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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.Othercommonlyuseding
2、redientsincludemaize,peanuts,millet,wheat,oat,andadistincttypeofvinegar.Quickfried,stirfried,stewedandbraiseditemsareamongthemorethanthirtycookingtechniquesofShandongcuisine.GuangdongAuthenticCantonesecuisineisamongthemostadventurousinChinaintermsofvarietyofingredientsastheCant
3、onesearefamous,evenamongtheChinese,fortheirextremelywidedefinitionofwhatisconsiderededible(可食用的).Sauces,likehoisin,oystersauce,sweetandsoursaucearepredominantinCantonesecuisinewhichproduceslight,sweet,tenderandcrispdishes.SichuanSayingSichuancuisineishotandspicyisanunderstateme
4、nt.Mouthnumbing(麻嘴的)andsweatinducing,onecaneasilybecomeaddictedtotheSichuanpeppercornsanddrypeppers.Alsosweatinducingbutinadifferent2019高考英语二轮复习wayistheSichuan(aswellasChongqing)hotpot—perfectforthewinteryetbelovedbylocalsinthesummer.Theuniquenessofitscuisinealsoresidesinitstwo
5、cookingmethods,thedrybraising(焖)andthedrystewing.HuaiyangConsideredasubregionalstyleoftheJiangsuregion,whichalsoclaimsShanghaiandHangzhoucuisineasdescendants,Huaiyangcuisineisrenownedforthedelicatenessofthedishesaswellastheliberaluseofsugar.ChefsofHuaiyangcuisinearemoreconcerne
6、dwiththepresentationofthedishesasopposedtothe“largeplatecontainseverything”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
7、传统烹饪技术。1.WhichisthecharacteristicofSichuancuisine?A.Themostadventurous.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,onecaneasilybecomeaddictedtothe
8、Sichuan2019高考英语二轮复习peppercornsanddrypeppers.”可知,川菜以麻辣为