外刊改编语法填空题百日Day 11-Day 12-2025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 11 Should food be a challenge or a comfort? From: The Economist PICTURE THE scene. You are perched on a stool at a bar. A sport—basketball, say, or baseball—is playing on a screen above. A beer sits in front of you, its icy base adhering _____1_____ the paper mat. And then a basket appears, lined with some kind of grease-resistant paper, celery sticks ______2_____(sprout) from one end next to a pot of blue-cheese dip. The main event will be one of two things, buffalo chicken wings or buffalo chicken tenders. Which you choose says more about you than you might think: do you want to fight your food or inhale it? Cheap, salty and popular, chicken wings and tenders are now the quintessential bar snacks. But poultry’s popularity in America is relatively recent. Chicken production boomed during the second world war. In the 1940s the US Department of Agriculture launched the “Chicken of Tomorrow”, a contest to develop fatter and faster-growing birds. Production became more industrialised and efficient. By the 1950s, what ______3_____(be) one of the most expensive meats was the cheapest. For years Americans preferred white meat and sent their chicken wings to China. The invention of buffalo chicken wings in upstate New York in the 1960s single-handedly changed the structure of the global chicken trade, argues Emelyn Rude in “Tastes Like Chicken: A History of America’s Favourite Bird”. America began keeping its wings and sent China only the feet. But those home-grown bosomy birds also left America with lots of white meat. One result was chicken tenders. Unlike nuggets—which, says the original recipe, are 85% “mechanically deboned spent layer meat”—tenders are ______4_____ single piece of meat. They ______5_____(form) from tenderloin, the pectoralis minor muscle, found beneath the breast but smaller and thinner. Chicken tenders satisfy a common desire, perhaps most acute in America, for consistency and convenience. Cooking chicken wings is tricky. The drumette and the wingette may cook unevenly. Getting the skin crispy is a skill, leaving it flabby—a crime. Eating them is no simpler. Smears of sauce wind up slicked around your mouth and _____6_____(stick) under your fingernails. The meat has to be prised from the bones. The texture varies; there is cartilage and gristle to contend with. (Elsewhere that is a bonus: knobbly chicken feet and tense little gizzards are relished in China ______7_____(precise) because of their texture.) Finally, wings have a certain discomforting realness. Like legs, they are recognisably part of an animal in name and appearance. Tenders—battered or breaded—are a more straightforward proposition for both chef ______8_____ eater. There is no skin with which to battle. Each bite is identical, the texture unvarying. Many people value uniformity in ______9_____ they eat: the appeal of fast-food chains lies in large part in customers’ appreciation of the fact that, wherever they are, they know they will be served the same items, cooked in the same way. For some, comfort food means not having to think too much about what they are eating. For others, it means food ______10_____ requires enough concentration to avoid thinking about anything else. Should food be a challenge or a comfort? From: The Economist PICTURE THE scene. You are perched on a stool at a bar. A sport—basketball, say, or baseball—is playing on a screen above. A beer sits in front of you, its icy base adhering to the paper mat. And then a basket appears, lined with some kind of grease-resistant paper, celery sticks sprouting (sprout) from one end next to a pot of blue-cheese dip. The main event will be one of two things, buffalo chicken wings or buffalo chicken tenders. Which you choose says more about you than you might think: do you want to fight your food or inhale it? Cheap, salty and popular, chicken wings and tenders are now the quintessential bar snacks. But poultry’s popularity in America is relatively recent. Chicken production boomed during the second world war. In the 1940s the US Department of Agriculture launched the “Chicken of Tomorrow”, a contest to develop fatter and faster-growing birds. Production became more industrialised and efficient. By the 1950s, what had been (be) one of the most expensive meats was the cheapest. For years Americans preferred white meat and sent their chicken wings to China. The invention of buffalo chicken wings in upstate New York in the 1960s single-handedly changed the structure of the global chicken trade, argues Emelyn Rude in “Tastes Like Chicken: A History of America’s Favourite Bird”. America began keeping its wings and sent China only the feet. But those home-grown bosomy birds also left America with lots of white meat. One result was chicken tenders. Unlike nuggets—which, says the original recipe, are 85% “mechanically deboned spent layer meat”—tenders are a single piece of meat. They are formed (form) from tenderloin, the pectoralis minor muscle, found beneath the breast but smaller and thinner. Chicken tenders satisfy a common desire, perhaps most acute in America, for consistency and convenience. Cooking chicken wings is tricky. The drumette and the wingette may cook unevenly. Getting the skin crispy is a skill, leaving it flabby—a crime. Eating them is no simpler. Smears of sauce wind up slicked around your mouth and stuck (stick) under your fingernails. The meat has to be prised from the bones. The texture varies; there is cartilage and gristle to contend with. (Elsewhere that is a bonus: knobbly chicken feet and tense little gizzards are relished in China precisely (precise) because of their texture.) Finally, wings have a certain discomforting realness. Like legs, they are recognisably part of an animal in name and appearance. Tenders—battered or breaded—are a more straightforward proposition for both chef and eater. There is no skin with which to battle. Each bite is identical, the texture unvarying. Many people value uniformity in what they eat: the appeal of fast-food chains lies in large part in customers’ appreciation of the fact that, wherever they are, they know they will be served the same items, cooked in the same way. For some, comfort food means not having to think too much about what they are eating. For others, it means food that/which requires enough concentration to avoid thinking about anything else. 食物是一种挑战还是一种安慰？ 想象一下场景。你坐在酒吧的凳子上。屏幕上播放着篮球比赛或棒球比赛。一杯啤酒摆在你面前，冰凉的底部附着在纸垫上。然后一个篮子出现了，里面铺着防油纸，芹菜棒从一端伸出，旁边是一罐蓝奶酪调味酱。主角将是两种选择之一，辣味鸡翅或辣味鸡条。你的选择对你的性格有更多的暗示：你是想和食物对抗还是迅速吞下它？ 廉价、咸味且受欢迎的鸡翅和鸡条现在已经成为典型的酒吧小吃。但在美国，家禽的受欢迎程度是相对较新的。鸡肉生产在二战期间迅速增长。在1940年代，美国农业部推出了“明天的鸡肉”活动，目的是培育肥胖并生长更快的鸟类。生产变得更加工业化和高效。到了1950年代，曾经是最昂贵的肉类之一变得最便宜。 多年来，美国人更喜欢白肉，将鸡翅送往中国。埃默琳·鲁德在她的著作《像鸡肉一样：美国最受欢迎的鸟类历史》中称，20世纪60年代在纽约州上部发明的辣味鸡翅独自改变了全球鸡肉贸易的结构。美国开始留住鸡翅，只向中国出口鸡脚。 但是，这些本土生长的丰满鸟类也使美国剩下了大量的白肉。其中一个结果就是鸡条。与鸡块不同——原始配方称其为85％的“机械去骨废弃鸡蛋层肉”——鸡条是一块单一的肉。它们由鸡胸下面的小胸肌组成，较小且较薄。 鸡条满足了人们普遍的欲望，也许在美国最强烈，那就是对一致性和便利性的渴望。烹饪鸡翅是一项棘手的任务。鸡翅中的鸡翅根和鸡翅中段可能煮得不均匀。让皮变脆是一种技巧，否则就会变得松软——这是一种错误。吃鸡翅也不简单。酱汁往往会粘在嘴巴周围，卡在指甲下面。肉必须从骨头上剥离。质地也各不相同；其中含有软骨和筋膜。（在其他地方，这是一种好处：中国人特别喜爱多瘤的鸡脚和筋膜，正是因为它们的质地。）最后，鸡翅给人一种不舒服的真实感。就像腿一样，它们在名称和外观上都能够被辨认出来，明显是动物的一部分。 鸡条（裹着面糊或面包糠）对厨师和食客来说更加直接。没有需要与之斗争的皮。每一口都是相同的，质地也是一致的。许多人在食物方面重视一致性：快餐连锁店的吸引力在很大程度上在于顾客欣赏无论身在何处，他们知道他们会得到同样的食物，以同样的方式烹制。 对一些人来说，舒适食物意味着不必过多考虑他们正在吃的东西。而对其他人来说，它意味着需要足够的专注力，以避免思考其他事情。 生词积累 perch v. 栖息；停留 adhere to 坚持；粘附；拥护 sprout v.（植物）发芽，抽条；（毛发等）生长，长出；涌现，突然出现； inhale v. 吸入，吸气 boom n. 繁荣；流行 v. 迅速发展，繁荣 unevenly adv.不均衡地；不平坦地； slick v. 使（头发）光滑，使亮滑； prise v. 费劲地（从某人）得到 contend v. 声称，主张；竞争 identical adj. 完全相同的；同一的； realness n. 真诚；真实性 原创外刊改编语法填空题打卡Day 12 Chinese tea brands are conquering South-East Asia From: The Economist Opposite a university campus on the outskirts of Jakarta, motorbikes line the front of Ricky Salim’s ice-cream and tea store. One of thousands of Mixue franchise owners across Asia, Mr Salim says his business is so good that he hopes to open more outlets this year. Mixue, a Chinese firm which built its brand selling flavoured teas and soft-serve ice-cream in smaller Chinese cities with relatively modest average incomes, is exporting its model across South-East Asia. Its nearly 22,000 franchised stores worldwide, by early last year, made it the fifth-largest fast-food chain in the world by outlet, behind McDonald’s, Subway, Starbucks and KFC. Part of the reason for Mixue’s success is that it sells rising Asia”s favourite drink: bubble (or “boba”) tea, a milky tea _____1_____ (contain) chewy tapioca balls. In China, the market for these newfangled, flavoured teas was twice that for coffee in 2021, with a $20bn turnover, according to Momentum Works, a research firm in Singapore. As growth has slowed in China, bubble-tea brands have set their sights on South-East Asia, _____2_____ the market was worth $4bn. Several other large, Chinese, ready-made tea brands, including HeyTea, Nayuki Tea, ChaGee and Happy Lemon, have also moved into the region. Yet no bubble-tea chain has spread faster than Mixue, which opened its first store in Vietnam in 2018. By March it had around 1,500 stores in Indonesia; the firm wants to double its _____3_____(present) there by the end of this year, says Andy Meitri Hartanto, Mixue Indonesia’s franchise manager. The brand’s bright red signage and snowman logo can already be found in malls, along dusty side streets and on shophouses across Indonesia. Many branches stock board games, magazines, picture books and soft toys. On weekends Mr Salim’s outlet fills with parents taking their children out for ice-cream, while during the week his main customers are students and office workers looking for a(n) _____4_____(afford), comfortable place to study or work. An ice-cream costs just 8,000 rupiah ($0.50). Almost all Mixue branches are franchises. Around 95% of the firm’s 10.3bn yuan ($1.5bn) in revenue in 2021 came from selling ingredients, packaging and equipment to franchise-holders. Huge factories and extensive supply chains let it keep down the store-price of ice-creams and teas, according to Zheshang Securities, a Chinese broker. Around 90% of Mixue Indonesia’s products _____5_____(import) from China. But the company’s Indonesia operation has grown to such an extent that it plans to start making ingredients locally, says Mr Hartanto. Mixue has also adapted to local conditions. The Indonesian Ulema Council, a religious body, declared Mixue halal in February. In a country with 230m Muslims, “this decision was a big deal”, says Mr Salim. Mixue dates from 1997, when its founder, Zhang Hongchao, started selling shaved ice and drinks at a roadside stall in the central Chinese province of Henan. Yet it wasn’t until videos of its mascot, _____6_____ chubby snowman, singing the Mixue theme song went viral on Chinese social media a few years ago _____7_____ the brand became a household name. Short videos on Mixue, which means “honey snow” in Mandarin, have been viewed more than 17bn times on Douyin, TikTok’s Chinese sister app. _____8_____ fancier bubble-tea brands, Mixue markets _____9_____(it) as cheap and cheerful, rather than trendy, both in China and South-East Asia. Its viral song has been translated into 20 languages and is often played relentlessly in its franchises. “What it took our China team ten or 20 years to figure out, we’ve been able to perfect in just one year by learning from their experiences,” says Mr Hartanto. Mixue’s biggest ambitions for growth are in countries with rapidly growing economies and many young people, such as Indonesia, the Philippines, Thailand and Vietnam. Yet over the past year Mixue stores have also opened in Australia, Japan, Singapore and South Korea, and the firm _____10_____(register) its trademark in markets from Europe and America to Kyrgyzstan and Uzbekistan. It has announced plans for an initial public offering on the Shenzhen Stock Exchange. The singing snowman is coming your way. Chinese tea brands are conquering South-East Asia From: The Economist Opposite a university campus on the outskirts of Jakarta, motorbikes line the front of Ricky Salim’s ice-cream and tea store. One of thousands of Mixue franchise owners across Asia, Mr Salim says his business is so good that he hopes to open more outlets this year. Mixue, a Chinese firm which built its brand selling flavoured teas and soft-serve ice-cream in smaller Chinese cities with relatively modest average incomes, is exporting its model across South-East Asia. Its nearly 22,000 franchised stores worldwide, by early last year, made it the fifth-largest fast-food chain in the world by outlet, behind McDonald’s, Subway, Starbucks and KFC. Part of the reason for Mixue’s success is that it sells rising Asia”s favourite drink: bubble (or “boba”) tea, a milky tea containing (contain) chewy tapioca balls. In China, the market for these newfangled, flavoured teas was twice that for coffee in 2021, with a $20bn turnover, according to Momentum Works, a research firm in Singapore. As growth has slowed in China, bubble-tea brands have set their sights on South-East Asia, where the market was worth $4bn. Several other large, Chinese, ready-made tea brands, including HeyTea, Nayuki Tea, ChaGee and Happy Lemon, have also moved into the region. Yet no bubble-tea chain has spread faster than Mixue, which opened its first store in Vietnam in 2018. By March it had around 1,500 stores in Indonesia; the firm wants to double its presence (present) there by the end of this year, says Andy Meitri Hartanto, Mixue Indonesia’s franchise manager. The brand’s bright red signage and snowman logo can already be found in malls, along dusty side streets and on shophouses across Indonesia. Many branches stock board games, magazines, picture books and soft toys. On weekends Mr Salim’s outlet fills with parents taking their children out for ice-cream, while during the week his main customers are students and office workers looking for a(n) affordable (afford), comfortable place to study or work. An ice-cream costs just 8,000 rupiah ($0.50). Almost all Mixue branches are franchises. Around 95% of the firm’s 10.3bn yuan ($1.5bn) in revenue in 2021 came from selling ingredients, packaging and equipment to franchise-holders. Huge factories and extensive supply chains let it keep down the store-price of ice-creams and teas, according to Zheshang Securities, a Chinese broker. Around 90% of Mixue Indonesia’s products are imported (import) from China. But the company’s Indonesia operation has grown to such an extent that it plans to start making ingredients locally, says Mr Hartanto. Mixue has also adapted to local conditions. The Indonesian Ulema Council, a religious body, declared Mixue halal in February. In a country with 230m Muslims, “this decision was a big deal”, says Mr Salim. Mixue dates from 1997, when its founder, Zhang Hongchao, started selling shaved ice and drinks at a roadside stall in the central Chinese province of Henan. Yet it wasn’t until videos of its mascot, a chubby snowman, singing the Mixue theme song went viral on Chinese social media a few years ago that the brand became a household name. Short videos on Mixue, which means “honey snow” in Mandarin, have been viewed more than 17bn times on Douyin, TikTok’s Chinese sister app. Unlike fancier bubble-tea brands, Mixue markets itself (it) as cheap and cheerful, rather than trendy, both in China and South-East Asia. Its viral song has been translated into 20 languages and is often played relentlessly in its franchises. “What it took our China team ten or 20 years to figure out, we’ve been able to perfect in just one year by learning from their experiences,” says Mr Hartanto. Mixue’s biggest ambitions for growth are in countries with rapidly growing economies and many young people, such as Indonesia, the Philippines, Thailand and Vietnam. Yet over the past year Mixue stores have also opened in Australia, Japan, Singapore and South Korea, and the firm has registered (register) its trademark in markets from Europe and America to Kyrgyzstan and Uzbekistan. It has announced plans for an initial public offering on the Shenzhen Stock Exchange. The singing snowman is coming your way. 中国茶品牌正在征服东南亚 在雅加达郊区一所大学校园的对面，摩托车排队停在里奇·萨利姆的冰淇淋和茶店前。里奇·萨利姆是亚洲各地成千上万名蜜雪冰城连锁店加盟商之一。他表示自己的生意非常好，希望今年能开设更多门店。蜜雪冰城是一家中国公司，以在中国较小城市销售调味茶和软冰淇淋建立了品牌，这些城市的人均收入相对较低，它正在将自己的模式出口到东南亚。到去年年初，蜜雪冰城全球拥有近22,000家特许经营店，成为仅次于麦当劳、赛百味、星巴克和肯德基的世界第五大快餐连锁品牌。 蜜雪冰城的成功部分原因是它销售了亚洲崛起的最受欢迎的饮品：珍珠奶茶（又称波霸奶茶），一种含有有嚼劲的木薯珍珠的奶茶。根据新加坡的研究公司Momentum Works的数据，2021年中国这类新颖的调味茶市场的规模是咖啡市场的两倍，达到了200亿美元的营业额。随着中国市场增长放缓，珍珠奶茶品牌开始把目光投向了价值40亿美元的东南亚市场。包括喜茶、奈雪の茶、茶吉、快乐柠檬在内的其他几家中国大型即饮茶品牌也进军了该地区。 然而，没有哪家珍珠奶茶连锁店比蜜雪冰城扩张速度更快。它在2018年在越南开设了第一家店铺。到3月份，它在印度尼西亚已经拥有约1,500家店铺；蜜雪冰城印尼的特许经营经理安迪·梅特里·哈尔坦托表示，该公司希望到今年年底在该国的门店数量翻倍。该品牌鲜艳的红色标识和雪人标志已经遍布印尼的商场、尘土飞扬的街道和店屋。许多店铺提供棋盘游戏、杂志、图画书和软玩具。在周末，里奇·萨利姆的店铺会挤满了带孩子出来吃冰淇淋，而平日里的主要顾客则是学生和上班族，他们寻找一个价格实惠、舒适的地方学习或工作。一份冰淇淋只需8,000印尼盾（约0.50美元）。 几乎所有的蜜雪冰城店铺都是特许经营。2021年，该公司103亿元人民币（约合15亿美元）的收入中，约95%来自向特许经营者销售原料、包装和设备。据中国券商浙商证券称，庞大的工厂和完善的供应链使其能够控制冰淇淋和茶饮的门店价格。蜜雪冰城印尼90%的产品都是从中国进口的。但是该公司在印尼的业务发展到了一个程度，计划开始在当地生产原料，哈尔坦托先生表示。蜜雪冰城还适应了当地的情况。印尼宗教机构委员会在今年2月宣布蜜雪冰城的产品是清真的。在一个拥有2.3亿穆斯林的国家，萨利姆先生表示，"这个决定意义重大"。 蜜雪冰城成立于1997年，其创始人张洪超在中国中部河南省的路边摊开始销售刨冰和饮品。然而，直到几年前，蜜雪冰城的吉祥物——一个胖胖的雪人——在中国社交媒体上传播了蜜雪冰城主题曲的视频后，这个品牌才成为家喻户晓的名字。蜜雪冰城在抖音（TikTok的中国姐妹应用）上的短视频已经被观看超过170亿次。 与其他高端的珍珠奶茶品牌不同，蜜雪冰城在中国和东南亚市场上将自己定位为廉价和愉快的品牌，而不是时尚的品牌。在其特许经营店中，它的病毒式歌曲已被翻译成20种语言，并经常在店内无休止地播放。哈尔坦托先生表示："我们从中国团队的经验中学到的，在他们花费了10年或20年的时间来摸索的事情，我们只用了一年就完美地掌握了"。 蜜雪冰城在印尼、菲律宾、泰国和越南等经济快速增长、年轻人众多的国家拥有最大的增长雄心。然而，在过去一年里，Mixue的门店也在澳大利亚、日本、新加坡和韩国等国家开设了门店，并在欧洲、美洲、吉尔吉斯斯坦和乌兹别克斯坦等市场注册了其商标。该公司还宣布计划在深圳证券交易所进行首次公开募股。这位唱歌的雪人即将来到你的城市。 生词积累 franchise n. 特权;公民权 flavoured adj. 有…的; 风味的;经过调味的 turnover n. 翻覆;营业额 ingredient n. 原料; 要素 religious adj.修道的;虔诚的 chubby adj.圆胖的，丰满的 viral adj. 病毒性的，病毒引起的 relentlessly adv. 坚韧地，不屈不挠地；残酷无情地； initial adj. 最初的 1 学科网（北京）股份有限公司 $$