With a long history, the Chinese food culture 【小题1】(evolve) greatly with time. It forms an integral part of the country. Upon detailed examination, one could see that the Chinese food revolves around three significant factors, 【小题2】 includes color, taste, and fragrance. A Chinese table can have a mixture of plain as well as colorful dishes. The Chinese chefs play an 【小题3】(enormous) important role in the usage of herbs and spices that can give the dish a distinct aroma and flavor. They use unique cooking methods 【小题4】(bring) out the uniqueness of each dish. You’ll find that 【小题5】 the Chinese recipes use similar ingredients, each one has its different properties. Food has many 【小题6】(symbol) meanings; it not only expresses but also establishes the relationship between people and their environment as well as between people and 【小题7】 they believe.

People in different regions display a 【小题8】(various) of diets. People in coastal areas eat more seafood and aquatic (水生的) products, 【小题9】 those in central and northwest China eat more domestic animals and poultry (家禽). Foods vary from north to south. Tastes also differ regionally because of climatic differences. People 【小题10】 (live)in different regions have created their own cuisines to suit their tastes.

Nuo Opera is a traditional drama popular in Xiangdong district of Pingxiang, Jiangxi Province. In ancient days, performing Nuo Opera 【小题1】 (think) to drive away monsters and diseases. Nowadays, it is a custom for local people 【小题2】 (perform)the opera during traditional festivals to pray for good luck. The craft of creating masks, 【小题3】 (date) back more than 1,000 years, was recognized 【小题4】 the national intangible cultural heritage in 2006. Nuo Opera mask carving is classified into two different 【小题5】 (category) in Xiangdong — the school of the Tang Dynasty 【小题6】 the school of the Song Dynasty.

Chen Quanfu is an inheritor (继承人)of the Tang Dynasty school. He said, “The two schools share one thing in common that they both emphasize innovation and meticulousness (精雕细琢).” Chen first. 【小题7】 (start) to learn the craft from his father in his childhood. He added that what should be passed down to future generations is a meticulous spirit that ensures the constant 【小题8】 (improve) of the craft over the long term. Peng Guolong, an inheritor of the Song Dynasty mask carving school, is skilled at innovating traditional masks’ design. “I like adding some characteristics or details to the figures looks to make them much 【小题9】 (lively),” he said. Chen and Peng pass the skills on to their followers, some of 【小题10】 work in Guangdong and Fujian Provinces as professional mask carvers.

The food commonly associated with Qingming Festival is Qingtuan, a glutinous rice dumpling dyed green with mug-wort juice or wormwood grass. The tradition of serving Qingtuan at Qingming Festival is believed【小题1】(date) back to the Zhou Dynasty more than two thousand years ago,【小题2】the food was a common ritual in memory of the ancestors.

Up till now, the practice【小题3】(stand) the test of time. Time-honoured brands of Qingtuan have struggled to show off 【小题4】(they) inventiveness. In recent years, Chinese consumers have gone wild for time-honoured brands of Qingtuan. Before Qingming Festival, customers stand in lines stretching down city blocks, 【小题5】(wait) to get a taste of these variations before they sell out. 【小题6】 their smallest similarity to the classic variety, many people still believe that the【小题7】(innovate) helps to keep the ancient food tradition alive by getting younger people interested in them. Time-honored brands need to stay fresh by evolution and novelty. Otherwise, they’ll get left behind by more 【小题8】 (creation) brands.

However, many Chinese people【小题9】(simple) aren’t interested in the debate about 【小题10】 these novel products are appealing or objectionable. Many are quietly used to eating Qingtuan the way they’ve been served for hundreds, or thousands of years.