外刊改编语法填空题Day 3-Day 4-2025届高三英语上学期一轮复习专项

原创外刊改编语法填空题打卡Day 3 How the chocolate fondant became a ubiquitous indulgence From: The Economist Some dishes are unequivocally high-end: a perfectly clear consommé, for instance. Others are less so—a cheeseburger-crust pizza, say. Still others defy the _____1_____(distinguish), served in restaurants of all calibres to diners of all tastes. The chocolate fondant is one such dish. Its success is a reminder that, in the end, pleasure is still a universal pursuit. Two glitzy French cuisiniers claim to _____2_____(invent) the chocolate fondant. The first is Michel Bras, a Michelin-starred chef, who created the coulant au chocolat (runny chocolate) in 1981 to evoke the memory of sipping hot chocolate to warm up after a family skiing trip. The second is Jean-Georges Vongerichten, another starry Gallic gourmet. In New York in 1987 he pulled hundreds of miniature chocolate cakes out of the oven before they were cooked. The centres were molten but there was no time to correct the mistake. _____3_____ the error, the diners loved them. He has served them ever since. Their techniques are different, but between them Messrs Bras and Vongerichten created a sophisticated confection. It became _____4_____ phenomenon, served in the toniest establishments on either side of the Atlantic. In America it had the all-important aroma of French refinement and élégance. The flavour is straightforward (one-note would be a less charitable description) but getting the dish exactly right is tricky. There are no outward clues to indicate the point _____5_____ it is perfectly cooked. The moment of incision provides the thrill of drama. Will the dessert ooze or will it prove to be a dry disappointment? In 1991 Alain Ducasse, a multi-Michelin-starred chef, told the New York Times that the fondant _____6_____(reach) a point where restaurants “were practically obliged to make it”. It was one of the defining desserts of that decade. But then the tide began to turn. Mr Vongerichten was churning out _____7_____ many at one point that Mark Bittman, an American food writer, dubbed it “the Big Mac of desserts”. The name evolved. In many places it became a “molten chocolate cake” or a “chocolate lava cake”. It travelled from hushed dining rooms to the restaurants of Disney World. Chain restaurants began serving them; takeaway joints can deliver fondants along with your pizza. Supermarkets include the dessert in _____8_____(they) Valentine’s Day ready-meal deals. Aldi, Costco, Lidl and Walmart all flog iterations of it. In “Chef”, a film of 2014, a critic seethes that he would rather the cook “sit on my face after a brisk walk on a warm day than suffer through that fucking lava cake again.” The dish has become déclassé or, worse, a bit naff. And yet like crème brûlée and tiramisu—also wildly popular in the 1990s—its ubiquity seems to have inflicted little damage. It exists comfortably on both planes, the blowout and the budget. Any version of it is _____9_____(fundmental) an extravagance. That overcomes any food snobbery. A recent study suggests that people living in “high-indulgence” cultures (as opposed to cultures of restraint) report higher levels of well-being. It turns out a little of _____10_____ you fancy does, in fact, do you good. 原创外刊改编语法填空题打卡Day 3 How the chocolate fondant became a ubiquitous indulgence From: The Economist Some dishes are unequivocally high-end: a perfectly clear consommé, for instance. Others are less so—a cheeseburger-crust pizza, say. Still others defy the distinction (distinguish), served in restaurants of all calibres to diners of all tastes. The chocolate fondant is one such dish. Its success is a reminder that, in the end, pleasure is still a universal pursuit. Two glitzy French cuisiniers claim to have invented (invent) the chocolate fondant. The first is Michel Bras, a Michelin-starred chef, who created the coulant au chocolat (runny chocolate) in 1981 to evoke the memory of sipping hot chocolate to warm up after a family skiing trip. The second is Jean-Georges Vongerichten, another starry Gallic gourmet. In New York in 1987 he pulled hundreds of miniature chocolate cakes out of the oven before they were cooked. The centres were molten but there was no time to correct the mistake. Despite the error, the diners loved them. He has served them ever since. Their techniques are different, but between them Messrs Bras and Vongerichten created a sophisticated confection. It became a phenomenon, served in the toniest establishments on either side of the Atlantic. In America it had the all-important aroma of French refinement and élégance. The flavour is straightforward (one-note would be a less charitable description) but getting the dish exactly right is tricky. There are no outward clues to indicate the point where it is perfectly cooked. The moment of incision provides the thrill of drama. Will the dessert ooze or will it prove to be a dry disappointment? In 1991 Alain Ducasse, a multi-Michelin-starred chef, told the New York Times that the fondant had reached (reach) a point where restaurants “were practically obliged to make it”. It was one of the defining desserts of that decade. But then the tide began to turn. Mr Vongerichten was churning out so many at one point that Mark Bittman, an American food writer, dubbed it “the Big Mac of desserts”. The name evolved. In many places it became a “molten chocolate cake” or a “chocolate lava cake”. It travelled from hushed dining rooms to the restaurants of Disney World. Chain restaurants began serving them; takeaway joints can deliver fondants along with your pizza. Supermarkets include the dessert in their (they) Valentine’s Day ready-meal deals. Aldi, Costco, Lidl and Walmart all flog iterations of it. In “Chef”, a film of 2014, a critic seethes that he would rather the cook “sit on my face after a brisk walk on a warm day than suffer through that fucking lava cake again.” The dish has become déclassé or, worse, a bit naff. And yet like crème brûlée and tiramisu—also wildly popular in the 1990s—its ubiquity seems to have inflicted little damage. It exists comfortably on both planes, the blowout and the budget. Any version of it is fundmentally (fundmental) an extravagance. That overcomes any food snobbery. A recent study suggests that people living in “high-indulgence” cultures (as opposed to cultures of restraint) report higher levels of well-being. It turns out a little of what you fancy does, in fact, do you good. 巧克力软糖如何成为一种无处不在的放纵行为 有些菜肴是明确的高端菜肴：例如，完美的清汤寡水。还有一些则不太一样--比如说，奶酪汉堡皮的披萨。还有一些菜不分贵贱，在各种档次的餐厅为各种口味的食客提供服务。巧克力软糖就是这样一道菜。它的成功提醒我们，归根结底，快乐仍然是一种普遍追求。 两位光鲜亮丽的法国美食家声称他们发明了巧克力软糖。第一位是米其林星级厨师米歇尔-布拉斯（Michel Bras），他在1981年创造了coulant au chocolat（流质巧克力），以唤起人们在家庭滑雪旅行后喝热巧克力取暖的回忆。第二位是让-乔治-冯格里希顿（Jean-Georges Vongerichten），另一位明星级的高卢美食家。1987年在纽约，他从烤箱中取出了数百个尚未烤熟的微型巧克力蛋糕。蛋糕中心是熔化的，但没有时间纠正这个错误。尽管有这样的错误，食客们还是很喜欢这些蛋糕。从那时起，他就开始供应这些蛋糕。 他们的技术是不同的，但布拉斯先生和冯格里希顿先生创造了一种复杂的甜点。它成为一种现象，在大西洋两岸最高档的场所供应。在美国，它具有法国精致和优雅的所有重要的香味。 这道菜的味道很直接（用 "一言堂 "来形容就不太恰当了），但要把这道菜做得恰到好处是很棘手的。没有任何外在的线索来表明它在什么时候被完美地煮熟了。切开的瞬间提供了戏剧性的快感。甜品会渗出还是会被证明是一个干燥的失望？ 1991年，米其林多星级厨师阿兰-杜卡斯（Alain Ducasse）告诉《纽约时报》，软糖已经达到了餐厅 "几乎不得不做 "的程度。这是那十年的决定性甜点之一。但随后潮流开始转向。Vongerichten先生一度生产出如此多的软糖，以至于美国美食作家Mark Bittman将其称为 "甜点中的巨无霸"。 这个名字也在不断变化。在许多地方，它变成了 "融化的巧克力蛋糕 "或 "巧克力熔岩蛋糕"。它从安静的餐厅走到了迪斯尼世界的餐厅。连锁餐厅开始供应；外卖店可以把软糖和你的比萨饼一起送来。超市将这种甜点纳入其情人节即食食品交易中。阿尔迪（Aldi）、好市多（Costco）、利德尔（Lidl）和沃尔玛（Walmart）都在兜售它。在2014年的电影《大厨》中，一位评论家愤怒地表示，他宁愿厨师 "在温暖的日子里轻快地散步后坐在我的脸上，也不愿再忍受那该死的熔岩蛋糕。" 这道菜已经变得不伦不类，或者更糟糕的是，有点不伦不类。 然而，就像奶油布丁和提拉米苏一样--在20世纪90年代也很流行--它的无处不在似乎并没有造成什么损害。它舒适地存在于两种平面上，爆炸和预算。它的任何版本从根本上来说都是一种奢侈。这就克服了任何食品势利眼的问题。最近的一项研究表明，生活在 "高度放纵 "文化中的人（相对于克制的文化）报告了更高的幸福水平。事实证明，一点你喜欢的东西事实上对你有好处。 生词积累 ubiquitous adj. 普遍存在的，无所不在的 indulgence n. 沉溺，沉迷；纵容，放纵 defy v. 违抗，不服从；挑战 sophisticated  adj. 见多识广的，老练的，见过世面的；复杂巧妙的 confection n. 糖果，蜜饯 refinement n. 精炼，精制 charitable adj. 慈善的；仁慈的，宽容的 thrill n. 激动 dub v. 把……称为，给……起绰号； seethe v. 沸腾；冒泡；激动 naff adj. 不时髦的 inflict v. 使遭受，使承受 extravagance n. 挥霍，浪费；奢侈品；奢华 snobbery n. 势利眼 churn out 大量炮制 原创外刊改编语法填空题打卡Day 4 Popular Zibo barbecue epitome of Chinese strive for excellence From: Global Times The local government of Zibo, East China’s Shandong Province, has issued two open letters in a short time to all citizens, extending its gratitude for their _____1_____ (warm) and hospitality toward visitors who have come to enjoy the city’s signature barbecue, which has recently become a hit across the country. Such a(n) _____2_____(expect) success has shown the city’s spirit of unity and tenacity, which will surely further boost its tourism and economic development. Since early March, Zibo local barbecue has caused a sensation online. The little double-layer stove, small pancakes, green onions and sauce became icons among netizens. According to reports, Zibo received 4.8 million visitors in March, a year-on-year increase of 134 percent, and tourist revenue was up by 60 percent. A total of 1,288 barbecue businesses _____3_____(serve) 135,800 customers a day on average, most of _____4_____ were university students from across the province and nationwide. According to a CCTV-2 report, many hotels in Zibo have been fully booked ahead of the May Day holidays, with reservations rising by 800 percent from 2019, _____5_____(rank) first in Shandong Province. Zibo’s booming tourism has become a highlight of China’s tourist market in 2023. For a long time, Zibo was a “mediocre” city in almost all aspects on the Chinese scale. However, “taking the high-speed train to taste barbecue in Zibo” miraculously became a trending hashtag for this non-traditional tourist city. But how did Zibo rise to fame? This has not been some random coincidence. First, it comes down to the ambition, determination and creativity of the city government. From July 2022 to February 2023, Zibo organized many trips to the city for university students. When the number of visits reached its peak, it did not panic but soon put _____6_____ several supportive policies, such as setting up a “Golden Stove Award,” establishing a barbecue association, making a map of Zibo barbecue restaurants, and opening 21 fixed tourist routes in addition to barbecue. It also recruited many volunteers to guide tourists, and appointed personnel to ensure public safety. Second, Zibo’s sudden boom in popularity also resulted from the post-pandemic tourism revival China has experienced. What is different is _____7_____ the city aims to both revitalize its tourist industry and promote its long-term development. To this end, it provided young people, especially university students, with convenient services and created a welcoming atmosphere. For instance, non-Zibo students can enjoy free _____8_____(stay) three times a year for two nights each time at youth inns. It extended invitations to students including those of _____9_____ (distinguish) universities to visit Zibo for free, a sign showing its thirst for talented young people. Media reports suggested that at least 120,000 people from Beijing alone are expected to visit Zibo by train during the May Day holiday. This influx of tourists will present a significant challenge to the city’s capacity so the letters from the Zibo government came just in time. Zibo can _____10_____ (regard) as an epitome of the whole country for their aspiration to do business and seek development opportunities. With the determination of its government and concerted efforts of its citizens, this conventional heavy industrial city is making every effort to grasp the tourism opportunity and flourish. 原创外刊改编语法填空题打卡Day 4 Popular Zibo barbecue epitome of Chinese strive for excellence From: Global Times The local government of Zibo, East China’s Shandong Province, has issued two open letters in a short time to all citizens, extending its gratitude for their warmth (warm) and hospitality toward visitors who have come to enjoy the city’s signature barbecue, which has recently become a hit across the country. Such a(n) unexpected (expect) success has shown the city’s spirit of unity and tenacity, which will surely further boost its tourism and economic development. Since early March, Zibo local barbecue has caused a sensation online. The little double-layer stove, small pancakes, green onions and sauce became icons among netizens. According to reports, Zibo received 4.8 million visitors in March, a year-on-year increase of 134 percent, and tourist revenue was up by 60 percent. A total of 1,288 barbecue businesses served (serve) 135,800 customers a day on average, most of whom were university students from across the province and nationwide. According to a CCTV-2 report, many hotels in Zibo have been fully booked ahead of the May Day holidays, with reservations rising by 800 percent from 2019, ranking (rank) first in Shandong Province. Zibo’s booming tourism has become a highlight of China’s tourist market in 2023. For a long time, Zibo was a “mediocre” city in almost all aspects on the Chinese scale. However, “taking the high-speed train to taste barbecue in Zibo” miraculously became a trending hashtag for this non-traditional tourist city. But how did Zibo rise to fame? This has not been some random coincidence. First, it comes down to the ambition, determination and creativity of the city government. From July 2022 to February 2023, Zibo organized many trips to the city for university students. When the number of visits reached its peak, it did not panic but soon put forward several supportive policies, such as setting up a “Golden Stove Award,” establishing a barbecue association, making a map of Zibo barbecue restaurants, and opening 21 fixed tourist routes in addition to barbecue. It also recruited many volunteers to guide tourists, and appointed personnel to ensure public safety. Second, Zibo’s sudden boom in popularity also resulted from the post-pandemic tourism revival China has experienced. What is different is that the city aims to both revitalize its tourist industry and promote its long-term development. To this end, it provided young people, especially university students, with convenient services and created a welcoming atmosphere. For instance, non-Zibo students can enjoy free stays (stay) three times a year for two nights each time at youth inns. It extended invitations to students including those of distinguished (distinguish) universities to visit Zibo for free, a sign showing its thirst for talented young people. Media reports suggested that at least 120,000 people from Beijing alone are expected to visit Zibo by train during the May Day holiday. This influx of tourists will present a significant challenge to the city’s capacity so the letters from the Zibo government came just in time. Zibo can be regarded (regard) as an epitome of the whole country for their aspiration to do business and seek development opportunities. With the determination of its government and concerted efforts of its citizens, this conventional heavy industrial city is making every effort to grasp the tourism opportunity and flourish. 淄博烧烤的出圈成为中国追求卓越的一个缩影 近期，中国山东省淄博市的特色烧烤在全国范围内走俏，当地政府不久前连发两封公开信，向所有市民表达了感激之情，感谢他们对来品尝淄博烧烤的游客所表现出的热情和好客。这样的意外成功显示了该市团结奋斗的精神，必将进一步推动其旅游和经济发展。 自3月初以来，淄博当地的烧烤引起了网上轰动。小双层炉子、小薄饼、青葱和酱汁成为网民们的标志。据报道，淄博市3月份接待了480万游客，同比增长了134%，旅游收入增长了60%。共有1,288家烧烤店平均每天接待了135,800名顾客，其中大部分是来自全省和全国的大学生。 根据央视财经频道的报道，淄博市的许多酒店在五一假期前已被全部预订，预订量比2019年增长了800%，在山东省排名第一。淄博的旅游热潮已成为2023年中国旅游市场的一个亮点。 长期以来，淄博在中国的各个方面都是一个“平庸”的城市。然而，“坐高铁去淄博品尝烧烤”神奇地成为这个非传统旅游城市的热门话题。但淄博如何崛起成名并不是偶然的。 首先，这归功于市政府的雄心、决心和创造力。从2022年7月到2023年2月，淄博市组织了许多大学生来访。当访问人数达到高峰时，淄博市政府并没有慌张，而是迅速提出了一些支持性政策，如设立“金灶奖”、成立烧烤协会、制作淄博烧烤餐厅地图、开通21条固定旅游路线以及招募许多志愿者引导游客，并指派人员确保公共安全。 其次，淄博的声名鹊起还源于中国所经历的后疫情时期的旅游复兴。不同的是，这座城市旨在同时复兴它的旅游业和促进长期的发展。为此，它提供给年轻人方便的服务并营造出一种热情的氛围，尤其是对大学生。比如，非淄博的学生可以一年享受3次两晚免费住在青年旅馆的福利。它邀请那些包括名校的学生免费参观淄博，这个迹象表面淄博对于青年才俊的渴求。 据媒体报道，仅来自北京地区的至少120,000人预计将在五一假期搭乘火车前往淄博旅游。这股旅游人潮将给该城市的接待能力带来重大挑战，因此淄博政府的信函及时而必要。 淄博可以被视为全国的缩影，展现了中国人追求商业和寻求发展机会的愿望。在政府的决心和市民的协力努力下，这个传统的重工业城市正竭尽全力抓住旅游机遇，实现繁荣发展。 生词积累 become a hit 因成功而风行一时 hospitality n. 热情好客；殷勤；友好 signature n. 明显特征，鲜明特色 tenacity n. 坚韧;坚毅 on the Chinese scale 全中国范围内 mediocre adj. 普通的，平庸的，不够好的 miraculous adj. 不可思议的; 神奇的; 非凡的: pandemic adj.（疾病）大规模流行的 n.<正式>大流行病 revival n. 复苏；复兴；重新流行 revitalize v. 使获得新生；使复兴；使恢复生机 influx n. 涌进；汇集 aspiration n. 志向，抱负 flourish v. 茁壮成长；繁荣；蓬勃发展 1 学科网（北京）股份有限公司 $$