题型:语法填空(语篇) 题类: 难易度:普通
四川省遂宁市 2024届高三下学期第三次诊断考试英语试题
Sichuanese is China's most thrilling regional cuisine. Although it's most famous for (it) electrifying use of chilies (辣椒) and lip-tingling Sichuan Peppercorns (花椒),the heart of the local style of cooking (lie) in the artful mixing of flavors.
Sichuanese (cook) specialize in combining hot, numbing, sweet, sour, savory and nutty seasonings (create) an astonishing variety of flavors. Some of these are (incredible) hot, some dishes are mildly spicy and some are not hot at all.
While Sichuan pepper is ancient Chinese spice, the chili is a relatively recent import from the Americas. It wasn't widely cultivated in Sichuan the 19th century but went on to become one of its most indispensable local seasonings.
In Sichuanese dialect, chilies (know) as "sea pepper"(hai jiao) too, a reference to their foreign origins. Locals explain their preference for chilies comes from traditional Chinese medicine, people are advised to eat plenty of "heating foods" to counter the damp of the local climate. People (visit) Sichuan are often asked, "ni pa bu pa la"— "Are you afraid of Chili heat?"
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