2025届高考英语一轮复习：英语语法填空拔高特训之中国美食篇（北京烤鸭+新疆烤全羊+新疆大盘鸡+上海生煎包+桂林米粉）（含答案）

2025年高考一轮复习英语语法填空拔高特训之中国美食篇
（北京烤鸭+新疆烤全羊+新疆大盘鸡+上海生煎包+桂林米粉）
A(北京烤鸭)
Beijing Roast Duck, or Peking Duck, is one of the most celebrated 1. (dish)of Beijing cuisine with a long historical standing. The earliest written record of roast duck 2.
(find) in Shizhenlu in the Northern and Southern Dynasties (420-589). The first Peking duck was roasted some time during the early 15th century, 3. it was a popular dish on imperial court menus of the Ming Dynasty (1368-1644). There are several restaurants 4. (devote)
exclusively to the dish- Quanjude ( since 1864) and Bianyifang ( since1416) being prime examples, both of which are time- honoured brands with several hundred years of history.
The authentic Beijing Roast Duck takes several days 5. (prepare). It calls for a fatty bird called Peking duck bred specifically for the dish. After the bird is killed and dressed, air is forced between the skin and flesh to separate the skin 6. the meat. This insures that the skin is very crispy and the meat succulent. After the procedures such as removing the entrails, filling the belly up with water, and sugar coloring the skin, the bird is hung up to dry. Then the duck is roasted suspended in 7. oven, or hung over fire lit by the wood of fruit trees such as date, or pear till it becomes reddish brown with rich grease perspiring outside and has a nice odor. When served, the duck is always artfully sliced. The whole duck 8. (weigh) two kilos must be sliced into exact 108 pieces and every piece has to be perfect with the complete layers of the meat and trimmed of excess fat. The duck is often sliced tableside and served alongside cucumbers and scallions. The accompaniments are wrapped in a thin wheat- flour pancake, which is slathered with any of several savory sauces. The remains of the duck bones will not go to waste. To complete the duck course,a duck bone soup with celery cabbage or wax gourd is served.
As a royal dish in the imperial age of ancient China, Beijing Roast Duck now finds 9. (it)
way to the dining- tables of ordinary people and has made trek westward. Braise- oven duck represented by Bianyifang and hooked duck represented by Quanjude have become the two main 10. (school) of Beijing Roast Duck. In 2008, both Bianyifang Roast Duck Technique and Quanjude Roast Duck Technique are rated as National Intangible Cultural Heritage.
B(新疆烤全羊)
Roast Whole Lamb is a flavourful food for Uygur people in Hotan and Kashgar, and has the characteristics of golden color, tender meat, fat but not greasy, 1. can be compared with Beijing Roast Duck and Guangdong Crispy Suckling Pig.
There are more than 50 varieties of sheep in Xinjiang, its unique geography, climate, pasture and other 2. (environment) conditions make the meat of sheep pure and 3. (taste). There are three kinds of famous sheep in Xinjiang, namely the Altai sheep in north of the Tianshan Mountains, the black- headed sheep in south of the Tianshan Mountains 4. the Aydin Lake sheep in east of the Tianshan Mountains, from which Xinjiang Roast Lamb has derived three brands and each with its own characteristics.
Legend has it that a long time ago, merchants in the southern region of Xinjiang went out 5. (do) business by camel in caravans loaded with goods, back and forth across the Gobi Desert and carrying food to feed their 6. (hungry). On the way, when they came across a flock of sheep, they bought a few from herdsmen to treat themselves. Since cooking utensils were hard to find, they slaughtered the sheep and roasted them whole to eat. 7. (late), they found that the lamb roasted in this way had a special flavor. After 8. (reach) the town, they still roasted the whole sheep and served it to the guests in the same way they did on the way. Over the years, the roasting method has been constantly improved.
Nowadays, business is most prosperous in the south of Xinjiang where this dish
9. (sell) Xinjiang Roast Whole Lamb is not only a popular meal, but also a delicacy for Uygurs to entertain distinguished guests. In high- class banquets, it can be served as a 10. (tradition) local dish in Xinjiang, which is favored by Chinese and foreign guests.
C(新疆大盘鸡)
The Xinjiang Market Chicken is named after the large tea plates1. （use）to serve it, and the dish is a good mix of meat and vegetables and can 2. (serve) as a main course or with other ingredients. The main ingredients in this dish are chicken, potatoes and onions, and the dish is 3. (colour), spicy, coarse but delicate, with a reasonable price and palatable. The potatoes thicken the soup and the onions neutralise the greasiness of the chicken. There are two types of chicken in Xinjiang: Shawan and Chaiwobao. Shawan Chicken comes with a thick soup
4. can be enjoyed with belt noodles; Chaiwobao Chicken is made by fried chicken pieces in oil and then dry- frying them with hot peppers for a chewy texture.
It is an example of the perfect combination of regional and ethnic food cultures, as it brings together the cooking styles and eating habits of many provinces in the northwest. The chicken is
5. (usual) made from Three Yellow Chickens or drumsticks to ensure that the meat is tender and tasty, nourishing the body, warming the spleen and nourishing the blood. Onions are an essential accompaniment to remove the greasiness and the smell of the meat, and because they are full of sulphur compounds, they have 6. antiseptic effect.
It is an all- encompassing dish, 7. (reflect) a picture of multi- ethnic harmony and coexistence. When 8. (combine) with broad noodles, it can become Big Plate Chicken Noodles, a similar dish to Lanzhou Ramen, presenting a unique taste of the northwest. And it can absorb the fresh and spicy flavours of the dish, forming a 9. (power echo of the side dishes, achieving a clever match between vegetarian 10. oily, fresh, spicy and sweet.
D(上海生煎包)
Pan- fried Pork Buns are also known as pan- fried steamed buns, which area traditional Han Chinese snack, popular in Jiangsu, Zhejiang, Shanghai and Guangdong, in short 1. (call) pan- fried. It has been around for hundreds of years and was
2. (original）a part- time snack in teahouses and tiger stoves. Shanghai is 3.
most popular place for pan- fried dishes.
Shanghai Pan-fried Pork Buns are fried golden brown on the bottom and sprinkled with some sesame seeds and scallions on the top half. It 4. (smell) good, and the bite of it is full of soup, 5. is popular among Shanghai people. It is white, soft and fluffy, with a tender meat filling and a marinade, with a sesame and spring onion flavour. It is said of it that“ the skin is thin, not broken and not burnt, well baked, the fresh filling is full 6. soup, and if the bottom is thick and burnt it would be deemed failure.” It not only introduces the merits of the pan- fried pork buns, 7. also reminds diners not to buy those with a“ thick and burnt bottom”, or even to“ stop eating them”.
From the 1930s onwards, shops specializing in pan- fried buns gradually emerged, and the variety of fillings expanded from fresh meat with meat jelly to include chicken and shrimp,
8. (offer) people more choices and satisfying their discerning taste buds. They are best eaten hot, fresh from the pan, with a juicy aroma, and are best savoured carefully to prevent burns.
Each person will have a certain amount of it, served with laver soup, wonton, soy milk or a bowl of white congee, just the right amount 9. (start) the day. In the middle of winter, eating a freshly cooked pan- fried bun is even better for chasing away the cold, chewing the flavour and absorbing the nutrients. The black sesame seeds at the top of the bun also have a 10. (wonder) effect on the appetite and spleen, soothing the Qi, and calming the cough.
E(桂林米粉)
Guilin is not only a tourist city, but also offers many delicacies. Just like the 1.
(culture) origin of this city, Guilin is a place where diet from all over the country converges. Its cuisine is unique. Among them, Guilin Rice Noodles must 2. (mention).
Guilin Rice Noodles are one of the traditional local 3. (flavor) of Guilin and are famous for the unique flavor. The production process of rice noodles is derived from tradition,
4. is superior to tradition. It has the advantages of original rice noodles, such as fragrant and smooth rice noodles, rich brine fragrance, and rich seasonings. This is also the unique taste advantage that authentic Guilin Rice Noodles must have.
The origin of Guilin Rice Noodles still has no definite text to refer to. It can be said that it is the product of the fusion of the Central Plains diet culture and the southern diet culture after Qin Shihuang pacified the Lingnan Area, and can also be said that it is a historical story and folklore that is spread in a food in the streets that accommodates the interests of the people's life.
In the streets of Guilin, wherever there is a 5. (breathe) of life, there will always be a burst of mellow rice noodles. It can be said that everyone in Guilin can hardly live without rice noodles for a day. Guilin people like eating rice noodles, and rice noodles can be used as a staple food 6. breakfast, lunch and dinner. When a wanderer far from home comes back, he often eats a bowl of Guilin Rice Noodles 7. (satisfy) his cravings. The reason 8.
the white and bright rice noodles can be so chewy, smooth and refreshing is because they have been repeatedly kneaded during the production process; the rice noodles themselves are light and tasteless, but they are“ incentive” to the rich flavours and become very attractive. The simple appearance of rice noodles contains the philosophy of life.
On May 24, 2021, the making skills of Guilin Rice Noodles 9. (include) in the Fifth Batch of National Intangible Cultural Heritage.
Guilin Rice Noodles carry the historical changes and incorporate the diligence and wisdom of Guilin people. Before you taste it, just the smell of it is refreshing; when you try it, it is mellow and glutinous; and after you taste it, it has a long lingering finish. It 10. (become) the nostalgia of every Guilin person through the taste receptors.
附：参考答案：
A:1.dishes;2.was found;3.when;4.devoted;5. to prepare;6.from;7.an;8.weighing;9. its;10.schools.
B:1.which;2.Environmental;3.tasty;4.and;5.to do;6.hunger;7.Later;8.reaching;9.is sold;
10.traditional.
C:1.used;2.be served;3.colourful;4.that/which;5.usually;6.an;7.reflecting;8.combined;9.powerful;
10.and.
D:1.called ;2.originally;2.the;3.smells;4.which;5.but;6.of;7.which;8.offering;9. to start ;
10.wonderful.
E:1.cultural;2.be mentioned;3.flavors;4.which;5.breath;6. for;7. to satisfy;8.why;
9. were included;10.becomes.