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  • 更新 2024-12-09
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阅读下面短文,在空白处填入1个适当的单词或括号内单词的正确形式。

Hotpot, Mapo Tofu and Fish Filets in Hot Chili Oil(水煮鱼)—these dishes are well-known names in China. And they all have one thing 1 common: They’re very numbing(麻的)and spicy(辣的).“Numbing and spicy” is a special phrase which is used 2 (describe)Sichuan food. Generally, Sichuan cooks are good at using Pixian Broad Bean Paste(郫县豆瓣). It 3 (see)as “the soul(灵魂)of Sichuan dishes” by many people. As 4 result, they are quite different from the dried and spicy Hunan food and the sour and spicy Guizhou food.

However, to Sichuan dishes, there is much more than 5 (they)numbing and spicy flavor(味道)because Sichuan cooks are able to create all kinds of flavors. So people praise Sichuan dishes, “Each dish 6 (have)its own style; a hundred dishes have a hundred different flavors.” There are at 7 (little) 24 kinds of flavors in Sichuan dishes and only one-third of them are spicy. Some dishes are neither numbing 8 spicy, like sweet and sour fish.

Visitors to Sichuan are surprised at so many 9 (choice)they have for food. Sichuan is 10 (certain)a great place to start your Chinese food journey.

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阅读下面短文,在空白处填入1个适当的单词或括号内单词的正确形