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1、精编优选练(三十二)中华传统文化语篇专题——阅读理解1(限时：30分钟)ATherearemainlyfourgreattraditionalcuisinesthatareviewedasrepresentativesofChineseculinary(烹饪的)skills.ShandongItisallaboutlocal,freshingredientsandthestarsaretheseafood,includingscallops,prawns,clams,seacucumbers,andsquid.Othercommonlyusedingredientsi
2、ncludemaize,peanuts,millet,wheat,oat,andadistincttypeofvinegar.Quickfried,stirfried,stewedandbraiseditemsareamongthemorethanthirtycookingtechniquesofShandongcuisine.GuangdongAuthenticCantonesecuisineisamongthemostadventurousinChinaintermsofvarietyofingredientsastheCantonesearefamous,eve
3、namongtheChinese,fortheirextremelywidedefinitionofwhatisconsiderededible(可食用的).Sauces,likehoisin,oystersauce,sweetandsoursaucearepredominantinCantonesecuisinewhichproduceslight,sweet,tenderandcrispdishes.SichuanSayingSichuancuisineishotandspicyisanunderstatement.Mouthnumbing(麻嘴的)andswea
4、tinducing,onecaneasilybecomeaddictedtotheSichuanpeppercornsanddrypeppers.AlsosweatinducingbutinadifferentwayistheSichuan(aswellasChongqing)hotpot—perfectforthewinteryetbelovedbylocalsinthesummer.Theuniquenessofitscuisinealsoresidesinitstwocookingmethods,thedrybraising(焖)andthedrystewing
5、.HuaiyangConsideredasubregionalstyleoftheJiangsuregion,whichalsoclaimsShanghaiandHangzhoucuisineasdescendants,Huaiyangcuisineisrenownedforthedelicatenessofthedishesaswellastheliberaluseofsugar.ChefsofHuaiyangcuisinearemoreconcernedwiththepresentationofthedishesasopposedtothe“largeplatec
6、ontainseverything”mentalitytypicalofnorthernChinesecuisine.Representativedishesincludetofunoodles,Beggar'sChicken,congee,Yangzhoufriedriceandbraisedmeatballs.Anotherstandoutisthecrabsoupdumplings.[语篇解读] 本文是一篇说明文，主要介绍了中国四大传统烹饪技术。1．WhichisthecharacteristicofSichuancuisine?A．Themostadventu
7、rous.B．Quickfriedfreshseafood.C．Sweet，usingmuchsugar.D．Spicyandmouthnumbing.解析：细节理解题。根据文章第四段中的“SayingSichuancuisineishotandspicyisanunderstatement.Mouthnumbing(麻嘴的)andsweatinducing,onecaneasilybecomeaddictedtotheSichuanpeppercornsanddrypeppers.”可知，川菜以麻辣为主。故选D项。答案：D2．What'stypic
