Chinese culinary arts has a long history, famous all over the world. Chinese cuisine has developed and matured over the centuries, forming a rich cultural content. It is characterized by fine selection of ingredients, precise processing, particular care to the amount of fire, and substantial nourishment.
The diversity of geography, climate, costumes and products have led to the evolution of what are called the “Four Flavors” and “Eight Cuisines” but as catering is a living art sub-classifications continue to increase. Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.
Beijing cuisine combines the best features of different regional styles. Shangdong cuisine leads the Northern dishes. Shangdong cooks are good at cooking seafood. Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. Guangdong cooking makes use of many ingredients. They look for fresh, tender, crisp textures. Huai Yang cuisine stresses the natural flavors. Dishes are strong but not greasy, and light but delicate. Tan cuisine is both sweet and salty. There is a saying that “southerners have a sweet tooth, and northerners crave salt”, but Tan dishes manage to satisfy both. Because China’s local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
【小题1】What does the underlined word “ characterized” in Paragraph 1 probably mean?【小题2】What does the passage mainly tell us??
【小题3】What caused the diversity of Chinese cuisine?
【小题4】What is typical of Sichuan dishes?
【小题5】How do the cooks perfect their masterpieces besides cooking according to passage?
The Olive Garden
The Olive Garden is a family favorite, especially because of the kids menu, crayons, and activity books. My daughter believes this famous Italian food chain has the “best pizza ever” on its kids menu. The kids also get to indulge in the famous Olive Garden bread --- a favorite for kids of all ages.
The Silver Diner
The Silver Diner, which has locations in New Jersey, Maryland and Virginia, gets a nod for featuring one of the most fun kids meal containers --- a heavy-duty paper car --- as well as old-fashioned, table-side jukebox selectors (点唱机选择器).The menu wins too, both for its breadth (范围) of choices, and for the number of them that are healthy.
Legal Sea Foods
The kids menu for popular seafood chain Legal Sea Foods is extensive (详尽的) and features the most choices from the sea of any kids menu we’ve seen. The original Boston Harborside restaurant has a small children’s menu, but its other locations all have 12 kid’s choices, including a pricy (昂贵的) One Pound Lobster (or 1/2 pound), Wood-Grilled Fish of the Day, and Popcorn Shrimp selections.
Ground Round
This restaurant chain was a favorite of children growing up in the 1970s and early 1980s, as it served popcorn and peanuts before the meal instead of bread, and let kids throw the peanut shells on the floor. There were also cartoons and silent movies shown during dinner. Ground Round has changed with the times, but they still have delectable (美味的) offerings for kids.
【小题1】What makes the Silver Diner different from the other restaurants for kids ?
A.Its great pizza and variety of activity books. |
B.Its fun kids meal containers and jukebox selectors. |
C.The popcorn and peanuts served before the meal. |
D.The way its menus change with the times. |
A.The Olive Garden. | B.The Silver Diner. |
C.Legal Sea Foods. | D.Ground Round. |
A.School teachers. | B.Parents with kids. |
C.Travelers to the US. | D.Restaurant managers. |
A.be crazy about | B.be tired of |
C.be good for | D.be surprised at |
Using Healthy Cooking Methods Is Important
Eating healthier meals is a big part of taking good care of yourself and your family, but eating healthier meals doesn't mean you have to give up your favorite food.
Boil vegetables and meats without using any oils or fats.
Steam vegetables and fish to keep all the nutrients unbroken. You can place a steaming basket over a pot of boiling water and place them in the steamer basket to contain all the juices. Simply bring a pot of water to boil.
Try eating raw foods to avoid losing any nutrients through cooking. Focus on eating uncooked foods.
A.Place your steam basket on top |
B.Roast meats and vegetables for less fat |
C.Fruit and vegetables are good for health |
D.Boiling is a simple and healthy way to cook |
E.Fruits, vegetables, nuts, and seeds can be eaten uncooked |
F.Eating healthy means cooking less meat but more vegetables |
G.Learn how to cook food in a healthier way may help eat healthily |
Join Sandra Oddo as she shares a variety of tips and skills for making wine at home using elderflowers and elderberries.
Items | Elderflower Wine Recipe (食谱) | Elderberry Wine Recipe |
Ingredients | ● Elderflowers (at least one quart); ● 1 gallon of boiling water per quart of flowers; ● 2 to 2-1/2 pounds of sugar per gallon of liquid; ● 2 lemons per gallon, juiced; ● 1 packet of dry wine yeast (酵母) per 5 gallons of liquid. | ● Elderberries (at least 2 gallons); ● 1 gallon of boiling water per 2 gallons of berries; ● 3-1/2 to 4 pounds of sugar per gallon of boiled-down liquid; ● 1 packet of dry wine yeast per 5 gallons of liquid. |
Instructions | ● Cut a quart of flowers from the stems; ● Pour a gallon of boiling water over the flowers; ● Let the tea soak three or four days with the flowers pressed down under the liquid (they turn brown and ruin the color of the drink if they’re left in the air); ● Strain off the fluid and heat some of it to dissolve 2 to 2-1/2 pounds of sugar per gallon; ● Add the juice of 2 lemons per gallon along with yeast; ● Let the mixture work in a container with an air lock. | ● Pick nice fat berries about two days ahead, remove them from the stems and smash up the fruit: ● Pour boiling water over the mixture, soaking for about a week; ● Keep the container covered with a towel to protect the working “must” from dust and the odd yeast floating around in the air; ● Strain off and save the juice and mix 3-1/2 to 4 pounds of sugar into each gallon of the liquid. |
A.Water. | B.Lemon. | C.Sugar. | D.Yeast. |
A.Cutting flowers from the stems. | B.Pouring boiling water over flowers. |
C.Pressing flowers down under the liquid. | D.Adding an amount of sugar to the liquid. |
A.A recipe. | B.A science report. | C.A wine list. | D.A flower ad. |
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