语法填空——美食篇（二）
Test 1
Guilin Rice Noodles: A Flavor of Time and Memory
桂林米粉：时光与记忆的味道
Guilin is more than just a tourist city; it’s a place filled with various
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(delicacy).
Just like its cultural roots, Guilin is
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diets from across China meet. Its local food is
one-of-a-kind, and Guilin Rice Noodles are
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must-mention dish.
These noodles are a traditional local flavor of Guilin, famous for their special taste.
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(make) them comes from old traditions but is even better. They have the good points of classic
rice noodles—fragrant, smooth noodles, rich soup, and lots of tasty seasonings. This unique
taste is
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real Guilin Rice Noodles are all about.
The exact start of Guilin Rice Noodles remains a bit of a mystery, with no clear
historical record. Some say maybe they’re a mix of Central Plains and southern Chinese
food cultures after Qin Shihuang
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(conquer) the Lingnan area. Others think they
are like a historical story passed down through a street food that suits people’s daily
joys.
In Guilin’s streets, wherever there’s life, there’s the smell of these noodles. People in Guilin
can hardly go a day without them. They eat them for breakfast, lunch, and dinner. When
someone from Guilin comes home after being away, they’ll have a bowl
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( satisfy)
their cravings.
Why are these white, shiny noodles so chewy, smooth, and refreshing? Because they’re
kneaded
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(repeat)when made. The noodles themselves are plain, but they soak up
rich flavors and become really
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(appeal). Their simple look holds a kind of life
philosophy.
On May 24, 2021, the skills to make Guilin Rice Noodles became part of China’s Fifth
Batch of National Intangible Cultural Heritage. Guilin Rice Noodles carry history and the
hard work and wisdom of Guilin people. Before you even taste them, the smell is refreshing.
When you eat them, they’re mellow and sticky.
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you taste them, the flavor
lingers. Through taste, they’ve become every Guilin person’s nostalgia.
Test2
Xinjiang Big Plate Chicken: A Flavorful Blend
新疆大盘鸡：风味交融的佳肴
Xinjiang Big Plate Chicken gets its name from the big tea plates
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(use) to serve
it. This dish, a harmonious blend of meat and vegetables, can function as a main course or
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(pair) with other ingredients. Its main components are chicken, potatoes, and onions.
The dish is colorful and spicy. It has a taste that’s strong but nice, doesn’t cost much, and is
really
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(taste). Potatoes make the soup thick while onions cut the greasy feeling of the
chicken.
In Xinjiang, there are two main kinds of chicken for this dish. Shawan Chicken
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(feature) a rich soup, perfect for soaking up with wide noodles. Chaiwobao Chicken means
frying chicken pieces in oil first, and then frying them again with chili peppers
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(make) them chewy.
It stands
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a great example of mixing different local and ethnic food cultures,
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( bring) together the cooking styles and eating habits of northwest China. The chicken,
usually from Three-Yellow Chickens or drumsticks, ensures the meat is tender and flavorful.
It’s good for your body, warms your stomach, and is healthy. Onions, important to cut grease
and bad meat smells, have something
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can keep food fresh.
This all-inclusive dish reflects the harmony of many ethnic groups living together. When
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(mix) with broad noodles, it turns into Big Plate Chicken Noodles, similar to Lanzhou
Ramen but it has
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unique northwest taste. It takes in the dish’s fresh and spicy
flavors, making the side foods taste better. It balances vegetarian parts and rich, spicy, sweet
tastes well.
Test 3
Shanghai Pan-fried Pork Buns: A Timeless Delight
上海生煎包：历久弥新的美味
Pan-fried Pork Buns,
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are also called pan-fried steamed buns, are a classic
Han Chinese snack. Widely
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(favor) in Jiangsu, Zhejiang, Shanghai, and
Guangdong regions, they're commonly referred to
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“pan-fried” for short. With
a history
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(span) hundreds of years, they originally started as a part- time snack in
teahouses and tiger stoves (a kind of old-style food stall). Shanghai stands out as the most
popular place for these pan-fried treats.
Shanghai Pan - fried Pork Buns have a golden-brown bottom after frying, and the top half
gets a sprinkle of sesame seeds and scallions(葱). They smell
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(amaze), and each bite
is full of soup, making them a favorite among Shanghai locals. These buns are white and soft,
with a tender meat filling and a marinade that brings a sesame and spring onion flavor. There’s
a saying about them: “The skin is thin, unbroken, and not burnt; well - baked, the fresh filling
is brimming with soup. If the bottom is thick and burnt, it’s
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failure.” This not only
highlights the buns’ merits but also warns diners to avoid those with a “thick and burnt
bottom” — or even stop eating such bad ones.
Since the 1930s, shops that specialize in pan-fried buns
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(appear) gradually.
The fillings have expanded from fresh meat with meat jelly to chicken and shrimp, giving
people more choices to satisfy their picky taste buds. Best
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(eat) hot right from the
pan, they have a juicy aroma(香味). But you need to eat carefully to avoid getting burned.
People usually have a certain number of these buns, paired with laver soup, wontons, soy
milk, or a bowl of white congee — just the right way to start the day. In mid-winter, enjoying a
freshly cooked pan-fried bun
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(be) perfect for chasing away the cold. Chewing on its
flavor and taking in the nutrients is a delight. The black sesame seeds on top also work
wonders for appetite and the spleen(脾), soothing Qi and
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( relieve) coughs.
