2019高考英语配套练习(32)中华传统文化增分练_阅读理解1VIP专享VIP免费

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) A There are mainly four great traditional cuisines that are viewed as representatives of Chinese culinary (烹饪的) skills. Shandong It is all about local, fresh ingredients and the stars are the seafood, including scallops, prawns, clams, sea cucumbers, and squid. Other commonly used ingredients include maize, peanuts, millet, wheat, oat, and a distinct type of vinegar. Quick­fried, stir­fried, stewed and braised items are among the more than thirty cooking techniques of Shandong cuisine. Guangdong Authentic Cantonese cuisine is among the most adventurous in China in terms of variety of ingredients as the Cantonese are famous, even among the Chinese, for their extremely wide definition of what is considered edible (可 食 用 的). Sauces, like hoisin, oyster sauce, sweet and sour sauce are predominant in Cantonese cuisine which produces light, sweet, tender and crisp dishes. Sichuan Saying Sichuan cuisine is hot and spicy is an understatement. Mouth­numbing (麻嘴 的) and sweat­inducing, one can easily become addicted to the Sichuan peppercorns and dry peppers. Also sweat­inducing but in a different way is the Sichuan (as well as Chongqing) hotpot—perfect for the winter yet beloved by locals in the summer. The uniqueness of its cuisine also resides in its two cooking methods, the dry­braising (焖 ) and the dry­stewing. Huaiyang Considered a sub­regional style of the Jiangsu region, which also claims Shanghai and Hangzhou cuisine as descendants, Huaiyang cuisine is renowned for the delicateness of the dishes as well as the liberal use of sugar. Chefs of Huaiyang cuisine are more concerned with the presentation of the dishes as opposed ...