题型:单词拼写(语篇) 题类: 难易度:普通
浙江省湖州市长兴县华盛达实验中学2024-2025学年八年级上学期12月英语月考
Wind power is not new. People (已经) used wind for boating and moving water thousands of years ago.
As one (一方), most people think that we should use it more and more in the future. First of all, it keeps the (环境) clean. Windmills(风车) don't (污染) our earth at all. Second, we can use wind power forever. Also, wind power is (甚至) cheaper than any other power.
However, some other people (不同意) with them. They (相 信) that there are problems with wind power. For example, some people say that windmills are (危险的) for birds. But it isn't true anymore. New windmills turn slowly, and it is (不可能的) to be bad for birds.
In fact, there are real problems with windmills. One is that wind doesn't blow all the time, sowe (很可能) can't use wind power all. the time. Also, wind-generators(风力发电机) are noisy.
任务A:补全1-4题信息,每空限填一词。
任务B:请你回答问题,在第5题处回答,回答不超过20词。
April 4 marks this year's Qingming Festival, and people across China pay respect to their ancestors (祖先) on this festival. For Chinese people, this festival is not complete without the eating of qingtuan. Qingtuan, or "green ball," is a kind of sweet green rice cake. The food dates back over 1,000 years. In the past, people used it to honor their ancestors. Nowadays, it is enjoyed as a fresh festive food.
Traditionally, the main ingredients include mugwort leaves and glutinous rice flour. People often fill qingtuan with sweet green bean or red bean paste (豆沙). And the stuffing (馅) may also include salted egg yolk and meat.
Many people say the best qingtuan must be handmade. Crushing the mugwort leaves to make the juice is the first step. It's where the green color of qingtuan comes from. The leaves are suitable for eating when young and fresh-only at the beginning of spring. This is why qingtuan is a seasonal food only during the time around Qingming. Next comes the skin. People mix rice flour with hot water and the mugwort juice. Then they put the stuffing into the green skin and wrap it. Finally, cook them for eight minutes and serve!
Today, Qingtuan is not just sweet or salty. More new kinds of Qingtuan can be offered. Some even going viral (网红小吃) because of different fillings and stuffings, such as milk shake, purple sweet potato, Ma Lan Tou, strawberry jam and so on. Take a bite and you'll enjoy the pleasant smell and taste.
Take a Bite of Qingtuan and Spring The Origin of Qingtuan More than 1000 years ago, people used Qingtuan to honor their ancestors. Today, people enjoy eating it as a way to celebrate the festival. The Main Traditional Ingredients Outside (skin): mugwort leaves and glutinous rice flour Inside (stuffing): filled with sweet bean paste, or salted egg yolk and {#blank#}1{#/blank#}. The Steps of Making Qingtuan •Crush the mugwort leaves to {#blank#}2{#/blank#} green juice. •{#blank#}3{#/blank#} the juice with glutinous rice flour and hot water. •{#blank#}4{#/blank#} the stuffing into the green skin and wrap it. •Cook them for eight minutes and serve. The Different Tastes of Qingtuan What kind of taste or stuffing would you like? And why? {#blank#}5{#/blank#} |
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