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 1 (delicacy). Just like its cultural roots, Guilin is 2 diets from across China meet. Its local food is one-of-a-kind, and Guilin Rice Noodles are 3 must-mention dish.
These noodles are a traditional local flavor of Guilin, famous for their special taste. 4 (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 5 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 6 (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 7 (satisfy) their cravings.
Why are these white, shiny noodles so chewy, smooth, and refreshing Because they’re kneaded 8 (repeat)when made. The noodles themselves are plain, but they soak up rich flavors and become really 9 (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. 10 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 1 (use) to serve it. This dish, a harmonious blend of meat and vegetables, can function as a main course or 2 (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 3 (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 4 (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 5 (make) them chewy.
It stands 6 a great example of mixing different local and ethnic food cultures, 7 (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 8 can keep food fresh.
This all-inclusive dish reflects the harmony of many ethnic groups living together. When 9 (mix) with broad noodles, it turns into Big Plate Chicken Noodles, similar to Lanzhou Ramen but it has 10 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, 1 are also called pan-fried steamed buns, are a classic Han Chinese snack. Widely 2 (favor) in Jiangsu, Zhejiang, Shanghai, and Guangdong regions, they're commonly referred to 3 “pan-fried” for short. With a history 4 (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 5 (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 6 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 7 (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 8 (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 9 (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 10 (relieve) coughs.语法填空——美食篇（二）解析版
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 1 (delicacy). Just like its cultural roots, Guilin is 2 diets from across China meet. Its local food is one-of-a-kind, and Guilin Rice Noodles are 3 must-mention dish.
These noodles are a traditional local flavor of Guilin, famous for their special taste. 4 (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 5 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 6 (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 7 (satisfy) their cravings.
Why are these white, shiny noodles so chewy, smooth, and refreshing Because they’re kneaded 8 (repeat)when made. The noodles themselves are plain, but they soak up rich flavors and become really 9 (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. 10 you taste them, the flavor lingers. Through taste, they’ve become every Guilin person’s nostalgia.
答案详解
1. delicacies various后接可数名词复数形式，“delicacy”的复数是“delicacies”，表示“各种美食”。
2. where 考查表语从句，从句“diets from across China meet”中缺少地点状语，“where”在从句中作地点状语，意为“……的地方”，符合句意“桂林是中国各地饮食汇聚之处”。
3. a “must-mention”是形容词，修饰可数名词单数“dish”，表示“一道必提的菜肴”，“a”用于辅音音素开头的单词前，故填“a”。
4. Making 考查动名词作主语，“make them”的动名词形式是“Making them”，表示“制作桂林米粉这件事”。
5. what 表语从句中缺少宾语，“what”在从句中作“about”的宾语，指代“真正桂林米粉的精髓所在”，故填“what”。
6. conquered “after”引导的时间状语从句中，主语是“Qin Shihuang”，动作发生在过去，应用一般过去时，“conquer”的过去式是“conquered”。
7. to satisfy 考查不定式作目的状语，“have a bowl to satisfy their cravings”表示“吃一碗来满足他们的渴望”，故填“to satisfy”。
8. repeatedly 修饰动词“kneaded”（揉）需用副词，“repeat”的副词形式是“repeatedly”，表示“反复地揉”。
9. appealing “become”是系动词，后接形容词作表语，“appeal”的形容词形式是“appealing”，意为“吸引人的”。
10. After 根据前文“Before you even taste them... When you eat them...”，此处表示“尝过之后”，应用“After”引导时间状语从句，使上下文逻辑连贯。
Test 2
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 1 (use) to serve it. This dish, a harmonious blend of meat and vegetables, can function as a main course or 2 (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 3 (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 4 (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 5 (make) them chewy.
It stands 6 a great example of mixing different local and ethnic food cultures, 7 (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 8 can keep food fresh.
This all-inclusive dish reflects the harmony of many ethnic groups living together. When 9 (mix) with broad noodles, it turns into Big Plate Chicken Noodles, similar to Lanzhou Ramen but it has 10 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.
答案详解
1. used 此处需要定语修饰“big tea plates”，“盘子”和“使用”之间是被动关系（盘子被用来盛放食物），故用过去分词“used”作后置定语，表被动。
2. be paired 前文“can function as...”中“can”后接动词原形，且“this dish”与“pair（搭配）”是被动关系（菜肴被和其他食材搭配），故用“be paired”，与“function”并列。
3. tasty 此处需要形容词作表语，描述菜肴的特点。“taste”是动词，其形容词形式为“tasty（美味的）”。
4. features 句子主语是“Shawan Chicken（沙湾大盘鸡）”，为第三人称单数，且全文时态为一般现在时，故谓语动词“feature（具有……特点）”用第三人称单数形式“features”。
5. to make 此处表示“用辣椒再次翻炒”的目的是“让鸡肉有嚼劲”，不定式“to make”可表目的，符合语境逻辑。
6. as 固定搭配“stand as”意为“作为……而存在”，此处表示“它作为融合地方和民族饮食文化的范例”，故填“as”。（复习巩固2024新高考I 卷考点）
7. bringing 逗号前为主句，逗号后无连词，故此处需用非谓语动词。“it（指代大盘鸡）”与“bring together（汇集）”是主动关系，用现在分词“bringing”作伴随状语，说明“作为范例”的同时伴随的动作。
8. that 考查定语从句，先行词是“something（不定代词）”，定语从句中缺少主语，根据语法规则，先行词为不定代词时，关系代词只用“that”，不用“which”。
9. mixed 考查状语从句的省略形式，完整表达为“when it（指代大盘鸡）is mixed with broad noodles”。因“it”与“mix（混合）”是被动关系，省略主语和be动词后，用过去分词“mixed”。
10. a “taste（风味）”是可数名词单数，此处表示“一种独特的西北风味”，unique的发音以辅音音素开头，需用不定冠词“a”。
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, 1 are also called pan-fried steamed buns, are a classic Han Chinese snack. Widely 2 (favor) in Jiangsu, Zhejiang, Shanghai, and Guangdong regions, they're commonly referred to 3 “pan-fried” for short. With a history 4 (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 5 (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 6 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 7 (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 8 (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 9 (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 10 (relieve) coughs.
答案详解
1. which 考查非限制性定语从句，修饰先行词“Pan-fried Pork Buns”，且从句中缺少主语，故用关系代词“which”引导（非限制性定语从句不能用that）。
2. favored 句子主语“they”（指代生煎包）与“favor”（喜爱）之间是被动关系，需用过去分词形式作状语，构成“be widely favored”的省略结构，表“被广泛喜爱”。
3. as 固定搭配“be referred to as”意为“被称为……”，此处指生煎包被简称为“pan-fried”，故填“as”。
4. spanning “with a history spanning hundreds of years”为with复合结构，“history”与“span”（跨越）之间是主动关系，用现在分词作定语，表“有着数百年的历史”。
5. amazing “smell”为系动词，后接形容词作表语，“amazing”（令人惊叹的）用于描述事物的特征，此处指生煎包气味诱人，故填“amazing”（amazed用于描述人的感受，不符合语境）。
6. a “failure”在此处为可数名词，意为“不合格的东西”，表泛指，且发音以辅音音素开头，故用不定冠词“a”，“it’s a failure”意为“这是次品”。
7. have appeared 时间状语“since the 1930s”（自20世纪30年代以来）常与现在完成时连用，主语“shops”为复数，故填“have appeared”。
8. eaten “best eaten hot”为过去分词短语作状语，逻辑主语“they”（生煎包）与“eat”之间是被动关系，表“最好趁热吃”，相当于“(they are) best eaten hot”。
9. is 考查主谓一致。句子主语为动名词短语“enjoying a freshly cooked pan-fried bun”，动名词作主语时，谓语动词用单数形式，且描述客观事实，用一般现在时，故填“is”。
10. relieving “soothing Qi and relieving coughs”为并列结构，“and”连接两个并列的现在分词（与前文“work wonders... soothing...”保持一致），作伴随状语，故填“relieving”。
