Unit 3 Food and Culture 外刊拓展提升（多题型专练）英语人教版选择性必修第二册

Unit 3 Food and Culture 外刊拓展提升（多题型专练） 识·单元要点概览 读·外刊拓展阅读 （来源：BBC Travel）British Chinese food has recently become a focal point on TikTok among Americans, spurring a flurry of debate. What seems to be getting these Americans in a tizzy are the meals consisting almost entirely of fried food with chips and curry sauce. But what's missing from the debate is the nuance of British Chinese cuisine and its history, effectively side-lining the ingenuity of immigrant Chinese cooks who have adapted their dishes to meet a British palate. For Jeremy Pang, founder of School of Wok, British Chinese food is a result of a culture exchange. “[It's] food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British,” he said. “There are so many different dishes and recipes out there that have had influence from each other.” Anna Chan, founder of Asian Leadership Collective, who grew up as a “British Chinese takeaway kid”, believes that the Chinese takeaway meal is quintessential to the definition of British Chinese food: “It's food that is adaptable, agile to the tastes and trends of the local palate.” Adaptability is at the core of Chinese culture. It is this idea of diversity that makes British Chinese food especially exciting now. The vastness of what British Chinese food is, and can be, is rapidly expanding. 【全文翻译】 英美网友近期在TikTok上围绕英式中餐展开激烈争论。让美国网友大为不解的，是那些几乎全是油炸食品，还要配上薯条和咖喱酱的餐食。 然而，争论中缺失的恰恰是英式中餐的细微差别及其历史，这无形中忽视了华裔移民厨师为迎合英国人口味而改良菜肴的智慧。伦敦“锅学院”创始人Jeremy Pang认为，英式中餐是文化交流的产物。“这是一种受到彼此文化影响的食物，无论从英式影响中式，还是从中式影响英式来看都是如此，”他说，“有太多不同的菜肴和食谱是相互影响的。” 亚洲领导力社群创始人Anna Chan自称是“英式中餐外卖小孩”，她认为中餐外卖是定义英式中餐的核心所在：“它是一种能够适应本地口味和潮流、灵活应变的美食。” 适应力是中国文化的核心。正是这种多样性，让当下的英式中餐格外令人兴奋。英式中餐的样貌和可能性正在迅速扩展。 【核心词汇】 1 / 13 学科网（北京）股份有限公司 学科网（北京）股份有限公司 ① focal point 焦点；中心点 ② spur v. 激起；促进 ③ in a tizzy 慌乱；紧张不安 ④ consist of 由……组成 ⑤ nuance n. 细微差别 ⑥ sideline v. 使靠边；忽视 ⑦ ingenuity n. 独创性；心灵手巧 ⑧ adapt v. 适应；改编 ⑨ palate n. 味觉；口味 ⑩ quintessential adj. 典型的；精髓的 ⑪ adaptable adj. 适应性强的 ⑫ agile adj. 灵活的；敏捷的 ⑬ diversity n. 多样性 ⑭ expand v. 扩大；扩展 【长难句分析】 1. What seems to be getting these Americans in a tizzy are the meals consisting almost entirely of fried food with chips and curry sauce. 句意：让这些美国人感到困惑不解的，是那些几乎完全由油炸食品配上薯条和咖喱酱组成的餐食。 分析：本句为主系表结构。What seems to be getting these Americans in a tizzy 是主语从句，在整句中作主语，其中 get sb. in a tizzy 意为“让某人慌乱/不解”；consisting almost entirely of... 是现在分词短语作后置定语，修饰 the meals。 2. “It's food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British,” he said. 句意：“这是一种受到彼此文化影响的食物，无论你从哪个方向看——从英式影响中式，还是从中式影响英式，”他说。 分析：引号内为直接引语，主干为 It's food。that is influenced... 是定语从句修饰 food。whichever way round you see it 是让步状语从句，表示“无论你从哪个角度看”。 练·能力培优拔高 培优提升篇 Passage 1 （2024·贵州毕节·三模）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-Roastleg 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, schöpsermes 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-Roastleg 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宽面条、 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。 【详解】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其复杂的口味而闻名；因为它的羊肉和羊杂；还有它的拉面。)”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, schöpsermes 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高一下·黑龙江哈尔滨·期末）My teenage son Eric prefers takeout whenever staying home alone. To him, cooking is a waste of time, and delivered food is far more convenient. Last summer vacation, my husband and I set a family rule: We would cook a full meal together every weekend instead of ordering online. Our first cooking weekend started badly. Eric sighed the moment we asked him to help. “Why cook ourselves when food arrives in minutes?” he complained. We divided tasks clearly: I washed greens, my husband cut meat, and Eric sliced potatoes and mixed condiments (调味料). At first, he spilled salt and cut uneven slices. After several tries, he got the hang of the work. When steaming dishes filled the table, Eric stared in surprise. He never expected simple team work to create such tasty food. I still remember learning cooking as a teen. My mother let me help in the kitchen daily after school. I kept a notebook recording steps and mistakes to track my small progress. Back then housework felt boring, yet those repeated hands-on jobs slowly built my sense of responsibility. Home cooking brings many challenges. Fresh food goes bad easily, and different dishes require different skills. The whole process has over ten steps, with cleaning ingredients (食材) and heat control being the most important. Cleaning guarantees food safety, and proper heat improves flavor. After months of weekend practice, we won a small prize at the community family activity. Each weekend offers a new cooking experience. On a rainy day, we tried grandma’s traditional local dish. Its complex steps defeated us three times before we got the right taste. Whenever our dishes tasted terrible, my notebook helped us find mistakes quickly. Up to now, Eric has joined over forty cooking activities. “If we fully depend on takeout, we will miss chances to learn practical life skills. I no longer dislike kitchen work. The more I cook with the family, the more useful lessons I gain,’ Eric said. 4．What used to be Eric’s main choice of food at home alone? A．Home-made meals. B．Ordered meals. C．Store-bought snacks. D．Grandma’s dishes. 5．How did Eric feel after finishing his kitchen work on the first weekend? A．Annoyed. B．Confused. C．Astonished. D．Regretful. 6．What can be inferred about the author’s notebook? A．It helped her improve cooking skills. B．It won a community activity prize. C．It recorded grandma’s traditional dishes. D．It marked down her progress. 7．What has Eric come to realize about cooking? A．Takeout brings great convenience. B．Cooking needs complex steps. C．Traditional dishes taste better. D．Labor benefits teens’ growth. 【答案】4．B 5．C 6．A 7．D 【导语】本文是一篇记叙文。主要讲述作者一家周末共同做饭，儿子埃里克从偏爱外卖爱上下厨并收获成长。 【详解】4．细节理解题。根据第一段中的“My teenage son Eric prefers takeout whenever staying home alone.(我十几岁的儿子埃里克独自在家时总偏爱外卖。)”可知，埃里克独自在家时主要选择外卖。 5．细节理解题。根据第二段中的“When steaming dishes filled the table, Eric stared in surprise.(热气腾腾的菜肴摆满餐桌时，埃里克吃惊地瞪大了眼睛。)”可知做完第一顿饭后埃里克十分惊讶。 6．推理判断题。根据第三段中的“I still remember learning cooking as a teen. My mother let me help in the kitchen daily after school. I kept a notebook recording steps and mistakes to track my small progress.(我至今还记得年少时学做饭的经历。母亲每天放学后都会让我在厨房打下手。我记了一本笔记，记录步骤与失误，以此记录自己微小的进步。)”可知这本笔记帮作者复盘失误、记录进步，提升厨艺。故选A项。 7．推理判断题。根据第六段中的“If we fully depend on takeout, we will miss chances to learn practical life skills. I no longer dislike kitchen work. The more I cook with the family, the more useful lessons I gain.(如果我们完全依赖外卖，就会错失学习实用生活技能的机会。我不再讨厌厨房活，和家人做饭越多，收获的有益道理就越多。)”可推出埃里克意识到下厨劳作对青少年成长有益。 Passage 3 （25-26高一下·黑龙江哈尔滨·期末）You may have heard that kale (羽衣甘蓝) is the “queen of greens”, loaded with important nutrients like calcium, iron, and vitamins A, C, and K. It is also a rich source of carotenoids — plant-based compounds that act as antioxidants (抗氧化剂) to support eye and skin health. However, getting the benefits of this super food is not as simple as eating it plain. According to a study published in Food Nutrition, the way you prepare this leafy green determines how well its nutrients are absorbed. The study investigated the impact of various cooking strategies by using a simulated model of the human digestive system. Researchers compared the absorption of nutrients when kale was eaten alone versus when it was dressed with a simple mixture of olive oil and water. The results were clear: nutrients are much better absorbed when kale is paired with fat, whether the vegetable is raw or cooked. “Kale contains many fat-dependent nutrients,” explains study coauthor Ruojie Vanessa Zhang. “They do not dissolve well in the watery stomach environment when kale is eaten alone.” When olive oil is added, it forms tiny particles called “mixed micelles” during digestion. These particles act like tiny vehicles, carrying carotenoids across the gut wall (肠壁). Without these fat droplets, the nutrients remain trapped, leading to limited absorption. To unlock these “trapped” nutrients, preparation is key. David Julian McClements, a professor of food science, suggests “massaging” kale with olive oil. This process helps break down cell walls, leading to what experts call a “jail break” for nutrients. While olive oil is a popular choice, other healthy fats like avocado, nuts, or canola oil can also do the trick. Ultimately, the best way to eat kale is the way you enjoy it most. Whether you stir-fry it, or blend it into a soup, remember the golden rule: kale needs a little fat to shine. 8．Which aspect of the study does paragraph 2 mainly talk about? A．Its objective. B．Its influence. C．Its background. D．Its procedure. 9．Why should we eat kale with oil according to Ruojie Vanessa Zhang? A．To improve its taste. B．To get more nutrients. C．To trap the water inside. D．To protect the stomach. 10．Which of the following best describes the process of “jail break” in paragraph 4? A．Essential. B．Evil. C．Optional. D．Controversial. 11．What’s the author’s main purpose in writing the text? A．To advocate for a balanced diet to preserve natural health. B．To offer scientific guidance on maximizing kale’s benefits. C．To reveal the crucial role of fat in kale’s nutrient formation. D．To clarify a common misconception about kale’s nutrition. 【答案】8．D 9．B 10．A 11．B 【导语】本文是一篇科普说明文，介绍食用羽衣甘蓝搭配油脂更利于营养吸收的科学知识。 【详解】8．主旨大意题。根据第二段中“The study investigated the impact of various cooking strategies by using a simulated model of the human digestive system. Researchers compared the absorption of nutrients when kale was eaten alone versus when it was dressed with a simple mixture of olive oil and water.(该研究利用人体消化系统模拟模型，探究不同烹饪方式带来的影响。研究人员对比了单独食用羽衣甘蓝，以及拌上橄榄油和水混合物食用时营养的吸收情况。)”可知，本段主要介绍这项研究的实施步骤。 9．细节理解题。根据第三段中““Kale contains many fat-dependent nutrients,” explains study coauthor Ruojie Vanessa Zhang. “They do not dissolve well in the watery stomach environment when kale is eaten alone.”(该研究合著者张若洁・瓦妮莎解释：“羽衣甘蓝含有许多依赖脂肪吸收的营养物质。如果单独吃羽衣甘蓝，这些营养物质很难在胃部的水环境中溶解。”)”可知，搭配油脂食用羽衣甘蓝能够帮助人体吸收更多营养。 10．推理判断题。根据第四段中“To unlock these “trapped” nutrients, preparation is key. David Julian McClements, a professor of food science, suggests “massaging” kale with olive oil. This process helps break down cell walls, leading to what experts call a “jail break” for nutrients. While olive oil is a popular choice, other healthy fats like avocado, nuts, or canola oil can also do the trick.(想要释放这些“被困住”的营养，处理方式至关重要。食品科学教授戴维・朱利安・麦克莱门茨建议用橄榄油揉搓羽衣甘蓝。这一步有助于破坏植物细胞壁，实现专家所说的营养“脱困释放”。橄榄油是常用选择，牛油果、坚果、菜籽油等其他健康脂肪也能起到同样作用。)”可知，“营养释放”是摄取营养必不可少的一步。 11．推理判断题。根据第一段中“According to a study published in Food Nutrition, the way you prepare this leafy green determines how well its nutrients are absorbed.(发表在《食品与营养》上的一项研究表明，这种绿叶蔬菜的烹制方式决定人体对其营养的吸收程度。)”以及最后一段“Ultimately, the best way to eat kale is the way you enjoy it most. Whether you stir-fry it, or blend it into a soup, remember the golden rule: kale needs a little fat to shine.(说到底，吃羽衣甘蓝最好的方式就是选择你最喜欢的吃法。无论是清炒，还是放进汤里搅打成泥，请记住这条黄金法则：羽衣甘蓝搭配一点油脂，才能充分释放营养价值。)”可知，作者旨在提供科学方法，帮助人们最大化获取羽衣甘蓝的营养益处。 Passage 4 （25-26高二下·宁夏银川·期末）It’s not what you would consider to be a healthy drink. But research suggests drinking beer can actually lower your blood pressure and reduce your weight. Xanthohumol (黄腐酚), contained in beer, could reduce damage done by high-fat diets, scientists claim. Such diets lead to a series of conditions including obesity, high blood pressure and blood sugar. But trials on mice fed with high-fat foods showed that giving them beer could curb some of the conditions. Figures suggest a quarter of adults in the UK suffer from metabolic syndrome (代谢综合征), and around 35 percent of Americans are believed to have it. It puts you at greater risk of developing heart disease — the world’s leading killer — but it can be changed by making healthy lifestyle changes. Scientists at Oregon State University made the conclusion after testing xanthohumol (XN) on obese mice. The findings back up previous research that has suggested the compounds could be used in future to treat metabolic syndrome. And they offer fresh hope for fighting metabolic syndrome, because they cause no potential side effects unlike compounds under current tests. Xanthohumol is known to transform into 8-PN, and researchers have long been criticized for the side effects. Professor Fred Stevens, lead author, said, “If someone took XN over longer periods of time, it could lead to side effects, potentially.” But Professor Stevens said they came across the “solution to the problem” by adding water to XN — which stopped the creation of 8-PN. And various tests on mice, published in the journal Scientific Reports, showed the derivatives worked but caused no harm. High-fat diets also lead to memory loss — but the compounds allowed mice to keep their learning, the researchers found. 12．What does the research mentioned in the first paragraph find? A．Beer is in a way good for people’s health. B．Beer is totally harmful to people’s health. C．High-fat diets are very popular with people. D．High-fat diets can lower people’s blood pressure. 13．What does the underlined word “curb” in the first paragraph probably mean? A．Increase. B．Control. C．Cause. D．Continue. 14．How did scientists at Oregon State University draw their conclusion? A．They studied some normal mice. B．They compared the results of different studies. C．They observed some patients with heart disease. D．They conducted tests on some overweight mice. 15．Which of the following can solve the side effects of XN? A．Keeping learning. B．Doing more tests on mice. C．Adding some water to XN. D．Drinking more beer if possible. 【答案】12．A 13．B 14．D 15．C 【导语】文章主要介绍研究发现啤酒中的黄腐酚对人体有益，能够缓解高脂饮食带来的肥胖、高血压等代谢综合征相关问题，科研人员通过实验解决了黄腐酚长期服用存在副作用的难题，同时该物质还能保护实验小鼠的学习记忆能力。 【详解】12．细节理解题。根据原文第一段“But research suggests drinking beer can actually lower your blood pressure and reduce your weight.(但研究表明，饮用啤酒实际上可以降低血压、减轻体重。)”可知，啤酒在某种程度上对人体健康有益。 13．词句猜测题。根据原文第一段“Such diets lead to a series of conditions including obesity, high blood pressure and blood sugar. But trials on mice fed with high-fat foods showed that giving them beer could curb some of the conditions.(这类饮食会引发肥胖、高血压、高血糖等一系列问题，但以高脂食物喂养小鼠的实验显示，给小鼠饮用啤酒能够curb部分这类病症。)”及“But research suggests drinking beer can actually lower your blood pressure and reduce your weight.(但研究表明，饮用啤酒实际上可以降低血压、减轻体重。)”可知，高脂肪饮食会导致肥胖、高血压等，而啤酒中的成分能减少这些损害，故curb此处意为“控制、抑制”。 14．细节理解题。根据原文第二段“Scientists at Oregon State University made the conclusion after testing xanthohumol (XN) on obese mice.(俄勒冈州立大学的科学家们在肥胖小鼠身上测试黄腐酚后得出了这一结论。)”可知，科学家通过对超重小鼠开展实验得出结论。 15．细节理解题。根据原文第四段“But Professor Stevens said they came across the “solution to the problem” by adding water to XN — which stopped the creation of 8-PN.(但史蒂文斯教授表示，他们找到了这一问题的解决办法，给黄腐酚加水，就能阻止8-PN 的生成。)”可知，给黄腐酚加水可以解决其存在副作用的问题。 Passage 5 （25-26高二下·四川成都·期末）While her French classmates tucked into salads, Li Mei pulled out a pack of steamed rice. After transferring to a high school in Paris, eating her homemade lunch at school became a daily 16 . On a typical day, her classmate Pierre pointed at her food and whispered, “That looks 17 !” Red-faced, Li Mei stayed away from the cafeteria afterwards. Things took a turn when her history teacher Mr. Dupont 18 a project called Food & Culture Week. Every student had to 19 a traditional dish and explain its cultural meaning. Li Mei 20 : would her classmates show any interest in Chinese cuisine? In the end, she settled on jianbing, a beloved hometown street snack. On presentation day, she 21 all her ingredients with shaky hands. 22 , Pierre stepped forward to help with the cooking. While 23 out the batter (面糊), he confessed: “I laughed at your lunch back then, but I’ve come to realize it’s a big part of who you are and your cultural 24 .” Once the crispy jianbing was ready, her classmates crowded around, 25 questions about Chinese New Year customs. The project brought everyone closer. Those who’d once 26 Li Mei now greeted her warmly. A girl called Sophie even suggested co-writing a Chinese-French cookbook for the school fair, featuring traditional family recipes 27 across generations. By the closing day, the book Bites Beyond Borders was 28 with recipes. Holding the book, Li Mei understood cultural divides are not brick walls, but locked doors waiting to be opened. Her ordinary homemade 29 taught her more about finding her place than any textbook ever could. “Food is the 30 foreign policy,” Mr. Dupont said, biting into a red bean croissant. 16．A．adventure B．struggle C．quarrel D．competition 17．A．amazing B．delicious C．strange D．special 18．A．declared B．postponed C．delivered D．launched 19．A．purchase B．review C．prepare D．invent 20．A．regretted B．hesitated C．rejected D．protested 21．A．laid out B．set off C．heated up D．gave away 22．A．Unfortunately B．Unfairly C．Unexpectedly D．Unkindly 23．A．spreading B．throwing C．sweeping D．wiping 24．A．identity B．interest C．personality D．quality 25．A．receiving B．supplying C．rising D．firing 26．A．betrayed B．ignored C．envied D．calmed 27．A．passed on B．passed down C．brought up D．brought down 28．A．covered B．combined C．packed D．matched 29．A．skill B．book C．cook D．lunch 30．A．tastiest B．heaviest C．oldest D．biggest 【答案】 16．B 17．C 18．D 19．C 20．B 21．A 22．C 23．A 24．A 25．D 26．B 27．B 28．C 29．D 30．A 【导语】文章讲述了李梅在法国高中因带中式午餐被嘲笑，后来通过参与“美食与文化周”项目制作煎饼，意外获得同学理解与接纳，通过美食文化交流打破文化隔阂的故事。 【详解】16．考查名词。句意：转学到巴黎的一所高中后，在学校吃自制的午餐成了一件每天都要面对的难事。A. adventure冒险；B. struggle难事；C. quarrel争吵；D. competition竞争。根据上文“While her French classmates tucked into salads, Li Mei pulled out a pack of steamed rice.”可知，李梅在法国上学，每天带中式午餐，与同学的法式沙拉形成对比，这让吃自制的午餐成了难事。 17．考查形容词。句意：在平常的一天，她的同学Pierre指着她的食物低声说：“那看起来好奇怪！”A. amazing惊人的；B. delicious美味的；C. strange奇怪的；D. special特别的。根据下文“Red-faced, Li Mei stayed away from the cafeteria afterwards.”可知，同学Pierre所说的话导致李梅脸红并远离食堂，表明他认为食物看起来奇怪。 18．考查动词。句意：事情出现了转机，她的历史老师Dupont先生发起了一个名为“美食与文化周”的项目。A. declared宣布；B. postponed推迟；C. delivered递送；D. launched发起。根据上文“her history teacher Mr. Dupont”和下文“a project called Food & Culture Week”可知，历史老师发起了一个名为“美食与文化周”的项目。 19．考查动词。句意：每个学生都必须准备一道传统菜肴并解释其文化含义。A. purchase购买；B. review复习；C. prepare准备；D. invent发明。根据下文“On presentation day, she ____ all her ingredients with shaky hands.”可知，展示那天，李梅带来了食材，表明每个学生必须准备一道传统菜。 20．考查动词。句意：李梅犹豫了：她的同学们会对中国菜感兴趣吗？A. regretted后悔；B. hesitated犹豫；C. rejected拒绝；D. protested抗议。根据下文“would her classmates show any interest in Chinese cuisine”可知，李梅担心同学不感兴趣，表明她犹豫是否要展示中国菜。 21．考查动词短语。句意：展示那天，她用颤抖的双手摆出了所有食材。A. laid out摆放；B. set off出发；C. heated up加热；D. gave away赠送。根据下文“Pierre stepped forward to help with the cooking”可知，Pierre走上前来帮忙烹饪，烹饪前需做的是摆放所有食材。 22．考查副词。句意：出乎意料的是，Pierre走上前来帮忙烹饪。A. Unfortunately不幸地；B. Unfairly不公平地；C. Unexpectedly出乎意料地；D. Unkindly不友善地。根据上文“Pierre pointed at her food and whispered, “That looks ____!””可知，Pierre之前嘲笑过李梅，现在却上前帮忙，这出乎她的意料。 23．考查动词。句意：在摊面糊时，他坦白道：“我当时嘲笑你的午餐，但我现在意识到那是你和你文化身份的重要部分。”A. spreading展开；B. throwing扔；C. sweeping打扫；D. wiping擦拭。根据上文“Pierre stepped forward to help with the cooking”可知，Pierre走上前来帮忙烹饪，制作煎饼时需要把面糊摊开。 24．考查名词。句意：在摊面糊时，他坦白道：“我当时嘲笑你的午餐，但我现在意识到那是你和你文化身份的重要部分。”A. identity身份；B. interest兴趣；C. personality个性；D. quality质量。根据上文“it’s a big part of who you are”可知，Pierre承认李梅的午餐是她身份和文化身份的一部分。 25．考查动词。句意：当脆脆的煎饼做好后，她的同学们围了过来，连珠炮似地提问关于中国新年习俗的问题。A. receiving接收；B. supplying供应；C. rising上升；D. firing连珠炮似地提出。根据上文“Once the crispy jianbing was ready, her classmates crowded around”可知，同学们围过来，说明对李梅的煎饼很感兴趣，连珠炮似地提问关于中国新年习俗。 26．考查动词。句意：那些曾经忽视李梅的人现在热情地和她打招呼。A. betrayed背叛；B. ignored忽视；C. envied嫉妒；D. calmed使平静。根据上文“I laughed at your lunch back then”可知，其他同学也和Pierre一样，会嘲笑李梅的午餐，他们的态度是忽视李梅。 27．考查动词短语。句意：一个叫Sophie的女孩甚至提议为学校义卖会合写一本中法双语食谱，收录代代相传的传统家庭菜谱。A. passed on传递；B. passed down传承；C. brought up抚养；D. brought down降低。根据下文“across generations”可知，这些菜谱是代代相传下来的。 28．考查动词。句意：到闭幕那天，这本名为《跨越国界的美食》的食谱里装满了各种菜谱。A. covered覆盖；B. combined结合；C. packed塞满；D. matched匹配。根据上文“A girl called Sophie even suggested co-writing a Chinese-French cookbook for the school fair, featuring traditional family recipes ____ across generations.”可知，Sophie提议合写一本收录各种菜谱的书，表明这本书装满了各种菜谱。 29．考查名词。句意：她普通的家常午餐教会了她比任何教科书都更多关于如何找到自己位置的东西。A. skill技能；B. book书；C. cook厨师；D. lunch午餐。根据上文“eating her homemade lunch”可知，此处呼应开头，是lunch的同词复现。 30．考查形容词。句意：“食物是最美味的外交政策，”Dupont先生咬了一口红豆牛角包说道。A. tastiest最美味的；B. heaviest最重的；C. oldest最老的；D. biggest最大的。根据上文“Food”和下文“biting into a red bean croissant”可知，文章的主线是食物，tastiest“最美味的”是形容食物的表达，“最美味的外交政策”既幽默又贴切地表达了食物促进文化交流的作用。 Passage 6 （25-26高一下·辽宁沈阳·期末）阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。 In Fujian Province, a warm custom called stove-side tea (Weilu Zhucha) 31 (become) popular across the country in the past few years. It is not only a way to drink tea, but a new 32 (society) tradition for young people. On cool afternoons or winter evenings, people sit around a small stove. They boil tea and roast snacks like sweet 33 (potato) and oranges, sharing daily stories with friends. This custom comes from ancient Fujian farmers, 34 gathered around fire to keep warm after farm work. At first, only local villagers kept this habit. Now many tea shops 35 (willing) rebuild old-style stoves to welcome visitors. People love it because it offers 36 slow break from busy study and work, 37 (compare) with fast-paced city life. The charm of this custom lies 38 the simple warmth it brings. Unlike noisy parties, stove-side tea lets people enjoy quiet communication. Some photographers take photos of the scene, 39 (spread) this folk culture online. Local cultural workers hope more teenagers will understand 40 (it) history. They hold activities in schools to introduce the tradition. Only by passing it on can such beautiful local customs be protected well. 【答案】 31．has become 32．social 33．potatoes 34．who 35．willingly 36．a 37．compared 38．in 39．spreading 40．its 【导语】本文主要介绍了源自福建的传统习俗“围炉煮茶”近年走红全国，它以慢节奏的社交体验慰藉现代人，兼具文化传承与休闲魅力。 【详解】31．考查时态。句意：在福建省，一种名为“围炉煮茶”的温馨习俗在过去几年里已在全国流行开来。根据时间状语in the past few years可知，句子应用现在完成时，主语a warm custom为单数，助动词用has，become的过去分词为become。 32．考查形容词。句意：它不仅是一种饮茶方式，更是年轻人一种新的社交传统。空处用于名词tradition之前，应用形容词social作定语，意为“社会的，社交的”。 33．考查名词复数。句意：他们煮茶并烤制红薯、橘子之类的零食，与朋友分享日常故事。potato为可数名词，根据前面的snacks及语境可知，此处应用复数形式potatoes表示泛指。 34．考查定语从句。句意：这一习俗源于古代福建农民，他们在农活结束后围火取暖。空处引导非限制性定语从句，修饰先行词ancient Fujian farmers，关系词在从句中作主语，指人，应用关系代词who引导。 35．考查副词。句意：如今许多茶馆乐意改建老式炉灶来迎接游客。空处修饰动词rebuild，应用副词willingly作状语，意为“乐意地”。 36．考查冠词。句意：人们喜爱它是因为它提供了一个从繁忙的学习和工作中慢下来的休憩机会，与快节奏的城市生活相比，这种慢节奏令人放松。break在此处表示“间歇，休息”，为可数名词，且slow break为首次提到，应用不定冠词，slow发音以辅音音素开头，应用a。 37．考查非谓语动词。句意同上。句中已有谓语offers，空处作非谓语动词，be compared with为固定搭配，意为“与……相比”，去掉be动词，使用过去分词短语作状语。 38．考查介词。句意：这一习俗的魅力在于它所带来的朴素温情。lie in为固定搭配，意为“在于”。 39．考查非谓语动词。句意：一些摄影师拍摄这一场景的照片，在网上传播这一民俗文化。句中已有谓语take，空处作非谓语动词，spread与逻辑主语photographers为主动关系，应用现在分词spreading作状语。 40．考查代词。句意：当地文化工作者希望更多青少年了解它的历史。空处用于名词history之前，应用形容词性物主代词its，指代“stove-side tea (围炉煮茶)”的历史。 迁移应用篇 一、句子翻译 1. 正如俗话所说“人如其食”，我们的饮食习惯反映了我们的文化背景。 2. 你应该减少甜食摄入，多摄入新鲜蔬果，因为富含维生素和纤维。 3. 为了适应美国人的口味，许多中国菜被改良了，比如左宗棠鸡。 4. 北方中国最受欢迎的传统食物是饺子，制作饺子一直是全家人的事情。 5. 健康饮食的关键不仅在于吃什么，还在于怎么吃——慢慢吃能让身体更好地消化食物。 【答案】 1. As the saying goes, “You are what you eat”, our eating habits reflect our cultural background. 2. You should cut down on sweet foods and consume more fresh fruits and vegetables, which are rich in vitamins and fibre. 3. To suit American tastes, many Chinese dishes have been modified, such as General Tso‘s chicken. 4. The most popular traditional food in North China is dumplings, and making dumplings has always been a family affair. 5. The key to healthy eating lies not only in what you eat, but also in how you eat—eating slowly allows your body to digest food better. 二、应用文写作 请运用本单元所学的词汇和句型，写一篇约100词的短文，介绍一道你最喜欢的中国传统菜肴。 要求： 1. 说明这道菜的名称、主要食材及烹饪方法； 2. 阐述这道菜背后的文化意义或与地方特色的联系； 3. 至少使用本单元一个以上核心词汇或句型（如 consist of，prior to，consume，stuff with，go hand in hand 等）。 参考范文： My favourite Chinese dish is jiaozi, or boiled dumplings, which consist of a thin dough wrapper stuffed with minced meat and vegetables. Prior to cooking, each dumpling is carefully shaped by hand. Making dumplings has always been a family affair in North China, with everyone—from the youngest to the oldest—joining in to help. What makes this dish special is not just its delicious taste, but the warmth and togetherness it represents. On the other hand, it does tell us a lot about Chinese culture—family is fundamental to our way of life. Culture and cuisine truly go hand in hand. $Unit 3 Food and Culture 外刊拓展提升（多题型专练） 识·单元要点概览 读·外刊拓展阅读 （来源：BBC Travel）British Chinese food has recently become a focal point on TikTok among Americans, spurring a flurry of debate. What seems to be getting these Americans in a tizzy are the meals consisting almost entirely of fried food with chips and curry sauce. But what's missing from the debate is the nuance of British Chinese cuisine and its history, effectively side-lining the ingenuity of immigrant Chinese cooks who have adapted their dishes to meet a British palate. For Jeremy Pang, founder of School of Wok, British Chinese food is a result of a culture exchange. “[It's] food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British,” he said. “There are so many different dishes and recipes out there that have had influence from each other.” Anna Chan, founder of Asian Leadership Collective, who grew up as a “British Chinese takeaway kid”, believes that the Chinese takeaway meal is quintessential to the definition of British Chinese food: “It's food that is adaptable, agile to the tastes and trends of the local palate.” Adaptability is at the core of Chinese culture. It is this idea of diversity that makes British Chinese food especially exciting now. The vastness of what British Chinese food is, and can be, is rapidly expanding. 【全文翻译】 英美网友近期在TikTok上围绕英式中餐展开激烈争论。让美国网友大为不解的，是那些几乎全是油炸食品，还要配上薯条和咖喱酱的餐食。 然而，争论中缺失的恰恰是英式中餐的细微差别及其历史，这无形中忽视了华裔移民厨师为迎合英国人口味而改良菜肴的智慧。伦敦“锅学院”创始人Jeremy Pang认为，英式中餐是文化交流的产物。“这是一种受到彼此文化影响的食物，无论从英式影响中式，还是从中式影响英式来看都是如此，”他说，“有太多不同的菜肴和食谱是相互影响的。” 亚洲领导力社群创始人Anna Chan自称是“英式中餐外卖小孩”，她认为中餐外卖是定义英式中餐的核心所在：“它是一种能够适应本地口味和潮流、灵活应变的美食。” 适应力是中国文化的核心。正是这种多样性，让当下的英式中餐格外令人兴奋。英式中餐的样貌和可能性正在迅速扩展。 【核心词汇】 1 / 13 学科网（北京）股份有限公司 学科网（北京）股份有限公司 ① focal point 焦点；中心点 ② spur v. 激起；促进 ③ in a tizzy 慌乱；紧张不安 ④ consist of 由……组成 ⑤ nuance n. 细微差别 ⑥ sideline v. 使靠边；忽视 ⑦ ingenuity n. 独创性；心灵手巧 ⑧ adapt v. 适应；改编 ⑨ palate n. 味觉；口味 ⑩ quintessential adj. 典型的；精髓的 ⑪ adaptable adj. 适应性强的 ⑫ agile adj. 灵活的；敏捷的 ⑬ diversity n. 多样性 ⑭ expand v. 扩大；扩展 【长难句分析】 1. What seems to be getting these Americans in a tizzy are the meals consisting almost entirely of fried food with chips and curry sauce. 句意：让这些美国人感到困惑不解的，是那些几乎完全由油炸食品配上薯条和咖喱酱组成的餐食。 分析：本句为主系表结构。What seems to be getting these Americans in a tizzy 是主语从句，在整句中作主语，其中 get sb. in a tizzy 意为“让某人慌乱/不解”；consisting almost entirely of... 是现在分词短语作后置定语，修饰 the meals。 2. “It's food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British,” he said. 句意：“这是一种受到彼此文化影响的食物，无论你从哪个方向看——从英式影响中式，还是从中式影响英式，”他说。 分析：引号内为直接引语，主干为 It's food。that is influenced... 是定语从句修饰 food。whichever way round you see it 是让步状语从句，表示“无论你从哪个角度看”。 练·能力培优拔高 培优提升篇 Passage 1 （2024·贵州毕节·三模）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-Roastleg 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, schöpsermes 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-Roastleg 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高一下·黑龙江哈尔滨·期末）My teenage son Eric prefers takeout whenever staying home alone. To him, cooking is a waste of time, and delivered food is far more convenient. Last summer vacation, my husband and I set a family rule: We would cook a full meal together every weekend instead of ordering online. Our first cooking weekend started badly. Eric sighed the moment we asked him to help. “Why cook ourselves when food arrives in minutes?” he complained. We divided tasks clearly: I washed greens, my husband cut meat, and Eric sliced potatoes and mixed condiments (调味料). At first, he spilled salt and cut uneven slices. After several tries, he got the hang of the work. When steaming dishes filled the table, Eric stared in surprise. He never expected simple team work to create such tasty food. I still remember learning cooking as a teen. My mother let me help in the kitchen daily after school. I kept a notebook recording steps and mistakes to track my small progress. Back then housework felt boring, yet those repeated hands-on jobs slowly built my sense of responsibility. Home cooking brings many challenges. Fresh food goes bad easily, and different dishes require different skills. The whole process has over ten steps, with cleaning ingredients (食材) and heat control being the most important. Cleaning guarantees food safety, and proper heat improves flavor. After months of weekend practice, we won a small prize at the community family activity. Each weekend offers a new cooking experience. On a rainy day, we tried grandma’s traditional local dish. Its complex steps defeated us three times before we got the right taste. Whenever our dishes tasted terrible, my notebook helped us find mistakes quickly. Up to now, Eric has joined over forty cooking activities. “If we fully depend on takeout, we will miss chances to learn practical life skills. I no longer dislike kitchen work. The more I cook with the family, the more useful lessons I gain,’ Eric said. 4．What used to be Eric’s main choice of food at home alone? A．Home-made meals. B．Ordered meals. C．Store-bought snacks. D．Grandma’s dishes. 5．How did Eric feel after finishing his kitchen work on the first weekend? A．Annoyed. B．Confused. C．Astonished. D．Regretful. 6．What can be inferred about the author’s notebook? A．It helped her improve cooking skills. B．It won a community activity prize. C．It recorded grandma’s traditional dishes. D．It marked down her progress. 7．What has Eric come to realize about cooking? A．Takeout brings great convenience. B．Cooking needs complex steps. C．Traditional dishes taste better. D．Labor benefits teens’ growth. Passage 3 （25-26高一下·黑龙江哈尔滨·期末）You may have heard that kale (羽衣甘蓝) is the “queen of greens”, loaded with important nutrients like calcium, iron, and vitamins A, C, and K. It is also a rich source of carotenoids — plant-based compounds that act as antioxidants (抗氧化剂) to support eye and skin health. However, getting the benefits of this super food is not as simple as eating it plain. According to a study published in Food Nutrition, the way you prepare this leafy green determines how well its nutrients are absorbed. The study investigated the impact of various cooking strategies by using a simulated model of the human digestive system. Researchers compared the absorption of nutrients when kale was eaten alone versus when it was dressed with a simple mixture of olive oil and water. The results were clear: nutrients are much better absorbed when kale is paired with fat, whether the vegetable is raw or cooked. “Kale contains many fat-dependent nutrients,” explains study coauthor Ruojie Vanessa Zhang. “They do not dissolve well in the watery stomach environment when kale is eaten alone.” When olive oil is added, it forms tiny particles called “mixed micelles” during digestion. These particles act like tiny vehicles, carrying carotenoids across the gut wall (肠壁). Without these fat droplets, the nutrients remain trapped, leading to limited absorption. To unlock these “trapped” nutrients, preparation is key. David Julian McClements, a professor of food science, suggests “massaging” kale with olive oil. This process helps break down cell walls, leading to what experts call a “jail break” for nutrients. While olive oil is a popular choice, other healthy fats like avocado, nuts, or canola oil can also do the trick. Ultimately, the best way to eat kale is the way you enjoy it most. Whether you stir-fry it, or blend it into a soup, remember the golden rule: kale needs a little fat to shine. 8．Which aspect of the study does paragraph 2 mainly talk about? A．Its objective. B．Its influence. C．Its background. D．Its procedure. 9．Why should we eat kale with oil according to Ruojie Vanessa Zhang? A．To improve its taste. B．To get more nutrients. C．To trap the water inside. D．To protect the stomach. 10．Which of the following best describes the process of “jail break” in paragraph 4? A．Essential. B．Evil. C．Optional. D．Controversial. 11．What’s the author’s main purpose in writing the text? A．To advocate for a balanced diet to preserve natural health. B．To offer scientific guidance on maximizing kale’s benefits. C．To reveal the crucial role of fat in kale’s nutrient formation. D．To clarify a common misconception about kale’s nutrition. Passage 4 （25-26高二下·宁夏银川·期末）It’s not what you would consider to be a healthy drink. But research suggests drinking beer can actually lower your blood pressure and reduce your weight. Xanthohumol (黄腐酚), contained in beer, could reduce damage done by high-fat diets, scientists claim. Such diets lead to a series of conditions including obesity, high blood pressure and blood sugar. But trials on mice fed with high-fat foods showed that giving them beer could curb some of the conditions. Figures suggest a quarter of adults in the UK suffer from metabolic syndrome (代谢综合征), and around 35 percent of Americans are believed to have it. It puts you at greater risk of developing heart disease — the world’s leading killer — but it can be changed by making healthy lifestyle changes. Scientists at Oregon State University made the conclusion after testing xanthohumol (XN) on obese mice. The findings back up previous research that has suggested the compounds could be used in future to treat metabolic syndrome. And they offer fresh hope for fighting metabolic syndrome, because they cause no potential side effects unlike compounds under current tests. Xanthohumol is known to transform into 8-PN, and researchers have long been criticized for the side effects. Professor Fred Stevens, lead author, said, “If someone took XN over longer periods of time, it could lead to side effects, potentially.” But Professor Stevens said they came across the “solution to the problem” by adding water to XN — which stopped the creation of 8-PN. And various tests on mice, published in the journal Scientific Reports, showed the derivatives worked but caused no harm. High-fat diets also lead to memory loss — but the compounds allowed mice to keep their learning, the researchers found. 12．What does the research mentioned in the first paragraph find? A．Beer is in a way good for people’s health. B．Beer is totally harmful to people’s health. C．High-fat diets are very popular with people. D．High-fat diets can lower people’s blood pressure. 13．What does the underlined word “curb” in the first paragraph probably mean? A．Increase. B．Control. C．Cause. D．Continue. 14．How did scientists at Oregon State University draw their conclusion? A．They studied some normal mice. B．They compared the results of different studies. C．They observed some patients with heart disease. D．They conducted tests on some overweight mice. 15．Which of the following can solve the side effects of XN? A．Keeping learning. B．Doing more tests on mice. C．Adding some water to XN. D．Drinking more beer if possible. Passage 5 （25-26高二下·四川成都·期末）While her French classmates tucked into salads, Li Mei pulled out a pack of steamed rice. After transferring to a high school in Paris, eating her homemade lunch at school became a daily 16 . On a typical day, her classmate Pierre pointed at her food and whispered, “That looks 17 !” Red-faced, Li Mei stayed away from the cafeteria afterwards. Things took a turn when her history teacher Mr. Dupont 18 a project called Food & Culture Week. Every student had to 19 a traditional dish and explain its cultural meaning. Li Mei 20 : would her classmates show any interest in Chinese cuisine? In the end, she settled on jianbing, a beloved hometown street snack. On presentation day, she 21 all her ingredients with shaky hands. 22 , Pierre stepped forward to help with the cooking. While 23 out the batter (面糊), he confessed: “I laughed at your lunch back then, but I’ve come to realize it’s a big part of who you are and your cultural 24 .” Once the crispy jianbing was ready, her classmates crowded around, 25 questions about Chinese New Year customs. The project brought everyone closer. Those who’d once 26 Li Mei now greeted her warmly. A girl called Sophie even suggested co-writing a Chinese-French cookbook for the school fair, featuring traditional family recipes 27 across generations. By the closing day, the book Bites Beyond Borders was 28 with recipes. Holding the book, Li Mei understood cultural divides are not brick walls, but locked doors waiting to be opened. Her ordinary homemade 29 taught her more about finding her place than any textbook ever could. “Food is the 30 foreign policy,” Mr. Dupont said, biting into a red bean croissant. 16．A．adventure B．struggle C．quarrel D．competition 17．A．amazing B．delicious C．strange D．special 18．A．declared B．postponed C．delivered D．launched 19．A．purchase B．review C．prepare D．invent 20．A．regretted B．hesitated C．rejected D．protested 21．A．laid out B．set off C．heated up D．gave away 22．A．Unfortunately B．Unfairly C．Unexpectedly D．Unkindly 23．A．spreading B．throwing C．sweeping D．wiping 24．A．identity B．interest C．personality D．quality 25．A．receiving B．supplying C．rising D．firing 26．A．betrayed B．ignored C．envied D．calmed 27．A．passed on B．passed down C．brought up D．brought down 28．A．covered B．combined C．packed D．matched 29．A．skill B．book C．cook D．lunch 30．A．tastiest B．heaviest C．oldest D．biggest Passage 6 （25-26高一下·辽宁沈阳·期末）阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。 In Fujian Province, a warm custom called stove-side tea (Weilu Zhucha) 31 (become) popular across the country in the past few years. It is not only a way to drink tea, but a new 32 (society) tradition for young people. On cool afternoons or winter evenings, people sit around a small stove. They boil tea and roast snacks like sweet 33 (potato) and oranges, sharing daily stories with friends. This custom comes from ancient Fujian farmers, 34 gathered around fire to keep warm after farm work. At first, only local villagers kept this habit. Now many tea shops 35 (willing) rebuild old-style stoves to welcome visitors. People love it because it offers 36 slow break from busy study and work, 37 (compare) with fast-paced city life. The charm of this custom lies 38 the simple warmth it brings. Unlike noisy parties, stove-side tea lets people enjoy quiet communication. Some photographers take photos of the scene, 39 (spread) this folk culture online. Local cultural workers hope more teenagers will understand 40 (it) history. They hold activities in schools to introduce the tradition. Only by passing it on can such beautiful local customs be protected well. 迁移应用篇 一、句子翻译。 1. 正如俗话所说“人如其食”，我们的饮食习惯反映了我们的文化背景。 2. 你应该减少甜食摄入，多摄入新鲜蔬果，因为富含维生素和纤维。 3. 为了适应美国人的口味，许多中国菜被改良了，比如左宗棠鸡。 4. 北方中国最受欢迎的传统食物是饺子，制作饺子一直是全家人的事情。 5. 健康饮食的关键不仅在于吃什么，还在于怎么吃——慢慢吃能让身体更好地消化食物。 二、应用文写作 请运用本单元所学的词汇和句型，写一篇约100词的短文，介绍一道你最喜欢的中国传统菜肴。 要求： 1. 说明这道菜的名称、主要食材及烹饪方法； 2. 阐述这道菜背后的文化意义或与地方特色的联系； 3. 至少使用本单元一个以上核心词汇或句型（如 consist of，prior to，consume，stuff with，go hand in hand 等）。 $ Unit 3 Food and Culture 外刊拓展提升（多题型专练） 参考答案 练·能力培优拔高 培优提升篇 Passage 1 1．B 2．D 3．A Passage 2 4．B 5．C 6．A 7．D Passage 3 8．D 9．B 10．A 11．B Passage 4 12．A 13．B 14．D 15．C Passage 5 16．B 17．C 18．D 19．C 20．B 21．A 22．C 23．A 24．A 25．D 26．B 27．B 28．C 29．D 30．A Passage 6 31．has become 32．social 33．potatoes 34．who 35．willingly 36．a 37．compared 38．in 39．spreading 40．its 迁移应用篇 一、句子翻译 1. As the saying goes, “You are what you eat”, our eating habits reflect our cultural background. 2. You should cut down on sweet foods and consume more fresh fruits and vegetables, which are rich in vitamins and fibre. 3. To suit American tastes, many Chinese dishes have been modified, such as General Tso‘s chicken. 4. The most popular traditional food in North China is dumplings, and making dumplings has always been a family affair. 5. The key to healthy eating lies not only in what you eat, but also in how you eat—eating slowly allows your body to digest food better. 二、应用文写作 【参考范文】 My favourite Chinese dish is jiaozi, or boiled dumplings, which consist of a thin dough wrapper stuffed with minced meat and vegetables. Prior to cooking, each dumpling is carefully shaped by hand. Making dumplings has always been a family affair in North China, with everyone—from the youngest to the oldest—joining in to help. What makes this dish special is not just its delicious taste, but the warmth and togetherness it represents. On the other hand, it does tell us a lot about Chinese culture—family is fundamental to our way of life. Culture and cuisine truly go hand in hand. 1 / 13 学科网（北京）股份有限公司 学科网（北京）股份有限公司 $