Unit 1 Food matters 饮食为重（单元阅读精练）英语译林版选择性必修第一册

**基本信息** 以饮食主题为核心，融合词汇分类记忆、长难句解析与多题型实战，构建“语言知识-文化理解-解题能力”三维训练体系，提升语言能力与跨文化思维品质。 **专项设计** |模块|题量/典例|方法提炼|知识逻辑| |----|-----------|----------|----------| |词汇模块|4类主题词汇列表|分类联想记忆法|从具体食物名称到抽象饮食概念，形成“具象-抽象”认知链条| |长难句突破|2个高考真题例句|“标志识别-类型判断-精准翻译”三步法|通过语法标志拆解复杂句式，提升语言理解能力| |实战演练|10篇不同体裁语篇|体裁适配解题策略（如应用文信息定位、说明文逻辑分析）|从单一语言知识到综合语用能力，实现知识迁移与思维发展|

Unit 1 Food matters 饮食为重 单元阅读精练 食物名称 bean curd(Mapo tofu)豆腐(麻婆豆腐) Cross-Bridge Rice Noodles过桥米线 dessert n.(饭后)甜点，甜食 dim sum点心 Dumplings饺子 fried rice炒饭 hand-pulled noodles拉面 hot pot火锅 junk food垃圾食品 Kung Pao Chicken宫保鸡丁 lamb kebab烤羊肉串 Mooncakes月饼 noodles with tomato egg sauce西红柿鸡蛋面 Peking Duck北京烤鸭 pre-made dishes/food预制菜 red braised pork红烧肉 Sweet and Sour Pork糖醋里脊 食物味道 bitter adj.味苦的；激烈的；令人难过的；严寒的 bland adj.寡淡的，没味的 creamy adj.像奶油的，光滑细腻的；淡黄色的 crispy adj.酥脆的 delicate adj.精致的，精细的 delicious adj.美味的 flavorful adj.味道丰富的 fresh adj.新鲜的 light adj.清淡的 mild adj.不浓的，淡味的 nutty adj.有坚果味的 pungent adj.味道强烈的，冲鼻的 salty adj.咸的，含盐的 savory adj.咸香的，可口的 sour adj.酸的，有酸味的；馊的 spicy adj.辣的(指辣味强度) sweet adj.甜的 tangy adj.味道浓烈尖酸的 tender adj.嫩的 tasty adj.美味的 yummy adj.美味的 健康饮食 bake vt.& vi.烘烤；烤硬 balanced diet均衡饮食 boil vt.& vi.用沸水煮；(使)沸腾 consume vt.吃，喝，饮；消耗，耗费 consume energy消耗能量 cut back on减少某类食物 digest vt.& vi.消化 flavour(AmE flavor)vt.给……调味，加味于 fry vt.& vi.油炸，油煎 in moderation 适度地，适量地 lower vt. 降低，减少；把……放低，使……降下 restrict v.限制摄入 烹饪相关 bakery n.面包(糕饼)店 buffet n.自助餐 cabbage n.甘蓝，卷心菜 calorie n.卡，卡路里；千卡 chef n.主厨，厨师 chilli(AmE chili)n.辣椒 flavour(AmE flavor)n.味，味道；特点，特色 ingredient n.材料，成分；因素，要素 layer n.层，表层；层次 mixture n.混合物；混合，结合 pan n.平锅，平底锅 sauce n.调味汁，酱 slice n.薄片，片；部分，份额 vt. 把…… 切成片；切开，割破 Sichuan pepper n.花椒 spring onion n.小葱，香葱 The development of pre-made dishes has become a significant trend in the catering industry, driven by the demand for efficiency and standardization. While these dishes offer benefits such as reduced preparation time and consistent quality, they have also sparked widespread debate regarding transparency and consumer rights. Many chain restaurants utilize pre-made or pre-processed ingredients to maintain speed and uniformity across locations. However, disputes often arise when consumers feel misled about the freshness of their meals. The recent controversy involving a well-known restaurant and an internet influencer highlights this tension. Although pre-made dishes are not inherently harmful—and are often safe and convenient—the key issue lies in whether customers are adequately informed. From a broader perspective, pre-made dishes represent an important aspect of food industrialization. They enable large-scale operations to serve more customers efficiently. Yet, it is crucial for businesses to balance industrial efficiency with respect for consumers’ right to know. Only through honesty and clear communication can the industry build trust and achieve sustainable development. In conclusion, while pre-made dishes are here to stay, their ethical implementation requires greater transparency and stricter regulations to protect consumer interests without stifling innovation. 【译文欣赏】 市场对高效化、标准化的需求推动预制菜发展成为餐饮行业一大主流趋势。预制菜虽能缩短备餐时间、稳定出品品质，优势突出，却也围绕信息透明度与消费者权益引发广泛争议。 大量连锁餐厅使用预制成品或预处理原料，以此保证各门店出餐速度统一、口味标准一致。但倘若消费者认为商家在菜品制作方式上刻意误导自己，各类消费纠纷便会随之产生。近期某知名餐厅与探店网红引发的舆论争议，正是这一矛盾的集中体现。预制菜本身并非天生有害，大多安全便捷，争议核心在于商家是否充分告知消费者相关信息。 从宏观层面来看，预制菜是食品工业化的重要组成部分，助力餐饮规模化运营，高效服务更多食客。但企业必须平衡产业效率与消费者的知情权。唯有诚信经营、清晰公示信息，餐饮行业才能建立信任，实现可持续发展。 综上，预制菜的普及已是大势所趋。想要规范其合规推行，行业需提升信息透明度、出台更严格的监管制度，在保障消费者权益的同时，避免扼杀行业创新。 【词汇积累】 catering industry n.餐饮业 controversy /ˈkɒntrəvɜːsi/ n.争议；争论 standardization /ˌstændədaɪˈzeɪʃn/ n.标准化 inherently /ɪnˈherəntli/ adv.本质上；本身 transparency /trænsˈpærənsi/ n.透明度 industrialization /ɪnˌdʌstriəlaɪˈzeɪʃn/ n.工业化 pre-processed/ˌpriːˈprəʊsest/ adj.预加工的 sustainable development n.可持续发展 uniformity /ˌjuːnɪˈfɔːməti/ n.一致性；统一性 stifle /ˈstaɪfl/ vt.抑制；扼杀 【知识拓展】 1. 中央厨房模式：连锁餐饮统一在中央厨房完成食材清洗、切配、预制，再配送到各门店，是预制菜规模化生产的核心模式，极大提升出餐效率，但也极易产生食材信息不透明问题； 2. 消费者核心诉求：大众不排斥预制菜，抵触的是商家刻意隐瞒、用预制菜冒充现炒菜品、模糊食材保鲜周期等欺骗行为； 3. 行业监管方向：多地出台新规，要求餐饮门店主动公示预制菜使用情况，完善食材溯源体系，平衡产业发展与消费者知情权； 4. 行业两面性：预制菜降低餐饮开店门槛、节约人力成本、统一口味；但过度依赖会弱化门店现制特色，长期冷链储存也会影响部分食材口感。 【词汇延伸】 pre-made dishes/food预制菜 semi-finished ingredients半成品食材 ready-to-cook food即烹食品 central kitchen operation中央厨房运营 food industrialization chain食品工业化产业链 cold chain transportation冷链运输 standardized production标准化生产 chain restaurants连锁餐厅 maintain uniform taste保持口味统一 cut preparation time缩短备餐时间 lower labor costs降低人力成本 large-scale catering operation规模化餐饮运营 food serving efficiency出餐效率 consumer rights消费者权益 the right to know知情权 consumer disputes消费纠纷 mislead consumers误导消费者 information disclosure信息公示 fresh food identification食材新鲜度标注 protect consumer interests维护消费者利益 market supervision rules市场监管细则 strict industry regulations严格行业监管 sustainable development可持续发展 stifle industrial innovation抑制行业创新 build public trust建立大众信任 food safety guarantee食品安全保障 【高考真题链接】 (2023·全国乙卷·阅读理解C篇)What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists. It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking. According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients(配料)than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession(痴迷)with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking. 28. What do people usually think of British food? A. It is simple and plain. B. It is rich in nutrition. C. It lacks authentic tastes. D. It deserves a high reputation. 29. Which best describes cookery programmes on British TV? A. Authoritative. B. Creative. C. Profitable. D. Influential. 30. Which is the percentage of the people using more diverse ingredients now? A. 20%. B. 24%. C. 25%. D. 33%. 31. What might the author continue talking about? A. The art of cooking in other countries. B. Male chefs on TV programmes. C. Table manners in the UK. D. Studies of big eaters. 【答案】28. A 29. D 30. D 31. B 【导语】本篇是一篇说明文，介绍英国人在英国烹饪节目的影响下改变对烹饪的看法，并尝试新的烹饪习惯。 28. 细节理解题。根据第一段的“What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting?”(当你想到英国食物时，你会想到什么？你可能想到的是炸鱼薯条，或是一肉两菜的周日晚餐。但是，英国食物真的如此无趣吗)可知，提及英国食物，大家往往只是想到炸鱼薯条和周日烤肉，所以人们通常会觉得英国食物平平无奇，故选A项。 29.推理判断题。根据第二段的“It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits.”(正是由于电视上的这些大厨，而不是凭借广告宣传活动，英国人正在远离“一肉两菜”和速食餐，而变得更加愿意探索新的烹饪习惯)和“It seems that TV programmes have helped change what people think about cooking.”(似乎电视节目帮助改变了人们对烹饪的看法)可知，英国的烹饪节目能够改变英国人对烹饪的看法，尝试从传统的英式饮食走出来，尝试新的烹饪习惯，由此推知英国的烹饪节目具有很大的影响力，故选D项。 30.细节理解题。根据第三段的“Almost one third say they now use a wider variety of ingredients(配料)than they used to, and just under 1 in 4 say they now buy better quality ingredients than before.”(几乎三分之一的人表示他们现在使用的配料比以前更多，将近四分之一的人表示他们现在购买的配料质量比以前更好)可知，三分之一左右的人，也就是33%左右的人，使用的配料比以前更多，故选D项。 31.推理判断题。根据第三段的最后一句“With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking.”(随着电视上出现越来越多男性厨师，男孩子喜欢烹饪不再是一件“不酷”的事了)可知，接下来，文章有可能展开论述电视上的男性厨师相关内容，从而与上文形成语义连贯，故选B项。 命题特点 推理判断题是阅读理解中难度较大的题型。它不仅要求考生理解文章的字面意思，还要对文章的表面信息进行挖掘，将作者在文中没有直接说出的意思通过对细节上的暗示和语篇逻辑关系的分析，做出一定判断和推理，从而得出文章的深层意义和隐含意义。推理判断题在高考中占比很重，经常达到4-8题甚至以上，包括隐含意义推断题、观点态度推断题、文章出处或写作对象、目的意图推断题和下文预测推断题。 命题规律1.文中长复合句、特殊句型处常考； 2.语言转折和强对比处常考； 3.对文章中心思想处常考。 推理判断题解题思维 1.理解文章的字面意思，从字里行间捕捉有用的提示和线索，打好推理判断的基础。 2. 对文字的表面信息由浅入深地进行挖掘，通过分析、综合、判定等，进行合乎逻辑的推断。不能断章取义，以偏概全，局限于肤浅的表面意思。 3. 忠实于原文，以文章提供的事实和线索为依据进行合理推断。不能主观臆想，凭空想象，随意揣测，更不能以自己的观点代替作者的观点; 4. 把握句间、段之间的逻辑关系，了解语篇的结构和体裁。体会文章的基调，揣摸作者的态度，感悟文章的逻辑发展，揣摩作者的弦外之音。 注意：推理判断题要在阅读理解整体语篇的基础上，把握文章的真正内涵。推理时我们务必要忠于原文，在文章中寻找并确定可推论的依据，准确理解文中的已知部分，再结合语境和常识推论出未知部分和作者的言外之意。 推理判断题干扰项特征 1.主观臆断：根据现实生活常识推断。虽然符合考生的常识，但文中并没有支撑的依据。 2.过度推断：作者并未做出评论，只是客观的陈述事实，考生进行了过度的解读和推断。 3.以细节代替推断：将文章中出现的文中无关紧要或片面推出的结论，如某一处细节当作合理推断，实则是原文信息的简单重复，并不是推断出来的结论。 4.无中生有：在解题时将自己的观点或社会的一种普遍性倾向而文中并无关系的观点当成作者 的观点。实际上真正的答案在文章中并不能直接找到，会进行词汇的替换。 1. Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists. 抓标志：从属连词Even though；关系代词who；关系代词whose 判类型：让步状语从句＋主句(包含两个并列定语从句) 试翻译：尽管英国素来有着美食乏善可陈的名声，但如今该国涌现出越来越多顶级大厨，他们频繁出现在电视荧幕上，所著食谱也常常稳居畅销书榜单榜首。 2. It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. 抓标志：强调句型连接词that 判类型：it is...that... 强调句型(主句内含并列谓语结构) 试翻译：英国人逐渐摒弃传统一肉两菜餐食与预制速食，在烹饪习惯上变得更乐于尝试新鲜事物，这都要归功于这些电视名厨，而非各类广告宣传活动。 ①have a reputation for因……闻名；有……的名声 ②turn away from摒弃；远离 ③ready-made meals预制餐；速食餐 ④cooking habits烹饪习惯 ⑤stick to a traditional diet坚持传统饮食 ⑥apply for food courses申请美食相关课程 ⑦a wider variety of ingredients种类更丰富的配料 ⑧expand(one’s)cookery knowledge and skills拓展(某人的)烹饪知识与技巧 ⑨market analysts市场分析师 ⑩television scheduling电视节目编排 【综合实战演练】 语篇 题型 体裁 词数 内容简介 Passage 1 阅读理解 应用文 285 介绍多国特色羊肉等菜品 Passage 2 阅读理解 说明文 329 方便面全球流行的原因及其优缺点 Passage 3 阅读理解 记叙文 372 华裔移民将中式爆炒传入美国并风靡当地 Passage 4 阅读理解 夹叙夹议 330 食谱特色/创作/成就，一些美国人对中餐的喜爱 Passage 5 阅读理解 新闻报道 363 营养师解读预制菜营养、利弊、监管 Passage 6 阅读理解七选五 说明文 262 破除养胃唯饮食误区，给出节日护胃方案 Passage 7 阅读理解七选五 说明文 281 由国人饮食印象切入，深挖中华饮食文化内涵 Passage 8 完形填空 说明文 234 饮食烹饪智慧及其对作者的影响 Passage 9 完形填空 夹叙夹议 235 以中外饮食差异佐证习惯源于文化 Passage 10 语法填空 说明文 217 介绍中国的“八大菜系” Passage 1 (25-26高三上·山东临沂·阶段检测)Here’s our pick of the finest lamb dishes on menus worldwide mutton plates. Hand-Pulled Belt Noodles With Cumin Lamb Xi’an Biang Biang Noodles, London The cuisine of China’s northwestern Shaanxi province is known for its complex flavours; for its lamb and mutton dishes; and for its hand-pulled noodles. At no-frills canteen-style Xi’an Biang Biang Noodles, in London’s Spitalfields, all three come together in one hugely popular, generously proportioned dish, which combines tender pieces of cumin-spiced lamb and chewy biang biang noodles(also known as belt noodles due to their impressive width). £13.80. xianbiangbiangnoodles.com Cevapi Rose Mary, Chicago There are many regional variations of cevapi, a grilled minced meat dish popular across the Balkans. The mixed lamb and beef version is served with sweet and spicy ajvar(a smoky roasted red pepper and aubergine dip), tangy kaymak(a dairy product similar to clotted cream)and red onion, all sandwiched into a soft, fluffy flatbread. $20(£16). rosemarychicago.com Slow-Roast leg of Lamb The Cotley Inn, Somerset At this rural pub, head chef Dan Brown endeavours to source all ingredients locally. The lamb for his Sunday roast is reared in a field opposite the pub and the vegetables — honey-glazed beetroot, spring greens, courgette puree and roast potatoes — are supplied, where possible, from within a 25-mile radius. £18. cotleyinnwambrook.co.uk Schöpsernes Gasthof Hotel Andlwirt, St Andrä im Lungau Traditional to Austria’s Lungau region, Schöpsernes is a harvest festival dish that uses meat from the first lambs brought down fom their summer’s grazing. At Gasthof Hotel Andlwirt, a generous platter of roasted lamb cuts, aromatic with rosemary and garlic, is served alongside white cabbage salad, potatoes and cranberry. Available from mid-September to 1 November. 24(£20.50). gasthofhotelandlwirt.at 1. Which dish is originally from China? A. Cevapi. B. Biang biang noodles. C. Schöpsernes. D. Slow-Roast leg of Lamb. 2. How much do you pay for a dish in the Cotley Inn, Somerset? A. £13.80. B. £16. C. £20.50. D. £18. 3. What is special about Schöpsemes? A. It is linked with a harvest festival. B. It is the cheapest of the four dishes. C. It uses meat from lambs. D. It can be tasted in July. 【答案】1. B 2. D 3. A 【导语】本文是一篇应用文。这篇文章介绍了世界各地精选的羊肉菜肴，包括中国西北陕西省特色的手拉面、 芝加哥的烤碎肉卷、英国萨默塞特乡村酒吧的慢烤羊腿，以及奥地利隆高地区传统的丰收节菜肴。 1. 细节理解题。根据Xi’an Biang Biang Noodles, London部分中“The cuisine of China’s northwestern Shaanxi province is known for its complex flavours; for its lamb and mutton dishes; and for its hand-pulled noodles.(中国西北部陕西省的菜肴以层次丰富的风味、各式羊肉菜品以及手工拉面闻名)”可知，Biang biang noodles是来自中国西北的陕西省的特色菜肴，故选B。 2. 细节理解题。根据The Cotley Inn, Somerset部分中“£18.(18镑)”可知，在萨默塞特的Cotley Inn餐厅点一盘菜需要支付18镑，故选D。 3. 细节理解题。根据Schöpsernes部分中“Traditional to Austria’s Lungau region, Schöpsernes is a harvest festival dish that uses meat from the first lambs brought down fom their summer’s grazing.( schöpsermes是奥地利隆高地区的传统美食，是一道丰收节的菜肴，用的是夏季放牧后第一批羊的肉)”可知，Schöpsemes是奥地利隆高地区的传统丰收节菜肴，故选A。 Passage 2 (25-26高二上·湖南株洲·阶段检测)What do a student in China, an office worker in the UK and an astronaut in space all have in common? They all eat instant noodles. And they’re not alone — over 100 billion servings of instant noodles are consumed globally each year, making them one of the world’s most successful industrial foods. But how did this happen? Put simply, they’re cheap to produce and cheap to buy, which was exactly what their creator intended to achieve. Momofuku Ando, an entrepreneur, spent a year perfecting the recipe just after the Second World War. He wanted to make something similar to traditional noodles. His creation was instantly popular, playing a part in the post-war economic rise. Even in the year 2000—according to a poll by the Fuji Research Institute—instant noodles were voted the most successful invention, ahead of high-speed trains, laptops and karaoke. According to the World’s Instant Noodles Association, China, Indonesia, Vietnam and India — in that order — all consumed more instant noodles than before in 2021. Instant noodles’ popularity abroad is in part due to how easy they are to adapt to local tastes. In Thailand, for example, you can get green curry flavour, while in Mexico the noodles are garnished(加饰菜)with lime and salsa. And it seems that consumers have grown to expect innovation. Nissin, the food company founded by Ando, launches over 300 products yearly, according to employee Kasura Suzuki. Instant noodles have their critics, too. Their rise in popularity has come at an environmental cost — they’re made with palm oil, contributing to deforestation, and their packaging is plastic. And while they are a hot, tasty and filling meal, instant noodles don’t have much nutritional value, and include high levels of salt and fat. Nevertheless, instant noodles are undoubtedly lifesavers in emergency or extreme situations. More than 60 years after their invention, instant noodles have become the default food for anyone short of money, time, or even a kitchen. 1. How does the author bring in the topic in Paragraph 1? A. By giving examples. B. By making assumptions. C. By raising questions. D. By analysing reasons. 2. What was the original intention of creating instant noodles? A. To promote the tradition. B. To innovate the recipe. C. To boost the economy. D. To cut the cost and price. 3. What can we learn from Paragraph 3 and Paragraph 4? A. All roads lead to Rome. B. Not all gold shines. C. Every sword has two edges. D. Every little helps. 4. The main purpose of this passage is to ________. A. introduce the inventor of instant noodles and his great contributions B. explain why instant noodles are popular globally and analyze their pros and cons C. compare the consumption of instant noodles in different countries D. warn people of the environmental and health problems caused by instant noodles 【答案】1. C 2. D 3. C 4. B 【导语】本文是一篇说明文。文章主要讲述了方便面全球流行的原因及其优缺点。 1. 推理判断题。根据第一段中“What do a student in China, an office worker in the UK and an astronaut in space all have in common? They all eat instant noodles.(中国的学生、英国的上班族和太空中的宇航员有什么共同之处？他们都吃方便面)”以及最后一句“But how did this happen?(但这是怎么发生的呢)”可知，作者是通过提出问题来引出话题的，故选C。 2. 细节理解题。 根据第二段中“Put simply, they’re cheap to produce and cheap to buy, which was exactly what their creator intended to achieve.(简单地说，它们的生产成本低，购买成本也低，这正是它们的创造者想要达到的目的)”可知，创造方便面的初衷是降低成本和价格，故选D。 3. 推理判断题。 根据第三段中“Instant noodles’ popularity abroad is in part due to how easy they are to adapt to local tastes.(方便面在国外受欢迎的部分原因是它们很容易适应当地口味)”以及第四段中“Instant noodles have their critics, too. Their rise in popularity has come at an environmental cost — they’re made with palm oil, contributing to deforestation, and their packaging is plastic. And while they are a hot, tasty and filling meal, instant noodles don’t have much nutritional value, and include high levels of salt and fat.(方便面也有批评者。它们越来越受欢迎是以环境为代价的——它们是用棕榈油制成的，会导致森林砍伐，而且它们的包装是塑料的。虽然方便面是一种热腾腾、美味可口、能填饱肚子的食物，但它们的营养价值并不高，而且含有高盐和高脂肪)”可知，第三段讲述了方便面受欢迎的原因，第四段讲述了方便面的缺点，由此可推知，方便面既有优点也有缺点，即“凡事都有两面性”，故选C。 4. 推理判断题。根据第一段中“And they’re not alone — over 100 billion servings of instant noodles are consumed globally each year, making them one of the world’s most successful industrial foods. But how did this happen?(他们并不孤单——全球每年消费超过1000亿份方便面，使其成为世界上最成功的工业食品之一。但这是怎么发生的呢)”以及后文内容可知，文章主要介绍了方便面在全球受欢迎的原因，并分析了其优缺点，由此可推知，文章的主要目的是解释为什么方便面在全球受欢迎，并分析其优缺点，故选B。 Passage 3 (25-26高二上·江苏苏州·期中)It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant(移民)Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble(翻滚)them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own. Chao came to cooking unexpectedly. A doctor by profession, she gave up her medical career to move to the United States in 1921 after her husband, the famed linguist(语言学家)Chao Yuanren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China: soups with mushrooms and pork flavored with soy sauce. She eventually agreed when a friend begged her to write a cookbook. Chao’s eldest daughter helped her translate recipes from Chinese to English, before her husband put the finishing touches on the language, often adding phrasing that even Chao recognized as awkward. This stylistic conflict resulted in a cookbook that Chao was “ashamed to have written,” as she declared in an author’s note. The cookbook succeeded, going into multiple printings by the end of 1945, though critics largely overlooked the anger in Chao’s words. English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking. She may have given America a well-worn phrase, but she knew that some aspects of the immigrant experience resist translation. Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary(讣告)upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery? 1. Which of the following is true about “chao”? A. It is a cooking technique used only in America. B. It quickly found a place in the American language. C. It was accurately translated into “stir-fry” by Chao. D. It means mixing together small pieces of materials. 2. What made Chao turn to traditional Chinese cooking? A. Her interest in cooking. B. Her profession as a doctor. C. Inadaptability to life in America. D. Encouragement from her husband. 3. What is most special about Chao’s cookbook? A. Consistency in writing style. B. Refusal to westernize Chinese cooking. C. Success in pleasing the American taste. D. Reflection of western culture. 4. What can be inferred from the last paragraph? A. Chao’s cookbook was largely overlooked by critics. B. Chao followed the same trend as other cookbook writers. C. Chao isn’t the only immigrant that deserves giving credit to. D. Chao gained popularity for her unwillingness to silence her differences. 【答案】1. B 2. C 3. B 4. C 【导语】本文是一篇记叙文。文章讲述了Chao Yang Buwei(一位55岁的中国移民)如何将“炒”(stir-fry)这种烹饪技术引入美国，并在其后的岁月里，这项技术如何在美国流行开来。 1. 细节理解题。根据第一段“It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant(移民)Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble(翻滚)them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own.(1945年5月，美国最受欢迎的家庭烹饪技术之一首次被收入英语词典。55岁的中国移民Chao Yang Buwei在她的烹饪书《中式烹饪与饮食》中描述了她家乡常见的一种烹饪方法，厨师会把肉和蔬菜切成小块，然后在火上快速翻炒。Chao抱怨说：“这种技术的中文术语‘炒’无法准确地翻译成英语。”简而言之，她决定，“我们就叫它‘stir-fry’吧。”这个词很快就进入了美国语言，并从此有了自己的生命)”可知，“炒”很快在美国语言中找到了一席之地，故选B项。 2. 细节理解题。根据第二段“Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China: soups with mushrooms and pork flavored with soy sauce.(由于在家里感到无聊，而且只会说一点英语，她开始做一些让她想起中国的菜：用酱油调味的蘑菇和猪肉汤)”可知，因为不适应美国的生活，Chao转向中国传统烹饪，故选C项。 3. 细节理解题。根据最后一段“English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking.(早在1911年，英文的中国烹饪书就在美国出版了，但Chao的书是第一本拒绝将中国烹饪西化的书)”可知，Chao的烹饪书最特别的是拒绝西化中国烹饪，故选B项。 4. 推理判断题。根据最后一段“Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary(讣告)upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery?(Chao对美国饮食文化的贡献应该足以让她登上头条，但《纽约时报》甚至没有在她去世时为她写讣告。还有多少像Chao这样的烹饪先驱，那些没有为了获得广泛认可而沉默自己的差异的移民，仍在等待被重新发现？)”可推知，还有许多和 Chao 一样的饮食先驱移民尚未被大众熟知，值得被人们铭记，Chao 并非唯一一位拥有这般贡献却被忽视的移民创作者，故选C项。 Passage 4 (25-26高二上·河北石家庄·期末)When I picked up The Woks of Life, a cookbook written by the Leung family, I was very excited. Inside there are mom-and-dad approved recipes with stories and photos—even a timeline—of the family’s history. “We call our cookbook culinary genealogy(烹饪家谱). We wanted the book to be our family’s stories told through food, rather than just characteristic recipes,” said Sarah Leung, who co-wrote the book during the pandemic(流行病)with her parents and younger sister. “We grew up in a food-obsessed(着迷的)family. Honestly, I’ve developed a quarter of these recipes myself,” Sarah added. “Over time, we’ll accomplish our goal: All family members are competent Chinese cooks.” The cookbook features dishes which might be made in a Chinese American home as well as in Chinese American takeout restaurants. “Home-style cooking and restaurant-style cooking have equal importance, but they are different,” Sarah said, adding that the family also discussed how to be respectful of each point. “I hope the recipes will appeal to Chinese Americans, like my family, and also those less familiar with Chinese cooking.” Part of their cookbook has also been posted on their website, attracting millions of faithful followers. The success of the cookbook is that it honors tradition as well as reflects modern interpretations, making it a mixture of the old and the new. It also offers building blocks for home cooks who want to learn to cook Chinese food. I started my exploration with the Kung Pao Chicken, a popular dish and also my favorite. Joyfully, the dish I made tasted like it was supposed to be. It really built up my confidence. Surely, as you can imagine, I have also set up my goal to be expert in Chinese cooking. The cookbook is promoting Chinese cooking to become the domain of home cooks in the United States. For too long, Chinese cooking has been a cuisine that many people are used to only eating out. 1. Why is the cookbook called culinary genealogy? A. It runs in the family. B. It is written by family members. C. It includes the story of a family. D. It contains mom-and-dad approved recipes. 2. Which of the following best describes the Leung family? A. Easygoing and helpful. B. Faithful and energetic. C. Devoted and considerate. D. Fortunate and thankful. 3. What does the author think of The Woks of Life? A. It is a typical Chinese cookbook. B. Its success lies in honoring tradition. C. It offers building blocks for all cooks. D. It helps improve the author’s cooking skills. 4. What can be inferred from the last paragraph? A. Most Americans are used to eating out. B. The cookbook has become a best seller. C. American home cooks prefer Chinese cooking. D. The cookbook benefits the spread of Chinese cooking. 【答案】1. C 2. C 3. D 4. D 【导语】本文是一篇夹叙夹议文，体现了“人与自我”的主题语境，主要介绍了一本食谱的特色、创作过程中的考量和所取得的成就，表达了该食谱创作者(一个美籍华人家庭)和一些美国人对中餐的热爱。 1. 细节理解题。根据第二段前两句“‘We call our cookbook culinary genealogy(烹饪家谱). We wanted the book to be our family’s stories told through food, rather than just characteristic recipes,’ said Sarah Leung, who co-wrote the book during the pandemic(流行病)with her parents and younger sister.(“我们称我们的烹饪书为烹饪家谱(烹饪谱)。我们希望这本书通过食物讲述我们的家庭故事，而不仅仅是特色食谱，”莎拉·梁说，她在疫情期间与父母和妹妹共同撰写了这本书)”可知，the Leung family想要在这本食谱中通过食物讲述家庭故事，因此把这本食谱叫作烹饪家谱，故选C项。 2. 推理判断题。根据第二段中““We grew up in a food-obsessed(着迷的)family. Honestly, I’ve developed a quarter of these recipes myself,” Sarah added. “Over time, we’ll accomplish our goal: All family members are competent Chinese cooks.”(“我们生长在一个痴迷美食的家庭。老实说，这些食谱中有四分之一是我自己开发的，”莎拉补充道。“随着时间的推移，我们将实现我们的目标：所有家庭成员都是能干的中国厨师。”)”可知，the Leung family对食物很着迷，并正为实现全员成为中餐大师的目标付出努力，说明他们“devoted”；以及第三段中““Home-style cooking and restaurant-style cooking have equal importance, but they are different,” Sarah said, adding that the family also discussed how to be respectful of each point.(萨拉说：“家常菜和餐馆菜同样重要，但它们是不同的。”她补充说，这家人还讨论了如何尊重每一点)”可知，the Leung family想在食谱中体现对中餐方方面面的尊重，说明他们“considerate”，故选C项。 3. 推理判断题。根据第五段中“I started my exploration with the Kung Pao Chicken, a popular dish and also my favorite. Joyfully, the dish I made tasted like it was supposed to be. It really built up my confidence.(我从宫保鸡丁开始了我的探索，这是一道很受欢迎的菜，也是我的最爱。令人高兴的是，我做的菜尝起来像它应该有的味道。它真的建立了我的信心)”可知，作者按照这本食谱首先尝试了制作宫保鸡丁，结果做出来的宫保鸡丁和作者之前吃过的味道很像。这增强了作者的信心，故选D项。 4. 推理判断题。根据最后一段“The cookbook is promoting Chinese cooking to become the domain of home cooks in the United States. For too long, Chinese cooking has been a cuisine that many people are used to only eating out.(这本食谱正在推动中国烹饪成为美国家庭烹饪的领域。长期以来，中国烹饪一直是一种许多人只习惯在外面吃饭的烹饪方式)”可知，这本食谱正推动着中餐成为美国家庭厨师烹饪的一部分；在此之前的很长时间，许多想要享用中餐的美国人只能前往外面的餐馆，故选D项。 Passage 5 A dietitian talks about pre-made food’s nutritional value (2026·高二上·河南·期末)Recent videos claiming that a school in Ganzhou, Jiangxi, serves pre-made meals to its students have sparked heated discussions across the country. People doubt if pre-made meals, despite being convenient, are healthy and nutritious enough for growing teenagers. Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association. There are several types of pre-made foods, including ready-to-eat food, such as canned(罐装的)food or cooked food in packages, and ready-to-heat or ready-to-cook food, which requires heating or cooking before being served. Many people tend to think that ready-to-heat and ready-to-cook foods are less nutritious because they usually need to be kept in freezers or refrigerators. “Actually freezing does not cause a loss of nutrients,” Liu Junya, a 33-year-old dietitian in Beijing, told Teens. “Nutrient loss typically occurs during the heating or frying(油炸)process.” Vitamins from the B group and vitamin C found in meat and vegetables are heat-sensitive and can be lost during the process. By being heated or cooked twice or more, “pre-made foods can be less nutritious than freshly prepared and cooked foods,” Liu said. Meanwhile, “many pre-made food companies prioritize taste over nutrition,” said Liu. This leads to higher levels of salt and sugar in the food, which may lead to health problems, such as high blood pressure or diabetes  (糖尿病)in the long term. Additives(添加剂)are also a major concern related to pre-made food. In China, there are strict standards for food additives. Currently, China’s food industry has well-developed techniques to preserve pre-made food without the excessive use of additives. Some food can be sterilized(消毒)and then sealed(密封)after cooking, followed by low-temperature storage, allowing for a longer shelf life. However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets. It is hoped that regulations on pre-made meals can be strengthened to better ensure nutrition and hygiene(卫生). This way, “pre-made meals will be more accepted by the public,” Liu said. By XU ZHAOLIN, 21st Century Teens 1. What can we learn about pre-made meals from the article? A. They are typically costly and flavorful. B. They are rich in sugar, salt and vitamins. C. They taste better than homemade food. D. They are already partially or fully cooked. 2. According to Liu Junya, when does nutrient loss typically occur in pre-made foods? A. During freezing. B. During cooking. C. During packaging. D. During sterilizing. 3. What is one of the key recommendations for consumers regarding pre-made meals? A. Buy from reliable sources. B. Check the cooking instructions. C. Keep pre-made meals frozen. D. Pay attention to the additives used. 4. What does Liu Junya think of pre-made meals? A. They are a convenient choice for all. B. They are suitable for daily consumption. C. They can be nutritious if properly regulated. D. They are best avoided for long-term health. 【答案】1. D 2. B 3. A 4. C 【导语】这是一篇说明文。主要介绍了近期关于校园预制菜的热议、预制菜的定义、营养流失原因、存在的健康隐患以及营养师对预制菜的看法和相关建议。 1. 细节理解题。根据第二段“Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association.(据中国烹饪协会介绍，预制菜指的是已经烹饪或准备好的半成品或成品菜肴)”可知，预制菜是已经部分或完全烹饪好的食物，故选D。 2. 细节理解题。根据第四段““Actually freezing does not cause a loss of nutrients,” Liu Junya, a 33-year-old dietitian in Beijing, told Teens. “Nutrient loss typically occurs during the heating or frying process.”(北京33岁的营养师Liu Junya在接受《21世纪学生英文报》采访时表示：“其实冷冻并不会造成营养流失。”“营养流失通常发生在加热或油炸的过程中。”)” 可知，营养流失通常发生在烹饪期间，故选B。 3. 细节理解题。根据倒数第二段“However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets.(然而，消费者必须从合格的食品公司或超市购买预制菜)”可知，消费者要从可靠的渠道购买预制菜，故选A。 4. 推理判断题。根据最后一段“It is hoped that regulations on pre-made meals can be strengthened to better ensure nutrition and hygiene. This way, “pre-made meals will be more accepted by the public,” Liu said.(Liu表示，希望加强对预制菜的监管，以更好地保证营养和卫生。这样，“预制菜会更被公众接受”)”可知，Liu Junya认为如果监管得当，预制菜也可以是有营养的，故选C。 Passage 6 (25-26高二上·江西南昌·期末)The holiday season brings joy, feasts, and stress that can upset your digestion. It’s a common misunderstanding that stomach health is determined entirely by food. ___1___. This guide offers practical tips to keep your digestive system comfortable. ___2___ Think of holiday eating as a celebration, not a source of guilt. It’s perfectly fine to choose the foods you love. What matters is how you balance them: accompany richer dishes and sweets with plenty of colorful vegetables, lean proteins, and whole grains. Sample small portions of various foods rather than overindulging in one, and be cautious with sugary, highly processed treats which are easy to overeat and can trigger issues. Slow down and be mindful. Eat bite by bite and pay attention to your body’s fullness signals. Stop when you feel satisfied, not stuffed. This simple practice helps prevent the uncomfortable over-fullness that often follows holiday feasts. ___3___ Aid digestion after meals. A post-meal walk is highly beneficial. It kicks off digestion, helps clear gas, and regulates blood sugar — even a short stroll helps. ___4___ It can make a significant difference in how you feel after a large meal. Manage stress for your stomach. Holiday stress directly impacts your stomach. ___5___ Protect the basics: sleep, movement, nutrition, and relaxation. Practices like diaphragmatic breathing(腹式呼吸)can also improve stomach function and ease stress. Ultimately, a happy stomach this season is about making kinder, more aware choices for your body. By implementing these mindful strategies, you can support your digestive well-being without missing out on the festive joy. A. Enjoy the festive foods wisely. B. Choose healthy foods at your will. C. Therefore, managing your stress can’t be overstated. D. Doing so turns eating into a more enjoyable experience. E. Eat each bite slowly to appreciate the flavors of your favorite holiday foods, though. F. However, maintaining stomach health requires attention to multiple factors. G. Unlike intense exercise, this gentle activity is suitable for almost everyone. 【答案】1. F 2. A 3. D 4. G 5. C 【导语】本文是一篇说明文。文章旨在纠正“胃健康完全由食物决定”的误解，指出维持胃健康需综合考虑多种因素，并提供了节日期间实用的胃部保健策略，包括明智选择食物、细嚼慢咽、餐后散步以及管理压力等。 1. 上文“It’s a common misunderstanding that stomach health is determined entirely by food.(胃部健康完全由食物决定，这是一个常见的误解)”指出了普遍存在的误解。F选项“However, maintaining stomach health requires attention to multiple factors.(然而，维持胃部健康需要注意多种因素)”与上文构成转折，通过“However”直接反驳了上述误解，并引出正确的观点：胃健康需要多种因素的共同关注。这与下文将要展开的多个建议(平衡饮食、细嚼慢咽、餐后散步、管理压力)完全吻合。该句起到了承上启下、统领全文的作用，故选F项。 2. 下文“Think of holiday eating as a celebration, not a source of guilt. It’s perfectly fine to choose the foods you love. What matters is how you balance them... Sample small portions of various foods rather than overindulging in one...(把节日饮食看作是一种庆祝，而不是内疚的来源。选择你喜欢的食物是完全没问题的。重要的是如何平衡它们……品尝少量多样化的食物，而不是沉溺于某一种……)”详细说明了如何在节日期间以明智、平衡的方式享用食物，避免过度和愧疚。A选项“Enjoy the festive foods wisely.(明智地享用节日美食)”完美地概括了下文内容，作为本段的小标题，清晰明了地提出了核心建议，故选A项。 3. 上文“Eat bite by bite and pay attention to your body’s fullness signals. Stop when you feel satisfied, not stuffed. This simple practice helps prevent the uncomfortable over-fullness that often follows holiday feasts.(一口一口地吃，注意身体的饱腹信号。当你感到满足而不是撑胀时就停下来。这个简单的做法有助于防止节日大餐后常常出现的不适的过度饱胀感)”描述了细嚼慢咽、关注饱腹感这一做法的好处(防止过饱)。D选项“Doing so turns eating into a more enjoyable experience.(这样做使进食变成一种更愉快的体验)”顺承上文，进一步点明了这种用心进食方式带来的更深层的好处——提升了进食本身的愉悦感。句中的“Doing so”指代上文描述的全部行为。该选项使论证更深入，故选D项。 4. 上文“A post-meal walk is highly beneficial. It kicks off digestion, helps clear gas, and regulates blood sugar — even a short stroll helps.(餐后散步非常有益。它能启动消化、帮助排气并调节血糖——即使是短暂的散步也有帮助)”列举了餐后散步的诸多好处。G选项“Unlike intense exercise, this gentle activity is suitable for almost everyone.(与剧烈运动不同，这种温和的活动几乎适合所有人)”承接上文，通过“Unlike intense exercise”与散步(温和活动)形成对比，强调了餐后散步的普适性和安全性，从而鼓励更多人实践这一简单有效的建议。这补充了散步的另一个优点(门槛低)，故选G项。 5. 上文“Holiday stress directly impacts your stomach.(节日压力直接影响你的胃)”点明了压力与胃部健康的直接关联。C选项“Therefore, managing your stress can’t be overstated.(因此，管理你的压力再怎么强调都不为过)”顺承上文，基于“压力直接影响胃”这一事实，得出了逻辑结论：管理压力极其重要。句中的“can’t be overstated(再怎么强调都不为过)”强调了其重要性，自然地引出了下文保护睡眠、运动、营养、放松等基础，以及练习腹式呼吸等具体的管理策略。该选项起到了强调主题并引出下文具体建议的作用，故选C项。 Passage 7 (25-26高二上·河南·阶段检测)When you think of Chinese food, what comes to your mind first? Maybe a bowl of steaming noodles, the hot flavors of Sichuan dishes, or the delicate charm of dim sum(点心). ___1___ Behind every bite lies a long story of history, geography, and philosophy — a reflection of how Chinese people understand life itself. ___2___ In the north, the dry and cold climate favors wheat-based foods such as dumplings and hand-pulled noodles; in contrast, the warm and wet south relies more on rice, vegetables, and seafood. These regional differences show how closely food is tied to the land and how people adapt their diets to live in harmony with nature. Beyond ingredients(配料)and techniques lies an even deeper layer: philosophy. ___3___ The concept of Yin and Yang guides the pairing of contrasting flavors — hot with cool, soft with crisp — to achieve harmony. Likewise, the Five Elements Theory links colors, tastes, and ingredients, encouraging cooks to seek unity within variety. These ideas show that, in Chinese culture, food nourishes both body and mind. Over more than five thousand years, Chinese food has also developed with social change and cultural exchange. From the humble meals of early farmers to the grand banquets of imperial courts, each era left its mark on ingredients, techniques, and dining customs. Even today, traditional festivals remind people of ancient customs and shared memories through food. ___4___ Chinese cuisine therefore tells a story that keeps unfolding. ___5___ To enjoy a Chinese meal, therefore, is to taste a culture that celebrates both tradition and change — a culture where every flavor holds meaning beyond the plate. A. Chinese cuisine is quite different from Western cuisine. B. China’s vast geography shapes its rich diversity of flavors. C. Yet Chinese cuisine is far more than a treat for the senses. D. This means a well-prepared Chinese meal is all about satisfying hunger. E. Thus, eating is never a simple act of survival but a way of preserving traditions. F. Influenced by ancient thoughts, Chinese cooking treats food as an art of balance. G. It carries the memory of the past, the beauty of diversity, and the pursuit of balance. 【答案】1. C 2. B 3. F 4. E 5. G 【导语】本文是一篇说明文。文章从人们对中国食物的直观印象切入，深入剖析中国饮食文化的多层内涵。 1. 根据上文“When you think of Chinese food, what comes to your mind first? Maybe a bowl of steaming noodles, the hot flavors of Sichuan dishes, or the delicate charm of dim sum(点心).(当你想到中国美食时，首先会想到什么呢？或许是一碗热气腾腾的面条、川菜那辣味，又或是点心那精致的韵味)”以及后文“Behind every bite lies a long story of history, geography, and philosophy — a reflection of how Chinese people understand life itself.(每一口食物的背后都蕴含着一段关于历史、地理和哲学的漫长故事——这反映了中国人对于生命本身的理解方式)”可知，上文列举了人们对中国食物的直观印象(面条、川菜、点心)，下文转折指出“每一口背后都有历史、地理与哲学的故事”，强调饮食的深层意义。C选项“然而中国饮食远不只是感官的享受”中，“Yet”承接上文的“直观印象”，“far more than a treat for the senses”引出下文的深层内涵，起到承上启下的作用，符合逻辑，故选C。 2. 根据后文“In the north, the dry and cold climate favors wheat-based foods such as dumplings and hand-pulled noodles; in contrast, the warm and wet south relies more on rice, vegetables, and seafood. These regional differences show how closely food is tied to the land and how people adapt their diets to live in harmony(和谐)with nature.(在北方，干燥寒冷的气候适宜制作以小麦为原料的食物，比如饺子和手工拉面；而南方气候温暖湿润，人们则更多地依赖大米、蔬菜和海鲜。这些地区差异表明了食物与土地之间的紧密联系，以及人们如何根据自然环境调整饮食以实现与自然的和谐共处)”可知，空后内容明确对比了中国北方(干燥寒冷，以面食为主)与南方(温暖湿润，以米饭、海鲜为主)的饮食差异，核心是“地理环境对饮食的影响”。B选项“中国广阔的地理环境塑造了其丰富多样的风味”直接点明“地理”与“饮食风味”的关联，是下文地域差异举例的总起句，可作为段落主旨句，故选B。 3. 根据上文“Beyond ingredients(配料)and techniques lies an even deeper layer: philosophy.(除了食材和烹饪技巧之外，还存在着一个更为深层次的层面：那就是理念)”以及后文“The concept of Yin and Yang guides the pairing of contrasting flavors — hot with cool, soft with crisp — to achieve harmony. Likewise, the Five Elements Theory links colors, tastes, and ingredients, encouraging cooks to seek unity within variety. These ideas show that, in Chinese culture, food nourishes both body and mind.(阴阳的概念指导着不同口味的搭配——热味与凉味、柔和味与爽脆味——以达到和谐的效果。同样，五行理论将颜色、味道和食材联系起来，鼓励厨师在多样性中寻求统一。这些理念表明，在中国文化中，食物既能滋养身体，也能滋养心灵)”可知，上文提出“饮食背后有哲学层面的内涵”，下文具体解释“阴阳理念指导风味搭配以实现平衡”、“五行理论追求多样中的统一”，核心是“哲学思想与饮食平衡”。F选项“受古代思想影响，中国烹饪将饮食视为一种平衡的艺术”中，“ancient thoughts”对应“哲学”，“balance”对应下文的“阴阳调和、五行统一”，起到总领下文的作用，符合段落逻辑，故选F。 4. 根据上文“Over more than five thousand years, Chinese food has also developed with social change and cultural exchange. From the humble meals of early farmers to the grand banquets of imperial courts, each era left its mark on ingredients, techniques, and dining customs. Even today, traditional festivals remind people of ancient customs and shared memories through food.(在五千多年的时间里，中国饮食也随着社会变迁和文化交流而不断发展。从早期农民的简单饮食到宫廷的盛大宴会，每个时代都在食材、烹饪方法和用餐习惯方面留下了印记。即使在今天，传统节日也通过食物让人们忆起古老的习俗和共同的记忆)”可知，上文强调“传统节日通过食物让人想起古老习俗与共同记忆”，核心是“食物与文化传承的关联”。E选项“因此，饮食从来不是简单的生存行为，而是传承文化遗产的方式”中，“Thus”承接上文的“节日与食物记忆”，“preserving traditions”呼应“ancient customs and shared memories”，进一步升华“食物承载文化”的观点，故选E。 5. 根据上文“Chinese cuisine therefore tells a story that keeps unfolding.(因此，中国美食讲述了一个不断延续的故事)”以及后文“To enjoy a Chinese meal, therefore, is to taste a culture that celebrates both tradition and change — a culture where every flavor holds meaning beyond the plate.(所以，品尝一顿中国美食，就是品味一种既尊崇传统又适应变化的文化——在这一文化中，每一种味道都蕴含着超越盘碟之外的意义)”可知，上文指出“中国饮食讲述着一个不断展开的故事”，下文总结“享用中国食物就是品味既尊重传统又接纳变化的文化”。G选项“它承载着过去的记忆、多样性的美好与对平衡的追求”中，“memory of the past”对应“传统”，“beauty of diversity”对应上文的地域差异，“pursuit of balance”对应哲学层面的平衡理念，既总结了上文的核心内涵，又为下文的升华做铺垫，故选G。 Passage 8 (25-26高一下·广东深圳·阶段检测)I’m now the cook and owner of a restaurant. Nothing in my early years led me to ___1___ my life would connect to food and cooking deeply. My family did eat together often: we had a ___2___ that my grandmother cooked the weekly big meal on weekends, but food was hardly the ___3___ of my family’s story. After I entered college. I was still ___4___ about what I wanted to do. I was “supposed” to ___5___ my family, getting a degree in medicine at graduate school or something similar. When accepting the job assisting cooks after finishing college, I just ___6___ to pay my rent. That didn’t ___7___ any big life plans. However, as I worked longer, the food world showed me amazing ___8___. Too little salt, and a dish is ___9___ to be “tasteless”. A bit lemon juice helps prevent cut apples and peaches from turning brown and ___10___ their appealing colors. The lesson that small things matter reminds me to never ___11___ tiny stuff in all parts of life. Also, working with food teaches me to really taste, smell and touch. I learn to observe my ___12___, watching ways birds land, the growth of trees along roads… and ___13___ wonders in everyday life. ___14___, I head down my own path, which is ___15___ from going to medical school as my parents did, but gives my life purpose and direction. 1. A. wonder B. expect C. doubt D. admit 2. A. suggestion B. pleasure C. tradition D. desire 3. A. center B. trouble C. witness D. secret 4. A. sensitive B. passive C. unconcerned D. unclear 5. A. sponsor B. company C. follow D. urge 6. A. happened B. intended C. managed D. promised 7. A. inspire B. affect C. replace D. prevent 8. A. opportunity B. wisdom C. memories D. skills 9. A. easy B. fit C. true D. sure 10. A. preserve B. hide C. restore D. change 11. A. worry B. forgive C. justify D. ignore 12. A. decisions B. improvements C. surroundings D. differences 13. A. keep away B. end up C. suffer from D. come across 14. A. Even so B. Above all C. Therefore D. Anyway 15. A. free B. absent C. different D. far 【答案】 1. B 2. C 3. A 4. D 5. C 6. B 7. A 8. B 9. D 10. A 11. D 12. C 13. D 14. B 15. C 【导语】这是一篇记叙文。文章主要讲述了食物和烹饪的智慧以及烹饪对作者的影响。 1. 考查动词词义辨析。句意：在我年轻的时候，没有什么能让我预料我的生活与食物和烹饪有深刻的联系。A. wonder想知道；B. expect预料；C. doubt怀疑；D. admit承认。根据后文“I was ‘supposed’ to ___5___ my family, getting a degree in medicine at graduate school or something similar.”可知，作者从没预料到会与食物和烹饪结缘，故选B项。 2 考查名词词义辨析。句意：我的家人确实经常在一起吃饭：我们有一个传统，我的祖母在周末做每周的大餐，但食物并不是我们家庭故事的中心。A. suggestion建议；B. pleasure高兴；C. tradition传统；D. desire欲望。根据后文“that my grandmother cooked the weekly big meal on weekends”可知，祖母在周末做每周的大餐是作者家里的传统，故选C项。 3. 考查名词词义辨析。句意：同上。A. center中心；B. trouble麻烦；C. witness目击者；D. secret秘密。根据前文“but”的转折和“I was ‘supposed’ to ___5___ my family, getting a degree in medicine at graduate school or something similar.”可知，祖母会在周末做大餐，但食物不是我们家故事的中心，故选A项。 4. 考查形容词词义辨析。句意：我仍然不清楚我想做什么。A. sensitive敏感的；B. passive被动的； C. unconcerned不关心的；D. unclear不清楚的，不确定的。根据后文“I was ‘supposed’ to ___5___ my family, getting a degree in medicine at graduate school or something similar.”可知，作者对自己想做什么很迷茫，故选D项。 5. 考查动词词义辨析。句意：我“应该”效仿我的家人，在研究生院获得医学学位或类似的学位。A. sponsor赞助；B. company陪伴；C. follow跟随，效仿；D. urge敦促，催促。根据后文“my family”以及“getting a degree in medicine at graduate school or something similar”可知，作者迷茫职业的时候，认为自己或许应该跟随家人的脚步去学医，故选C项。 6. 考查动词词义辨析。句意：当我大学毕业后接受了厨师助理的工作时，我只是想付房租。A. happened发生；B. intended计划，打算；C. managed设法做到；D. promised承诺。根据前文“accepting the job assisting cooks”和后文“to pay my rent”可知，作者接受助理厨师的工作是想要付房租，故选B项。 7. 考查动词词义辨析。句意：这并没有激励我有什么远大的人生计划。A. inspire激励；B. affect影响；C. replace代替；D. prevent阻止。根据前文“I just ___6___ to pay my rent”和后文“any big life plans”可知，作者接受助理厨师的工作是想要付房租，并没有激励自己有什么远大理想，故选A项。 8. 考查名词词义辨析。句意：然而，随着工作时间的延长，美食世界给我展示了惊人的智慧。A. opportunity机会；B. wisdom智慧；C. memories记忆；D. skills技能。根据常识和下一段中“The lesson that small things matter reminds me to never ___11___ tiny stuff in all parts of life.”等内容可知，食品让作者感悟到人生智慧，故选B项。 9. 考查形容词词义辨析。句意：盐太少，菜肯定是“无味”的。A. easy容易的；B. fit适合的；C. true真的；D. sure确定的。根据常识和前文“Too little salt”可知，盐少了，菜一定是没味的，故选D项。 10. 考查动词词义辨析。句意：一点柠檬汁可以防止切开的苹果和桃子变成棕色，保持它们诱人的颜色。A. preserve保持，维持；B. hide隐藏；C. restore恢复；D. change改变。根据前文“A bit lemon juice helps prevent cut apples and peaches from turning brown”和后文“their appealing colors”可知，一点柠檬汁让可以防止切开的苹果和桃子氧化变成棕色，从而保持苹果和桃子诱人的颜色，故选A项。 11. 考查动词词义辨析。句意：小事情很重要这个教训提醒我永远不要忽视生活中方方面面的小事。A. worry担心；B. forgive原谅；C. justify证明正当；D. ignore忽视，忽略。根据语境和前文“small things matter”可知，小事也是很重要的，这提醒作者不要忽略生活各方面的小事，故选D项。 12. 考查名词词义辨析。句意：我学会观察周围的环境，观察鸟儿降落的方式，道路两旁树木的生长……在日常生活中发现奇迹。A. decisions决定；B. improvements改善；C. surroundings环境；D. differences不同。根据后文“watching ways birds land, the growth of trees along roads… and ___13___ wonders in everyday life”可知，这些都是周围环境，故选C项。 13. 考查动词短语词义辨析。句意：同上。A. keep away远离；B. end up结束；C. suffer from遭受；D. come across偶然遇到。根据前文“watching ways birds land, the growth of trees along roads”和后文“wonders”可知，作者偶遇生活中的奇迹，故选D项。 14. 考查副词词义辨析。句意：最重要的是，我走自己的路，这与我父母上医学院不同，但它给了我人生的目标和方向。A. Even so即使如此；B. Above all最重要的是；C. Therefore因此；D. Anyway无论怎样。根据前文“Also, working with food teaches me to really taste, smell and touch.”和后文“I head down my own path, which is ___15___ from going to medical school as my parents did, but gives my life purpose and direction.”可知，作者在讲述自己从事厨师职业的感悟，得出最重要的结论，故选B项。 15. 考查形容词词义辨析。句意：同上。A. free自由的；B. absent缺席的；C. different不同的；D. far远的。根据第一段中“I’m now the cook and owner of a restaurant.”可知，作者是一名厨师，和父母上医学院明显不同，故选C项。 Passage 9 (24-25高二上·河北邢台·期末)A British friend told me he couldn’t understand why Chinese people love eating sunflower seeds as a snack so much. “I’ve met a lot of older Chinese and many have a ___1___ in their front teeth: which, it’s unbelievable, ___2___ cracking the seeds”, he said. I had never noticed the habit, but once he ___3___ it, I suddenly realized whenever I’m watching TV or ___4___ a report. I always mindlessly cracked sunflower seeds. My friend is unable to ___5___ why one works so much just to get one small ___6___. When we were young, the whole family would usually get together for Chinese New Year. I remember my parents would be in the ___7___ cooking. Out in the living room, a large table would already be ___8___, complete with fancy tablecloth, ready-made dumpling fillings, and dishes full of candy, fruits and sunflower seeds. I must have ___9___ how to crack sunflower seeds back then. I don’t think it’s right to ___10___ one’s choice in food or eating habits, no matter how ___11___ they may seem. Not only in China. I find people ___12___ have all sorts of habits when it comes to food. In Denmark, they put salted red fish on bread and eat it for dinner, no matter how much it ___13___ your breath. They think it’s a delicacy, which is ___14___ to their culture. I think it’s a wonderful ___15___. 1. A. exposure B. slice C. crack D. peak 2. A. results from B. results in C. engages in D. differs from 3. A. recalled B. proceeded C. suspected D. mentioned 4. A. citing B. typing C. adapting D. applying 5. A. deny B. admit C. grasp D. approve 6. A. ingredient B. seed C. category D. quantity 7. A. courtyard B. kitchen C. restaurant D. mall 8. A. laid out B. set out C. put out D. cut out 9. A. learned B. anticipated C. convinced D. seen 10. A. highlight B. transform C. criticize D. revise 11. A. strange B. complex C. brilliant D. vivid 12. A. overall B. really C. alongside D. abroad 13. A. freezes B. ruins C. tricks D. attracts 14. A. devoted B. appealed C. contrary D. connected 15. A. tradition B. cuisine C. association D. recipe 【答案】 1. C 2. A 3. D 4. B 5. C 6. B 7. B 8. A 9. A 10. C 11. A 12. D 13. B 14. D 15. A 【导语】本文是一篇夹叙夹议文，用中国人喜欢嗑瓜子和丹麦人喜欢吃面包配咸红鱼来证明饮食习惯来自特定的文化。 1. 考查名词词义辨析。句意：他说：“我见过很多上了年纪的中国人，他们很多人的门牙上都有裂缝，令人难以置信的是，这是咬碎种子的结果。”A. exposure暴露；B. slice薄片；C. crack裂缝；D. peak巅峰。根据后文“cracking the seeds”可知牙齿上有裂缝，故选C。 2. 考查动词短语辨析。句意：他说：“我见过很多上了年纪的中国人，他们很多人的门牙上都有裂缝，令人难以置信的是，这是咬碎种子的结果。”A. results from由……引起；B. results in导致；C. engages in参与；D. differs from不同于。根据后文“cracking the seeds”可知，这些裂缝是由于咬碎种子引起的，故选A。 3. 考查动词词义辨析。句意：我从来没有注意到这个习惯，但是一旦他提到它，我突然意识到每当我看电视或打报告的时候，我总是无意识地嗑瓜子。A. recalled回想起；B. proceeded继续；C. suspected怀疑；D. mentioned提及。根据上文“A British friend told me he couldn’t understand why Chinese people love eating sunflower seeds as a snack so much.(一位英国朋友告诉我，他不明白为什么中国人这么喜欢把葵花籽当零食吃)”以及提到了牙齿有裂缝的现象，可知是对方提到了这件事，作者才注意到，故选D。 4. 考查动词词义辨析。句意：我从来没有注意到这个习惯，但是一旦他提到它，我突然意识到每当我看电视或打报告的时候，我总是无意识地嗑瓜子。A. citing引用；B. typing打字；C. adapting适应；D. applying申请。根据前文“... I’m watching TV or ...”可知，此处指作者打报告的时候会嗑瓜子，故选B。 5. 考查动词词义辨析。句意：我的朋友无法理解为什么一个人为了得到一粒小小的种子而如此努力。A. deny否认；B. admit承认；C. grasp理解，抓住；D. approve赞成。根据后文“why one works so much just to get one small”可知，外国朋友无法理解这种行为，故选C。 6. 考查名词词义辨析。句意：我的朋友无法理解为什么一个人为了得到一粒小小的种子而如此努力。 A. ingredient原料；B. seed种子；C. category种类；D. quantity数量。呼应上文“cracking the seeds”指嗑瓜子的行为，故选B。 7. 考查名词词义辨析。句意：我记得我的父母会在厨房做饭。A. courtyard院子；B. kitchen厨房；C. restaurant餐厅；D. mall购物中心。根据后文“cooking”可知，做饭的是厨房，故选B。 8. 考查动词短语辨析。句意：在客厅里，一张大桌子已经摆好了，上面有漂亮的桌布，现成的馅料，还有装满糖果、水果和葵花籽的盘子。A. laid out布置好；B. set out出发；C. put out扑灭；D. cut out熄火。根据后文“complete with fancy tablecloth, ready-made dumpling fillings, and dishes full of candy, fruits and sunflower seeds”可知，此处指桌子已经摆好了，故选A。 9. 考查动词词义辨析。句意：当年我一定学会了如何嗑瓜子。A. learned学会；B. anticipated预期；C. convinced说服；D. seen看见。根据上文“fruits and sunflower seeds”以及后文“how to crack sunflower seeds back then”可知，过年桌上摆着瓜子，所以作者推测自己那时候一定学会了如何嗑瓜子，故选A。 10. 考查动词词义辨析。句意：我认为批评一个人在食物或饮食习惯上的选择是不对的，不管它们看起来有多奇怪。A. highlight突出；B. transform改变；C. criticize批评；D. revise修改。根据后文“one’s choice in food or eating habits”以及上文“I don’t think it’s right to”可知，作者认为批评一个人在食物或饮食习惯上的选择是不对的，故选C。 11. 考查形容词词义辨析。句意：我认为批评一个人在食物或饮食习惯上的选择是不对的，不管它们看起来有多奇怪。A. strange奇怪的；B. complex复杂的；C. brilliant出色的；D. vivid生动的。根据上文“it’s unbelievable”和“no matter how”可知，批评对方的饮食习惯是不对的，无论这些习惯似乎多么奇怪，故选A。 12. 考查副词词义辨析。句意：不仅是在中国，我发现国外的人在饮食方面有各种各样的习惯。A. overall总的说来；B. really真地；C. alongside沿着；D. abroad在国外。根据前文“ Not only in China”和后文“In Denmark”可知，此处说的是国外的人在饮食方面也有各种各样的习惯，故选D。 13. 考查动词词义辨析。句意：在丹麦，他们把咸鱼放在面包上，当晚餐吃，不管吃了是不是有口臭。A. freezes冻住；B. ruins毁灭；C. tricks技巧；D. attracts吸引。根据上文“they put salted red fish on bread and eat it for dinner”可知，食用这款咸鱼会产生口臭，影响口气清爽，故选B。 14. 考查形容词词义辨析。句意：们认为这是一种美味，与他们的文化有关。A. devoted献身的；B. appealed动词，呼吁；C. contrary相反的；D. connected联系的。which引导非限制性定语从句，指代“They think it’s a delicacy”，结合后文“to their culture”可知，这与文化有关，应用be connected to，故选D。 15. 考查名词词义辨析。句意：我认为这是一个很好的传统。A. tradition传统；B. cuisine烹饪；C. association协会；D. recipe食谱。根据上文“to their culture”可知，这种吃法与文化有关，所以是一种传统，故选A。 Passage 10 (25-26高二上·湖北黄石·期末)Chinese culinary(烹饪的)traditions are ___1___(complete)represented in the “Eight Great Cuisines”. Lu Cuisine, originating from the north, emphasizes the natural flavors and textures of primary ingredients, often with seasoning(调味品)— for instance, its iconic dish, Peking duck. Yue Cuisine, from the southern coastal region, highlights ___2___(fresh)and natural tastes. Its style — including dim sum tradition — comes to symbolize “Chinese food”. Chuan Cuisine is celebrated for its bold and numbing tastes, ___3___ the mala flavor achieved by the combination of chili peppers and Sichuan peppercorns. Jiangsu Cuisine, often accompanied with vinegar or rice wine, ___4___(acknowledge)for dishes such as xiao long bao throughout the world. Zhe Cuisine offers delicate, fresh, and sweet flavors, integrating soy sauce, wine, and tea ___5___(leaf)into dishes. Min Cuisine stands out in creating deep flavors through broths(肉汤)and stews ___6___ mix ingredients from both land and sea. Xiang Cuisine brings pure, intense heat, ___7___(rely)heavily on chili peppers without the numbing effect of Sichuan peppercorns. Hui Cuisine, mainly in mountainous regions, ___8___(feature)earthy flavors from wild herbs and local produce, prepared by braising and stewing. Together, these eight distinct culinary traditions offer ___9___ appealing reflection of China’s geographical diversity ___10___ rich cultural heritage. 【答案】 1. completely 2. freshness 3. with 4. is acknowledged 5. leaves 6. that/which 7. relying 8. features 9. an 10. and 【导语】这是一篇说明文。文章介绍了中国的“八大菜系”，包括其分类来源以及每个菜系(鲁、粤、川、苏、浙、闽、湘、徽)的起源、口味特点和代表性菜肴。 1. 考查副词。句意：中国的烹饪传统在“八大菜系”中得到了完整的体现。此处所填词语用来修饰动词的过去分词形式“represented”(被体现)，说明体现的程度是“完整地”。修饰动词或动词分词需要使用副词。因此，应使用形容词complete的副词形式completely，故填completely。 2. 考查名词。句意：源自南部沿海地区的粤菜，强调新鲜和天然的口味。分析句子结构可知，动词“highlights”(强调)后面需要跟宾语。宾语部分由“and”连接了两个并列成分，后面的“natural tastes”是名词性短语，因此“and”前面的部分也应该是名词，与“tastes”并列。形容词fresh的名词形式是freshness，故填freshness。 3. 考查介词。句意：川菜以其大胆和麻口的口味而闻名，其独特的麻辣风味是通过辣椒和花椒的组合实现的。分析句子可知，主句是“Chuan Cuisine is celebrated for its bold and numbing tastes”。逗号后面的构成with复合结构做状语with the mala flavor achieved，故填with。 4. 考查动词时态和语态。句意：江苏菜常配以醋或米酒，因小笼包等菜肴而闻名于世。本句的主语是“Jiangsu Cuisine”，逗号之间的“accompanied with vinegar or rice wine”是作定语的非谓语动词短语。主语后面缺少谓语动词。根据上下文，此处描述的是一个客观事实，应用一般现在时。主语Jiangsu Cuisine(江苏菜)与acknowledge(认可)为被动关系，所以为一般现在时的被动语态结构，故填is acknowledged。 5. 考查名词复数。句意：浙菜巧妙地将酱油、酒和茶叶融入菜肴中，呈现出细腻、清新、微甜的风味。tea leaf(茶叶)为可数名词，此处表泛指，需用复数形式leaves，与soy sauce, wine并列，故填leaves。 6. 考查定语从句。句意：闽菜通过混合陆地和海洋食材的肉汤和炖菜来创造出浓郁的风味。分析句子结构，设空处引导定语从句，“broths and stews”是先行词，其后是一个句子来修饰它，缺少引导词。这个引导词在从句中作主语，指代物(broths and stews)，因此应用关系代词that或which引导定语从句，故填that或which。 7. 考查非谓语动词。句意：湘菜则以纯粹、强烈的辣味而闻名，主要依靠辣椒，而不使用花椒带来的刺激感。本句主语是“Xiang Cuisine”，谓语是“brings”，所以此处非谓语动词作状语，其逻辑主语“Xiang Cuisine”与动词“rely”之间是主动关系，因此应用现在分词作伴随状语，故填relying。 8. 考查动词时态和主谓一致。句意：主要分布在山区的徽菜，以其用野生草药和当地农产品通过焖和炖的方式烹制出的朴实风味为特色。分析句子可知，此处陈述徽菜的客观特色，用一般现在时；主语Hui Cuisine为单数，谓语动词用第三人称单数features(以……为特色)，故填features。 9. 考查冠词。句意：这八种截然不同的烹饪传统共同展现了中国地理的多样性以及丰富的文化内涵，极具吸引力。此处“reflection”是单数可数名词，意为“反映，写照”，此处为泛指概念。形容词“appealing”以元音音素/ə/开头，因此它前面的不定冠词应用an，故填an。 10. 考查连词。句意：这八种截然不同的烹饪传统共同展现了中国地理的多样性以及丰富的文化内涵，极具吸引力。根据句意可知，geographical diversity(地域多样性)与rich cultural heritage(丰富的文化遗产)为并列关系，用连词and连接，表“中国的地域多样性和丰富文化遗产”，故填and。 2 原创精品资源学科网独家享有版权，侵权必究！ 1 / 29 学科网(北京)股份有限公司 学科网(北京)股份有限公司 学科网（北京）股份有限公司 $ Unit 1 Food matters 饮食为重 单元阅读精练 食物名称 bean curd(Mapo tofu)豆腐(麻婆豆腐) Cross-Bridge Rice Noodles过桥米线 dessert n.(饭后)甜点，甜食 dim sum点心 Dumplings饺子 fried rice炒饭 hand-pulled noodles拉面 hot pot火锅 junk food垃圾食品 Kung Pao Chicken宫保鸡丁 lamb kebab烤羊肉串 Mooncakes月饼 noodles with tomato egg sauce西红柿鸡蛋面 Peking Duck北京烤鸭 pre-made dishes/food预制菜 red braised pork红烧肉 Sweet and Sour Pork糖醋里脊 食物味道 bitter adj.味苦的；激烈的；令人难过的；严寒的 bland adj.寡淡的，没味的 creamy adj.像奶油的，光滑细腻的；淡黄色的 crispy adj.酥脆的 delicate adj.精致的，精细的 delicious adj.美味的 flavorful adj.味道丰富的 fresh adj.新鲜的 light adj.清淡的 mild adj.不浓的，淡味的 nutty adj.有坚果味的 pungent adj.味道强烈的，冲鼻的 salty adj.咸的，含盐的 savory adj.咸香的，可口的 sour adj.酸的，有酸味的；馊的 spicy adj.辣的(指辣味强度) sweet adj.甜的 tangy adj.味道浓烈尖酸的 tender adj.嫩的 tasty adj.美味的 yummy adj.美味的 健康饮食 bake vt.& vi.烘烤；烤硬 balanced diet均衡饮食 boil vt.& vi.用沸水煮；(使)沸腾 consume vt.吃，喝，饮；消耗，耗费 consume energy消耗能量 cut back on减少某类食物 digest vt.& vi.消化 flavour(AmE flavor)vt.给……调味，加味于 fry vt.& vi.油炸，油煎 in moderation 适度地，适量地 lower vt. 降低，减少；把……放低，使……降下 restrict v.限制摄入 烹饪相关 bakery n.面包(糕饼)店 buffet n.自助餐 cabbage n.甘蓝，卷心菜 calorie n.卡，卡路里；千卡 chef n.主厨，厨师 chilli(AmE chili)n.辣椒 flavour(AmE flavor)n.味，味道；特点，特色 ingredient n.材料，成分；因素，要素 layer n.层，表层；层次 mixture n.混合物；混合，结合 pan n.平锅，平底锅 sauce n.调味汁，酱 slice n.薄片，片；部分，份额 vt. 把…… 切成片；切开，割破 Sichuan pepper n.花椒 spring onion n.小葱，香葱 The development of pre-made dishes has become a significant trend in the catering industry, driven by the demand for efficiency and standardization. While these dishes offer benefits such as reduced preparation time and consistent quality, they have also sparked widespread debate regarding transparency and consumer rights. Many chain restaurants utilize pre-made or pre-processed ingredients to maintain speed and uniformity across locations. However, disputes often arise when consumers feel misled about the freshness of their meals. The recent controversy involving a well-known restaurant and an internet influencer highlights this tension. Although pre-made dishes are not inherently harmful—and are often safe and convenient—the key issue lies in whether customers are adequately informed. From a broader perspective, pre-made dishes represent an important aspect of food industrialization. They enable large-scale operations to serve more customers efficiently. Yet, it is crucial for businesses to balance industrial efficiency with respect for consumers’ right to know. Only through honesty and clear communication can the industry build trust and achieve sustainable development. In conclusion, while pre-made dishes are here to stay, their ethical implementation requires greater transparency and stricter regulations to protect consumer interests without stifling innovation. 【译文欣赏】 市场对高效化、标准化的需求推动预制菜发展成为餐饮行业一大主流趋势。预制菜虽能缩短备餐时间、稳定出品品质，优势突出，却也围绕信息透明度与消费者权益引发广泛争议。 大量连锁餐厅使用预制成品或预处理原料，以此保证各门店出餐速度统一、口味标准一致。但倘若消费者认为商家在菜品制作方式上刻意误导自己，各类消费纠纷便会随之产生。近期某知名餐厅与探店网红引发的舆论争议，正是这一矛盾的集中体现。预制菜本身并非天生有害，大多安全便捷，争议核心在于商家是否充分告知消费者相关信息。 从宏观层面来看，预制菜是食品工业化的重要组成部分，助力餐饮规模化运营，高效服务更多食客。但企业必须平衡产业效率与消费者的知情权。唯有诚信经营、清晰公示信息，餐饮行业才能建立信任，实现可持续发展。 综上，预制菜的普及已是大势所趋。想要规范其合规推行，行业需提升信息透明度、出台更严格的监管制度，在保障消费者权益的同时，避免扼杀行业创新。 【词汇积累】 catering industry n.餐饮业 controversy /ˈkɒntrəvɜːsi/ n.争议；争论 standardization /ˌstændədaɪˈzeɪʃn/ n.标准化 inherently /ɪnˈherəntli/ adv.本质上；本身 transparency /trænsˈpærənsi/ n.透明度 industrialization /ɪnˌdʌstriəlaɪˈzeɪʃn/ n.工业化 pre-processed/ˌpriːˈprəʊsest/ adj.预加工的 sustainable development n.可持续发展 uniformity /ˌjuːnɪˈfɔːməti/ n.一致性；统一性 stifle /ˈstaɪfl/ vt.抑制；扼杀 【知识拓展】 1. 中央厨房模式：连锁餐饮统一在中央厨房完成食材清洗、切配、预制，再配送到各门店，是预制菜规模化生产的核心模式，极大提升出餐效率，但也极易产生食材信息不透明问题； 2. 消费者核心诉求：大众不排斥预制菜，抵触的是商家刻意隐瞒、用预制菜冒充现炒菜品、模糊食材保鲜周期等欺骗行为； 3. 行业监管方向：多地出台新规，要求餐饮门店主动公示预制菜使用情况，完善食材溯源体系，平衡产业发展与消费者知情权； 4. 行业两面性：预制菜降低餐饮开店门槛、节约人力成本、统一口味；但过度依赖会弱化门店现制特色，长期冷链储存也会影响部分食材口感。 【词汇延伸】 pre-made dishes/food预制菜 semi-finished ingredients半成品食材 ready-to-cook food即烹食品 central kitchen operation中央厨房运营 food industrialization chain食品工业化产业链 cold chain transportation冷链运输 standardized production标准化生产 chain restaurants连锁餐厅 maintain uniform taste保持口味统一 cut preparation time缩短备餐时间 lower labor costs降低人力成本 large-scale catering operation规模化餐饮运营 food serving efficiency出餐效率 consumer rights消费者权益 the right to know知情权 consumer disputes消费纠纷 mislead consumers误导消费者 information disclosure信息公示 fresh food identification食材新鲜度标注 protect consumer interests维护消费者利益 market supervision rules市场监管细则 strict industry regulations严格行业监管 sustainable development可持续发展 stifle industrial innovation抑制行业创新 build public trust建立大众信任 food safety guarantee食品安全保障 【高考真题链接】 (2023·全国乙卷·阅读理解C篇)What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists. It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking. According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients(配料)than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession(痴迷)with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking. 28. What do people usually think of British food? A. It is simple and plain. B. It is rich in nutrition. C. It lacks authentic tastes. D. It deserves a high reputation. 29. Which best describes cookery programmes on British TV? A. Authoritative. B. Creative. C. Profitable. D. Influential. 30. Which is the percentage of the people using more diverse ingredients now? A. 20%. B. 24%. C. 25%. D. 33%. 31. What might the author continue talking about? A. The art of cooking in other countries. B. Male chefs on TV programmes. C. Table manners in the UK. D. Studies of big eaters. 1. Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists. 抓标志：从属连词Even though；关系代词who；关系代词whose 判类型：让步状语从句＋主句(包含两个并列定语从句) 试翻译：尽管英国素来有着美食乏善可陈的名声，但如今该国涌现出越来越多顶级大厨，他们频繁出现在电视荧幕上，所著食谱也常常稳居畅销书榜单榜首。 2. It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. 抓标志：强调句型连接词that 判类型：it is...that... 强调句型(主句内含并列谓语结构) 试翻译：英国人逐渐摒弃传统一肉两菜餐食与预制速食，在烹饪习惯上变得更乐于尝试新鲜事物，这都要归功于这些电视名厨，而非各类广告宣传活动。 ①have a reputation for因……闻名；有……的名声 ②turn away from摒弃；远离 ③ready-made meals预制餐；速食餐 ④cooking habits烹饪习惯 ⑤stick to a traditional diet坚持传统饮食 ⑥apply for food courses申请美食相关课程 ⑦a wider variety of ingredients种类更丰富的配料 ⑧expand(one’s)cookery knowledge and skills拓展(某人的)烹饪知识与技巧 ⑨market analysts市场分析师 ⑩television scheduling电视节目编排 【综合实战演练】 语篇 题型 体裁 词数 内容简介 Passage 1 阅读理解 应用文 285 介绍多国特色羊肉等菜品 Passage 2 阅读理解 说明文 329 方便面全球流行的原因及其优缺点 Passage 3 阅读理解 记叙文 372 华裔移民将中式爆炒传入美国并风靡当地 Passage 4 阅读理解 夹叙夹议 330 食谱特色/创作/成就，一些美国人对中餐的喜爱 Passage 5 阅读理解 新闻报道 363 营养师解读预制菜营养、利弊、监管 Passage 6 阅读理解七选五 说明文 262 破除养胃唯饮食误区，给出节日护胃方案 Passage 7 阅读理解七选五 说明文 281 由国人饮食印象切入，深挖中华饮食文化内涵 Passage 8 完形填空 说明文 234 饮食烹饪智慧及其对作者的影响 Passage 9 完形填空 夹叙夹议 235 以中外饮食差异佐证习惯源于文化 Passage 10 语法填空 说明文 217 介绍中国的“八大菜系” Passage 1 (25-26高三上·山东临沂·阶段检测)Here’s our pick of the finest lamb dishes on menus worldwide mutton plates. Hand-Pulled Belt Noodles With Cumin Lamb Xi’an Biang Biang Noodles, London The cuisine of China’s northwestern Shaanxi province is known for its complex flavours; for its lamb and mutton dishes; and for its hand-pulled noodles. At no-frills canteen-style Xi’an Biang Biang Noodles, in London’s Spitalfields, all three come together in one hugely popular, generously proportioned dish, which combines tender pieces of cumin-spiced lamb and chewy biang biang noodles(also known as belt noodles due to their impressive width). £13.80. xianbiangbiangnoodles.com Cevapi Rose Mary, Chicago There are many regional variations of cevapi, a grilled minced meat dish popular across the Balkans. The mixed lamb and beef version is served with sweet and spicy ajvar(a smoky roasted red pepper and aubergine dip), tangy kaymak(a dairy product similar to clotted cream)and red onion, all sandwiched into a soft, fluffy flatbread. $20(£16). rosemarychicago.com Slow-Roast leg of Lamb The Cotley Inn, Somerset At this rural pub, head chef Dan Brown endeavours to source all ingredients locally. The lamb for his Sunday roast is reared in a field opposite the pub and the vegetables — honey-glazed beetroot, spring greens, courgette puree and roast potatoes — are supplied, where possible, from within a 25-mile radius. £18. cotleyinnwambrook.co.uk Schöpsernes Gasthof Hotel Andlwirt, St Andrä im Lungau Traditional to Austria’s Lungau region, Schöpsernes is a harvest festival dish that uses meat from the first lambs brought down fom their summer’s grazing. At Gasthof Hotel Andlwirt, a generous platter of roasted lamb cuts, aromatic with rosemary and garlic, is served alongside white cabbage salad, potatoes and cranberry. Available from mid-September to 1 November. 24(£20.50). gasthofhotelandlwirt.at 1. Which dish is originally from China? A. Cevapi. B. Biang biang noodles. C. Schöpsernes. D. Slow-Roast leg of Lamb. 2. How much do you pay for a dish in the Cotley Inn, Somerset? A. £13.80. B. £16. C. £20.50. D. £18. 3. What is special about Schöpsemes? A. It is linked with a harvest festival. B. It is the cheapest of the four dishes. C. It uses meat from lambs. D. It can be tasted in July. Passage 2 (25-26高二上·湖南株洲·阶段检测)What do a student in China, an office worker in the UK and an astronaut in space all have in common? They all eat instant noodles. And they’re not alone — over 100 billion servings of instant noodles are consumed globally each year, making them one of the world’s most successful industrial foods. But how did this happen? Put simply, they’re cheap to produce and cheap to buy, which was exactly what their creator intended to achieve. Momofuku Ando, an entrepreneur, spent a year perfecting the recipe just after the Second World War. He wanted to make something similar to traditional noodles. His creation was instantly popular, playing a part in the post-war economic rise. Even in the year 2000—according to a poll by the Fuji Research Institute—instant noodles were voted the most successful invention, ahead of high-speed trains, laptops and karaoke. According to the World’s Instant Noodles Association, China, Indonesia, Vietnam and India — in that order — all consumed more instant noodles than before in 2021. Instant noodles’ popularity abroad is in part due to how easy they are to adapt to local tastes. In Thailand, for example, you can get green curry flavour, while in Mexico the noodles are garnished(加饰菜)with lime and salsa. And it seems that consumers have grown to expect innovation. Nissin, the food company founded by Ando, launches over 300 products yearly, according to employee Kasura Suzuki. Instant noodles have their critics, too. Their rise in popularity has come at an environmental cost — they’re made with palm oil, contributing to deforestation, and their packaging is plastic. And while they are a hot, tasty and filling meal, instant noodles don’t have much nutritional value, and include high levels of salt and fat. Nevertheless, instant noodles are undoubtedly lifesavers in emergency or extreme situations. More than 60 years after their invention, instant noodles have become the default food for anyone short of money, time, or even a kitchen. 1. How does the author bring in the topic in Paragraph 1? A. By giving examples. B. By making assumptions. C. By raising questions. D. By analysing reasons. 2. What was the original intention of creating instant noodles? A. To promote the tradition. B. To innovate the recipe. C. To boost the economy. D. To cut the cost and price. 3. What can we learn from Paragraph 3 and Paragraph 4? A. All roads lead to Rome. B. Not all gold shines. C. Every sword has two edges. D. Every little helps. 4. The main purpose of this passage is to ________. A. introduce the inventor of instant noodles and his great contributions B. explain why instant noodles are popular globally and analyze their pros and cons C. compare the consumption of instant noodles in different countries D. warn people of the environmental and health problems caused by instant noodles Passage 3 (25-26高二上·江苏苏州·期中)It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant(移民)Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble(翻滚)them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own. Chao came to cooking unexpectedly. A doctor by profession, she gave up her medical career to move to the United States in 1921 after her husband, the famed linguist(语言学家)Chao Yuanren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China: soups with mushrooms and pork flavored with soy sauce. She eventually agreed when a friend begged her to write a cookbook. Chao’s eldest daughter helped her translate recipes from Chinese to English, before her husband put the finishing touches on the language, often adding phrasing that even Chao recognized as awkward. This stylistic conflict resulted in a cookbook that Chao was “ashamed to have written,” as she declared in an author’s note. The cookbook succeeded, going into multiple printings by the end of 1945, though critics largely overlooked the anger in Chao’s words. English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking. She may have given America a well-worn phrase, but she knew that some aspects of the immigrant experience resist translation. Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary(讣告)upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery? 1. Which of the following is true about “chao”? A. It is a cooking technique used only in America. B. It quickly found a place in the American language. C. It was accurately translated into “stir-fry” by Chao. D. It means mixing together small pieces of materials. 2. What made Chao turn to traditional Chinese cooking? A. Her interest in cooking. B. Her profession as a doctor. C. Inadaptability to life in America. D. Encouragement from her husband. 3. What is most special about Chao’s cookbook? A. Consistency in writing style. B. Refusal to westernize Chinese cooking. C. Success in pleasing the American taste. D. Reflection of western culture. 4. What can be inferred from the last paragraph? A. Chao’s cookbook was largely overlooked by critics. B. Chao followed the same trend as other cookbook writers. C. Chao isn’t the only immigrant that deserves giving credit to. D. Chao gained popularity for her unwillingness to silence her differences. Passage 4 (25-26高二上·河北石家庄·期末)When I picked up The Woks of Life, a cookbook written by the Leung family, I was very excited. Inside there are mom-and-dad approved recipes with stories and photos—even a timeline—of the family’s history. “We call our cookbook culinary genealogy(烹饪家谱). We wanted the book to be our family’s stories told through food, rather than just characteristic recipes,” said Sarah Leung, who co-wrote the book during the pandemic(流行病)with her parents and younger sister. “We grew up in a food-obsessed(着迷的)family. Honestly, I’ve developed a quarter of these recipes myself,” Sarah added. “Over time, we’ll accomplish our goal: All family members are competent Chinese cooks.” The cookbook features dishes which might be made in a Chinese American home as well as in Chinese American takeout restaurants. “Home-style cooking and restaurant-style cooking have equal importance, but they are different,” Sarah said, adding that the family also discussed how to be respectful of each point. “I hope the recipes will appeal to Chinese Americans, like my family, and also those less familiar with Chinese cooking.” Part of their cookbook has also been posted on their website, attracting millions of faithful followers. The success of the cookbook is that it honors tradition as well as reflects modern interpretations, making it a mixture of the old and the new. It also offers building blocks for home cooks who want to learn to cook Chinese food. I started my exploration with the Kung Pao Chicken, a popular dish and also my favorite. Joyfully, the dish I made tasted like it was supposed to be. It really built up my confidence. Surely, as you can imagine, I have also set up my goal to be expert in Chinese cooking. The cookbook is promoting Chinese cooking to become the domain of home cooks in the United States. For too long, Chinese cooking has been a cuisine that many people are used to only eating out. 1. Why is the cookbook called culinary genealogy? A. It runs in the family. B. It is written by family members. C. It includes the story of a family. D. It contains mom-and-dad approved recipes. 2. Which of the following best describes the Leung family? A. Easygoing and helpful. B. Faithful and energetic. C. Devoted and considerate. D. Fortunate and thankful. 3. What does the author think of The Woks of Life? A. It is a typical Chinese cookbook. B. Its success lies in honoring tradition. C. It offers building blocks for all cooks. D. It helps improve the author’s cooking skills. 4. What can be inferred from the last paragraph? A. Most Americans are used to eating out. B. The cookbook has become a best seller. C. American home cooks prefer Chinese cooking. D. The cookbook benefits the spread of Chinese cooking. Passage 5 A dietitian talks about pre-made food’s nutritional value (2026·高二上·河南·期末)Recent videos claiming that a school in Ganzhou, Jiangxi, serves pre-made meals to its students have sparked heated discussions across the country. People doubt if pre-made meals, despite being convenient, are healthy and nutritious enough for growing teenagers. Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association. There are several types of pre-made foods, including ready-to-eat food, such as canned(罐装的)food or cooked food in packages, and ready-to-heat or ready-to-cook food, which requires heating or cooking before being served. Many people tend to think that ready-to-heat and ready-to-cook foods are less nutritious because they usually need to be kept in freezers or refrigerators. “Actually freezing does not cause a loss of nutrients,” Liu Junya, a 33-year-old dietitian in Beijing, told Teens. “Nutrient loss typically occurs during the heating or frying(油炸)process.” Vitamins from the B group and vitamin C found in meat and vegetables are heat-sensitive and can be lost during the process. By being heated or cooked twice or more, “pre-made foods can be less nutritious than freshly prepared and cooked foods,” Liu said. Meanwhile, “many pre-made food companies prioritize taste over nutrition,” said Liu. This leads to higher levels of salt and sugar in the food, which may lead to health problems, such as high blood pressure or diabetes  (糖尿病)in the long term. Additives(添加剂)are also a major concern related to pre-made food. In China, there are strict standards for food additives. Currently, China’s food industry has well-developed techniques to preserve pre-made food without the excessive use of additives. Some food can be sterilized(消毒)and then sealed(密封)after cooking, followed by low-temperature storage, allowing for a longer shelf life. However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets. It is hoped that regulations on pre-made meals can be strengthened to better ensure nutrition and hygiene(卫生). This way, “pre-made meals will be more accepted by the public,” Liu said. By XU ZHAOLIN, 21st Century Teens 1. What can we learn about pre-made meals from the article? A. They are typically costly and flavorful. B. They are rich in sugar, salt and vitamins. C. They taste better than homemade food. D. They are already partially or fully cooked. 2. According to Liu Junya, when does nutrient loss typically occur in pre-made foods? A. During freezing. B. During cooking. C. During packaging. D. During sterilizing. 3. What is one of the key recommendations for consumers regarding pre-made meals? A. Buy from reliable sources. B. Check the cooking instructions. C. Keep pre-made meals frozen. D. Pay attention to the additives used. 4. What does Liu Junya think of pre-made meals? A. They are a convenient choice for all. B. They are suitable for daily consumption. C. They can be nutritious if properly regulated. D. They are best avoided for long-term health. Passage 6 (25-26高二上·江西南昌·期末)The holiday season brings joy, feasts, and stress that can upset your digestion. It’s a common misunderstanding that stomach health is determined entirely by food. ___1___. This guide offers practical tips to keep your digestive system comfortable. ___2___ Think of holiday eating as a celebration, not a source of guilt. It’s perfectly fine to choose the foods you love. What matters is how you balance them: accompany richer dishes and sweets with plenty of colorful vegetables, lean proteins, and whole grains. Sample small portions of various foods rather than overindulging in one, and be cautious with sugary, highly processed treats which are easy to overeat and can trigger issues. Slow down and be mindful. Eat bite by bite and pay attention to your body’s fullness signals. Stop when you feel satisfied, not stuffed. This simple practice helps prevent the uncomfortable over-fullness that often follows holiday feasts. ___3___ Aid digestion after meals. A post-meal walk is highly beneficial. It kicks off digestion, helps clear gas, and regulates blood sugar — even a short stroll helps. ___4___ It can make a significant difference in how you feel after a large meal. Manage stress for your stomach. Holiday stress directly impacts your stomach. ___5___ Protect the basics: sleep, movement, nutrition, and relaxation. Practices like diaphragmatic breathing(腹式呼吸)can also improve stomach function and ease stress. Ultimately, a happy stomach this season is about making kinder, more aware choices for your body. By implementing these mindful strategies, you can support your digestive well-being without missing out on the festive joy. A. Enjoy the festive foods wisely. B. Choose healthy foods at your will. C. Therefore, managing your stress can’t be overstated. D. Doing so turns eating into a more enjoyable experience. E. Eat each bite slowly to appreciate the flavors of your favorite holiday foods, though. F. However, maintaining stomach health requires attention to multiple factors. G. Unlike intense exercise, this gentle activity is suitable for almost everyone. Passage 7 (25-26高二上·河南·阶段检测)When you think of Chinese food, what comes to your mind first? Maybe a bowl of steaming noodles, the hot flavors of Sichuan dishes, or the delicate charm of dim sum(点心). ___1___ Behind every bite lies a long story of history, geography, and philosophy — a reflection of how Chinese people understand life itself. ___2___ In the north, the dry and cold climate favors wheat-based foods such as dumplings and hand-pulled noodles; in contrast, the warm and wet south relies more on rice, vegetables, and seafood. These regional differences show how closely food is tied to the land and how people adapt their diets to live in harmony with nature. Beyond ingredients(配料)and techniques lies an even deeper layer: philosophy. ___3___ The concept of Yin and Yang guides the pairing of contrasting flavors — hot with cool, soft with crisp — to achieve harmony. Likewise, the Five Elements Theory links colors, tastes, and ingredients, encouraging cooks to seek unity within variety. These ideas show that, in Chinese culture, food nourishes both body and mind. Over more than five thousand years, Chinese food has also developed with social change and cultural exchange. From the humble meals of early farmers to the grand banquets of imperial courts, each era left its mark on ingredients, techniques, and dining customs. Even today, traditional festivals remind people of ancient customs and shared memories through food. ___4___ Chinese cuisine therefore tells a story that keeps unfolding. ___5___ To enjoy a Chinese meal, therefore, is to taste a culture that celebrates both tradition and change — a culture where every flavor holds meaning beyond the plate. A. Chinese cuisine is quite different from Western cuisine. B. China’s vast geography shapes its rich diversity of flavors. C. Yet Chinese cuisine is far more than a treat for the senses. D. This means a well-prepared Chinese meal is all about satisfying hunger. E. Thus, eating is never a simple act of survival but a way of preserving traditions. F. Influenced by ancient thoughts, Chinese cooking treats food as an art of balance. G. It carries the memory of the past, the beauty of diversity, and the pursuit of balance. Passage 8 (25-26高一下·广东深圳·阶段检测)I’m now the cook and owner of a restaurant. Nothing in my early years led me to ___1___ my life would connect to food and cooking deeply. My family did eat together often: we had a ___2___ that my grandmother cooked the weekly big meal on weekends, but food was hardly the ___3___ of my family’s story. After I entered college. I was still ___4___ about what I wanted to do. I was “supposed” to ___5___ my family, getting a degree in medicine at graduate school or something similar. When accepting the job assisting cooks after finishing college, I just ___6___ to pay my rent. That didn’t ___7___ any big life plans. However, as I worked longer, the food world showed me amazing ___8___. Too little salt, and a dish is ___9___ to be “tasteless”. A bit lemon juice helps prevent cut apples and peaches from turning brown and ___10___ their appealing colors. The lesson that small things matter reminds me to never ___11___ tiny stuff in all parts of life. Also, working with food teaches me to really taste, smell and touch. I learn to observe my ___12___, watching ways birds land, the growth of trees along roads… and ___13___ wonders in everyday life. ___14___, I head down my own path, which is ___15___ from going to medical school as my parents did, but gives my life purpose and direction. 1. A. wonder B. expect C. doubt D. admit 2. A. suggestion B. pleasure C. tradition D. desire 3. A. center B. trouble C. witness D. secret 4. A. sensitive B. passive C. unconcerned D. unclear 5. A. sponsor B. company C. follow D. urge 6. A. happened B. intended C. managed D. promised 7. A. inspire B. affect C. replace D. prevent 8. A. opportunity B. wisdom C. memories D. skills 9. A. easy B. fit C. true D. sure 10. A. preserve B. hide C. restore D. change 11. A. worry B. forgive C. justify D. ignore 12. A. decisions B. improvements C. surroundings D. differences 13. A. keep away B. end up C. suffer from D. come across 14. A. Even so B. Above all C. Therefore D. Anyway 15. A. free B. absent C. different D. far Passage 9 (24-25高二上·河北邢台·期末)A British friend told me he couldn’t understand why Chinese people love eating sunflower seeds as a snack so much. “I’ve met a lot of older Chinese and many have a ___1___ in their front teeth: which, it’s unbelievable, ___2___ cracking the seeds”, he said. I had never noticed the habit, but once he ___3___ it, I suddenly realized whenever I’m watching TV or ___4___ a report. I always mindlessly cracked sunflower seeds. My friend is unable to ___5___ why one works so much just to get one small ___6___. When we were young, the whole family would usually get together for Chinese New Year. I remember my parents would be in the ___7___ cooking. Out in the living room, a large table would already be ___8___, complete with fancy tablecloth, ready-made dumpling fillings, and dishes full of candy, fruits and sunflower seeds. I must have ___9___ how to crack sunflower seeds back then. I don’t think it’s right to ___10___ one’s choice in food or eating habits, no matter how ___11___ they may seem. Not only in China. I find people ___12___ have all sorts of habits when it comes to food. In Denmark, they put salted red fish on bread and eat it for dinner, no matter how much it ___13___ your breath. They think it’s a delicacy, which is ___14___ to their culture. I think it’s a wonderful ___15___. 1. A. exposure B. slice C. crack D. peak 2. A. results from B. results in C. engages in D. differs from 3. A. recalled B. proceeded C. suspected D. mentioned 4. A. citing B. typing C. adapting D. applying 5. A. deny B. admit C. grasp D. approve 6. A. ingredient B. seed C. category D. quantity 7. A. courtyard B. kitchen C. restaurant D. mall 8. A. laid out B. set out C. put out D. cut out 9. A. learned B. anticipated C. convinced D. seen 10. A. highlight B. transform C. criticize D. revise 11. A. strange B. complex C. brilliant D. vivid 12. A. overall B. really C. alongside D. abroad 13. A. freezes B. ruins C. tricks D. attracts 14. A. devoted B. appealed C. contrary D. connected 15. A. tradition B. cuisine C. association D. recipe Passage 10 (25-26高二上·湖北黄石·期末)Chinese culinary(烹饪的)traditions are ___1___(complete)represented in the “Eight Great Cuisines”. Lu Cuisine, originating from the north, emphasizes the natural flavors and textures of primary ingredients, often with seasoning(调味品)— for instance, its iconic dish, Peking duck. Yue Cuisine, from the southern coastal region, highlights ___2___(fresh)and natural tastes. Its style — including dim sum tradition — comes to symbolize “Chinese food”. Chuan Cuisine is celebrated for its bold and numbing tastes, ___3___ the mala flavor achieved by the combination of chili peppers and Sichuan peppercorns. Jiangsu Cuisine, often accompanied with vinegar or rice wine, ___4___(acknowledge)for dishes such as xiao long bao throughout the world. Zhe Cuisine offers delicate, fresh, and sweet flavors, integrating soy sauce, wine, and tea ___5___(leaf)into dishes. Min Cuisine stands out in creating deep flavors through broths(肉汤)and stews ___6___ mix ingredients from both land and sea. Xiang Cuisine brings pure, intense heat, ___7___(rely)heavily on chili peppers without the numbing effect of Sichuan peppercorns. Hui Cuisine, mainly in mountainous regions, ___8___(feature)earthy flavors from wild herbs and local produce, prepared by braising and stewing. Together, these eight distinct culinary traditions offer ___9___ appealing reflection of China’s geographical diversity ___10___ rich cultural heritage. 2 原创精品资源学科网独家享有版权，侵权必究！ 1 / 29 学科网(北京)股份有限公司 学科网(北京)股份有限公司 学科网（北京）股份有限公司 $