Lu (卤) frequently finds its way in Chinese dishes. It 【小题1】 (original) meant salted water use for meat that’s boiled, and then served cold, and for vegetables.

“Salt is the core 【小题2】 Lu, even more important than spices. Spices can add a pleasant smell or remove some smells, 【小题3】 it is the salt that is crucial to the flavor.” says Cao Yu, a food writer at Jinan University.

The earliest 【小题4】 (preserve) recipes for making Lu date back to Qimin Yaoshu, an ancient Chinese agricultural text written in the 5th century.

Cao believes the Lu we know today emerged around the Ming dynasty, 【小题5】 private agricultural businesses and food markets sprang up in China. 【小题6】 (attract) customers, these businesses began introducing new flavors to Lu by adding spices. And they then used it to season cooked meats and vegetables that 【小题7】 (sell) cold for takeaway.

In the centuries since, Lu has been diversified, taking on the characteristics of each of, China’s 【小题8】 (region) cuisines. For example, in Sichuan province, fragrant peppercorn is put into Lu to add flavor and intensity.

Some Lu is even alcoholic: Zao Lu is 【小题9】 light one made from the fermented (发酵的) rice 【小题10】 (remain) from making Chinese yellow wine. Zao Lu is used across south-eastern China to season vegetables.

China’s traditional tea-making was added on Tuesday (November 29, 2022) to the intangible cultural heritage (非物质文化遗产) list of the United Nations Educational, Scientific, and Cultural Organization (UNESCO).

China now has 43 items on the intangible cultural heritage list,【小题1】(continue) to be 【小题2】most enlisted country in the world.

The traditional tea processing techniques and associated social practices in China consist 【小题3】knowledge, skills, and practices concerning the management of tea plantations, picking of tea leaves, manual processing, drinking, and sharing of tea.

Since ancient times, Chinese people 【小题4】(plant), picking, making and drinking tea.【小题5】(base) on natural conditions and local customs, Chinese tea producers have developed six categories of tea-green, yellow, dark, white, oolong and black-and there are other 【小题6】(various) like flower-scented teas, and more than 2,000 tea products.

The traditional tea making techniques are 【小题7】(main) concentrated in the four tea regions in China. Associated 【小题8】(society) practices, however, are spread throughout the country 【小题9】shared by multiple ethnic groups.

Tea is found everywhere in Chinese people’s daily life, as dipped or boiled tea 【小题10】(serve) in families, workplaces, tea houses, restaurants and temples, to name a few. It is also an important part of socialization and ceremonies such as weddings and sacrifices.

Butter coffee enjoys tremendous popularity nowadays, especially among fitness enthusiasts. Sometimes 【小题1】 (refer) to as bulletproof coffee, butter coffee is almost exactly what it sounds like. Take a cup of black coffee and drop a little butter into it.

You may wonder why this drink exists, and here is a bit of backstory. In 2009, the CEO of Bulletproof, Dave Asprey, returned【小题2】 Tibet China after drinking yak butter (酥油) tea at high altitudes. In the years that followed, he set out【小题3】 (market) and sell the concept as a Chinese low-carbon, high-fat breakfast alternative,【小题4】 would help people lose weight and be energized.

Despite all of Asprey’s claims, there are not many【小题5】(benefit) to butter coffee, especially if anyone skips meals and replaces them with the drink. While【小题6】(cut) out carbohydrates may be good for people, a low-carbon diet is usually recommended only for a short period of time. And 【小题7】 the fat from the butter may keep you feeling full, there are a number of disadvantages to adding a couple of tablespoons to your morning coffee. Recently, it【小题8】 (discover) by doctors that the amount of fat in butter coffee is at least five times 【小题9】 (high) than that in most recommended daily food. 【小题10】 (additional), a breakfast of butter and coffee does not contain nutrients that are essential to a healthy diet.