continues to inspire today's cooks，” he said. Chiang remained active after her official retirement, helping her son, Philip, as he co­founded the successful P. F. Chang's restaurant chain. On Oct 28, 2020, Chiang died at her home. [语篇解读]　本文是一篇记叙文。文章主要讲述了厨师兼餐厅老板的江孙芸是如何一步步在美国推广中国菜，创立“福禄寿”中餐厅并最后取得成功的故事，以及人们对她的评价等。 1．What do we know about Cecilia Chiang? A．She had a gift for cooking when young.